These cakes are quite simple to make yet taste very gourmet.  They can also be made in advance, wrapped in a single layer of wax paper, put in a ziplock and kept frozen for a later date.  Adapted from Bon Appetit.

1 1/3 pounds medium zucchini, trimmed

1 teaspoon coarse kosher salt

1/2 cup thinly sliced green onions

3 tablespoons chopped fresh dill

3 tablespoons chopped fresh mint

4 garlic cloves, minced

1 teaspoon finely grated lemon peel

1 cup panko (japanese breadcrumbs) available at the Common Market

2 large eggs, beaten to blend

1 cup coarsely crumbled goat/sheep milk feta cheese

olive oil

Plain whole-milk or lowfat yogurt (for garnish)

Additional chopped fresh dill (for garnish)

Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

Line rimmed baking sheet with wax paper.  Wrap zucchini in dish towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and eggs, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.

Pour enough olive oil into heavy large skillet (cast iron works well) to reach depth of 1/8 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.

Arrange cakes on a platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.