These zucchini meatballs, known as Greek Kolokithokeftedes, are crispy on the outside and so juicy on the inside!
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Greek Kolokithokeftedes are one of my all-time favorite appetizers and very popular in Greece. Kolokithokeftedes translates to zucchini meatballs. However, there’s no meat. They’re a completely vegetarian appetizer that’s so delicious. The crispy outside covers the juicy inside filled with lots of herbs and fresh zucchini.
When we went to Greece last summer, zucchini meatballs were featured on every menu of every restaurant we went to, and we ordered them every single time. I’ve had so many requests for this recipe that I’ve had it on my Youtube channel for years. This post is an updated version with shortcuts I’ve learned along the way.
How to shred zucchini?
Shredding zucchini is a little messy, so make sure you have a large cutting board or a large prep bowl. I like to use a box grater because it’s the easiest and quickest way to get the job done.
Start by washing your zucchini well since you’re leaving on the skin. Dry with a towel to remove any excess water. Cut the bottom end off the zucchini, but leave the stem attached. The stem will give you something to hold onto while you grate the zucchini.
Hold the box grater on the cutting board or in your prep bowl, and grate the zucchini. Put the shreds in a strainer, and add about ¼ tsp salt. Mix the salt into the shredded zucchini, and let sit for at least 30 minutes to an hour. The salt will pull the excess water out of the zucchini that would otherwise make your zucchini meatballs soggy and fall apart. So this step is essential.
When you’re ready to put everything together, take a handful of the zucchini shreds from the strainer and squeeze out as much liquid as you can before adding to your mixing bowl. This step will ensure that you have removed as much excess liquid as possible.
Why these zucchini meatballs (Greek Kolokithokeftedes) will become popular in your house too
- Crispy golden outside
- Herby juicy filling
- Creamy feta chunks
- Perfect for a make-ahead appetizer!
What makes Zucchini Meatballs (Greek Kolokithokeftedes) delicious?
- Zucchini -wash and shred with the skin on
- Eggs
- Scallions –to wash scallions, chop them, and put them in a bowl of cool water. Move them around in the water a bit to release any dirt. The dirt will settle to the bottom of the bowl, so scoop out the scallions and pat dry
- Fresh mint –gather leaves in a ball to easily chop
- Feta –blocks of feta are so much better than low-quality pre-crumbled, so crumble it yourself!
- Breadcrumbs –use your favorite kind. Just be sure they are unseasoned.
- Salt
- Crushed red pepper flakes –I like a pinch, but you can leave it out or add more if you like
- Freshly ground black pepper
- Vegetable oil for frying
Can you make Zucchini Balls (Greek Kolokithokeftedes) ahead of time?
Yes! Combine all of the ingredients in a bowl and cover. Refrigerate for up to 1 day ahead. The next day, pour off any excess liquid and add 1/2 cup breadcrumbs. Mix to incorporate. You’re ready to form the meatballs, coat in breadcrumbs, and fry.
The zucchini meatballs can be fried up to 2 hours before serving them as they taste great at room temperature. They can also be slightly warmed through in a preheated 350°F oven for 5 minutes.
Set up a station for frying
The easiest and most efficient way to fry your zucchini meatballs is to set up an assembly line. You’ll have your zucchini meatballs, plain breadcrumbs, tray lined with paper towels, spider strainer, and oil preheated to 350ºF.
Take your zucchini meatball and gently toss it in the breadcrumbs to coat. Then, place it in the hot oil. Depending on how large your pot is, you should be able to add up to 6-8 at a time. Just be sure not to overcrowd the oil because it will lower the temperature of the oil and keep the outside from getting crispy.
Once the zucchini meatballs are golden brown, remove them from the oil with the spider strainer and give them a little shake to remove excess oil. Put them on the paper towel-lined tray so all of the extra oil is absorbed away from the zucchini meatballs. Repeat until all of your zucchini meatballs are done.
How to make Zucchini Meatballs (Greek Kolokithokeftedes)?
- Place the grated zucchini in a colander and sprinkle with salt ( 1/4 teaspoon) and mix it well with your hands. The salt will help draw out the liquid. You will be surprised to see how much liquid will be released. Place the colander over a bowl to catch the liquid. Let it drain for at least 30 minutes.
- Take the zucchini out of the colander in small bunches. Squeeze the bunches with your hands to remove as much of the remaining liquid as you can. Discard the liquid and place the strained zucchini in a dry bowl.
- Add the sliced scallions, mint, feta, and pepper. Mix well. Add the beaten eggs, bread crumbs, and salt. Mix until combined.
- Heat the oil in a pot over medium-high heat or 350ºF.
- Form the zucchini mixture into round walnut-sized balls and place on a tray.
