Meatless Monday: Zucchini Potato Latkes

March 24, 2014 at 10:00 am Leave a comment


  • 1 pound zucchini, shredded
  • 2 cups potatoes, pre-cooked, shredded
  • 2 medium shallot(s), minced, divided
  • 1 large egg(s), beaten
  • 2 cup(s) bread crumbs, soft whole-wheat, fresh
  • 1/2 cup(s) cheese, feta, crumbled
  • 2 tablespoon dill weed, fresh, chopped, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoon oil, olive, extra-virgin, divided
  • 1 cup(s) yogurt, low-fat plain
  • 1/2 medium cucumber(s), peeled, seeded and shredded
  • 1 tablespoon vinegar, red wine  


  1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.
  2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
  4. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl.
  5. Serve the latkes with the tzatziki on the side.
  6. Makes six servings.

Nutrition Information per Serving:

  • Calories: 325
  • Sodium: 689mg
  • Dietary Fiber: 10g
  • Total Fat: 12g
  • Carbs: 45g
  • Cholesterol: 62mg
  • Protein: 14g

*Recipe from Everyday Health:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , .

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