Baked Zucchini Patties (Kolokithokeftedes) Recipe

By Christina Xenos, professional chef & journalist

Serves: 20 baked zucchini Patties – prep time: 40 minutes

• 3 zucchini (about 1 ½ pounds), grated
• 1 tbsp kosher salt
• ½ cup chopped scallion, white and green parts
• 1 garlic clove, grated
• 1 cup breadcrumbs
• 1 cup feta cheese
• ¼ cup shredded kefalotiri
• 2 eggs, beaten
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons Navarino Icons Estate Grown Extra Virgin Olive Oil – Koroneiki Variety
• Navarino Icons Roasted Red Pepper and Tomato Dip to serve with

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 and preheat the oven to 200°C. Line a baking sheet with parchment paper and brush it with Navarino Icons Estate Grown Extra Virgin Olive Oil – Koroneiki Variety. Afterwards, in a medium bowl, combine the zucchini, scallion, garlic, bread crumbs, feta and kefalotiri cheeses, eggs, and dill. Form the zucchini mixture into 1-inch balls and lightly smash the balls into patties and place on the prepared baking sheet. Brush with remaining Navarino Icons Estate Grown Extra Virgin Olive Oil – Koroneiki Variety. Bake for 30 minutes. Let stand for 10 minutes to cook off before removing them from the baking sheet. Top with Navarino Icons Roasted Red Pepper and Tomato Dip.

Normally kolokithokeftedes are fried and served as a mezze, which makes this recipe the perfect addition to any appetizer spread. This method is a healthier version of the favorite, calling for baking the patties instead of frying. Serve with a squeeze of lemon and a dollop of Navarino Icons Roasted Red Pepper and Tomato Dip. You can also substitute almond flour for the breadcrumbs to make the recipe gluten-free.