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Morocco Spiced Zucchini Pancakes with Zucchini Tzatziki

This Little Goat went to Morocco
  • This Little Goat went to Morocco


4-6 side servings


30 minutes

active time

20 minutes


3 medium zucchini (about 1 ½ lb.), grated on the large holes of a box grater 

1 cup plain Greek yogurt

1 Tbsp + 1 tsp This Little Goat went to Morocco 

1 Tbsp fresh lemon juice 

1/3 cup chopped fresh dill, plus more for garnish

Kosher salt 

3 large eggs

3 Tbsp chopped fresh mint

3 Tbsp chopped fresh cilantro

2 cloves garlic, minced

2 tsp fresh lemon zest

2/3 cup chickpea flour


Toss the grated zucchini with a few large pinches of salt. Let the zucchini drain in a fine-mesh strainer for at least 15 minutes, squeezing occasionally to release as much water as possible. Pat dry.

In a small bowl, whisk together the Greek yogurt, ½ cup of the grated and drained zucchini, lemon juice, 1 tsp Morocco spice, and half of the dill. Season to taste with salt and refrigerate, allowing the flavors to meld, until ready to serve.

Whisk the eggs in a large bowl. Add in the remaining zucchini and dill, 1 Tbsp Morocco spice, mint, cilantro, garlic, lemon zest, chickpea flour, and 1 tsp salt. Mix to combine.

Heat a griddle or large skillet over medium heat and coat with a drizzle of cooking oil. Spoon the batter (about 1/4 cup at a time) onto the pre-heated surface. Cook until evenly browned on both sides, about 4 minutes per side.

Transfer to a serving plate. Top with zucchini Tzatziki and fresh dill. Serve warm or at room temperature.

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