Name: Greek Zucchini Tots Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Greek
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 (store-bought sandy type; can also use 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; 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 salt; 1/4 tsp pepper; Lemon wedges; Fresh oregano leaves

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

Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced).

Step 2: Grate the zucchinis using a box grater. Place the grated zucchini in a large colander, sprinkle with 1/4 tsp salt, toss gently with your fingers, and leave to sweat for 30 minutes.

Step 3: Squeeze out as much excess water as possible from the zucchini, working a handful at a time, then transfer it to a large bowl.

Step 4: Add flour, panko breadcrumbs, eggs, green onions, parmesan, oregano, minced garlic, and 1/4 tsp salt to the zucchini. Mix well to combine, then gently fold in the crumbled feta cheese.

Step 5: Line two baking trays with parchment paper. Use heaped tablespoons of the mixture to form cylinder-shaped tots (similar to tater-tots). Arrange them on the trays, shaping with your fingers.

Step 6: Spray the tots generously with olive oil spray. Bake for 30 minutes, swapping the trays around 20 minutes in. For extra golden tots, spray again with oil halfway through baking. The tray on the bottom may need a few extra minutes to become crisp.

Step 7: While the tots bake, prepare the minted yogurt dip by mixing Greek yoghurt, fresh mint, lemon juice, olive oil, salt, and pepper. Set aside for at least 10 minutes before serving.

Step 8: Serve the zucchini tots hot with the minted yogurt dip, lemon wedges, and fresh oregano leaves if desired.

Tips & Variations

For a gluten-free version, substitute the plain flour and panko breadcrumbs with gluten-free alternatives.

Try adding finely chopped fresh herbs like dill or parsley for a different flavor profile.

If you prefer a crispier texture, lightly pan-fry the tots before baking or bake them on a wire rack for better air circulation.

Leftover tots can be reheated in a hot oven or air fryer to retain their crunch.

FAQs

Can I make zucchini tots ahead of time?

Yes, you can prepare the zucchini mixture in advance and store it in the refrigerator for up to 24 hours. Shape and bake the tots when ready for best texture and flavor.

What can I substitute for feta cheese?

If you don’t have feta or prefer a milder taste, try crumbled goat cheese or shredded mozzarella. Cheddar can also be used but will change the flavor slightly.