Jump to Recipe· 4.7 from 36 reviews

If you’re looking for a snack that’s crunchy, flavorful, and just a little unexpected, then you absolutely have to try this Greek Zucchini Tots Recipe. These golden bites are the perfect mix of tender zucchini, tangy feta, crisp panko, and fragrant oregano—trust me, every time I make them, they disappear in minutes. I’m going to walk you through all the tips and tricks I’ve learned so you get that perfect crispy crust and melty, cheesy center every time!

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Why You’ll Love This Recipe

  • Delightfully Crispy Texture: Panko breadcrumbs and baking give you perfectly crunchy tots without frying.
  • Flavor That Pops: The blend of feta, oregano, and garlic creates a Mediterranean twist that’s irresistible.
  • Easy to Make Ahead: These tots freeze well and reheat beautifully, making snack time a breeze.
  • Healthy Meets Comfort: Packed with fresh zucchini but still satisfying like your favorite fried snack.
Greek Zucchini Tots, Greek Zucchini Tots recipe, zucchini appetizers, Mediterranean zucchini bites, crispy zucchini snacks - The image shows many small, golden-brown fritters with a crispy texture, mixed with visible green herbs and bits of white cheese inside. Some fritters are whole, while one is broken open, showing a soft, moist inside with green and white specks. The fritters are scattered on a white marbled surface, surrounded by fresh green herb leaves and small crumbly white cheese pieces. A few bright yellow lemon wedges sit to the side, adding a fresh contrast. The whole scene has warm, natural light and a cozy feel. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What makes this Greek Zucchini Tots Recipe shine are the fresh and simple ingredients that balance each other perfectly — from the zucchini’s moisture to the salty feta and the crunchy breadcrumbs. When shopping, look for firm zucchinis without soft spots and good quality feta that’s crumbly but not too dry.

Greek Zucchini Tots, Greek Zucchini Tots recipe, zucchini appetizers, Mediterranean zucchini bites, crispy zucchini snacks - Flat lay of bright green zucchinis with their smooth skin, finely sliced pale green and white parts of fresh green onions, crumbled white feta cheese with a crumbly texture, a wedge of lemon with vibrant yellow flesh, fresh oregano leaves showing deep green oval shapes, garlic cloves with their creamy white papery skins, finely grated pale yellow parmesan cheese in delicate strands, and sprigs of fresh mint with rich green textured leaves, all naturally arranged in a loose, casual pattern placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Zucchini: Choose fresh, firm zucchinis for the best texture and moisture level.
  • Salt: Salting the zucchini helps draw out excess water so your tots don’t turn soggy.
  • Plain Flour: Provides structure to the tots; can swap for gluten-free flour if needed.
  • Panko Breadcrumbs: Adds lightness and extra crunch; gluten-free panko works great too.
  • Eggs: Acts as a binder, keeping the tots together without being dense.
  • Green Onions: Adds a fresh, subtle sharpness and color.
  • Parmesan Cheese: Gives a nutty, savory depth; you can try cheddar or tasty cheese as alternatives.
  • Dried Oregano: Classic Greek herb that brings warmth and earthiness.
  • Garlic Cloves: Fresh minced garlic gives a delicious punch to the flavor.
  • Feta Cheese: The star ingredient! Crumbled feta gives you that signature creamy, salty bite.
  • Olive Oil Spray: Helps achieve golden, crunchy edges in the oven without frying.
  • Lemon Wedges & Oregano Leaves (Optional): Fresh garnishes that brighten and enhance the flavor.
  • Minted Yoghurt (Optional): A cooling dip that pairs perfectly with the savory tots.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

This Greek Zucchini Tots Recipe is super adaptable. I love to experiment depending on what cheese or herbs I have on hand — and you can too. It’s all about finding the combo that makes you smile when you bite into one.

  • Variation: Once, I swapped the dried oregano for fresh dill and it tasted amazing—really fresh and a little tangy. Don’t hesitate to try herbs you love!
  • Gluten-Free: Using gluten-free flour and panko lets you enjoy these tots even if you’re avoiding gluten.
  • Cheese Swaps: If feta’s not your thing, shredded mozzarella or a sharper cheddar can work nicely but keep that salty punch in mind.
  • Spice Kick: I’ve added a pinch of chili flakes for a little heat that balances the creamy feta wonderfully.

