Greek Zucchini Tots

These Greek Zucchini Tots are my go-to for a healthy, flavorful snack or appetizer. Packed with fresh zucchini, herbs, and creamy feta, then baked until golden and crispy, they’re a lighter, Mediterranean-inspired version of traditional tater tots. I love serving them with minted yogurt for dipping, and they always disappear fast—whether I’m making them for a gathering or meal-prepping for the week.

Why You’ll Love This Recipe

I love how these tots strike the perfect balance between comfort food and fresh, wholesome ingredients. They’re baked, not fried, yet still develop a crispy texture thanks to the panko. The combination of parmesan, feta, garlic, and oregano gives them loads of flavor, and the minted yogurt adds a cool, creamy contrast. They’re also freezer-friendly and great for making ahead.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Zucchini

• 1 lb (500 g) zucchinis, grated

• 1/4 teaspoon kosher salt

Batter

• 1/2 cup all-purpose flour (or gluten-free flour)

• 1 cup panko breadcrumbs (or gluten-free)

• 2 eggs

• 3/4 cup green onions, finely sliced (white and pale green parts)

• 1/2 cup grated parmesan cheese (or shredded cheddar)

• 1 tablespoon dried oregano (or 2 teaspoons dried herbs)

• 2 garlic cloves, minced

• 1/4 teaspoon kosher salt

• 5 oz (150 g) Greek feta cheese, crumbled

Cooking & Serving

• Olive oil spray

• Lemon wedges and oregano leaves, for garnish (optional)

Minted Yogurt (optional)

• 3/4 cup plain Greek yogurt

• 1 tablespoon fresh mint, finely chopped

• 1/2 tablespoon lemon juice

• 1/2 tablespoon extra virgin olive oil

• 1/4 teaspoon salt and pepper

directions

I start by preheating the oven to 390°F (200°C) or 180°C fan-forced and lining two trays with parchment paper.

I grate the zucchini, place it in a colander, sprinkle with salt, and let it sit for 30 minutes to draw out excess moisture. Then I squeeze out as much liquid as I can using a clean kitchen towel or cheesecloth.

I transfer the zucchini to a mixing bowl and add the flour, breadcrumbs, eggs, green onions, parmesan, oregano, garlic, and salt. I stir everything together until well combined, then gently fold in the crumbled feta.

Using heaping tablespoons of the mixture, I shape small cylinders—like tater tots—and place them on the prepared trays. I spray them generously with olive oil.

I bake the tots for 30 minutes, rotating the trays at the 20-minute mark. For extra crispiness, I sometimes give them another spray and bake a few minutes longer.

While they bake, I mix the minted yogurt ingredients and let the flavors meld for at least 10 minutes.

I serve the tots warm, with the minted yogurt on the side and optional lemon wedges and fresh oregano for garnish.

Servings and timing

• Servings: 30–35 tots

• Prep Time: 20 minutes

• Cooking Time: 30 minutes

• Total Time: 1 hour 20 minutes

Variations

I sometimes add chopped fresh dill or parsley for a different herbal note. When I want a spicier version, I add a pinch of chili flakes or finely diced jalapeño. These tots also work great in mini muffin tins for a fun shape. If I want to make them dairy-free, I skip the cheese and add a little nutritional yeast for a savory touch.

storage/reheating

I let leftovers cool completely and store them in an airtight container in the fridge for up to 4 days. To reheat, I bake or air fry them at 375°F for 5–8 minutes to crisp them up again. I also freeze uncooked or baked tots on a tray, then transfer them to a freezer bag. To cook from frozen, I bake them straight from the freezer at 400°F for about 20–25 minutes.

FAQs

Can I make these gluten-free?

Yes, I use gluten-free all-purpose flour and gluten-free panko breadcrumbs without any issues. The texture stays crisp and light.

How do I prevent soggy tots?

The key is squeezing out as much water from the zucchini as possible. I also bake them on parchment for even crisping and avoid overcrowding the tray.

Can I air fry these instead of baking?

Absolutely. I air fry them at 375°F for about 12–15 minutes, flipping halfway through. They come out extra crispy.

Can I use a different cheese instead of feta?

Yes, I’ve used crumbled goat cheese or even shredded mozzarella in a pinch. Feta adds the most flavor, but others work too.

Do these work as a meal or just a snack?

They’re great both ways. I serve them as a side with grilled chicken or salad, or just pile them on a platter as a party snack.

What’s the best way to shape the tots?

I use a heaping tablespoon and shape them into small cylinders by hand. Wetting my hands slightly helps prevent sticking.

Can I prepare the mixture ahead of time?

Yes, I’ve prepped the mixture a few hours ahead and kept it covered in the fridge. It holds up well and saves time when baking later.

What can I use instead of eggs?

I’ve tried flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg) with decent results, though the texture is slightly softer.

Do I need to peel the zucchini?

No, I leave the skin on for extra color and nutrients. Just wash them well before grating.

Can I skip the minted yogurt?

Definitely. They’re tasty on their own or with other dips like tzatziki, ranch, or a lemony tahini sauce.

Conclusion

These Greek Zucchini Tots are one of my favorite savory bites—easy to make, full of Mediterranean flavor, and baked to golden perfection. Whether I’m serving them as an appetizer, packing them in lunchboxes, or enjoying them with a salad, they never fail to impress. The minted yogurt adds a creamy, fresh touch, but even on their own, these tots are irresistible.

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