Kolokithokeftedes (Baked Zucchini Patties)


Appetizer, Recipes | November 21, 2017 | By

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 reason that they’re one of my favorite recipes in Opa! The Healthy Greek Cookbook.

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 tzaziki. 

Recipe notes

Try substituting almond flour 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.



Kolokithokeftedes are perfect topped with Navarino Icons Roasted Red Pepper and Tomato Dip.


How to Baked Zucchini Cakes (Kolokithokeftedes) by xtinaxenos on Jumprope.

Kolokithokeftedes recipe

Kolokithokeftedes (Baked Zucchini Patties)
Yields 20
We all know that when zucchini start growing they grow in abundance. It’s hard to keep up with creative ways to make use of them. This is the perfect recipe for that — you can also easily double it to make more. Normally kolokithokeftedes are fried, but this method is a healthier version of the favorite, calling for baking the patties instead. Serve with a squeeze of lemon and a dollop of tzaziki. You can also substitute almond flour for the breadcrumbs to make the recipe gluten-free and lower carb.
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
  1. 3 zucchini (about 1 ½ pounds), grated
  2. 1 teaspoon kosher salt
  3. ½ cup chopped scallion, white and green parts
  4. 1 garlic clove, grated
  5. 1 cup bread crumbs
  6. 1 cup feta cheese
  7. ¼ cup shredded kefalotiri (or any hard, salty cheese like parmesan or romano)
  8. 2 eggs, beaten
  9. 2 tablespoons finely chopped fresh dill
  10. 2 tablespoons olive oil
  1. 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.
  2. Preheat the oven to 375°F.
  3. Line a baking sheet with parchment paper. Brush with olive oil.
  4. In a medium bowl, combine the zucchini, scallion, garlic, bread crumbs, feta and kefalotiri cheeses, eggs, and dill.
  5. 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.
  6. Bake for 30 minutes. Let stand for 10 minutes to cool off before removing them from the baking sheet.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA https://mysweetgreek.com/


  1. Leave a Reply

    Nick @ GreekBoston.com
    December 1, 2017

    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.

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