'Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)'
'Additional chopped fresh dill (for garnish)'
'"Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt thats sold at some supermarkets and at specialty foods stores."'
Grate zucchini on large holes of box grater onto clean kitchen towel
Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour
Line rimmed baking sheet with parchment or foil
Wrap zucchini in towel; squeeze out as much liquid as possible
Place zucchini in medium bowl
Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper
Gently stir in panko and egg, then feta
Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet
Chill at least 1 hour
DO AHEAD: can be made 4 hours ahead
Keep chilled
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat
Working in batches, add patties to skillet
Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side
Using slotted metal spoon, transfer to paper towels
