One of my all time favorite Greek taverna appetizers are fried zucchini patties called kolokithokeftethes, with tzatziki. These patties are not really unhealthy other than the fried part. That's the beauty of Greek food; it manages to make vegetables something you want to order from the menu, not something you have to order for your own good.
I don't particularly like frying in the house, so I have been making an easier (and accidentally healthier) alternative patty/muffin by baking them in a muffin pan. And since I love muffins, this was the perfect adaptation of this traditional recipe.
These savory muffins/patties have plenty of herbs and a bit of feta cheese. The traditional recipe doesn't include flour (except for frying) or breadcrumbs, but I add them here for a bit of volume.
Grate the zucchini, place in a colander and salt lightly, let it sit for about 10 minutes. Squeeze as much water as you can from the zucchini and place in a bowl.
In another bowl beat the eggs, add the cheese onion, parsley, dill, mint, pepper and olive oil. Mix well and then add the breadcrumbs and mix some more.
Add mixture to zucchini and mix well, mash with a fork to combine all ingredients well.
Divide mixture in a 12 muffin pan, about 1 ½ tablespoons each.
Bake for about 25-30 minutes until golden brown on the outside and soft inside.
For the yogurt dip: Add to yogurt some dill, parsley, a bit of salt and a few drops of olive oil. Mix well. Serve with zucchini muffins.
Thanks for the delicious recipe, I might add tomato too.
Thanks! I used fresh herbs for these or fresh frozen (I do that often), but dried herbs should work as well, just use 1/2 of the amount.
I made this recipe and it was a hit! My family thought they were fried! Healthier version and very flavorful! I will always make them like this from now on.
I made these last night w/o the fresh herbs (not available) just dried oregano and they were delicious.
BUT next time I will just use a casserole pan.
I just made these and they're so tasty! I can't wait to try more recipes from your blog!
What kind of breadcrumbs? Fresh or dried? These sound perfect for a light lunch!
Dried breadcrumbs will work better.
Made these last night. They were wonderful. Even my son who does not like too many veggies ate them, with the yogurt dip. Will make them again!
Hi there! If I am using small zucchini's then how many should I add? Can't wait to try this out! Also, can i freeze them for future lunch boxes?
About 5-6 smaller ones. I have not froze them, but I think they would freeze well.
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