Baked Zucchini Kofte Recipe - Turkish Style Cooking 

With its lightness and easy preparation, I wanted to remember the pumpkin meatballs, which is a full summer meal, and introduce those who haven't tried it yet. It is also a great alternative for those who love "Mucver" and do not want to eat roast. The most important trick of the recipe is the tightening of the water. If the water is not well sprayed, it will be like mud. It is normal that the inside is wet, but it is not normal that it is mud-like.
Ingredients:
- 3 medium sized zucchini,
- 1 egg,
- 1/2 cup bread crumbs,
- 1 cup of grated mozzarella/chedar cheese,
- 1 handful of chopped dill,
- Salt,
- Pepper.
Preparation:
- Grate the zucchini and squeeze its juice as possible as you can with your hands,
- In a deep bowl, combine grated zucchini, egg, bread crumbs, cheese, dill, salt and pepper together,
- Take small pieces from the mixture, make balls and place into a baking sheet covered with parchement paper,
- Bake in a at 190 ° C preheated oven until golden in the edges.
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