Plant-Based Keftedes and Zucchini with Herb-Yogurt Sauce

Name: Plant-Based Keftedes and Zucchini with Herb-Yogurt Sauce
Yield: Serves 4
Cuisine: Greek
Ingredients: 5 tablespoons, minced fresh mint, dill, and/or parsley, divided; 3 , garlic cloves, minced, divided; 1 teaspoon, ground cumin; ½ teaspoon, table salt, divided; ⅛ teaspoon, pepper; ⅛ teaspoon, ground cinnamon; 12 ounces, plant-based ground meat; ½ cup plain plant-based or dairy, yogurt; 1 tablespoon, minced fresh chives; ½ teaspoon, grated lemon zest plus 1 tablespoon juice; 1 tablespoon, extra-virgin olive oil; 1½ pounds, zucchini, halved lengthwise and cut on bias into 2- to 3-inch lengths

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Keftedes are often served as part of a meze platter with tzatziki. Here, we make them a light main dish.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME50 minutes

Plant-Based Keftedes and Zucchini with Herb-Yogurt Sauce

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Keftedes, herby Greek meatballs traditionally made with lamb, are often served as part of a meze platter with tzatziki. Here, we make them a light main by pairing them with seared zucchini and an herbed yogurt sauce. First we mix plant-base...

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