Zucchini Kolokithokeftedes

Zucchini Kolokithokeftedes is a delightful Greek dish featuring crispy zucchini fritters with a burst of fresh herbs and spices, served over a bed of pasta. This dairy-free version is light yet satisfying, perfect for a wholesome meal.

Ingredients

• Zucchini - 300 grams
• All-purpose flour - 50 grams
• Chickpea flour - 30 grams
• Fresh parsley - 30 grams, chopped
• Fresh mint - 15 grams, chopped
• Garlic - 2 cloves, minced
• Green onion - 2 stalks, finely chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 3 tablespoons (for frying)
• Spaghetti (or pasta of choice) - 150 grams
• Lemon juice - 1 tablespoon
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze out excess moisture and transfer to a mixing bowl.
2. Add the all-purpose flour, chickpea flour, chopped parsley, chopped mint, minced garlic, chopped green onion, salt, black pepper, and red pepper flakes (if using) to the bowl. Mix until well combined.
3. Form the mixture into small patties, about 5 cm in diameter, and place them on a plate.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the patties for about 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
5. In a separate pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
6. Drain the pasta and toss it with the remaining tablespoon of olive oil and lemon juice.
7. Serve the zucchini fritters on top of the pasta, garnished with additional fresh herbs if desired.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 56 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in vitamins A and C from zucchini and fresh herbs.
• Rich in plant-based protein and fiber from chickpea flour.

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