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!