kolokythokeftedes – gluten free zucchini feta balls

Another old family favorite recipe that was tweaked and made gluten free.  Really does bring me back to the motherland.  Served here with the simplest of favorites: traditional tsatziki sauce… a winning combo.  I highly recommend this sauce.

These can be whipped up as a side dish, snack or for dinner party h’ourdurves.

If the gluten free diet is not a priority to you, you may sub in regular all purpose flour for the gluten free flour.  Also, you may sub in bread crumb for the almond meal.


  • 3 medium zucchinis, shredded & squeezed*
  • 4 oz. crumble feta cheese
  • 1 large clove garlic, minced
  • 3 scallions, fine chop
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1/2 cup gluten free flour
  • 2 tbs almond meal
  • olive oil


*The key to this recipe is squeezing out as much of the juices from the zucchini shreds as possible.  I used paper towels.

Combine all ingredients in a large bowl.  If the mixture is not forming into balls easily, add more almond meal – a little at a time – until the mixture is pliable.  Form your balls and place on wax paper.

In a large skillet, on medium high heat, add about 1.5 tbs olive oil.  When it gets really hot, add the balls.  Lower heat to medium low.  Cook about 3-4 minutes on each side.  Work in batches if your pan is not big enough to fill them all.

Yields 16-18 zucchini balls.

Tsatziki Sauce:

  • 1 large cucumber, shredded & squeezed
  • 1 (7 oz.) container Greek yogurt
  • 2 cloves garlic, grated
  • 2 tsp red wine vinegar
  • sea salt to taste

Again, the key to this sauce is squeezing as much of the liquids from the cucumber shreds as possible.  Mix all ingredients.  Store in refrigerator.

…delicious happens

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