Zucchini Pancakes with Yogurt-Feta Sauce - Ellie Krieger

Ingredients

• 3 medium zucchini, trimmed (about 8 ounces each)
• 3/4 teaspoon salt, divided
• ¾ cup plain Greek yogurt (low-fat or whole)
• ½ cup crumbled feta cheese (2 ½ ounces)
• 3 tablespoons chopped fresh dill
• 2 teaspoons fresh lemon juice
• 1 small clove garlic, grated or finely minced
• 4 tablespoons plus 1 teaspoon olive oil, divided
• 3 large eggs
• 6 tablespoons whole wheat pastry flour, plus more as needed
• 2 tablespoons grated or finely minced onion
• 1 teaspoon baking powder
• ¼ teaspoon freshly ground black pepper