Kolokithokeftedes (Greek Zucchini Meatballs)

A classic Greek appetizer combining cheese and zucchini in a small crusted patty – you won’t be able to put them down.

Easy Zucchini Meatballs 🇬🇷 no shredding or squeezing #zucchini #fyp #Wee #WeirdPets #greece #vegetarian

♬ original sound – Stella Drivas

Disclaimer: these zucchini meatballs are addictive! The cheese, herby breadcrumb and zucchini are the ideal flavor combination. Pair them with some creamy tsatziki and you have a Greek home run!

This long and hard to pronounce name of KOLOKITHOKEFTEDES is born from first, Kolokithi, which in Greek means zucchini and Keftedes in Greek means meatballs. It’s a mouthful for sure, but fun to say and eat!

The traditional cheese used in this dish is feta, however, my daughter suggested I use some haloumi cheese we had at the house instead. Let me tell you, one of her better ideas! The haloumi cheese is more dense and not as salty as feta, but slightly melted when cooked, it gives feta a run for its money.

Don’t skip coating them with the breadcrumbs. That along with frying them in hot olive oil, gives them that beautiful golden brown crust. Also, do not over crowd the pan. You can also bake them for a healthier option (they won’t taste as good, sorry). Just make sure you spray them with olive oil before baking.

Thank you for swinging by Hungry Happens! If you make these keftedes or any other dish from our site, we would greatly appreciate you taking the time to comment and rate the dish! Love your life and cheers!

kolokithokeftedes in a platter

Kolokithokeftedes (Greek Zucchini Meatballs)

5 from 1 vote
Servings: 15
Prep Time: 15 minutes
Cook Time: 15 minutes


  • 3 large zucchini, stemmed + chopped
  • 8 oz haloumi cheese (or feta cheese), cubed
  • 3/4 cup parmesan cheese, shaved
  • 2 tbs fresh mint, chopped
  • 2 tbs fresh dill, chopped
  • 2 eggs
  • 1 cup breadcrumbs (+ extra for coating)
  • salt + pepper to taste
  • 1/4 cup olive oil


  • Add the chopped zucchini to a pot with salted boiling water.  Cook for 5 minutes or until JUST fork tender.  Drain excess water from zucchini and transfer them to a large dish to cool.  Pat them dry with a paper towel to soak up any excess liquids.  Once cool, transfer to a large bowl along with the haloumi, shaved parmesan, mint, dill, eggs and breadcrumb.  Season with salt & pepper to taste.
  • Mix together with your hands until just incorporated and then form your balls.  Coat each one with that extra breadcrumb. 
  • Add the oil to a pan and get it hot.  Add the zucchini balls to the pan and lower heat to medium low.  Cook for about 5 minutes per side .. exteriors should be nice, golden, and crispy.  Transfer to plate lined with paper towels.  


Serve with some delicious TSATZIKI SAUCE.
The traditional recipe calls for feta cheese, however I subbed in haloumi cheese. It tasted amazing! Feta is also delicious!
These warm up great the next day in the oven.  And tbh taste great cold as well.


Calories: 143kcal | Carbohydrates: 7g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 326mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 1mg
Author: Stella

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