Low Carb Kolokithokeftedes (Greek Zucchini Meatballs)
A classic Greek appetizer combining cheese and zucchini in a small crusted patty – you won’t be able to put these Greek Zucchini Meatballs (Kolokithokeftedes) down.
Ingredients
- 3 large zucchini, stemmed + chopped
- 8 oz (225 g) halloumi cheese, (or feta cheese), cubed
- 3/4 cup (75 g) parmesan cheese, shaved
- 2 tbs fresh mint, chopped
- 2 tbs fresh dill, chopped
- 2 eggs
- 1 cup (108 g) breadcrumbs, (+ extra for coating)
- salt + pepper , to taste
- 1/4 cup (60 ml) olive oil
Instructions
- 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.
Notes
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
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