Crispy Zucchini Chicken Patties | Juicy Summer Dinner

Wash the zucchini, then grate it using a coarse grater. Sprinkle with a pinch of salt, let it sit for 10 minutes, then squeeze out the excess moisture thoroughly.

For the dill dressing, mix the Greek yogurt with the finely chopped fresh dill, one minced garlic clove, the lemon juice, a pinch of salt, and black pepper. Place in the refrigerator until serving.

In a bowl, mix the minced chicken breast fillet, the squeezed grated zucchini, 1 egg, the breadcrumbs, 1 minced garlic clove, salt, and black pepper. Shape the mixture into medium-sized, flatter patties.