• Grate zucchini and onion into a mixing bowl.
• Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
• Preheat large skillet on medium heat and swirl oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
• Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
• For aioli, mix all ingredients and serve hot or cold.

• Preheat oven to 400 degrees F
• Grate zucchini and onion into a mixing bowl.
• Stir in the egg, flour, salt/pepper, garlic, baking powder, dill, and feta and mix well.
• Line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
• Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
• For aioli, mix all ingredients and serve hot or cold.

Notes

• HOMEMADE OAT FLOUR: Blend rolled oats in a high-speed blender for 30 – 40 seconds until it resembles flour. You can substitute with store-bought oat flour.