Greek Zucchini Tots with Feta and Mint Yogurt
Crispy baked zucchini tots packed with Greek flavors - feta, garlic, oregano, and green onions. Perfectly golden on the outside, fluffy on the inside, and served with a cool mint yogurt dipping sauce.
Ingredients
Zucchini Tots
- 1 lb zucchini about 2 medium, grated
- 1/4 tsp salt for draining
- 1/2 cup all-purpose flour gluten-free works too
- 1 cup panko breadcrumbs
- 2 large eggs room temperature preferred
- 3/4 cup green onions white and light green parts only
- 1/2 cup Parmesan cheese finely grated
- 1 tbsp dried oregano
- 2 garlic cloves freshly minced
- 1/4 tsp salt for batter, adjust to taste
- 5 oz Greek feta cheese crumbled into chunks
- olive oil spray for baking
Minted Yogurt Sauce
- 3/4 cup Greek yogurt
- 1 tbsp fresh mint finely chopped
- 1/2 tbsp lemon juice freshly squeezed
- 1/2 tbsp extra virgin olive oil
- 1/4 tsp black pepper
- salt to taste
For Serving
- lemon wedges optional
Instructions
- Grate the zucchini using the large holes of a box grater (keep the skin on). Place in a colander over the sink and sprinkle with 1/4 tsp salt. Mix with your fingers and let sit for 30 minutes to drain.
- After 30 minutes, squeeze the zucchini in handfuls to remove excess water. Squeeze firmly but don't worry about getting every last drop out.
- Preheat your oven to 200°C (390°F) or 180°C for fan ovens. Line two baking sheets with parchment paper.
- In a large bowl, combine the squeezed zucchini, flour, panko breadcrumbs, eggs, green onions, Parmesan cheese, oregano, minced garlic, and 1/4 tsp salt. Mix well with your hands until everything holds together.
- Gently fold in the crumbled feta cheese, keeping the chunks visible throughout the mixture.
- Using a heaped tablespoon, scoop portions of mixture onto the prepared baking sheets, spacing them about 1 inch apart. You should get 28-30 tots.
- Shape each portion into a small cylinder using your fingers. Spray generously with olive oil spray from different angles.
- Bake for 20 minutes, then swap the trays (top to bottom, bottom to top). Bake for another 10 minutes until golden brown and crispy.
- While the tots bake, make the mint yogurt sauce by mixing Greek yogurt, chopped mint, lemon juice, olive oil, salt, and black pepper in a small bowl. Let sit for at least 10 minutes.
- Serve the tots warm with mint yogurt sauce and lemon wedges on the side.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 200°C (390°F) oven for 5-7 minutes to restore crispiness. Avoid microwaving as it makes them soggy.
Make Ahead: You can prep the mixture up to 2 hours ahead and refrigerate, but don't shape the tots until ready to bake to prevent them from getting watery.
Substitutions: Use gluten-free flour and breadcrumbs for a gluten-free version. Replace feta with goat cheese, ricotta, or cottage cheese. Swap oregano with basil, thyme, or dill.
Note: These don't freeze well due to the high moisture content in zucchini.