If you are searching for a delightful way to enjoy zucchini beyond the usual salads and sautés, this Greek Zucchini Tots Recipe is your new best friend in the kitchen. These bite-sized, golden morsels boast a wonderful crispy exterior and a tender, flavorful interior loaded with fresh herbs, tangy feta, and a hint of garlic. Perfect as a snack, appetizer, or side dish, these tots bring a taste of the Mediterranean that will captivate your taste buds and impress your guests or family alike.
Ingredients You’ll Need
Getting started with the Greek Zucchini Tots Recipe is refreshingly simple because the ingredients are common pantry staples that come together to create something spectacular. Each element has been thoughtfully selected to contribute unique taste, texture, and color that make these tots irresistibly good.
- 1 lb / 500 g zucchinis (courgettes): The star of the dish, providing moisture and a subtle, fresh flavor perfect for crispy tots.
- 1/4 tsp cooking salt / kosher salt: Helps draw out excess moisture from the zucchini and enhances overall flavor.
- 1/2 cup plain flour (all-purpose flour): Acts as a binding agent to hold everything together; gluten-free flour can be used if preferred.
- 1 cup panko breadcrumbs: Adds a satisfying crunch to the exterior; panko’s light texture is perfect here, but gluten-free breadcrumbs work too.
- 2 eggs: Provide structure and richness, helping to bind the mixture firmly.
- 3/4 cup green onion, finely sliced: Adds a mild onion flavor that brightens the tots without overpowering them.
- 1/2 cup Parmesan cheese, finely grated: Brings a nutty, savory kick to the mix; cheddar or tasty cheese can be substituted.
- 1 tbsp dried oregano: Essential for that unmistakable Greek herbaceous touch.
- 2 garlic cloves, minced: Introduce a gentle warmth and aromatic depth.
- 1/4 tsp cooking salt / kosher salt (additional): Balances the feta and other ingredients perfectly.
- 150 g / 5 oz Greek feta cheese, crumbled: The true hero of this recipe, adding creamy tang and big flavor bursts in every bite.
- Olive oil spray: For achieving a golden, crispy surface during baking without excess oil.
- Lemon wedges and oregano leaves (optional garnishes): Perfect to brighten the dish right before serving.
- 3/4 cup plain Greek yoghurt: Forms the base for a refreshing minted yogurt dip.
- 1 tbsp fresh mint, finely chopped: Adds cooling freshness to complement the tots.
- 1/2 tbsp lemon juice: Lifts the yogurt with a zesty tang.
- 1/2 tbsp extra virgin olive oil: Enriches the yogurt dip with smoothness and subtle fruity notes.
- 1/4 tsp each salt and pepper: Season the yogurt dip perfectly to taste.
How to Make Greek Zucchini Tots Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 200°C (390°F), or 180°C for fan-forced ovens. This ensures the tots bake evenly, turning beautifully golden and crispy.
Step 2: Sweat the Zucchini
Grate the zucchinis using a standard box grater. Place the grated zucchini in a large colander, sprinkle with 1/4 teaspoon of salt, and toss with your fingers to coat evenly. Let it sit for 30 minutes to draw out excess moisture, which is crucial for crispy tots without sogginess.
Step 3: Squeeze Out Excess Liquid
After sweating, take handfuls of the zucchini and squeeze out as much liquid as possible. This step really makes a difference in the final texture, so be thorough! Transfer the well-drained zucchini to a mixing bowl.
Step 4: Mix the Batter
Add the flour, panko breadcrumbs, eggs, finely sliced green onions, Parmesan cheese, dried oregano, minced garlic, and an additional 1/4 teaspoon of salt to the zucchini. Mix everything well until fully combined. Then, gently fold in the crumbled feta cheese, being careful to keep those lovely chunks intact.
Step 5: Shape the Tots
Line two baking trays with parchment paper. Using heaping tablespoons of batter, dollop the mixture onto the trays—this recipe yields about 29 tots. With your fingers, shape each dollop into little cylindrical tots, reminiscent of classic potato gems. This step is fun and satisfying, almost like forming little savory treasures.
Step 6: Bake to Perfection
Spray the shaped tots generously with olive oil spray. Bake in the preheated oven for 30 minutes, swapping the trays around the 20-minute mark to ensure even browning. For an extra golden crust, give the tots another light spray of oil halfway through baking. Watch closely—some trays, especially the bottom one, might need a few extra minutes to get perfectly crisp.
Step 7: Prepare the Minted Yogurt Dip
While the tots are baking, stir together the Greek yogurt, finely chopped fresh mint, lemon juice, extra virgin olive oil, salt, and pepper in a small bowl. This cooling dip provides a refreshing contrast to the warm, savory tots.
Step 8: Serve and Enjoy
Once the Greek Zucchini Tots are out of the oven and golden brown, serve them immediately with the minted yogurt dip, lemon wedges, and a sprinkle of fresh oregano leaves if you like. These tots taste best warm, boasting a crunchy crust and rich, herby insides bursting with feta.
How to Serve Greek Zucchini Tots Recipe
Garnishes
Garnishing your Greek Zucchini Tots with fresh lemon wedges and aromatic oregano leaves adds vibrant color and bright, herbaceous notes. A quick squeeze of lemon juice over the tots just before eating adds a delightful zing that highlights the Mediterranean flavors beautifully.
