How to cook
Grate 6-7 medium-sized zucchini, drain them by squeezing them, add 2 eggs, about 3.5 oz (100 g) feta cheese, dill, garlic, a little salt (since the feta is salty anyway), black pepper and breadcrumbs.
Stir well with your hand. The consistency needs to be firm enough to the point where you can form meatballs without them falling apart.
Pour on a few drops of olive oil and bake until reddened.
They're to die for.