Tomatokeftedes with Tzatziki Zucchini Pasta

Tomatokeftedes with Tzatziki Zucchini Pasta

This recipe was originally posted on the blog in August 2013, a couple months after...

Tomatokeftedes with Tzatziki Zucchini Pasta

This recipe was originally posted on the blog in August 2013, a couple months after starting Inspiralized!

One of my goals is to re-photograph and re-invigorate some of my “oldies but goodies” because they are great recipes that need a little more editing and fixing up – and of course, better photos!

These tomatokeftedes brought me right back to our trip to Greece and reminded me how delicious this recipe is – the tzatziki sauce with the zucchini noodles and the fragrant tomato balls, it’s definitely one that deserved some extra love (again.)

This recipe was inspired by our first big trip as a couple – we had just moved in 6 months prior and I had quit my job a few months after that to begin Inspiralized (talk about life changes!) I remember going to Greece (we went to Mykonos and Santorini) feeling so excited about life – excited about my relationship with Lu and excited for what was to come with Inspiralized. As much as I loved being in Greece, I was equally excited to get back and work on building my dream!

Tomatokeftedes with Tzatziki Zucchini Pasta

While in Greece, we ate tomatokeftedes in Santorini like it was our job – scarfing them down as appetizers and mid-day snacks. That trip was just absolutely incredible, I couldn’t recommend Greece enough. We actually wanted to take our honeymoon there, but felt bad about visiting the same place twice – since we’d have our whole lives together to do repeat trips!

The mint is what really brings these tomatokeftedes together and builds in that fresh, Greek flavor. If you fry these in oil, they’ll become crispy like true tomatokeftedes, but this oven-baked version is much healthier and just as delicious, just not as crunchy as the true original.

I hope you enjoyed this little trip down memory lane with this recipe, because I sure did!

Tomatokeftedes with Tzatziki Zucchini Pasta

Note: I am currently on vacation in Hawaii and trying my best not to work while I’m away and enjoy the relaxation time. Meaghan will be moderating all blog comments, but if you’d like to follow along on my trip adventures, follow on Instagram. 

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Tomatokeftedes with Tzatziki Zucchini Pasta

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins


  • For the tomatokeftedes:
  • 1 cup vine tomatoes chopped
  • ½ cup green onions diced green and white parts
  • 1 large egg
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon dried oregano
  • ¼ cup chickpea flour
  • ¼ cup pecorino romano cheese grated
  • salt and pepper
  • For the tzatziki and noodles:
  • 3 medium zucchinis
  • 1/3 cup non-fat plain Greek yogurt
  • 1 medium garlic clove finely chopped
  • 1 teaspoon olive oil
  • 2 teaspoons red wine vinegar
  • 1.5 tablespoons chopped fresh dill
  • 1 tablespoon lemon juice
  • salt and pepper


  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and coat the paper with cooking spray.
  • Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes, combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about 6. Place them on the baking sheet and press down slightly to form patties. Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm.
  • Prepare the tzatziki and noodles. Peel and spiralize the zucchinis with Blade D and trim the noodles with clean kitchen shears. For the tzatziki, whisk together the remaining ingredients in a large bowl. Add the zucchini noodles and toss well to combine.
  • Divide the zucchini noodles into plates or bowls and top with tomatokeftedes. Serve.

Recipe Notes

Per serving (1 out of 3) - Calories: 148, Fat: 6g, Saturated Fat: 4g, Carbs: 18g, Fiber: 5g, Sugars: 9g, Protein: 13g, Sodium: 136mg

Tomatokeftedes with Tzatziki Zucchini Pasta

with love, Ali

leave a comment

Recipe Rating


  • I lived in Greece for 2 years many years ago when my husband was in the military. I brought some recipes home with me, but they didn't taste the same made here. It wasn't until years later when a Greek friend told me that their oregano has a distinctly different flavor from Italian oregano. You didn't specify which oregano you used.
    • Mary, I use a Mediterranean Oregano, but since most people only keep traditional Oregano in their pantries, there recipe suggests as such!
  • So can I substitute the chickpea flour something else?
    • Also curious if you could sub something else
    • Yes, I haven't tested them that way, but you can substitute!
  • What is Pecirino Romano Cheese? What kind of store would have it? Health food Store? I live in remote area 6 hrs away from the city without access to health food stores. Just two grocery stores. I've never seen or heard of Pecirino Romano Cheese. I assume this is a Greek cheese? Any assistance appreciated. I do go to the city about once a year. So may have to wait a year to make this. You usually cook your noodles a little bit, but this sounds like they are totally raw. Am I correct? Also, did you peel your zuchinni to get the noodles so white? Thanks in advance for your response.
    • It's actually a hard, salty, Italian cheese found in most grocery stores.
    • Yes, these noodles are raw! Zucchini noodles are great raw - and great raw in the summertime, when we don't want to turn on the heat! And yes, as the recipe indicates, the zucchinis are first peeled! Pecorino Romano is an Italian cheese, actually! Hope this helps.
  • So what flour would you suggest instead of the chickpea flour, I have nothing in my pantry other than regular wheat flour?
    • Give it a try with wheat flour - I haven't tested it this way, but give it a try!
    • hi Janice - I made these last night with regular wheat flour, regular oregano and good ol' Parmesan cheese - they were wonderful! Of course I can't compare them with original Greek TOMATOKEFTEDES because I've never had one before. My husband loved them too. I like the idea of baking instead of frying, thank goodness the weather broke a little here in Michigan. ~ ruth
  • Made these and they were fabulous. I did have to use a lot more chick pea flour. But otherwise delicious!
  • Your first post is my most favorite recipe. I love the salad that goes with the first version, but am looking forward to trying the noodles. Thanks for the update.