Craving something crispy, cheesy, and a little bit healthy? These Greek Zucchini Tots are a fun Mediterranean twist on the classic potato version. They’re baked, not fried, and packed with fresh zucchini, feta, herbs, and golden breadcrumbs. Each bite is light yet flavorful, perfect for lunches, snacks, or parties. Plus, they come together easily with simple ingredients and bake up beautifully crisp in the oven. Pair them with a cool Minted Yoghurt dip for a refreshing finish that balances every bite. These are the kind of easy, feel-good snacks you’ll want to make again and again.
Table of Contents
Why You’ll Love These Greek Zucchini Tots
These Greek Zucchini Tots are full of flavor and surprisingly simple to make. Because they’re oven-baked, they’re lighter yet still crisp and golden. Each tot is loaded with zucchini, cheese, and herbs, making them a wholesome, family-friendly snack. They’re perfect for lunchboxes, parties, or easy dinners. Although they’re not freezer-friendly, they keep well in the fridge for three days and reheat beautifully in the oven. Also, they make a fun alternative to fries or chips, so kids love them too!
Ingredients You’ll Need
Main Ingredients
Zucchini is the star here, giving moisture and light texture. Salt helps draw out water, so the tots stay crisp. Flour and breadcrumbs bind everything together and add crunch — you can easily use gluten-free versions. Eggs hold the mix perfectly, while parmesan and feta bring that rich, cheesy flavor. Green onions and garlic add a savory punch, and oregano gives a classic Mediterranean note. You can also swap in cheddar for parmesan or try spinach or parsley in place of onions for variety.
For the Minted Yoghurt Sauce
This simple dip takes the tots to the next level. Mix plain Greek yogurt with fresh mint, lemon juice, olive oil, and a sprinkle of salt and pepper. The mint adds brightness while the yogurt keeps things creamy and cool. If you don’t have mint, try dill or parsley instead. You can even use sour cream or labneh for a thicker dip. Let it rest for ten minutes before serving for the best flavor.
How to Make Greek Zucchini Tots
Prepare the Zucchini
Start by grating the zucchini and mixing it with salt. Let it sit for 30 minutes to sweat out extra moisture. Then squeeze gently — not too much! A little moisture helps keep the inside tender and fluffy.
Mix the Batter
In a large bowl, combine the zucchini, flour, breadcrumbs, eggs, onion, garlic, parmesan, herbs, and salt. Mix just until combined. Gently fold in the crumbled feta last to keep the texture nice and soft. The mixture should be thick but easy to scoop.
Shape and Bake
Scoop heaped tablespoons of the mixture onto a lined baking tray and shape into small cylinders. Spray with olive oil and bake at 200°C/390°F for 30 minutes, rotating trays after 20 minutes. If you want them extra golden, spray again before the last few minutes of baking. For extra crunch, you can also pan-fry or deep-fry them until golden brown.
Make the Minted Yoghurt Sauce
Combine yogurt, mint, lemon juice, olive oil, and seasoning. Stir well and let it rest for 10 minutes so the flavors blend perfectly.
Serve and Enjoy
Serve your golden tots hot, with Minted Yoghurt, fresh lemon wedges, and a sprinkle of oregano leaves. They pair beautifully with salads like broccoli and pearl couscous salad or a Mediterranean chicken zucchini bake for a full meal.
Expert Tips for Perfect Zucchini Tots
Use panko breadcrumbs for a lighter, fluffier texture. Don’t skip the salting step, but also don’t over-squeeze — too dry and the tots can crumble. For uniform cooking, shape each tot evenly. When reheating, always use the oven so they crisp back up; microwaving will soften them. If serving for a crowd, bake them just before guests arrive. You can also shape the mixture ahead and refrigerate it for a few hours before baking. They’re great for parties and easy to handle finger food that everyone will love.
Serving Suggestions
These tots go perfectly with Greek salad, chickpea salad, or lemon potato salad. Serve 8–10 tots per person for a full meal or 3–4 as a side. They’re ideal for lunchboxes, light lunches, or as a quick snack between meals. Try adding them next to your bang bang chicken lunch bowl or easy chicken wraps lunch recipe for a Mediterranean touch.
Recipe Notes and Variations
You can replace green onions with red onion or parsley. Add chopped spinach, kale, or a little chili for extra color or heat. Use just enough salt to sweat the zucchini, and always stir feta in last to keep the mixture light. Panko gives a crisp edge, while regular breadcrumbs make it denser. Store leftovers in the fridge for up to three days. For the best texture, reheat in the oven instead of microwaving. These tots also make fun shapes for kids — try forming them into little potato-gem shapes for even baking.
Nutrition Snapshot
Each tot has about 45 calories, 4g carbs, 2g protein, and 2g fat. They’re light, low in oil, and rich in calcium and flavor. Plus, they’re packed with zucchini goodness, making them a healthy, satisfying bite you can enjoy guilt-free.
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Final Thoughts
These Greek Zucchini Tots are crispy, cheesy, and completely irresistible. They’re simple to make and always a crowd favorite. Whether you’re cooking for a quick family lunch or preparing snacks for friends, they’re sure to impress. Try them once, and they might just become your new favorite way to enjoy zucchini. Share your thoughts or your own twist in the comments — and don’t forget to save the recipe on Pinterest for later!
Greek Zucchini Tots
Equipment
- Box grater
- Colander
- Large mixing bowl
- Baking trays 2 trays, lined
- Parchment paper
- Measuring cups and spoons
- Olive oil spray
- Oven
Ingredients
- 1 lb zucchini, grated (about 500 g)
- ¼ tsp salt, for sweating zucchini
- ½ cup plain flour or gluten-free flour
- 1 cup panko breadcrumbs or gluten-free breadcrumbs
- 2 large eggs
- ¾ cup green onion, finely sliced (white and pale green parts)
- ½ cup finely grated parmesan (or shredded cheddar/tasty cheese)
- 1 tbsp dried oregano (or 2 tsp other dried herbs)
- 2 cloves garlic, minced
- ¼ tsp salt
- 150 g Greek feta cheese, crumbled (about 5 oz)
- olive oil spray
- optional lemon wedges and oregano leaves, to serve
- Minted Yoghurt, to serve
- For the Minted Yoghurt:
- ¾ cup plain Greek yogurt
- 1 tbsp fresh mint, finely chopped
- ½ tbsp lemon juice
- ½ tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Grate zucchini and toss with 1/4 tsp salt. Set in a colander 30 minutes to release moisture. Then gently squeeze out excess liquid. Do not over-squeeze.
- In a large bowl mix zucchini, flour, breadcrumbs, eggs, green onion, parmesan, oregano, garlic, and 1/4 tsp salt until combined. Gently fold in crumbled feta.
- Scoop heaped tablespoons onto two lined baking trays and shape into small cylinders. Spray generously with olive oil.
- Bake at 200°C or 390°F (180°C fan) for 30 minutes. Rotate trays after 20 minutes. Spray again if needed for extra browning.
- For the Minted Yoghurt mix yogurt, mint, lemon juice, olive oil, salt, and pepper. Rest 10 minutes. Serve tots hot with the dip, lemon wedges, and oregano leaves.
- Optional pan-fry or deep-fry: Cook shaped tots in hot oil until golden and crisp, then drain on paper towels.
