If you have been searching for a delightful snack or side dish that bursts with fresh Mediterranean flavors, then let me introduce you to the irresistible **Greek Zucchini Tots Recipe**. These little golden bites combine the crisp texture of baked zucchini with the savory richness of feta and parmesan, all infused with fragrant herbs like oregano and mint. They bake up crunchy on the outside while staying tender and flavorful inside, delivering a perfect balance of taste and texture that will make you want to serve them at every gathering or cozy night in.
Ingredients You’ll Need
The magic of this Greek Zucchini Tots Recipe lies in its simple, wholesome ingredients. Each element plays a crucial role from creating moisture control with salt to adding savory complexity with cheese and herbs. Together, they build a tot that’s both tender and crispy, with vibrant colors and textures that are pure joy.
- Zucchinis (1 lb / 500 g): The star vegetable, providing freshness and moisture that needs careful handling to avoid sogginess.
- Cooking salt (1/4 tsp plus 1/4 tsp): Essential for sweating out moisture and seasoning the mixture perfectly.
- Plain flour (1/2 cup): Helps bind the tots, can be swapped for gluten-free if needed.
- Panko breadcrumbs (1 cup): Adds crunch and absorbs excess moisture, also swappable for gluten-free breadcrumbs.
- Eggs (2): Binds all ingredients into a cohesive batter for shaping.
- Green onions (3/4 cup, finely sliced): Adds a subtle sharpness and fresh crunch.
- Parmesan cheese (1/2 cup, finely grated): Delivers savory depth and a golden crust when baked.
- Dried oregano (1 tbsp): Classic Greek herb that infuses the tots with authentic flavor.
- Garlic cloves (2, minced): Brings a warm, aromatic punch.
- Greek feta cheese (150 g / 5 oz, crumbled): The signature ingredient that gives these tots their creamy tang and unmistakable Greek character.
- Olive oil spray: For a healthy, golden finish without excess oil.
- Lemon wedges and oregano leaves (optional): Perfect for garnishing and adding brightness when serving.
- Plain Greek yoghurt (3/4 cup): The base for a cool, refreshing minted yogurt dip.
- Fresh mint (1 tbsp, finely chopped): Adds an uplifting herbal note to the dip.
- Lemon juice (1/2 tbsp): Brings a zesty zing that balances richness.
- Extra virgin olive oil (1/2 tbsp): Enhances creaminess and flavor in the dip.
- Salt and pepper (1/4 tsp each): To season the yogurt dip just right.
How to Make Greek Zucchini Tots Recipe
Step 1: Preheat and Prep
Start by heating your oven to 200°C (390°F), or 180°C if using a fan-forced oven. This steady heat is vital for getting the perfect golden crunch without drying the tots out.
Step 2: Sweat the Zucchini
Grate the zucchinis using a box grater and place them in a large colander. Sprinkle with salt and gently toss with your fingers. Let this sit for 30 minutes to draw out excess moisture – this step is critical to avoid soggy tots!
Step 3: Squeeze Out Liquids
Once the zucchini has sweated, take handfuls and squeeze out as much liquid as possible. The drier the shredded zucchini, the crisper your tots will be. Transfer the drained zucchini to a mixing bowl to prepare for the batter.
Step 4: Mix the Batter
Add the flour, panko breadcrumbs, eggs, green onion, parmesan, dried oregano, minced garlic, and salt to the zucchini. Mix everything thoroughly, ensuring the ingredients are well combined. Finally, fold in the crumbled feta gently so it stays in nice chunks throughout the mix.
Step 5: Shape the Tots
Line two baking trays with parchment paper. Use heaped tablespoons of the mixture to dollop onto the trays, then shape each into a small cylinder resembling the classic “tater-tot” form. This hands-on step is fun and ensures each tot is ready to bake evenly.
Step 6: Bake to Perfection
Spray the tots generously with olive oil and bake them for about 30 minutes. At the 20-minute mark, swap tray positions and spray the tots again for extra golden crunchiness. The bottom tray might need a few more minutes to reach that perfect crusty finish.
Step 7: Prepare the Minted Yogurt Dip and Serve
While the tots bake, mix Greek yogurt, finely chopped fresh mint, lemon juice, olive oil, and salt and pepper in a small bowl until smooth and flavorful. Serve the crispy zucchini tots with this refreshing dip alongside lemon wedges and sprinklings of oregano leaves for a traditional Greek touch.
How to Serve Greek Zucchini Tots Recipe
Garnishes
Adding fresh lemon wedges and a sprinkle of oregano leaves brightens and visually lifts the presentation, making every bite zesty and herbaceous. These simple garnishes highlight the Mediterranean flair that makes this Greek Zucchini Tots Recipe so special.
Side Dishes
Pair these tots with a light Greek salad, roasted chickpeas, or a simple tomato and cucumber salad dressed with olive oil and lemon. They also harmonize beautifully with grilled chicken or lamb if you’re planning a fuller Mediterranean feast.