- Pour some breadcrumbs into a shallow bowl and roll each zucchini ball to coat all around.
- Fry them in the oil for about 5-6 minutes until golden brown all around. Place them on a tray or plate lined with paper towels to drain the excess oil.
- Serve
How to serve this popular appetizer
The most delicious way to serve zucchini meatballs, or Greek Kolokithokeftedes, is with creamy tzatziki sauce. Marinara would also be delicious. And you don’t just have to serve these at a party, but the fact that they can be assembled a day ahead of time makes zucchini meatballs extra easy to serve at one.
I even put them in my End of Summer Menu ebook that you can download right here.
Enjoy!

Zucchini Meatballs: Greek Kolokithokeftedes
These zucchini meatballs, known as Greek Kolokithokeftedes, are crispy on the outside and so juicy on the inside!
Ingredients
- 4 (about 800 g) zucchini, washed and shredded with the skin on
- 2 eggs, lightly beaten
- 4 scallions, thinly sliced
- 3 tablespoons chopped fresh mint
- 1 cup (150g) crumbled feta
- 1 and 1/2 cups (190 g) breadcrumbs, plus more for coating
- 1 and 1/4 teaspoon salt
- pinch of crushed red pepper flakes
- freshly ground black pepper
- vegetable oil for frying
Instructions
- Place the grated zucchini in a colander and sprinkle with salt ( 1/4 teaspoon) and mix it well with your hands. The salt will help draw out the liquid. You will be surprised to see how much liquid will be released. Place the colander over a bowl to catch the liquid. Let it drain for at least 30 minutes.
- Take the zucchini out of the colander in small bunches. Squeeze the bunches with your hands to remove as much of the remaining liquid as you can. Discard the liquid and place the strained zucchini in a dry bowl.
- Add the sliced scallions, mint, feta and the pepper. Mix well. Add the beaten eggs, bread crumbs and salt. Mix until combined.
- Heat the oil in a pot over medium- high heat.
- Form the zucchini mixture into round walnut sized balls and place on a tray.
- Pour some breadcrumbs into a shallow bowl and roll each zucchini ball to coat all around.
- Fry them in the oil about 5-6 minutes until golden brown all around. Place them on a plate lined with paper towels to drain the excess oil.
- Serve them with tzatziki sauce or marinara. Enjoy!
Notes
Make Ahead Tip: Combine all of the ingredients together in a bowl and cover and refrigerate 1 day ahead. The next day discard any excess liquid and add 1/2 cup breadcrumbs. Mix to incorporate. Form into meatballs, coat in breadcrumbs and fry. These can be fried up to 2 hours before serving them as they taste great at room temperature. They can also be slightly warmed through in a preheated 350°F oven for 5 minutes.
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Made these little gems last week for a dinner party and there were amazing. I’ve made the patty version, but these little balls are just the right size for pre-dinner drinks. 30 balls, 6 people… all gone in is under 15 minutes. The keftedes, not the people! 😉
Haha! The people may be back soon, now that you fed them well 🙂 All the best xoxo
Hello. Excited to try this recipe. I am wondering if you can bake these instead of frying them? If so, at what temp and for how long would you suggest ? Thanks!
I also have the same question. I read on another website that they can be baked for 8 min in lower oven rack then flipped over for another 8 min. The recommended oven temperature was 425F. The only thing that worries me is that the other recipe has them in a burger shape not balls, so I am not sure if it will work for me.
I will take my chances and try tonight because I really like the recipe but never fry my food.
If you already baked yours, please share the result. Thanks
These are great! (as is the homemade tzatziki – so fresh tasting) A little time consuming but delicious. I was looking for vegetarian options for weekly Sunday dinners with extended family. These were a hit with everyone from the 3 year old on up. I now make them frequently for guests, especially since I can make them ahead of time. Was also wondering if there is a baking option. I tried baking one ball at 375 degrees, didn’t come out so well – maybe a higher temperature and more cooking time? Or baking just won’t replicate the fried version?
I used yellow squash and they were more dry, so l put everything in the food processor for a few spins and they were nice and moist and fried up perfect! They are soooo delicious! Thank you
Αγαπιτή Dimitra,
Can I bake these in the oven instead of frying?
These are best fried 🙂
Hi Dimitra, tried these and they were delicious! Is there any way you can keep them crispy the next day? 🙏 I need to make a batch of 100 and need to store them overnight.
The best thing to do is to wait till they have cooled completely before storing them but honestly, they’re best made and served fresh. I’ve found that the air fryer crisps them up much better than the oven 🙂
Hi Dimitra , love your site, make many of your recipes can i cook zucchini balls in oven or not xx Diana