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Greek Zucchini Tots Recipe

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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.

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.

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