Zucchini grows in abundance during the summer in Greece, and this dish is a perfect way to use them. Normally these patties are fried and served as an appetizer or main course. This recipe, for a healthier version of the favorite, calls for baking instead of frying.
Cut the tofu into planks, and press between paper towels, to dry it out. Crumble it into a small bowl, add the lemon juice and 1/2 teaspoon salt, mixing to combine.
In another small bowl, combine the ground flax meal and water to form your flax eggs. Let sit to gel up, while you continue with the recipe.
Place the zucchini in a fine-mesh strainer, sprinkle with 1 teaspoon salt, mix thoroughly, and let it rain in the sink for 30 minutes. Squeeze out as much liquid as possible.
Preheat the oven to 375 degrees Fahrenheit.
Line a baking sheet with parchment paper, and spray with half of the olive oil.
In a medium bowl, combine the zucchini, scallion, garlic, bread crumbs, tofu mixture, ground cashews, flax egg, and dill. Form the zucchini mixture into 1-inch balls. Lightly smash the balls into patties and place on the prepared baking sheet. Spray the patties with remaining olive oil.
Bake for 30 minutes, turning once halfway through cooking. Cover and refrigerate leftovers for up to 3 days.
Serving tip: These are perfec tserved with Den Ine Y Dika Sou Yiayia's Tzatzziki / Not Your Yiayia's Tzatziki (page 23) or over pasta with a basic tomato sauce.
Substitution Tip: Substitute almond flour for the breadcrumbs to make this recipe gluten-free.