Big Zucchini Pancake With Yogurt-Feta Sauce

In this savory skillet pancake, zucchini is the star, mixed with just enough egg and flour to bind it into a tender pancake. It is baked until golden and fragrant, ready to be dolloped with the most heavenly yogurt-feta sauce that's flecked with fresh dill. To avoid a soggy result, be sure to squeeze as much of the water out of the zucchini as possible.

The pancake is best served just-cooked, but it can be made 1 to 2 days ahead and reheated in a 350 degree oven. The sauce may be made up to 3 days ahead and kept in an airtight container in the refrigerator.

For the sauce

½ cup plain Greek yogurt (whole milk or low-fat)

1/3 cup crumbled feta cheese (1¾ ounces)

1 tablespoon chopped fresh dill fronds

1 teaspoon fresh lemon juice

½ teaspoon extra-virgin olive oil

½ small clove garlic, finely grated or minced

For the pancake

1 tablespoon extra-virgin olive oil, plus more for coating the pan

2 medium zucchini (1 pound total), coarsely grated

½ teaspoon kosher salt

2 large eggs

½ medium onion, coarsely grated and drained

1/3 cup whole-wheat pastry flour or all-purpose flour

1 teaspoon baking powder

¼ teaspoon freshly ground black pepper

Make the sauce: In a medium bowl, stir together the yogurt, feta, dill, lemon juice, olive oil and garlic. Refrigerate until you're ready to serve.

Make the pancake: Preheat the oven to 375 degrees; position the rack in the middle. Brush a 10-inch, ovenproof nonstick or cast-iron skillet with a thin coat of oil.

Toss the zucchini with the ¼ teaspoon salt in a colander set over a bowl and let drain for 15 minutes. With your hands, squeeze as much water as possible out of the zucchini. (You can save the water for another use, such as a soup, stew or stock.)

In a medium bowl, whisk the eggs, then add the strained zucchini and onion. Add the flour, 1 tablespoon of oil, baking powder, the remaining ¼ teaspoon of salt and the pepper and stir to combine. Pour the batter into the greased skillet and spread it evenly with a spoon.

Bake, about 30 minutes, until the pancake is set in the middle, browned on the edges and is golden brown on top. Transfer the pancake to a cutting board and allow to rest for 5 minutes before cutting into wedges. Serve right away with a dollop of the sauce on top or alongside.

Serves 6

Nutrition | Per serving: 192 calories, 10 g protein, 20 g carbohydrates, 8 g fat, 3 g saturated fat, 119 mg cholesterol, 224 mg sodium, 2 g dietary fiber, 4 g sugar

(From nutritionist and cookbook author Ellie Krieger.)