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 tzatziki.
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.
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 tzatziki. You can also substitute almond flour for the breadcrumbs to make the recipe gluten-free and lower carb.
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
1 cup feta cheese
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
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, 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.
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.
My name is Christina Xenos. Welcome to my kitchen!
I am a professional chef, cookbook author, recipe developer, and food writer based in Los Angeles, California. I tantalize palates throughout the city with in-home culinary services, small party catering, cooking classes, and Greek-themed pop-up dining experiences.
I'm the co-author of Opa! The Healthy Greek Cookbook, a collection of 90 Greek recipes, which offers a creative new voice in the cannon of Greek cooking. I have also recently appeared on NBC's A New Leaf and The Cooking Channel's Food: Fact or Fiction?
Please enjoy the recipes on this site, and please reach out if you want me to be your personal chef!
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