Name: Zucchini Keftedes with Feta and Dill
Cook time: 1 hour
Total time: 3 hours 30 minutes
Yield: Makes 12 servings
Ingredients: 1 1/3 pounds medium zucchini, trimmed; 1 teaspoon coarse kosher salt; 1/2 cup thinly sliced green onions; 3 tablespoons chopped fresh dill; 3 tablespoons chopped fresh mint; 2 garlic cloves, minced; 1 teaspoon finely grated lemon peel; 1 cup panko (japanese breadcrumbs); 1 large egg, beaten to blend; 1 cup coarsely crumbled feta cheese; Canola oil (for frying); Plain whole-milk or reduced-fat Greek-style yogurt (for garnish); Additional chopped fresh dill (for garnish); Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.

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Zucchini Keftedes with Feta and DillHans Gissinger

These zucchini fritters are the perfect way to start the meal. Serve the keftedes, grape leaves , octopus , and feta and olives as mezedes (appetizers).

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