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Tomatokeftedes with Tzatziki Zucchini Pasta

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 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

Instructions

  • 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