Peel the zucchini and grate it on a coarse grater. Add a little salt, let it stand for a while and squeeze out the juice well.
Add semolina, grated and pressed onion, garlic, egg and yolk, pepper and mix well.
PS tip-for every 100 g of zucchini, add 1 tbsp semolina, this is the ideal proportion for keftedes. Adding semolina makes keftedes more airy and juicy, they keep their shape well.