2-3 large zucchini - stemmed and chopped

8 ounces of feta cheese - cubed

1 Tbsp. of Za’atar

½ cup of grated parmesan - save some for topping

2 eggs

2 Tbsp. of dill

1 cup of panko - extra for coating

salt and pepper

olive oil

Add chopped zucchini to a pot with salted boiling water. Cook for about 5 minutes or until zucchini is soft. Remove from pot and begin to drain excess water from zucchini. Then transfer to a bowl to cool.

Mix together remaining ingredients - feta, Za’atar, grated parmesan, eggs, dill, panko, salt, and pepper. Once the zucchini is cooled add in. Once incorporated, begin forming balls and then smash using your palms until the desired shape. Coat each fritter with extra panko for an extra crisp.

Heat in a shallow pan olive oil - about 1/4 cup. Once hot, add the fritters and lower heat to medium. Cook on each side for about 3-4 minutes or until golden and crispy. Transfer to paper towels to soak up excess oil.

Use extra parmesan to sprinkle on tops and enjoy.

Special note: you can top these with a little lemon or whip up a dipping sauce to pair with. I made a buttermilk ranch with some leftover dill.