Zucchini-Potato Latkes with Tzatziki

1. Preheat oven to 450. Coat a baking sheet with cooking spray.

2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.

4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

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*I peeled the zucchini first so mr. picky wouldn't notice green and say "whaaaaat's thaaaaat?"
**they said to use refrigerated cooked potatoes from store. Instead I shredded my potatoes than put in my microwave steamer and cooked for a few minutes.
***they gave this tip: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs. I used store-bought bread crumbs.
****I did not sed my cucumber.

We really liked this recipe. I like to make latkes for Hannukah but they don't offer much nutritionally, but this was an option I felt better about serving my family. YUM!

1 lb zucchini, shredded *

2 cups shredded cooked potato**

2 medium shallots, minced, divided

1 egg, beaten

2 cups fresh whole wheat breadcrumbs***

1/2 cup crumbled reduced fat feta cheese

2 T chopped fresh dill, divided

salt & pepper

2 T extra virgin olive oil

1 cup low fat plain yogurt

1/2 medium cucumber, peeled, seeded, shredded ****

1 T red wine vinegar