Creative Ways to Present
Try stacking the tots in a pyramid on a roomy platter alongside dips, or serve them in small individual ramekins for easy sharing at a party. For a fun twist, sprinkle extra feta or drizzle some harissa-infused olive oil on top before serving for a bit of heat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover zucchini tots in an airtight container in the refrigerator for up to three days. They’ll keep their flavor well but may lose some crispness, which reheating can restore.
Freezing
You can freeze uncooked shaped tots by placing them on a lined tray until solid, then transferring to a freezer bag for long-term storage. Frozen tots can be baked straight from the freezer with a few extra minutes added to baking time.
Reheating
To bring back their delightful crunch, reheat leftover or frozen tots in the oven at 190°C (375°F) for 10-15 minutes. Avoid microwaving, which makes them soggy.
FAQs
Can I make this Greek Zucchini Tots Recipe dairy-free?
Absolutely! Substitute the parmesan and feta with your favorite dairy-free cheese alternatives, and use a plant-based yogurt for the dip. The texture might vary slightly, but the flavors will remain delicious.
What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs or crush gluten-free crackers if you need a gluten-free option. Panko adds extra crispness, but alternatives work fine too.
Can I fry these zucchini tots instead of baking?
While baking is healthier and cleaner, lightly pan-frying them until golden can yield extra crunch. Just be sure to use moderate heat to cook them through without burning.
How can I make this recipe low carb?
Replace the flour and breadcrumbs with almond flour or crushed pork rinds to reduce carbs, keeping in mind the texture will be a little different but still tasty.
Is it important to sweat the zucchini?
Yes, sweating and squeezing out moisture is crucial to prevent watery tots. This step ensures your Greek Zucchini Tots Recipe comes out crispy and not soggy.
Final Thoughts
This Greek Zucchini Tots Recipe is truly a treasure—simple ingredients come together in a wonderful way to create something fresh, flavorful, and satisfying. Whether you serve them as a snack, appetizer, or part of a meal, these tots will quickly become a beloved favorite in your kitchen. Give them a try and watch how they light up your table with every golden bite!
Print
Greek Zucchini Tots Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 30 to 35 tots
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
These Greek Zucchini Tots are crispy, golden bites packed with fresh zucchini, feta cheese, and aromatic herbs. Perfect as a healthy snack or appetizer, they combine tender insides with a crunchy crust, served alongside a refreshing minted yogurt dip. A delightful twist on traditional potato tots, bringing Mediterranean flavors to the table.
Ingredients
Zucchini Tots
- 1 lb / 500 g zucchinis (courgettes)
- 1/4 tsp kosher salt
- 1/2 cup plain flour (all-purpose flour; can sub 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 (store-bought sandy type; can substitute shredded cheddar or tasty cheese)
- 1 tbsp dried oregano (or 2 tsp other dried herbs)
- 2 garlic cloves, minced
- 1/4 tsp kosher salt
- 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 (or more to taste)
- 1/4 tsp salt
- 1/4 tsp black pepper
- Lemon wedges and oregano leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the zucchini tots.
- Sweat the Zucchini: Grate the zucchini using a standard box grater. Place the grated zucchini in a large colander, sprinkle with 1/4 teaspoon kosher salt, toss well with your fingers, and leave it to sweat for 30 minutes. This step helps draw out excess moisture.
- Squeeze Out Liquid: After sweating, take a handful of zucchini at a time and squeeze out as much liquid as possible using your hands or a clean kitchen towel. Transfer the squeezed zucchini into a large bowl.
- Prepare Tots Batter: To the squeezed zucchini, add the plain flour, panko breadcrumbs, eggs, sliced green onions, grated parmesan cheese, dried oregano, minced garlic, and 1/4 teaspoon kosher salt. Mix well until all ingredients are thoroughly combined. Gently fold in the crumbled feta cheese.
- Form the Tots: Line two baking trays with parchment paper. Using heaped tablespoons of the batter, dollop the mixture onto the trays, shaping each into a small cylinder resembling tater tots or potato gems. You should get about 29 to 35 tots in total.
- Bake the Tots: Generously spray the tots with olive oil spray. Place the trays in the preheated oven and bake for 30 minutes. At around 20 minutes, swap the trays for even cooking and spray again with oil if desired to promote extra golden crispiness. The bottom tray might need a few extra minutes to achieve a crunchy crust.
- Prepare Minted Yogurt Dip: While the tots bake, mix the plain Greek yogurt with finely chopped fresh mint, lemon juice, extra virgin olive oil, salt, and black pepper in a bowl. Stir well to combine and set aside.
- Serve: Once the tots are golden brown and crisp, remove from the oven. Serve immediately with the minted yogurt dip, lemon wedges, and sprinkle fresh oregano leaves on top if using for garnish and extra flavor.
Notes
- You can substitute all-purpose flour and panko breadcrumbs with gluten-free versions for a gluten-free option.
- For cheese variations, cheddar or tasty cheese can be used instead of parmesan for a different flavor.
- To ensure the tots are crispy, removing as much moisture as possible from the zucchini is crucial.
- If you prefer a spicier dip, consider adding a pinch of smoked paprika or chili flakes to the minted yogurt.
- These tots can be served as a snack, appetizer, or side dish with salads or mains.
