Here’s a recipe for Quick Zucchinipuffer with Feta, Garlic, and Speedy Tzatziki:

Yields: About 8 small pancakes Prep time: 10 minutes Cook time: 5-7 minutes

Ingredients:

For the Zucchinipuffer:

• 1 medium zucchini (about 200g), grated
• 1/4 teaspoon salt
• 50g feta cheese, crumbled
• 1 small clove garlic, minced
• 1 egg, lightly beaten
• 2 tablespoons all-purpose flour (or gluten-free alternative)
• Freshly ground black pepper
• 1 tablespoon olive oil or other cooking oil

For the Speedy Tzatziki:

• 1/2 cup Greek yogurt
• 1/4 cup cucumber, grated (no need to drain for this quick version, but it will be a bit runnier)
• 1/2 small clove garlic, minced
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh dill (or mint)
• Pinch of salt and pepper

Instructions:

1. Grate the Zucchini: Wash the zucchini and grate it coarsely. Place the grated zucchini in a bowl and sprinkle with 1/4 teaspoon of salt. Let it sit for a minute or two while you prepare the other ingredients. This will help draw out some of the excess moisture.
2. Make the Speedy Tzatziki: While the zucchini sits, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill (or mint) in a small bowl. Season with a pinch of salt and pepper. Stir well and set aside.
3. Prepare the Zucchini Mixture: Gently squeeze the grated zucchini with your hands to remove some of the excess liquid. Transfer the squeezed zucchini to another bowl.
4. Combine Ingredients: Add the crumbled feta cheese, minced garlic, and lightly beaten egg to the zucchini. Stir well to combine.
   
   
5. Add Flour and Season: Add the flour to the zucchini mixture and stir until just combined. Season with freshly ground black pepper. Taste and add a tiny bit more salt if needed (remember the feta is already salty).
6. Cook the Zucchinipuffer: Heat the olive oil in a non-stick skillet over medium heat. Once the oil is hot, drop spoonfuls of the zucchini mixture into the pan, forming small pancakes.
7. Cook Until Golden: Cook the zucchinipuffer for 2-3 minutes per side, or until they are golden brown and cooked through.
8. Serve Immediately: Serve the hot zucchinipuffer with a dollop of the speedy tzatziki on top.

Tips for Speed:

• Use a box grater for quick zucchini shredding.
• Don’t worry about squeezing all the moisture out of the zucchini for this quick version; the pancakes will still be tasty, just slightly softer.
• Mince the garlic very finely or use garlic powder for speed.
• Fresh dill adds a lovely authentic flavor to the tzatziki, but mint can also be a refreshing and quick alternative.