Back to Recipes

Mediterranean Zucchini Pancakes with Tangy Lemon Herb Yogurt Sauce

Name: Mediterranean Zucchini Pancakes with Tangy Lemon Herb Yogurt Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 medium zucchinis, grated; 1/2 teaspoon salt; 1/2 cup chickpea flour; 2 large eggs; 1/4 cup crumbled feta cheese (optional for added protein); 2 cloves garlic, minced; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh dill; 1/4 teaspoon black pepper; 2 tablespoons olive oil, for frying; 1 cup Greek yogurt (or dairy-free yogurt alternative); 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh parsley; 1 small garlic clove, minced; Salt and pepper, to taste

By PowerProteinPlates Editorial TeamPublished May 6, 2026 | Updated Jul 22, 2026

Mediterranean 30 mins high-proteinwhole-foodseasy-recipesquick-meals

Mediterranean Zucchini Pancakes with Tangy Lemon Herb Yogurt Sauce with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 15 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Mediterranean

Ingredients

Servings 4

3 medium zucchinis, grated
1/2 teaspoon salt
1/2 cup chickpea flour
2 large eggs
1/4 cup crumbled feta cheese (optional for added protein)
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/4 teaspoon black pepper
2 tablespoons olive oil, for frying
1 cup Greek yogurt (or dairy-free yogurt alternative)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
Salt and pepper, to taste

Powerproteinplates Low-Carb Mediterranean Zucchini Pancakes with Tangy Lemon Herb Yogurt Sauce ingredients image

Instructions

Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispy pancakes.
Transfer the drained zucchini to a large bowl, sprinkle with salt, and let sit for 5 minutes. Squeeze again to remove extra moisture.
Add chickpea flour, eggs, crumbled feta (if using), minced garlic, chopped parsley, dill, and black pepper to the zucchini. Mix thoroughly until combined into a batter.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Spoon 2-3 tablespoons of batter per pancake into the skillet and flatten slightly to form pancakes about 3 inches wide.
Cook each pancake for 3-4 minutes per side, until golden brown and crispy. Add more olive oil as needed for remaining pancakes.
While pancakes cook, combine Greek yogurt, lemon juice, lemon zest, chopped mint, parsley, garlic, salt, and pepper in a small bowl. Mix well and refrigerate until serving.
Serve warm zucchini pancakes topped with a generous dollop of lemon herb yogurt sauce. Garnish with extra fresh herbs if desired.