Greek Zucchini Tots Recipe

Introduction

These Greek Zucchini Tots are a crispy, flavorful twist on a classic snack. Bursting with fresh herbs, feta cheese, and a hint of garlic, they make a perfect appetizer or side dish. Serve them with a refreshing minted yogurt dip for a delightful Mediterranean touch.

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 (can also use 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)
• For the minted yogurt dip:
• 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 salt
• 1/4 tsp pepper

Instructions

1. Step 1: Preheat your oven to 200°C/390°F (180°C fan-forced) and line two trays with baking paper.
2. Step 2: Grate the zucchinis using a box grater, then place them in a large colander. Sprinkle with 1/4 tsp salt, toss well, and leave to sweat for 30 minutes to draw out moisture.
3. Step 3: After sweating, squeeze out as much liquid as possible from the zucchini, working handfuls at a time. Transfer the drained zucchini into a mixing bowl.
4. Step 4: Add the flour, panko breadcrumbs, eggs, green onion, parmesan cheese, dried oregano, minced garlic, and 1/4 tsp salt to the bowl with zucchini. Mix well to combine, then gently fold in the crumbled feta cheese.
5. Step 5: Using heaped tablespoons of the mixture, dollop onto the lined trays. Shape each portion with your fingers into small cylinder shapes resembling traditional tater tots. You should get about 29 tots.
6. Step 6: Spray the tots generously with olive oil spray. Bake in the oven for 30 minutes, swapping the trays around 20 minutes in. For an extra golden crust, spray with additional oil halfway through baking. The bottom tray may need a few extra minutes to crisp fully.
7. Step 7: While the tots bake, prepare the minted yogurt dip by mixing together the Greek yogurt, fresh mint, lemon juice, olive oil, salt, and pepper. Let it rest for at least 10 minutes to allow the flavors to meld.
8. Step 8: Serve the zucchini tots warm with the minted yogurt dip, lemon wedges, and fresh oregano leaves if desired.

Tips & Variations

• For a gluten-free version, substitute the plain flour and panko breadcrumbs with gluten-free alternatives.
• Try swapping the feta for shredded cheddar or tasty cheese for a different flavor profile.
• To make the tots extra crispy, spray them with olive oil again halfway through baking.
• Add a pinch of chili flakes in the batter for a subtle spicy kick.
• Use fresh herbs like dill or parsley instead of oregano for a different herb note.

Storage

Store any leftover zucchini tots in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 10 minutes or until warmed through and crispy again. The minted yogurt dip is best served fresh but can be stored in the fridge for up to 2 days.

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, refrigerating them on the trays covered with plastic wrap. Bake just before serving for the best texture.

Can I fry the zucchini tots instead of baking?

While baking is healthier and easier, you can shallow fry the tots in oil until golden and crispy. Drain on paper towels before serving to remove excess oil.

Greek Zucchini Tots Recipe

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★★★★★

5 from 109 reviews

• Author: lilan
• Total Time: 70 minutes
• Yield: Approximately 29 tots 1x
• Diet: Vegetarian

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Description

These Greek Zucchini Tots are a delicious, healthy twist on traditional potato tots, featuring grated zucchini combined with feta cheese, parmesan, panko breadcrumbs, and herbs. Baked until golden and crispy, they make a perfect snack or appetizer served with a refreshing minted yogurt dip and a squeeze of lemon.

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Ingredients

Scale 1x2x3x

Zucchini Tots

• 1 lb / 500 g zucchinis (courgettes)
• 1/4 tsp cooking salt / kosher salt (for sweating zucchini)
• 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; can substitute 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 (additional for batter)
• 150 g / 5 oz Greek feta cheese (crumbled)
• Olive oil spray (for baking)

Minted Yogurt Dip

• 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
• 1/4 tsp salt
• 1/4 tsp black pepper

Garnishes (Optional)

• Lemon wedges
• Fresh oregano leaves

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Instructions

1. Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to get it ready for baking the zucchini tots.
2. Sweat Zucchini: Grate the zucchinis using a standard box grater. Place the grated zucchini into a large colander, sprinkle with 1/4 tsp salt, toss well with your fingers, and let them sweat for 30 minutes to release excess moisture.
3. Squeeze Out Liquid: Working a handful at a time, squeeze out as much liquid as possible from the zucchini and transfer the drained zucchini to a large mixing bowl.
4. Prepare Tots Batter: Add the flour, panko breadcrumbs, eggs, green onion, parmesan cheese, dried oregano, minced garlic, and 1/4 tsp salt into the bowl with the zucchini. Mix thoroughly to combine. Gently fold in the crumbled feta cheese without breaking it down too much.
5. Form Tots: Line two baking trays with baking paper or parchment paper. Using heaped tablespoons of the batter, dollop mixture onto the trays (should yield about 29 tots). Shape each dollop into a small cylinder, resembling classic tater-tot or potato gem shapes with your fingers.
6. Bake: Spray the tops of the tots generously with olive oil spray. Bake in the preheated oven for 30 minutes. At around 20 minutes, swap the trays to ensure even cooking and, for extra crispiness, spray the tots with more oil before continuing to bake. The bottom tray might require a few extra minutes. The tots are done when golden brown and have a crunchy crust.
7. Prepare Minted Yogurt Dip: While tots bake, combine the Greek yogurt, finely chopped fresh mint, lemon juice, extra virgin olive oil, salt, and black pepper in a small bowl. Mix well and let sit for at least 10 minutes to allow flavors to meld.
8. Serve: Serve the warm zucchini tots with the minted yogurt dip, garnished with fresh oregano leaves and lemon wedges if desired.

Notes

• Using panko breadcrumbs gives the tots a lighter, crispier texture; you may substitute gluten-free breadcrumbs if needed.
• Be sure to squeeze out as much liquid as possible from the zucchini to prevent soggy tots and aid in crispiness.
• For a dairy-free version, omit parmesan and feta and substitute with plant-based alternatives.
• Swapping the baking trays halfway through baking helps the tots cook evenly and become crisp all around.
• The minted yogurt dip can be prepared a few hours ahead to deepen the flavor.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Keywords: Greek zucchini tots, baked zucchini tots, feta cheese tots, healthy appetizers, vegetarian snacks, minted yogurt dip