Zucchini, Walnut, and Feta Cakes with Cucumber-Yogurt Sauce

What to do with zucchini? The possibilities are almost endless..

Zucchini, Walnut, and Feta Cakes with Cucumber-Yogurt Sauce

1/2 cup uncooked quinoa
1/4 cup chopped walnuts
41/2 cups grated zucchini
1/2 tsp kosher salt, divided
1/4 cup thinly sliced green onions
3 TBS.chopped fresh dill
3/4 tsp.freshly ground black pepper, divided
3 ounces feta, crumbled (about 2/3 cup)
2 large eggs, lightly beaten
2 TBS. Olive oil, divided
1 (6 ounce) container plain nonfat Greek yogurt
1 cucumber, halved lengthwise, seeded, and thinly sliced(about 1 1/2 cups)
1 garlic clove, minced
4 cups mixed salad greens

1. Place quinoa in a mini food processor; process 1minute or until finely ground. Add chopped walnuts to processor; process until smooth.
2. Place zucchini in a colander and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
3. Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, cheese and eggs in a large bowl; stir to combine. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/3 cup) zucchini batter mounds to pan; flatten into 3 inch cakes. Cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes.
5. Combine remaining 1/4 teaspoon pepper, yogurt, cucumber and garlic in a small bowl. Divide greens evenly among 4 plates. Top each serving with 2 cakes and about 1/4 cup cucumber mixture. Serve immediately.

Recipe from Cooking Light