These cakes are quite simple to make yet taste very gourmet. They can also be made in advance, wrapped in a single layer of wax paper, put in a ziplock and kept frozen for a later date. Adapted from Bon Appetit.
1 1/3 pounds medium zucchini, trimmed
1 teaspoon coarse kosher salt
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
4 garlic cloves, minced
1 teaspoon finely grated lemon peel
1 cup panko (japanese breadcrumbs) available at the Common Market
2 large eggs, beaten to blend
1 cup coarsely crumbled goat/sheep milk feta cheese
Plain whole-milk or lowfat yogurt (for garnish)
Additional chopped fresh dill (for garnish)
Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
Line rimmed baking sheet with wax paper. Wrap zucchini in dish towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and eggs, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.
Pour enough olive oil into heavy large skillet (cast iron works well) to reach depth of 1/8 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
Arrange cakes on a platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.