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.
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.