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These crispy baked Greek zucchini tots are a fantastic way to enjoy a light snack or appetizer with a Mediterranean twist. Packed with feta, fresh herbs, and parmesan, they bring a burst of flavor and crunch to any table. Perfect served with a minted yogurt dip, these tots are a crowd-pleaser whether for lunch, parties, or casual get-togethers.
I first made these for a weekend brunch and now they’re a staple whenever friends drop by. Everyone loves the crisp outside and the tender, flavorful inside.
Ingredients
- Zucchini: about 500 grams, which needs sweating to remove moisture ensuring crispiness
- Salt: helps draw the water out of zucchini for a better texture
- Plain flour: or gluten-free flour works to bind the mixture together
- Panko breadcrumbs: give the tots a lighter fluffier crunch than regular breadcrumbs
- Two eggs: to bind everything and add richness
- Green onions: for a mild onion flavor and fresh note
- Finely grated parmesan: adds a sharp nutty taste, but cheddar can work if you prefer
- Dried oregano: brings that classic Greek flavor, thyme or other herbs can be good alternatives
- Garlic cloves: provide depth and aroma, mince finely to spread evenly
- Extra salt: to enhance all the subtle flavors
- Greek feta cheese: crumbled in, this is the star ingredient for authentic tang and creaminess
- Olive oil spray: for baking to get the perfect golden crispy crust
For the Minted Yogurt Dip (optional)
- Plain Greek yogurt: for creaminess and tang
- Fresh mint: finely chopped for a refreshing lift
- Lemon juice: adds brightness and balances the richness
- Extra virgin olive oil: smooths and enriches the dip
- Salt and pepper: to taste
Step-by-Step Instructions
- Grate and Sweat the Zucchini:
- Grate your zucchini using a box grater. Toss it with one quarter teaspoon salt and place in a colander for 30 minutes. This step is crucial to draw out excess liquid to avoid soggy tots.
- Squeeze Out Excess Liquid:
- After the resting period, gather handfuls of zucchini and squeeze firmly to remove as much moisture as possible. Getting them mostly dry is key for a crisp texture after baking.
- Combine All Ingredients Except Feta:
- In a large bowl, mix the dried zucchini with flour, panko breadcrumbs, eggs, parmesan, green onions, garlic, oregano, and the extra salt until everything is just combined into a rough batter.
- Fold in the Feta Cheese:
- Gently fold in the crumbled feta so that it stays in visible chunks. This ensures you get pockets of creamy cheese in every bite.
- Shape the Tots:
- Using a heaped tablespoon of mixture, shape into short cylinders or tot shapes. Place each tot on a lined baking tray, spaced slightly apart.
- Bake the Tots:
- Spray the tops generously with olive oil spray to encourage browning. Bake at 200 degrees Celsius (390 Fahrenheit) or 180 fan oven. After 20 minutes, swap the trays to ensure even cooking. Bake a total of 30 minutes or until golden and crisp. Extend baking time if needed for extra crunch.
- Serve with Minted Yogurt Dip and Garnishes:
- Serve hot along with the minted yogurt dip. Add lemon wedges or fresh oregano leaves for added zest and presentation.
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Storage Tips
Store leftover zucchini tots in an airtight container in the refrigerator for up to two days. To bring back the crispiness reheat them in a preheated oven at 180 degrees Celsius for 10 minutes rather than using a microwave which makes them soggy.
Ingredient Substitutions
If you do not have feta, you can substitute with ricotta for creaminess or cotija for a similar salty punch. Instead of oregano try thyme or rosemary depending on what herbs you have on hand. Regular breadcrumbs can be used but panko is preferred for lightness and crunch. Grated carrots can replace zucchini if you want a slightly sweeter flavor and a change of pace.
Serving Suggestions
These tots work great alongside a simple Greek salad for a light lunch or as finger food at parties. Serve with lemon wedges and fresh herbs to brighten the flavors. The minted yogurt dip can be replaced with a tzatziki or even a spicy harissa mayo.
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Cultural Context
Zucchini tots are influenced by Mediterranean flavors and the Greek tradition of using fresh herbs and cheeses like feta in everyday cooking. Greek cuisine often emphasizes simple, fresh ingredients turned into satisfying small bites perfect for social dining and sharing.
Frequently Asked Questions
- → How do you ensure zucchini bites are crispy?
Pressing the grated zucchini to remove excess moisture before mixing helps achieve a crispy texture. Panko breadcrumbs and baking with olive oil spray also enhance crunchiness.
- → Can I substitute feta with another cheese?
Yes, parmesan or shredded cheddar work well as alternatives while maintaining a savory, creamy element.
- → What herbs complement these zucchini bites?
Dried oregano is traditional, but thyme or fresh oregano leaves also add fragrant herbal notes that pair nicely with garlic and lemon.
- → Is it better to bake or fry these bites?
Baking offers a healthier, hands-off method while still achieving a crisp exterior. For extra crunch, frying briefly before baking can be an option.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator and reheat in the oven to retain crispiness. Avoid microwaving as it softens the texture.
- → What dip pairs best with the zucchini bites?
A minted yogurt dip brings a cooling contrast, balancing the savory, herbaceous flavors and adding a fresh lemony brightness.