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Greek Zucchini Tots Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/greek-zucchini-tots-recipe/