{"id":6121,"date":"2011-07-07T05:41:52","date_gmt":"2011-07-07T12:41:52","guid":{"rendered":"https:\/\/shescookin.com\/?p=6121"},"modified":"2012-08-08T16:40:41","modified_gmt":"2012-08-08T23:40:41","slug":"zucchini-keftedes-with-feta","status":"publish","type":"post","link":"https:\/\/shescookin.com\/zucchini-keftedes-with-feta\/","title":{"rendered":"Zucchini Keftedes with Feta"},"content":{"rendered":"

\"zucchini<\/a><\/p>\n

In keeping with my garden theme during this bountiful time of year, the past week was officially declared Zucchini Throwdown at She’s Cookin’ and I’ll be sharing three simple + seasonal recipes for this most prolific summer squash. First up is a recipe from Chef Michael Symon’s Easter Goes Greek<\/em> spread featured in Bon App\u00e9tit<\/a>‘s April issue.<\/span><\/p>\n

Michael’s big personality and bawdy sense of humor had me smiling as I read his tips for preparing this holiday feast, like #4 “Go Hard – lots of ouzo, straight up, no retsina!” , and #5 “Put the Fun in Dysfunction – When you get a bunch of Greeks in a room it gets very emotional. I explain to my friends that regardless of the yelling or crying, it’s all a sign of happiness.” <\/span><\/p>\n

Plus, I’m crazy for Greek food – helloooo, did you see my post on the Taste of Greece? – and everything from the Lamb Chops with Lemon to the Walnut and Pistachio Baklava had me salivating! But what earned the dog-eared page was the Zucchini Keftedes<\/span><\/strong> because I’m always on the lookout for ways to morph the zuke into something fabulous.<\/span><\/p>\n

Keftedes are actually Greek meatballs and in the recipe head notes Michael referred to them as zucchini fritters<\/span><\/strong>, which is what I would call them – either way it’s a delicious vegetarian dish with flavors of bright lemon and mint and salty feta, perfect as a starter or several fritters make a satisfying and delicious vegetarian main dish.<\/span><\/p>\n

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