Baked Kolokithokeftedes (Zucchini Patties)

These baked zucchini fritters are great with a side of Feta-Yogurt Sauce.

Serves: 6Hands-on: 25 minutesTotal: 3 hours 45 minutesDifficulty: Easy

Serves: 6


  • 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
  • 1⁄2 cup breadcrumbs
  • 1⁄4 cup Graviera or Gruyère cheese
  • 1⁄2 cup crumbled feta cheese
  • 1⁄2 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 to 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 to 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.