Zucchini Keftedes with Feta and Dill

Ingredients

• 1 cup panko (japanese breadcrumbs)
• 1 ¹/₃ pounds medium zucchini
• ½ cup green onions
• 3 tablespoons fresh dill
• 3 tablespoons fresh mint
• 2 cloves garlic
• 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.
• + 7 more ingredients
• • fresh dill
  • Plain whole-milk or reduced-fat Greek-style yogurt
  • Canola oil
  • 1 cup coarsely crumbled feta cheese
  • 1 large egg
  • 1 lemon
  • 1 teaspoon coarse kosher salt

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