A hit under the broiler leaves zucchini perfectly tender.

Recipe by Cooking Light January 2016


Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high.

  • 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.

  • 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.

Nutrition Facts

301 calories; fat 16.9g; saturated fat 4.5g; mono fat 7.6g; poly fat 2.5g; protein 24g; carbohydrates 15g; fiber 3g; cholesterol 103mg; iron 3mg; sodium 555mg; calcium 84mg; sugars 7g; added sugar 2g.