"Delicious, packed with veggies and low cal! A great way to use up all that summer squash. You can serve on your favorite bread, but I especially like whole wheat naan spread with a bit of baba ganoush or hummus. Enjoy!"
1. Using a box grater, grate the zucchini in a medium sized bowl, lined with cheesecloth or paper towels. Sprinkle well with the salt and set aside for a minimum of five minutes, to allow the moisture to be drawn out of the zucchini shreds. Meanwhile, prepare the rest of your veggies. Shred the carrot and add to a large bowl, along with the finely diced onions.
2. Pick up the cheesecloth or papertowls and wring it out over the sink. Squeeze, squeeze and squeeze some more until there is no liquid left. Add to the large bowl with the rest of your veggies and spinkle with lemon juice. Next, include the egg and mix well (I prefer to use my hands). Sprinkle in the whole wheat flour, black pepper and paprika and mix again. Then finally, gently fold in the feta, being sure to mix well without overworking.
3. Heat a large skillet over medium heat. Spray with cooking spray or olive oil. Pat out even rounds of the mixture and place in hot pan. Cook for 6 minutes without moving, then carefully flip and cook for another 5-6. Remove to paper towels and let stand for a minute, then serve.