Step-by-Step: How I Make Greek Zucchini Tots Recipe

Step 1: Sweat the Zucchini to Perfection

Start by grating your zucchini with a box grater—it’s quick and gives you the perfect texture. Then sprinkle it with salt and toss it gently. Let it sit in a colander for about 30 minutes to sweat out all the excess moisture. This step is crucial because zucchini holds a lot of water, and if you don’t squeeze it well, your tots could turn out soggy. Seriously, this little patience pays off big time.

Step 2: Squeeze, Squeeze, Squeeze

After sweating, take a handful of zucchini at a time and squeeze it tightly to release as much water as you can. I sometimes even wrap it in a thin kitchen towel for an extra squeeze. The drier your zucchini, the better your tots will hold their shape and crisp up in the oven.

Step 3: Mix the Batter with Love

Combine the squeezed zucchini with the flour, panko, eggs, green onions, parmesan, oregano, garlic, and a bit of salt. Mix everything until it’s well incorporated. Then gently fold in the crumbled feta—the soft cheese pieces add those wonderful little pockets of creamy flavor you’re looking for. Be careful not to overmix, though, or the tots can become dense.

Step 4: Shape Your Tots

Scoop heaping tablespoons of batter onto baking sheets lined with parchment paper (I usually get about 29 tots). Using your fingers, shape each dollop into little cylinders, kind of like classic tater tots. Feel free to get creative here—some of my family prefers them round, others like the traditional cylinder shape. Just remember, uniform size helps them bake evenly.

Step 5: Bake to Golden Crunch

Give your tots a generous spray of olive oil spray (don’t skimp—they deserve it!). Bake them in a preheated 200°C (390°F) oven for 30 minutes, swapping the trays around 20 minutes in to make sure they brown evenly. For extra golden crunch, hit them with another spritz of oil halfway through. I’ve found the tots on the bottom tray sometimes need an extra 3-5 minutes. Just keep a close eye near the end to avoid burning.

Step 6: Serve with a Kick

Serve hot with lemon wedges, fresh oregano leaves, and optionally with a cool minted yogurt dip that I love making on the side. The lemon really brightens those rich flavors, and the yogurt offers a refreshing contrast. Trust me—you’ll never want chips again!

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Pro Tips for Making Greek Zucchini Tots Recipe

  • Don’t Skip Squeezing Out Water: I’ve learned the hard way that soggy zucchini means soggy tots—take your time here for the best crunch.
  • Use Panko for Crust: Regular breadcrumbs just don’t give the same crispy texture; panko is a game-changer.
  • Spray Generously with Olive Oil: It’s tempting to skimp, but a good spritz makes the difference between pale and perfectly golden tots.
  • Rotate Baking Trays: Ovens can bake unevenly, so swapping trays mid-bake ensures every tot is equally crunchy.

How to Serve Greek Zucchini Tots Recipe

Greek Zucchini Tots, Greek Zucchini Tots recipe, zucchini appetizers, Mediterranean zucchini bites, crispy zucchini snacks - A woman's hand is holding a golden brown falafel ball with a crispy texture, dipping it into a white bowl filled with creamy, herb-speckled yogurt sauce. The falafel has small green bits visible inside and a crunchy outer layer. Behind the bowl, there is a blurred lemon wedge adding a fresh yellow hint. The bowl is white and sits on a white marbled surface, with more falafel balls slightly out of focus in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a huge fan of a sprinkle of fresh oregano leaves over the hot tots—it adds that classic Greek aroma that brings this recipe to life. Lemon wedges on the side are a must for me, too; a fresh squeeze right before eating lifts every bite. And of course, the minted yogurt dip is my personal favorite, cooling and creamy with just the right hint of mint lemon zest.

Side Dishes

These tots are fantastic alongside a lush Greek salad or served with grilled chicken for a casual dinner. When I make a big batch, I like pairing them with tzatziki and some warm pita bread to complete a fun mezze-style gathering.

Creative Ways to Present

For parties, I’ve served these in mini cupcake liners on platters for easy grabbing. You can also stack them in a tall glass like fries with dips on the side for a playful twist. If you’re feeling fancy, garnish with edible flowers or herbs to impress your guests visually as well as palate-wise.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. They hold up well for 2-3 days and remain tasty when reheated. If you notice any moisture buildup, just pop a paper towel underneath to keep them crisp longer.

Freezing

Greek zucchini tots freeze beautifully! I bake them, let them cool completely, then freeze on trays before transferring to a freezer bag. When I want a quick snack, I bake them straight from frozen with a little extra olive oil spray—delicious every time.

