I was recently gifted several zucchini and Summer squash from my neighbor. They may have grown a bit larger than ideal for quick sauteing which is usually my go to for these veggies, so I decided to do a play on Greek meatballs (keftedes) with tzatziki, I had a lot of product to use so I figured I would use the zucchini and squash in both the meatballs and the sauce and the results were delicious! By grating fine, salting, and removing the extra water, the squash and zucchini were delicious both cooked in the meatballs and raw in the sauce and I think they really highlighted the best parts of these Summer veggies. Did I mention….the kids and adults loved them! —Alexandra V. Jones
finely grated zucchini or Summer Squash or a mixture of both
crumbled Feta cheese
cloves minced garlic
red onion, small dice
red pepper flakes
full fat Greek yogurt
finely grated zucchini or Summer squash I used a mixture of both (salted and squeezed of liquid same process as meatballs)
clove garlic, pressed or microplaned
lemon zested and juiced
fresh flat leaf parsley
In This Recipe
Preheat oven to 425 degrees. Sprinkle grated zucchini and squash with 1/2 tsp. salt, squeeze out excess water. Over medium heat saute onions and garlic for five minutes.
Combine all ingredients and mix with hands until well combined. Spray a sheet pan with olive oil cooking spray or rub with olive oil, make meat mixture in to 2 inch balls
Put in oven ,cook for meatballs 25 minutes until lightly browned.
While the meatballs cook, combine tzatziki ingredients and keep cold until meatballs are ready.
Serve the warm meatballs with pita, rice, or over salad and slather them in the sauce. These would be great as an appetizer or main at your next dinner party.