How to make
Grate the well-washed zucchini on a coarse grater, add salt and leave for 30 minutes to drain the excess water. Boil the potatoes in salted water. Allow them to cool, peel and grate coarsely.
Chop the onion finely and blend the garlic. Crush the feta cheese with a fork. Combine all the ingredients in a suitable deep dish.
Add the strained zucchini. Add in 3 eggs, sprinkle with flour, chopped dill, parsley and spices. From this mixture, using wet hands, shape balls, leaving some distance between them in an oven dish, the bottom of which you've covered with baking paper.
Bake the vegetable meatballs in a preheated 360°F (180 °C) oven until ready. Serve with garlic and yoghurt.
