Zucchini Keftedes with Feta and Dill

Zucchini Keftedes with Feta and Dill
Photo by Hans Gissinger

Ingredients

  • 3 tablespoons fresh dill
  • 1 large egg
  • 1 lemon
  • 1 teaspoon coarse kosher salt
  • Panko is available in the asian foods section of most supermarkets and at asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.
  • 1 cup panko (japanese breadcrumbs)
  • fresh dill
  • + 7 more ingredients
    • Plain whole-milk or reduced-fat Greek-style yogurt
    • 1 1/3 pounds medium zucchini
    • ½ cup green onions
    • Canola oil
    • 1 cup coarsely crumbled feta cheese
    • 3 tablespoons fresh mint
    • 2 cloves garlic

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 ...

View full recipe at Epicurious

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