Zucchini Cakes with Yogurt Sauce

-3 medium zucchinis, grated

-2 tablespoons Vidalia onion, shredded

-1 large scallion

-Zest of 1 lemon

-3 large eggs, beaten

-2 cups all-purpose flour

-1 teaspoon garlic powder

-1 teaspoon salt

-1/2 teaspoon ground pepper

-1 teaspoon baking powder

Butter and oil

Preheat the oven to 200 degrees F.

Grate the zucchini onto a clean kitchen towel. Sprinkle with the salt. Let stand while you prepare the other ingredients. Squeeze as much liquid out of the zucchini as possible, discarding the paper towel.

Transfer to a bowl and stir in onion, scallion, and eggs. Stir in flour, baking powder, garlic powder, salt, pepper and lemon zest.

Heat a large (10 to 12-inch) sauté pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the oil is hot add scopes of batter. Cook the pancakes about 2 minutes on each side, until browned.

Transfer to a plate and into the oven to keep them warm.

Serve with Greek sauce. Recipe follows

Yogurt Sauce

-2/3 cup roasted pine nuts

-1/4 tablespoons of fresh mint leaves

-3/4 cup of fresh parsley leaves

-1 garlic clove

-1/2 of a 17.6 oz. of Greek yogurt

-2 tablespoons of olive oil

-2/3 cup of vegetable oil

Salt and pepper

Roast the pin nuts in the oven on 350 for about 8 minutes or until they look golden brown. Add ingredients in the blender except for vegetable oil. Start the blender and slowly drizzle the vegetable oil through the whole on the top. You may need to stop the blender and push down the ingredients with a spatula. Add salt and pepper to taste.