Zucchini Keftedes with Feta and Dill

Zucchini Keftedes with Feta and Dill
Photo by Hans Gissinger


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

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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