Reheating

The best way to reheat is in a preheated oven at 190°C (375°F) for 10-15 minutes or until crisp again. Avoid microwaving unless you’re in a rush; it tends to make them soft instead of crunchy.

FAQs

  1. Can I make Greek Zucchini Tots Recipe vegan or dairy-free?

    Absolutely! To make it vegan, substitute eggs with flax eggs or a vegan binder, replace feta and parmesan with a vegan cheese alternative or nutritional yeast, and ensure your panko breadcrumbs are vegan. The texture might be slightly different, but still delicious.

  2. How important is sweating the zucchini?

    It’s really key! Sweating and squeezing out excess water prevents the tots from becoming soggy and helps them hold together better. Skipping this step often leads to disappointing, mushy results.

  3. Can I pan-fry the zucchini tots instead of baking?

    You can, but it requires careful oil temperature control to avoid burning outside while keeping the inside cooked. Baking is my preferred method because it’s less messy and still yields crispy tots.

  4. How do I store leftover Greek Zucchini Tots?

    Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crunchiness, and you can also freeze them if you want to keep them longer.

Final Thoughts

Making this Greek Zucchini Tots Recipe always feels like a little celebration of bold flavors and homey comfort. I love how simple pantry ingredients come together to create something special that everyone can enjoy, whether it’s a weekday snack or part of a party spread. Give it a go—you might just find your new favorite way to eat zucchini!

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Greek Zucchini Tots Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 36 reviews

These Greek Zucchini Tots are crispy on the outside and soft on the inside, packed with fresh zucchini, feta cheese, and aromatic herbs. Perfect as a flavorful appetizer or snack, they are baked to golden perfection and served with a refreshing minted yogurt dip and lemon wedges.

  • Author: Susan
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 30 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Units Scale

Zucchini

  • 1 lb zucchini (courgettes)
  • 1/4 tsp kosher salt

Batter

  • 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 (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 feta cheese, crumbled

Cooking and Serving

  • Olive oil spray
  • Lemon wedges and oregano leaves, optional garnishes

Minted Yoghurt (optional)

  • 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 pepper

Instructions

  1. Preheat the oven: Set your oven to 200°C/390°F (180°C fan-forced) to prepare for baking the tots.
  2. Sweat the zucchini: Grate the zucchini using a box grater, place it into a large colander, sprinkle with the salt, toss to combine, and let it sit for 30 minutes to draw out moisture.
  3. Squeeze out the liquid: Take handfuls of the zucchini and squeeze out as much water as possible, then place the squeezed zucchini into a mixing bowl.
  4. Prepare the tots batter: Add the flour, panko breadcrumbs, eggs, green onion, parmesan cheese, oregano, minced garlic, and salt to the zucchini. Mix well to combine fully. Gently fold in the crumbled feta cheese last.
  5. Form the tots: Using heaped tablespoons, dollop the mixture onto two trays lined with parchment paper (about 29 tots total). Use your fingers to shape each dollop into a cylinder resembling a tater-tot or potato gem.
  6. Bake the tots: Generously spray the tots with olive oil. Bake for 30 minutes, swapping the trays at around 20 minutes to ensure even cooking. For extra golden color, spray the tots again after swapping. The bottom tray may require a few additional minutes until golden brown and the surface forms a crunchy crust.
  7. Prepare the minted yoghurt (optional): Mix the Greek yoghurt, chopped fresh mint, lemon juice, olive oil, salt, and pepper in a small bowl and let it rest for at least 10 minutes before serving.
  8. Serve: Plate the golden zucchini tots with lemon wedges, sprinkle fresh oregano leaves if desired, and serve alongside the minted yoghurt dip.

Notes

  • For a gluten-free version, substitute plain flour and panko breadcrumbs with gluten-free alternatives.
  • To make it vegetarian-friendly, the recipe already complies but ensure no animal rennet is used in the cheeses if required.
  • Pressing out zucchini liquid thoroughly is crucial to avoid soggy tots.
  • Use a sandy type parmesan or a similar hard cheese for optimal texture and flavor.
  • If you don’t have panko, substitute with gluten-free breadcrumbs or finely crushed cornflakes.
  • For a sharper flavor, add a bit more garlic or herbs to the batter.
  • Oven temperatures and baking times may vary; keep an eye on the tots to prevent burning and achieve the perfect golden crispness.
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Hi, I’m Susan Harper. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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