Ingredients

• 2 pounds zucchini, shredded
• ¾ teaspoon sea salt
• 2 large eggs
• 1 ¼ cups crumbled feta cheese (10 ounces)
• 6 scallions, finely chopped
• ⅔ cup finely chopped fresh dill
• 1 tablespoon dried oregano, crumbled
• ¼ teaspoon ground pepper
• 1 ½ cups dry breadcrumbs, preferably whole-wheat
• ½ cup all-purpose flour
• ¼ cup extra-virgin olive oil
• whole-milk plain greek yogurt for serving