Kolokithokeftedes — Baked Zucchini Patties — the secret hit on any appetizer table
For me, dinner parties are about as much fun to throw as they are to attend. Preparing my favorite dishes for family and friends is one of my favorite things to do. However, dinner parties also allow for R&D, which is the case for my kolokithokeftedes (baked zucchini patties). For example, from the first time I started recipe testing, they’ve been the first to go on any dinner spread. Similarly, this recipe is one of the most requested from my Los Angeles personal chef clients. Those are just a few of the reasons they’re one of my favorite recipes in Opa! The Healthy Greek Cookbook.
Where do kolokithokeftedes come from?
Kolokithokeftedes are perfect taverna fare during the summer months in Greece. Zucchini grows in abundance during that time, which is why this dish is so ubiquitous. Traditionally, the zucchini patties are fried, but I wanted to lighten up the recipe a bit. I also find it a lot easier to form the patties on a baking sheet, and put them in the oven. No hovering over hot oil on the stove. Baking the zucchini patties also makes them easier to freeze. I love baking a double batch, cooling them, and then freezing the extras. You’ll want to freeze them first in a single layer, and then you can transfer them to a freezer bag. They’ll hold up for about three months.
What to do with all that zucchini
Anyone who has ever grown zucchini knows they grow in abundance. But coming up with creative ways to make use of them can be a challenge. Luckily, this recipe solves that problem. And you can also easily double it to make more. Kolokithokeftedes are traditionally fried, but this healthier method calls for baking the zucchini patties instead. Serve them with a squeeze of lemon and a dollop of tzatziki.
Recipe notes
Try substituting almond flour or gluten-free breadcrumbs for the breadcrumbs to make the recipe gluten-free and lower carb. In addition, if you don’t like dill you can always substitute a fresh herb of your choice. Similarly, fresh mint and basil would both work well in this recipe.
Ingredients
- 3 zucchini (about 1 ½ pounds), grated
- 1 teaspoon kosher salt
- ½ cup chopped scallion, white and green parts
- 1 garlic clove, grated
- 1 cup bread crumbs, I like to use panko for a lighter texture
- 1 cup feta cheese
- 1 teaspoon baking powder
- ¼ cup shredded kefalotiri (or any hard, salty cheese like parmesan or romano)
- 2 eggs, beaten — Start with 1 egg and check your mixture. Use the other egg if needed.
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F.
- Place the zucchini in a fine-mesh strainer, sprinkle with the salt, mix thoroughly, and let it drain in the sink for 30 minutes. Squeeze out as much liquid as possible. If you line the strainer with a cheesecloth or tea towel, this will be easier.
- Line a baking sheet with parchment paper. Brush with olive oil.
- In a medium bowl, combine the zucchini, scallion, garlic, bread crumbs, baking powder, feta and kefalotiri cheeses, first beaten egg, and dill. If the mixture is dry and not sticking together, add the additional egg.
- Form the zucchini mixture into 1-inch balls. Lightly smash the balls into patties and place on the prepared baking sheet. Brush with remaining olive oil.
- Bake for 30 minutes. Let stand for 10 minutes to cool off before removing them from the baking sheet.
- *** AIR FRYER OPTION***
- I recently started making these in the air fryer and they cook up beautifully! Just spread them in 1 layer in your air fryer and cook them at 375ºF for 20-25 minutes, checking half way to make sure they are cooking evenly. I had to rotate some of mine from the edge to the middle because the patties on the edge were browning faster. This is largely determined by what type/brand of air fryer you have.
Notes
When you're mixing your ingredients together, start with 1 beaten egg and if the mix is dry, add the additional egg and mix it in.
These cook up beautifully in an air fryer. See notes at the end of the cooking instructions.
Nutrition Facts
Kolokithokeftedes (Baked Zucchini Patties)
Serves: 4 servings
|
Amount Per Serving: 16-20 patties
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||
|---|---|---|
| Calories | 365.21 kcal | |
| % Daily Value* | ||
| Total Fat 21.15 g | 32.3% | |
| Saturated Fat 9.2 g | 45% | |
| Trans Fat 0.01 g | ||
| Cholesterol 119.68 mg | 39.7% | |
| Sodium 715.29 mg | 29.8% | |
| Total Carbohydrate 27.63 g | 9% | |
| Dietary Fiber 3.18 g | 12% | |
| Sugars 7.7 g | ||
| Protein 17.2 g | ||
| Vitamin A 13.78 % | Vitamin C 35.27 % | |
| Calcium 39.32 % | Iron 15.84 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA
It’s always good to have a few healthy appetizer go-tos, especially around the holidays when there are plenty of parties to attend. It might not be peak zucchini season but you can still find them. And I’ll have to try out the different dips.
Love that these are baked, not fried!