Greek Zucchini Feta Balls – Kolokithokeftedes

Fresh, earthy zucchini meets the salty tang of feta in these irresistible Greek Zucchini Feta Balls, known as Kolokithokeftedes. They’re a summertime favorite all over Greece, crispy on the outside, soft and creamy inside, with fresh dill and mint, and absolutely bursting with Mediterranean flavor.

The grated zucchini is salted and squeezed until nearly dry, then mixed with feta, herbs, scallions, and a touch of breadcrumbs to hold everything together. When baked in the oven, they form a golden crust that gives way to a tender, aromatic center. Served warm with a bowl of cool tzatziki or plain Greek yogurt, they make an appetizer that disappears faster than you expect.

These zucchini feta balls are perfect for summer gatherings, mezze platters, or even a light vegetarian lunch with a salad. They’re easy, comforting, and wholesome, a delicious way to use up garden zucchini.

How to make Greek Zucchini Feta Balls

Begin with preparing the zucchini. Grate the zucchini using the large holes of a grater, then toss with 1 teaspoon of salt and place it in a kitchen towel-lined bowl. Let it sit for 15–20 minutes to draw out any excess water. After resting, squeeze the zucchini very well in the towel until no more liquid comes out. This step is essential so the fritters hold together.

Next, make the mixture. In a large bowl, combine the drained zucchini with crumbled feta, one egg, chopped herbs, green onion, garlic, breadcrumbs, flour, and black pepper. Stir well until you get a thick, scoopable mixture. If it still feels too wet, add a bit more breadcrumbs or flour until the consistency is right for shaping.

Next, shape the balls. Using your hands or a spoon, form the mixture into walnut-sized balls, or shape into slightly flattened patties if you prefer. Arrange them on a parchment paper-lined baking sheet and lightly spray the tops with olive oil for a golden finish.

Finally, bake the zucchini feta balls. Bake in a preheated oven at 200°C / 400°F for 25–30 minutes, until they turn golden and crisp on the edges. Let them cool slightly and serve warm with yogurt or tzatziki sauce.

Hope you will try these zucchini feta balls. If you do, don’t forget to share the photos with me on Instagram, as I love seeing how this turns out for you.

Other zucchini recipes you may like to try

These Zucchini Carrot Fritters are light, crispy and baked to perfection. It is a healthy snack or side packed with vegetables and flavor.

These Baked Zucchini Chips are thin and crispy, an easy and healthier alternative to potato chips.

Try these savory Cheese Zucchini Muffins made with fresh zucchini and melty cheese, the perfect grab-and-go snack or breakfast.

YOU MAY ALSO LIKE:
Easy Salmon Patties
Mashed Potato Pancakes
Zucchini Fritters
Ricotta Fritters
Greek Fried Feta with Honey and Sesame Seeds
Korean Vegetable Pancakes
Quinoa and Broccoli Patties
Zucchini Pancakes (Hobakjeon)
Cheese Potato Pancakes
Four Cheese Crispy Cheese Balls
Lentil Fritters
Potato Tuna Patties
Homemade Meatballs

Greek Zucchini Feta Balls – Kolokithokeftedes

5 from 1 vote

Fresh, earthy zucchini meets the salty tang of feta in these irresistible Greek Zucchini Feta Balls, known as Kolokithokeftedes. They’re a summertime favorite all over Greece – crispy on the outside, soft and creamy inside, speckled with fresh dill and mint, and absolutely bursting with Mediterranean flavor.

Servings 35 balls

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Ingredients

  

1x2x3x

• 2  medium zucchini , about 1 pound-500g
• 1 tsp (5g) salt , for draining zucchini
• 5 oz (150g) feta cheese , crumbled
• 1 egg
• 2-3 tbsp fresh dill , finely chopped
• 1-2 tbsp fresh mint , finely chopped
• 2 green onions , finely chopped
• 2-3 cloves garlic , finely minced
• 1/2 cup (75g) breadcrumbs
• 3 tbsp (30g) flour
• black pepper , to taste
• olive oil , spray

Instructions

 

Prepare zucchini.

• Grate the zucchini on the large holes of a grater.
  
• Toss with 1 tsp salt and place in a bowl lined with kitchen towel, for 15–20 minutes to release excess water.
  
• After resting, squeeze out as much liquid as possible using your clean kitchen towel.
  

Make the mixture.

• In a large bowl, combine the squeezed zucchini, crumbled feta, egg, herbs, green onion, garlic, breadcrumbs, flour, and black pepper.
  
• Mix until you get a thick, scoopable mixture. If it feels too wet, add a bit more breadcrumbs or flour.
  

Form balls/patties.

• Spray with oil a parchment paper-lined baking sheet.
  
• Shape the mixture into small balls or slightly flattened patties (about walnut size).
  
• Place on a greased parchment paper-lined baking tray.
  
• Spray or brush with olive oil.
  
• Bake at 200°C / 400°F for 25- 30 minutes until golden and crisp.
  
• Serve with Greek yogurt or tzatziki sauce.

Nutrition

Serving: 1 zucchini ballCalories: 27kcalCarbohydrates: 2.39gProtein: 1.42gFat: 1.45gSaturated Fat: 0.83gCholesterol: 21mgSodium: 109mgPotassium: 79mgFiber: 0.3gSugar: 1gVitamin A: 102IUVitamin C: 5mgCalcium: 32mgIron: 0.32mg

Calories: 27kcal

Course: Appetizer, Side Dish

Cuisine: Greek

Keyword: feta balls, zucchini balls