| | Directions |
- Grate the summer squash and sprinkle with 3/4 teaspoon salt and drain in a colander for 15 minutes.
- Squeeze squash with paper towels or a clean dish towel to remove excess liquid.
- Mix with all ingredients and form pancakes approximately the size of your palm.
- Sauté with olive oil.
- Serve warm with dilled sour cream or yogurt.
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Container: Skillet
|  | | Ingredients | | - | | 1 pound summer squash or zucchini, grated |
| - | | 3/4 cup Ricotta Cheese (or Feta) |
| - | | 1 large egg |
| - | | 3 green onions, chopped |
| - | | 3 tablespoons flour |
| - | | 1/4 cup chopped pine nuts |
| - | | 1 tablespoon fresh dill or 1 tsp dried |
| - | | 1 1/2 tablespoons fresh oregano or 1/2 tsp dried |
| - | | 1 clove garlic, minced |
| - | | 1/4 teaspoon black pepper |
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