Greek Zucchini Tots Recipe

Introduction

Greek Zucchini Tots are crispy, flavorful bites packed with fresh zucchini, feta cheese, and aromatic herbs. Perfect as a snack or appetizer, they pair beautifully with a refreshing minted yogurt dip. These tots offer a delightful twist on the classic potato version, bringing a Mediterranean flair to your table.

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 (or 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)
• 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 each salt and pepper

Instructions

1. Step 1: Preheat your oven to 200°C/390°F (180°C fan-forced).
2. Step 2: Grate the zucchinis using a box grater. Place them in a large colander and sprinkle with 1/4 tsp salt. Toss with your fingers and leave to sweat for 30 minutes to draw out moisture.
3. Step 3: Working with a handful at a time, squeeze out as much liquid as possible from the zucchini and transfer it to a mixing bowl.
4. Step 4: Add plain flour, panko breadcrumbs, eggs, green onion, parmesan cheese, dried oregano, minced garlic, and 1/4 tsp salt to the zucchini. Mix well to combine. Gently fold in the crumbled feta cheese.
5. Step 5: Line two trays with baking paper. Using heaped tablespoons of the mixture, dollop onto the trays (about 29 tots total). Shape each dollop into a cylinder, similar to a tater tot or potato gem, using your fingers.
6. Step 6: Spray the tots generously with olive oil spray. Bake for 30 minutes, swapping the trays at around 20 minutes. For extra golden tots, spray with oil again halfway through baking. The tray on the bottom may need a few extra minutes until the tots are golden brown and crusty.
7. Step 7: While the tots bake, prepare the minted yogurt dip by mixing the Greek yoghurt, fresh mint, lemon juice, olive oil, salt, and pepper. Let it sit for at least 10 minutes to meld the flavors.
8. Step 8: Serve the zucchini tots warm with minted yogurt, lemon wedges, and fresh oregano leaves if desired.

Tips & Variations

• Make sure to squeeze out as much liquid as possible from the zucchini to keep the tots crispy and prevent sogginess.
• You can substitute parmesan with cheddar or any other hard cheese you prefer for a different flavor profile.
• For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.
• Adding a pinch of chili flakes to the batter can give the tots a subtle spicy kick.
• If you prefer pan-frying, shallow fry the shaped tots in olive oil until golden and crisp instead of baking.

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. Avoid microwaving to prevent sogginess. The minted yogurt dip can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tots ahead of time?

Yes, you can prepare and shape the tots, then refrigerate them covered for a few hours before baking. For longer storage, freeze the shaped tots on a tray and then transfer to a freezer-safe bag; bake from frozen, adding a few extra minutes to the cooking time.

What other dips go well with Greek Zucchini Tots?

Besides minted yogurt, try tzatziki, hummus, garlic aioli, or a lemony tahini sauce for delicious dipping options that complement the Mediterranean flavors.

Greek Zucchini Tots Recipe

Print Recipe

★★★★★

4.8 from 248 reviews

These Greek Zucchini Tots are a crispy, flavorful twist on traditional tater tots, packed with fresh zucchini, tangy feta, and aromatic herbs. Baked to golden perfection, they make a healthy and delicious snack or appetizer served with a refreshing minted yogurt dip and lemon wedges.

• Author: Dylan
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 29 tots 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Tots

• 1 lb / 500 g zucchinis (courgettes)
• 1/4 tsp kosher salt (for sweating zucchini)
• 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 (or shredded cheddar or tasty cheese)
• 1 tbsp dried oregano (or 2 tsp other dried herbs)
• 2 garlic cloves, minced
• 1/4 tsp kosher salt (for batter)
• 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

Garnishes (optional)

• Lemon wedges
• Fresh oregano leaves

Instructions

1. Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C if using a fan-forced oven, ensuring it reaches the correct temperature before baking.
2. Sweat Zucchini: Grate the zucchinis using a box grater, then place them in a large colander. Sprinkle 1/4 tsp kosher salt over the zucchini and toss with your fingers to distribute the salt evenly. Leave the zucchini to sweat for 30 minutes, which helps remove excess water for crisper tots.
3. Squeeze Out Excess Liquid: After sweating, take handfuls of zucchini and firmly squeeze out as much liquid as possible. This step is crucial to ensure your tots aren’t soggy. Place the squeezed zucchini into a large mixing bowl.
4. Prepare Tots Batter: To the bowl of zucchini, add the plain flour, panko breadcrumbs, eggs, green onions, grated parmesan, dried oregano, minced garlic, and 1/4 tsp salt. Mix everything well until combined. Gently fold in the crumbled feta cheese to maintain some texture.
5. Form Tots: Line two baking trays with parchment paper. Using heaped tablespoons of the mixture, dollop the batter onto the trays. Then, shape each dollop into small cylinder shapes resembling traditional tater tots or potato gems. You should get about 29 tots in total.
6. Bake: Generously spray the tots with olive oil spray. Bake in the preheated oven for 30 minutes, switching the trays approximately halfway through at 20 minutes for even baking. For an extra golden and crispy crust, spray again with oil when swapping trays. The bottom tray might need a few extra minutes to achieve perfect crispiness.
7. Prepare Minted Yogurt Dip: While the tots bake, mix the Greek yogurt, chopped fresh mint, lemon juice, extra virgin olive oil, salt, and black pepper in a small bowl. Allow the dip to rest for at least 10 minutes to let the flavors meld.
8. Serve: Once baked and golden, serve the zucchini tots warm with the minted yogurt dip on the side. Garnish with lemon wedges and fresh oregano leaves if desired for a zesty, herbal finish.

Notes

• Sweating and squeezing out excess moisture from zucchini is essential to prevent soggy tots.
• You can substitute gluten-free flour and breadcrumbs to make the recipe gluten-free.
• If you prefer a different cheese, shredded cheddar or tasty cheese are good alternatives to parmesan.
• Spraying olive oil during baking helps create a crispy crust without deep frying, making this a healthier option.
• The minted yogurt dip can be made ahead and refrigerated to intensify flavors.
• Adjust herbs and lemon juice in the dip according to your taste preference.
• Leftover tots can be refrigerated and reheated in the oven for best crispness.

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