Baked Kolokithokeftedes (Zucchini Patties)
Hands-on: 25 minutes
Total: 3 hours 45 minutes
- 3 medium zucchini, trimmed and grated
- 1 tsp. salt
- 6 Tbsp. extra-virgin olive oil, divided
- 6 scallions, ends trimmed and finely chopped
- 1 clove garlic, peeled and minced
- 1 large egg, beaten
- 2 Tbsp. chopped fresh mint
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. chopped fresh parsley
- ½ cup breadcrumbs
- ¼ cup Graviera or Gruyère cheese
- ½ cup crumbled feta cheese
- ½ tsp. pepper
- 1 Tbsp. baking powder
- Put the zucchini and salt into a colander. Cover the colander with plastic wrap and place it over a bowl to catch the drained water. Refrigerate the zucchini for at least 3 hours. Squeeze any remaining liquid from the zucchini with your hands or wring out in a clean tea towel. Try to get the zucchini as dry as possible.
- Preheat the oven to 425°F. Heat 3 tablespoons oil in a medium skillet over medium heat for 30 seconds. Add the scallions and garlic and cook 5–7 minutes. Take the skillet off the heat and allow the scallion mixture to cool.
- In a large bowl, combine the cooled scallion mixture, egg, mint, dill, parsley, breadcrumbs, Graviera, feta, pepper, and baking powder. If the mixture is too wet, add a few more breadcrumbs. If the mixture is too dry, add a little more oil.
- Using your hands, form the zucchini mixture into small patties, each about 3 inches wide. You should have enough for twelve to fourteen patties. Place the patties on a greased baking sheet and brush the tops with the remaining oil.
- Bake for 8–10 minutes on the middle rack. Flip the patties over and bake for another 8–10 minutes or until they are golden. Serve them warm or at room temperature.