Over the last couple of seasons I’ve been making Seared Queso Blanco at home in place of mozzarella sticks, but this year has been all about the Greek kolokythokeftedes. Bright zucchini, salty feta, fresh bits of dill, parsley and mint come together and offer the right balance of crunch and soft chewy texture we crave in our football snacks. You can pair kolokythokeftedes with a tzatziki sauce if you like, but I prefer this pared down version of a lemon dill dip, the extra kick from the lemon zest pulling all the flavors together in sharp relief.