Greek Zucchini Tots Recipe

Introduction

Greek Zucchini Tots are a delightful twist on the classic potato tot, combining fresh zucchini with flavorful feta and herbs. Crispy on the outside and tender inside, they make a perfect appetizer or snack. Serve them with a refreshing minted yogurt dip for a deliciously satisfying treat.

Ingredients

• 1 lb / 500 g zucchinis (courgettes)
• 1/4 tsp cooking salt / kosher salt
• 1/2 cup plain flour (all-purpose flour, can substitute gluten-free flour)
• 1 cup panko breadcrumbs (can substitute gluten-free breadcrumbs)
• 2 eggs
• 3/4 cup green onion, finely sliced (white and pale green parts only)
• 1/2 cup parmesan cheese, finely grated (or shredded cheddar or tasty cheese)
• 1 tbsp dried oregano (or 2 tsp other dried herbs)
• 2 garlic cloves, minced
• 1/4 tsp cooking salt / kosher salt
• 150 g / 5 oz Greek feta cheese, crumbled
• Olive oil spray
• Lemon wedges and oregano leaves (optional garnishes)
• 3/4 cup plain Greek yoghurt (or any plain unsweetened yogurt)
• 1 tbsp fresh mint, finely chopped
• 1/2 tbsp lemon juice
• 1/2 tbsp extra virgin olive oil (or more)
• 1/4 tsp each salt and pepper

Instructions

1. Step 1: Preheat the oven to 200°C (390°F) or 180°C fan-forced. Line two baking trays with baking paper or parchment.
2. Step 2: Grate the zucchinis using a box grater and place them into a large colander. Sprinkle with 1/4 teaspoon salt, toss gently, and let them sweat for 30 minutes to draw out excess moisture.
3. Step 3: After sweating, working a handful at a time, firmly squeeze out as much liquid as you can from the zucchini. Transfer the drained zucchini to a large bowl.
4. Step 4: Add the flour, panko breadcrumbs, eggs, green onion, parmesan cheese, dried oregano, minced garlic, and 1/4 teaspoon salt to the zucchini. Mix well to combine. Fold in the crumbled feta gently.
5. Step 5: Using heaped tablespoons, dollop the mixture onto the prepared trays (you should get about 29 tots). Shape each dollop into a cylinder, resembling traditional tater tots, using your fingers.
6. Step 6: Spray the tots generously with olive oil spray. Bake for 30 minutes, swapping the trays around the 20-minute mark. For extra crispiness, spray again with oil partway through baking. The bottom tray may need a few extra minutes until golden and crunchy.
7. Step 7: While baking, prepare the minted yogurt by mixing yoghurt, fresh mint, lemon juice, olive oil, salt, and pepper in a small bowl. Let it rest for at least 10 minutes to allow flavors to develop.
8. Step 8: Serve the zucchini tots hot, accompanied by the minted yogurt dip, lemon wedges, and a sprinkle of fresh oregano leaves if desired.

Tips & Variations

• To remove excess moisture from zucchini faster, wrap grated zucchini in a clean kitchen towel and squeeze.
• For a gluten-free version, substitute plain flour and panko breadcrumbs with gluten-free alternatives.
• Try swapping feta for shredded cheddar or tasty cheese for a milder flavor.
• Serve with tzatziki or your favorite yogurt-based dip for added flavor.

Storage

Store leftover zucchini tots in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 180°C (350°F) for 8-10 minutes to restore their crispiness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these zucchini tots ahead of time?

Yes, you can prepare the batter and shape the tots a few hours ahead, keeping them covered in the refrigerator. Bake just before serving to maintain crispiness.

Can zucchini tots be frozen?

Yes, you can freeze unbaked shaped tots on a tray until solid, then transfer to a freezer bag. Bake from frozen, adding extra baking time until golden and cooked through.

Greek Zucchini Tots Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

These Greek Zucchini Tots are a crispy and flavorful snack or appetizer made with grated zucchini, feta cheese, Parmesan, and aromatic herbs. Baked to a golden brown perfection, they’re light, healthy, and perfect for serving with a refreshing minted yogurt dip and lemon wedges. A delicious twist on traditional tots infused with Mediterranean flavors.

• Author: Maya
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 29 tots 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Tots

• 1 lb / 500 g zucchinis (courgettes)
• 1/4 tsp kosher salt (for sweating zucchinis)
• 1/2 cup plain flour (all-purpose flour, or gluten-free flour)
• 1 cup panko breadcrumbs (can substitute gluten-free breadcrumbs)
• 2 eggs
• 3/4 cup green onion, finely sliced (white and pale green parts only)
• 1/2 cup Parmesan cheese, finely grated (or shredded cheddar/tasty cheese)
• 1 tbsp dried oregano (or 2 tsp other dried herbs)
• 2 garlic cloves, minced
• 1/4 tsp kosher salt (additional)
• 150 g / 5 oz Greek feta cheese, crumbled
• Olive oil spray

Minted Yogurt Dip

• 3/4 cup plain Greek yogurt (or any plain unsweetened yogurt)
• 1 tbsp fresh mint, finely chopped
• 1/2 tbsp lemon juice
• 1/2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Optional Garnishes

• Lemon wedges
• Fresh oregano leaves

Instructions

1. Preheat oven: Preheat your oven to 200°C (390°F) or 180°C fan-forced to prepare for baking the tots.
2. Sweat zucchini: Grate the zucchinis using a box grater. Place the grated zucchini in a large colander, sprinkle with 1/4 teaspoon of salt, toss to combine, and leave it to sweat for 30 minutes to remove excess moisture.
3. Squeeze out liquid: Take handfuls of the zucchini and squeeze out as much water as possible over a bowl, preventing sogginess in the batter.
4. Make tots batter: In a large bowl, combine the squeezed zucchini with the flour, panko breadcrumbs, eggs, green onion, grated Parmesan, dried oregano, minced garlic, and 1/4 teaspoon salt. Mix well until thoroughly combined. Gently fold in the crumbled feta cheese without breaking it down too much.
5. Form tots: Line two baking trays with parchment paper. Using heaped tablespoons of batter, place dollops spaced evenly on the trays. Shape each dollop into a small cylindrical tot or potato gem shape using your fingers. This recipe yields about 29 tots in total.
6. Bake: Generously spray the tots with olive oil spray for crispiness. Bake in the preheated oven for 30 minutes. Around the 20-minute mark, swap the trays to ensure even baking and optionally spray the tots again with oil to enhance browning. Continue baking until golden brown with a crunchy crust. The tray on the bottom may need a few extra minutes to finish cooking.
7. Prepare minted yogurt dip: While the tots bake, combine the Greek yogurt, finely chopped fresh mint, lemon juice, extra virgin olive oil, salt, and pepper in a small bowl. Mix well and allow it to sit for at least 10 minutes to develop flavor before serving.
8. Serve: Remove tots from the oven and serve warm with minted yogurt dip, lemon wedges, and a sprinkle of fresh oregano leaves if desired.

Notes

• You can substitute panko breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.
• For a different flavor profile, replace Parmesan cheese with shredded cheddar or tasty cheese.
• Make sure to squeeze out as much water from the zucchini as possible to ensure crispy tots.
• The tots can be sprayed with olive oil twice during baking to achieve extra golden and crispy crust.
• The minted yogurt dip can be prepared ahead and refrigerated; bring to room temperature before serving.
• These tots are best served fresh and warm but can be reheated in the oven to retain crispness.

Keywords: Greek zucchini tots, baked zucchini tots, vegetarian appetizer, feta zucchini bites, healthy snacks, Mediterranean recipes