Side Dishes
Pairing the tots with crisp salads like a classic Greek salad or a tomato and cucumber medley complements the savory, cheesy flavor perfectly. They also make a fantastic side alongside grilled meats, perfect for summer barbecues, or as a unique starter with a variety of dips and spreads.
Creative Ways to Present
For a lively appetizer platter, arrange the Greek Zucchini Tots alongside bowls of mixed olives, roasted red peppers, and tzatziki. You can also serve them stacked in a small tower or threaded on skewers with cherry tomatoes and olives for an eye-catching party snack.
Make Ahead and Storage
Storing Leftovers
Any leftover zucchini tots can be stored in an airtight container in the refrigerator for up to 2 days. To keep the crunch intact, separate layers with parchment paper. They are best enjoyed the same day but reheating works well if necessary.
Freezing
Freeze baked tots on a tray lined with parchment paper until solid, then transfer to a freezer-safe bag or container. Frozen tots will keep well for up to 1 month. There is no need to thaw before reheating; just reheat straight from frozen for the best texture.
Reheating
To reheat, place the tots on a baking tray and bake in a preheated oven at 200°C (390°F) for about 10-12 minutes, or until warmed through and crisp again. Avoid microwaving if possible, as it can make the exterior soggy instead of crunchy.
FAQs
Can I make this Greek Zucchini Tots Recipe vegan?
Absolutely! You can substitute the eggs with a flax egg or chia egg, use vegan cheese alternatives instead of feta and Parmesan, and opt for gluten-free flour and breadcrumbs if needed. The texture may vary slightly, but the flavor will still shine.
What if I don’t have panko breadcrumbs?
If panko isn’t available, regular breadcrumbs work just fine, though panko gives a lighter crunch. You could also pulse some crackers or dry bread into crumbs as a substitute.
Can I fry these Zucchini Tots instead of baking?
While baking keeps the tots lighter and less oily, you can shallow or deep fry them for an extra crispy exterior. Just be sure to drain them well on paper towels afterward.
Is this recipe gluten-free?
It can easily be made gluten-free by swapping the plain flour and panko breadcrumbs for gluten-free versions. This way, those with gluten sensitivities can still enjoy these tasty tots without compromise.
How do I make the minted yogurt dip if I don’t have fresh mint?
If fresh mint isn’t available, try a pinch of dried mint or finely chopped fresh parsley as an alternative. The dip will still be refreshing and delicious alongside the tots.
Final Thoughts
There is nothing quite like diving into a batch of homemade Greek Zucchini Tots, warm from the oven, with their golden crust and a creamy feta-filled center. This Greek Zucchini Tots Recipe is one of those delightful little culinary treasures that bring joy to the table with every bite. Whether for a family dinner, a casual get-together, or just a tasty snack, I encourage you to give these tots a try—you won’t regret adding this Mediterranean-inspired treat to your recipe collection!
Print
Greek Zucchini Tots Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 30 – 35 tots
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
These Greek Zucchini Tots are a delicious and healthier twist on traditional tater tots, bursting with flavors of feta, oregano, and garlic. Crispy on the outside and tender on the inside, they’re baked to golden perfection and served with a refreshing minted yogurt dip. Perfect as a snack, appetizer, or side dish for any occasion.
Ingredients
Zucchini Tots
- 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 (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 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 pepper
- Lemon wedges and oregano leaves for optional garnishes
Instructions
- Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced) to prepare for baking the zucchini tots.
- Sweat Zucchini: Grate the zucchinis using a standard box grater. Place the grated zucchini into a large colander, sprinkle with 1/4 teaspoon of salt, toss with your fingers to distribute, and allow it to sweat for 30 minutes to draw out excess moisture.
- Squeeze Out Liquid: Working in handfuls, squeeze as much liquid as possible from the zucchini and transfer the squeezed zucchini to a mixing bowl.
- Prepare Tots Batter: Add the flour, panko breadcrumbs, eggs, finely sliced green onions, grated parmesan, dried oregano, minced garlic, and 1/4 teaspoon of salt to the zucchini in the bowl. Mix thoroughly to combine. Gently fold in the crumbled feta cheese without overmixing.
- Form Tots: Line two baking trays with parchment paper. Using heaped tablespoons of the batter, dollop onto the trays. Shape each dollop with your fingers into cylinder-shaped tots, resembling tater-tots. You should get about 29-30 tots total.
- Bake: Generously spray the tots with olive oil spray. Bake in the preheated oven for 30 minutes, switching the trays at around 20 minutes for even baking. For extra golden and crispy tops, spray again with olive oil halfway through baking. The bottom tray may require a few additional minutes to become fully golden and crunchy.
- Prepare Minted Yogurt: While the tots bake, mix Greek yogurt, finely chopped fresh mint, lemon juice, extra virgin olive oil, salt, and pepper until well combined.
- Serve: Serve the baked zucchini tots warm with the minted yogurt dip, garnished with lemon wedges and fresh oregano leaves if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with gluten-free flour and panko breadcrumbs with gluten-free breadcrumbs.
- Adjust the amount of salt in the batter depending on the saltiness of the feta cheese used.
- Ensure to squeeze out as much moisture as possible from the zucchini to avoid soggy tots.
- Use a non-stick baking tray or parchment paper to prevent sticking and make cleanup easier.
- Spraying with olive oil halfway through baking adds extra crispiness on the surface.
