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Greek Zucchini Tots

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These Greek Zucchini Tots are crispy, golden bites packed with herbs, feta, and zucchini—baked instead of fried for a lighter twist. Inspired by the flavors of Alonnisos, they’re perfect as a meze, lunchbox snack, or party finger food, especially when served with minted yogurt on the side.

  • Total Time: 1 hour 20 minutes
  • Yield: 30–35 tots

Ingredients

  • Zucchini:
  • 1 lb (500 g) zucchinis (courgettes), grated
  • 1/4 teaspoon kosher salt
  • Batter:
  • 1/2 cup all-purpose flour (can substitute gluten-free)
  • 1 cup panko breadcrumbs (can substitute 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 other 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 (optional garnish)
  • 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

Instructions

  1. Preheat oven to 390°F (200°C) or 180°C fan-forced. Line two trays with parchment paper.
  2. Grate zucchini and place in a colander. Sprinkle with salt, toss, and let sit for 30 minutes.
  3. Squeeze out as much liquid as possible from zucchini and transfer to a mixing bowl.
  4. Add flour, breadcrumbs, eggs, green onions, parmesan, oregano, garlic, and salt. Mix until combined.
  5. Gently fold in crumbled feta.
  6. Spoon heaping tablespoons onto trays and shape into small cylinders (tater-tot style).
  7. Spray tots generously with olive oil.
  8. Bake for 30 minutes, rotating trays at 20 minutes. For extra crispiness, spray again and bake a few minutes longer if needed.
  9. Mix minted yogurt ingredients and let sit 10 minutes.
  10. Serve tots warm with minted yogurt, lemon wedges, and oregano leaves.

Notes

  • For extra crispy tots, broil for 2–3 minutes at the end of baking.
  • Use gluten-free flour and breadcrumbs to make this recipe fully gluten-free.
  • Refrigerate leftovers and reheat in the oven or air fryer for best texture.
  • Minted yogurt can be prepared up to a day in advance for stronger flavor.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Greek
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 tot
  • Calories: 86
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

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