It’s a mouthful, and many of our diners won’t attempt to say the name of this dish, and instead just point to the menu. But take the opportunity to learn a little Greek: “kolokythi” (zucchini) plus “keftedaki” (meatball). No matter how you say it (or not!), it’s one of our favorites – light fritters with a crunchy exterior and a sweet, creamy inside. I first tasted this dish in Santorini, where the rich volcanic soil of the Greek island makes for superb zucchini and tomatoes. If you can use in-season farmers’ market vegetables, the dish will be at its peak, but grocery-store zucchini will get you most of the way there. If you can’t find Kefalograviera, Manchego cheese can be substituted; just add a pinch more salt as Manchego is less salty than Kefalograviera.