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Preheat the oven to 325°F. Line a baking pan with parchment paper. Coarsely grate zucchini. Squeeze out excess moisture from zucchini with paper towels. Transfer to a large bowl. Add cheese, flour, onions, eggs, mint and oregano; mix well. Season. Heat oil in a large nonstick skillet on medium heat. Cook level tablespoonfuls of zucchini mixture, in batches, for 5 mins or until browned on both sides and cooked through. Drain on paper towels. Place each batch of patties on prepared pan in oven to keep warm. For the tomato salad, toss all ingredients in a medium bowl. Serve zucchini patties with the salad.
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Authentic Greek feta — horiatiki salad, spanakopita, baked
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking