Make these little veggie balls no bigger than an inch — about the size of a walnut in its shell. (Any heftier and they won't hold together.)
- 12 oz. zucchini (about 2), trimmed
- ¾ tsp. coarse salt
- 1 garlic clove, minced
- ⅓ c. thinly sliced scallions
- 2 tbsp. chopped dill, plus more for garnish
- 2 tbsp. chopped mint
- 2 tsp. lemon zest, plus lemon wedge, for serving
- 1 large egg, lightly beaten
- ½ c. whole wheat bread crumbs or panko
- ½ c. crumbled feta cheese olive oil cooking spray
- ½ c. plain 2% Greek yogurt extra-virgin olive oil, for drizzling
- Grate zucchini on large holes of a box grater onto a clean kitchen towel spread over a rimmed baking sheet. Sprinkle zucchini with salt, and let stand, 30 min.
- Wrap zucchini in towel and wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in garlic, scallions, dill, mint, and lemon zest. Season with pepper to taste. Gently fold in egg, then bread crumbs and feta. Mix thoroughly.
- Spray a rimmed baking sheet with cooking spray. Form zucchini mixture into 12 (1-inch) balls; arrange on sheet. Refrigerate until firm, about 30 min.
- Heat oven to 400°F. Lightly coat each zucchini tot with cooking spray. Bake, gently turning every 5 min or so, until brown on all sides, about 20 min.
- Sprinkle yogurt with dill, drizzle with oil, and season with pepper. Serve tots with yogurt for dipping and squeeze lemon on top.
143 cal, 7 g fat (3 g saturated), 9 g protein, 13 g carb, 4 g sugar, 2 g fiber, 538 mg sodium, 61 mg cholesterol per serving
This recipe originally appeared in the July/August 2016 issue of Dr. Oz The Good Life.