Baked Zucchini and Herb Bites (Kolokithokeftedes)
Kolokithokeftedes are the zucchini fritters of Greek summer tables, usually shallow-fried and often bound with cheese and egg. This version keeps the herbs, which are the real point, and rebuilds the rest: oats give structure where breadcrumbs and flour would, and ground flaxseed does the binding the egg used to. The single rule that carries over from the fried original is to squeeze the zucchini until it is genuinely dry, because no binder can compensate for water you left in. Dill and mint together are the classic Greek pairing, so do not skimp. They travel well and hold at room temperature, which makes them a good thing to carry to a crowd.
Ingredients
- 1 1/2 lb Zucchini, grated
- 4 Scallions, minced
- 2 cloves Garlic, minced
- 3 tbsp Dill, chopped
- 2 tbsp Mint, chopped
- 3 tbsp Flat-leaf parsley, chopped
- 3/4 cup Rolled oats
- 2 tbsp Ground flaxseed
- 1 tsp Dried oregano
- 1 tbsp Lemon juice
- 1/2 tsp Black peppercorns, ground
Method
- Heat the oven to 425 F (220 C) and line a tray with parchment. Grate the zucchini, then wring it hard in a clean towel over the sink. This is the step that decides everything: zucchini is almost all water, and squeezing out a cup or more of it is the difference between a bite that holds and a soggy one that spreads.
- Stir the ground flaxseed into 5 tablespoons (75 ml) water and let it sit 5 minutes until it turns to gel. This is your binder in place of egg; the flax swells and goes tacky, holding the mix together as it bakes.
- Blend half the oats to a rough flour and leave the rest whole. Combine the pressed zucchini, scallion, garlic, herbs, oregano, lemon juice, pepper, the oat flour, whole oats, and the flax gel. Let it rest 10 minutes so the oats drink up the last of the moisture and the mix firms enough to shape.
- Scoop heaping tablespoons and press them into flat rounds about an inch and a half (4 cm) across, setting them on the tray. Flattening them means more browned surface and a shorter bake.
- Bake 15 minutes, flip each one, and bake 10 to 12 minutes more until set and golden at the edges. Baking rather than frying loses the oil but not the crust, as long as the pan is hot and the bites are thin. Serve warm or at room temperature with lemon and plant yogurt.
Nutrition
Estimated per serving: 140 calories, 6 g protein, 5 g fiber, 30 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
