Cashew Ricotta Dumplings, Zucchini Greekballs, Chocolate Chili Bites (recipe coming soon!)…it hasn’t escaped my notice that of the site’s 18 recipes, 20% of them are spherical.

Whatever, round shapes are fun to eat!

These Greekballs are meatless meatballs with a fun Greek twist. They’re great atop some zucchini pasta, or would make excellent party bites. I like to use sheep’s milk feta (here, Lesbian feta from the island of Lesbos!), which has a sweet, mildly grassy flavour that works well with the oregano.

It’s been a long week. The nights have been chilly! You’d never know it was the middle of July here in San Francisco. What is everyone up to the weekend? I’m planning to pick up a rug I ordered a month ago (I barely remember what it looks like…), and hit up the local farmer’s markets. I was pretty disappointed with the quality of the walnuts I bought last time at Trader Joe’s, so I’m going to try those from a local grower, Old Dog Ranch. I was a bit slow eating their Smoked Paprika and Rosemary walnuts that I bought last year, but even after a few months in the fridge, they were incredibly crunchy and flavourful.

Hope everyone has a great weekend!

Zucchini Greekballs

 

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Author: noctekana@gmail.com

Serves: makes 12 greekballs

Ingredients

• 3 medium zucchini
• 1½ cups oat flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp lemon juice
• 1 tsp dried oregano
• 1 egg, lightly whisked
• ⅓ cup raw walnuts
• 2 garlic cloves
• 10 pitted kalamata olives, chopped
• ⅓ cup chopped red onion
• ½ cup crumbled feta
• olive oil to brush

to serve

• cherry tomatoes
• feta
• olive oil
• pepper

Instructions

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and brush with olive oil.
2. Grate 2 of the zucchini so that you have 2 cups. Add to a large bowl, and mix with the oat flour, baking soda, salt, lemon juice, oregano, and egg.
3. In a small food processor, pulse garlic and walnuts together until a coarse meal is formed. Add olives and onion, and pulse again until mixture is sticky. Empty into the bowl with the zucchini, and mix well.
4. Gently stir in the feta. The mixture should be sticky, but workable. Roll into 12 1-inch balls, adding flour if necessary so they come together. Arrange on the baking sheet and brush the tops with olive oil.
5. Bake for around 30 minutes, until the bottoms are golden brown.
6. Using a vegetable peeler, peel long strip of the zucchini, making wide noodles. Serve greekballs over zucchini with sliced tomatoes, crumbled feta, a drizzle of olive oil, and freshly ground pepper.

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