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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to get it ready for baking the zucchini tots.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
