1. Toss the grated zucchini with the kosher salt in a colander, and set aside for 5 minutes (no longer, or it will be mush). 2. Rinse in cold water, and squeeze dry in a kitchen towel, or press in the colander until dry. 3. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a medium bowl, and fold in the zucchini. 4. Form into 24 small cakes (about 2 Tbsp of mixture for each) or 8 larger cakes, and saute in olive oil over medium-high heat until browned, turning once, about 3-4 minutes on each side. 5. Drain on paper towels, and serve immediately. 6. Yield: 24 cakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
