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Zucchini Cakes with Garlic Yogurt Fat: XXg | Protein: XXg | Carbs: XXg | Servings: 10 hey, maybe you'd like this one too - (i've tried it already -- pain in the ass to prepare -- but yum yum yum): 3 zucchini, shredded 2 onions, shredded 2 red potatoes, shredded fresh parsley, chopped fresh dill, chopped, or 1 T. dry dill 1 cup of any whole grain flour 1 egg sea salt Topping: 2 cups yogurt 4 cloves garlic, minced salt & pepper to taste oil for cooking (i use coconut oil) Instructions: 1. Add all shredded veggies together. 2. Sprinkle sea salt on them and let them sweat out their excess moisture for 20 minutes. 3. Drain excess liquid. 4. Add seasonings, egg, and flour until you get the consistency of a thick pancake batter. 5. Cook as you would pancakes, using oil in the skillet. 6. While the pancakes cook, add the yogurt and garlic together in a separate bowl. The longer this sits, the better it tastes. Serve pancakes hot with garlic yogurt. Back to Recipes.