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Chicken Kofte with Zucchini

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 2 kofte, 2 zucchini halves, and 1 tablespoon tzatziki)

A hit under the broiler leaves zucchini perfectly tender.

Ingredients

  • 1/2 cup purchased tzatziki, divided
  • 1/4 cup dry breadcrumbs
  • 1/4 cup grated onion
  • 5 tablespoons chopped fresh mint, divided
  • 1 teaspoon ground cumin
  • 5/8 teaspoon kosher salt, divided
  • 3/8 teaspoon black pepper, divided
  • 1/8 teaspoon ground red pepper
  • 1 pound ground chicken
  • 4 teaspoons olive oil, divided
  • 4 zucchini, halved lengthwise
  • Cooking spray

Nutrition Information

  • calories 301
  • fat 16.9 g
  • satfat 4.5 g
  • monofat 7.6 g
  • polyfat 2.5 g
  • protein 24 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 103 mg
  • iron 3 mg
  • sodium 555 mg
  • calcium 84 mg
  • sugars 7 g
  • Est. Added Sugars 2 g

How to Make It

  1. Preheat broiler to high.

  2. Combine 1/4 cup tzatziki, breadcrumbs, onion, 3 tablespoons mint, cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper in a bowl, stirring with a whisk. Add chicken; mix with hands. Shape chicken mixture into 8 patties. Heat 2 teaspoons olive oil in a nonstick skillet over medium heat. Add patties; cook 4 minutes on each side or until done.

  3. While kofte cook, arrange zucchini, cut side up, on a jelly-roll pan coated with cooking spray. Brush with re­maining 2 teaspoons oil; sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Broil 5 minutes or just until tender. Divide kofte and zucchini among 4 plates. Sprinkle with remaining 2 tablespoons mint. Serve with remaining 1/4 cup tzatziki.