Greek Tonight: Recipes

Zucchini Pancakes, Tzatziki, and Greek Style Fish

I wanted to use up the zucchini and some of the green peppers from my CSA share so I hunted around for some recipes and found this really great one for the zucchinis: pancakes from  Next time I’ll make them a little smaller so they’re crisper in the middle.  They were really tasty though, so I’ll definitely be making them again.  I have a feeling I’ll be seeing a lot of zucchinis in the near future!

I also made my own Tzatziki to go with the Zucchini Pancakes, which is where the green peppers went.  Three cups of tzatziki sounded like a lot so I halved the ingredients which I adapted from a classic recipe.

And finally as a main dish, I decided on sea food.  I found a great recipe on for a Greek style preparation and I chose Alaskan Halibut.  I used a little less fish than the recipe calls for and therefore less of everything else as well, and I elected to skip the tomatoes all together simply as a matter of personal taste.

The final presentation of all the fixings on the dinner plate didn’t quite turn out as I’d envisioned, a problem that making the pancakes a little smaller should help.

Zucchini Pancakes


serves 2 to 3, active time 20 minutes, total time 50 minutes

  • 2 medium zucchini
  • 1/2 medium yellow onion
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 clove garlic, finely minced
  • 1/4 cup parmesan cheese
  • 1/4 teaspoon minced fresh thyme or oregano
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon freshly ground black pepper
  • 6 tablespoons flour
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil, plus more if needed


  1. Shred the zucchini and onion on the large holes of a box grater or in a food processor with the shredding disk. Place the shredded vegetables in a colander in the sink and sprinkle with the salt. Toss to combine. Let drain for 30 minutes, then pick up by the handful and squeeze out as much moisture as possible. Place on a kitchen towel or double layer of paper towels.

  2. In a medium bowl, combine the eggs, garlic, cheese, herbs, lemon zest, and pepper. Beat well with a fork. Add the drained zucchini mixture and mix together. Sprinkle the flour and baking powder on top and mix with a fork just until well combined.

  3. Heat one tablespoon of the olive oil over medium-high heat in a wide, heavy pan. When the oil is hot, drop the batter into the pan by heaping tablespoonful. Cook for about three minutes on the first side, until nicely browned. Flip and cook for about two minutes more. Place the cooked pancakes on a paper towel-lined plate and repeat with the remaining oil and batter. Serve with a dollop of Greek yogurt, sour cream, tzatziki or applesauce.



  • 1 cucumber
  • 2 cups of Greek or strained yogurt made at home
  • 2 teaspoons of crushed garlic
  • 2 tablespoons of olive oil
  • 1 tablespoon of lemon juice
  • 1 teaspoon of dill
  • Green pepper-after taste
  • Salt-after taste


  1. Clean the skin of the cucumber and then remove the seeds from the cucumber because if you chop it with seeds inside it will have a bigger quantity of water and we don`t want that to happen because we want a creamy tzatziki.
  2. After you have removed the seeds, chop the cucumber in small pieces or chop it with a mice or blender. Drain carefully the cucumber after you chopped it.
  3. Crush the garlic in very small pieces. You will need 2 teaspoons of crushed garlic.
  4. Chop the dill in very small pieces.
  5. In a bowl mix the yogurt with the chopped cucumber, the crushed garlic and the dill and then add the lemon juice and the olive oil. Then put some green pepper and salt after taste.
  6. You will obtain 3 cups of tzatziki sauce.
  7. Put the tzatziki sauce in the refrigerator for at least 1hour
  8. Don`t forget tzatziki sauce is always served cold.

Greek Style Fish


  • 2 lbs. fish fillets
    1 red onion, thinly sliced
    4 tbsp. lemon juice
    2 tsp. oregano
    4 tbsp. minced parsley
    1 lg. tomato, chopped
    1/2 c. feta cheese


Place fish in lightly oiled baking dish. Cover with onions. Sprinkle on lemon juice and oregano. Mix together parsley and tomatoes and spread over fish. Sprinkle with feta cheese. Cover tightly with foil and bake at 350 degrees for 25 to 30 minutes. Serves 4 to 5.

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