Serves 6 to 8

As the weather heats up and the summer squash crop comes rolling in, you can never have too many zucchini recipes on hand to use up the abundance!  Here's a recipe that Lola chef Brock Johnson cooked for our Summer Campers during his Modern Turkish demo.  Both the Greeks and the Turks like to turn zucchini into savory little pan fried cakes or fritters served with a creamy yogurt sauce.  This makes a delightful mezze or a light vegetarian supper.

See/print the recipe...