Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: squeeze zucchini dry, then mix with 1/2 c bread crumbs, green onions, eggs, feta mint, nutmeg and salt and pepper to taste. form into 15 to 18 small, plump patties. pour the rest of the bread crumbs into a shallow bowl. coat the zucchini cakes with bread crumbs. mix yogurt, dill and salt and pepper to taste; set aside. heat a frying pan over medium heat. add about 1/2 inch olive oil and heat until a bread crumb sizzles when dropped inches fry the patties for about 2 minutes per side, until golden brown. drain on paper towels and sprinkle with a little more salt, if needed. serve with the dill yogurt sauce for dipping.

Target recipe: in a large bowl, beat eggs until fluffy. add sugar gradually, beating until mixture is thick and lemon-colored. beat in vanilla and butter. combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk. beat until smooth. fold in zucchini and walnuts. divide batter into four greased and floured 8 or 9-in. round pans. bake at 350 degrees fahrenheit for 25 to 30 minutes or until top springs back when gently pressed. cool in pans 10 minutes; remove to wire wracks and cool completely. for frosting, beat all ingredients in a large bowl until creamy. frost between layers and on sides and top of cake.