Name: Tomato and Zucchini Keftethes
Ingredients: 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)

ντομάτα και κολοκυθάκια

Tomato and Zucchini Keftethes

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

Ingredients:

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)

What you'll need

1L Everything Olive Oil $45

Method:

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