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ντομάτα και κολοκυθάκια

Tomato and Zucchini Keftethes

Another great vegetarian recipe you and your family won’t get enough of. Trust.

Tomato and Zucchini Keftethes


  • 2 large zucchini, shredded and rung out
  • 1 large tomato, diced into big cubes
  • 1 large tomato, shredded into pulp using small side of a box grater
  • 1 large white onion, diced
  • 3 tablespoons flat leaf parsley
  • 1 tablespoon dried oregano
  • 1 ½ cups flour
  • 2 eggs
  • Sea salt and black pepper
  • Red pepper flakes or sliced chile (optional)


  • In a large mixing bowl, add zucchini, tomato, onion, flat-leaf parsley, sea salt, pepper, egg, and flour. Mix with your hands; try not to mash the diced tomato
  • Scoop up spoonfuls of the mixture, (using a large spoon) and shape into balls with your hands
  • Press down on your balls to form a rustic kefte shape
  • Pour Fancy Peasant GEVOO into a heavy frying pan to a depth of 2 inches and heat (medium-high fire)
  • Add keftedes to pan (without overcrowding) cover with lid and cook 4-6 minutes until golden brown on both sides
  • Remove with a spatula and drain on paper towels
  • Delicious hot or cold, we especially love them with tzatziki