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Zucchini Keftedes with Feta and Dill

Zucchini Keftedes with Feta and Dill Recipe

  • 1 1/3 pounds medium zucchini, trimmed
  • 1 teaspoon coarse kosher salt
  • 1/2 cup thinly sliced green onions
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh mint
  • 2 garlic cloves, minced
  • 1 teaspoon finely grated lemon peel
  • 1 cup panko (Japanese breadcrumbs)
  • 1 large egg, beaten to blend
  • 1 cup coarsely crumbled feta cheese
  • Canola oil (for frying)
  • Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
  • Additional chopped fresh dill (for garnish)
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