Ingredients

1 pound(s) zucchini, shredded

2 cup(s) shredded cooked potato

2 medium shallots, minced, divided

1 egg, beaten

2 cup(s) fresh whole-wheat breadcrumbs

1/2 cup(s) crumbled reduced-fat feta cheese

2 tablespoon(s) chopped fresh dill, divided

1/2 teaspoon(s) salt, divided

1/2 teaspoon(s) freshly ground pepper

2 tablespoon(s) extra-virgin olive oil, divided

1 cup(s) low-fat plain yogurt

1/2 medium cucumber, peeled, seeded and shredded

1 tablespoon(s) red-wine vinegar

Preparation

Directions

  1. Preheat oven to 450 degrees 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.
  4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.
  5. 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. Serve the latkes with the tzatziki on the side.