Zucchini Keftedes With Feta And Dill

Ingredients

• 1 1/3 pounds medium zucchini, trimmed
• 1 teaspoon coarse kosher salt
• 1/2 cup thinly sliced green onions
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh mint
• 2 garlic cloves, minced
• 1 teaspoon finely grated lemon peel
• 1 cup panko (Japanese breadcrumbs)
• 1 large egg, beaten to blend
• 1 cup coarsely crumbled feta cheese
• Canola oil (for frying)
• Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
• Additional chopped fresh dill (for garnish)

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