Baked Zucchini and Dried Curd Cheese Meatballs

An explosion of flavors and colors. The combination of fresh zucchini and dried curd cheese creates a soft and creamy filling that perfectly complements the crispy crust of the meatballs.


  • 600g zucchini
  • 100g finely grated dried curd cheese
  • 2 eggs
  • 1 teaspoon garlic powder
  • 2 spring onions
  • freshly chopped dill
  • freshly chopped mint
  • 40g flour
  • 100g panko breadcrumbs
  • 2 tablespoons olive oil
  • salt
  • pepper


  1. Wash and grate the zucchini. Sprinkle with salt, mix well, and let them drain in a colander for 30 minutes. After this time, place the zucchini in a clean towel or cheesecloth and squeeze out any excess water to ensure the meatballs stay crispy. You should have around 350g of grated zucchini after squeezing.
  2. Grate the cheese and chop the spring onions, dill, and mint.
  3. In a large bowl, mix together the squeezed zucchini, grated feta cheese, herbs, spring onions, garlic powder, eggs, flour, and panko breadcrumbs.
  4. Shape the mixture into 100g balls and place them on a baking tray lined with parchment paper and greased with oil.
  5. Flatten them with the back of a spoon to give them a meatball shape. You can also use a round metal mold to shape the meatballs more easily.
  6. Bake the meatballs in a preheated oven at 200°C for 20-25 minutes.

You can enjoy the meatballs hot or cold, accompanied by Lăptăria cu Caimac Yogurt or “Chubby” sour cream.



Serve the meatballs with a fresh salad of seasonal vegetables and savor a delicious meal packed with vitamins.

This recipe was created by Alina Muntele, who used our 100% natural dairy products for the preparation of this delicious appetiser. We were excited to see how our products turned into dishes made with skill and respect for ingredients and taste! We would like to thank her for choosing us for this recipe and we are pleased to share it with you.

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