"Taken from "The Complete Book of Greek Cooking", they tout that these tasty Kolokythokeftees are an ingenious way of transforming bland-tasting zucchinis into a sharply appetizing dish that captivates everyone who tries it. These can be served as appetizers, first course, or for lunch along side a salad or soup."

Original is 6 servings

Metric US

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Step by Step Method

Step 1

Bring a pan of lightly salted water to the boil. Slice the zucchini into 1 1/2-inch lengths and place them in the boiling water. Cover and cook for about 10 minutes. Drain in a colander and let them cool completely.

Step 2

Heat 3 tablespoons of the olive oil in a frying pan, add the onion and spring onions and saute until translucent. Add the garlic, then, as soon as it becomes aromatic, take the pan off the heat.

Step 3

Squeeze the zucchinis with your hands, to extract as much water as possible, then place them in a large bowl. Add the fried onion and garlic mixture and mix well.

Step 4

Toast the bread, cut off and discard the crusts; break up the toast and crumb it in a food processor.

Step 5

Add the crumbs to the zucchini mixture, with the eggs, feta cheese and grated Graviera or Parmesan.

Step 6

Stir the dill or oregano into the zucchini mixture, and add salt and pepper to taste. If the mixture seems to wet, add a little flour.

Step 7

Take a heaped tablespoon of the zucchini mixture, roll it into a round ball, using your hands, and press it lightly to make a rissole shape. Make more rissoles in the same manner.

Step 8

Coat the rissoles lightly in the flour. Heat the remaining extra virgin olive oil in a large, non-stick frying pan, then fry the rissoles in batches until they are crisp and brown, turning them over once.