Description
Crispy baked Greek Zucchini Tots with feta, herbs, and parmesan. Perfect as a snack, lunch, or appetizer with minted yogurt dip.
Ingredients
500g (1 lb) zucchini (courgettes)
1/4 tsp salt (for sweating zucchini)
1/2 cup plain flour (or gluten-free)
1 cup panko breadcrumbs
2 eggs
3/4 cup finely sliced green onion (white/pale green parts)
1/2 cup finely grated parmesan (or shredded cheddar/tasty cheese)
1 tbsp dried oregano (or 2 tsp thyme or other herbs)
2 garlic cloves, minced
1/4 tsp salt
150g (5 oz) crumbled Greek feta cheese
Olive oil spray (for baking)
Minted Yogurt Dip (optional):
3/4 cup plain Greek yogurt
1 tbsp finely chopped fresh mint
1/2 tbsp lemon juice
1/2 tbsp extra virgin olive oil
1/4 tsp each of salt and pepper
Optional Garnishes:
Lemon wedges
Fresh oregano leaves
Instructions
1. Grate zucchini with a box grater. Toss with 1/4 tsp salt and rest in a colander for 30 mins.
2. Squeeze out excess liquid with your hands until mostly dry.
3. Mix zucchini with flour, breadcrumbs, eggs, parmesan, onion, garlic, oregano, and salt until combined.
4. Fold in feta gently, keeping visible crumbles.
5. Form heaped tablespoon mounds and shape into short cylinders. Place on lined baking trays.
6. Spray tots generously with olive oil. Bake at 200°C/390°F (180°C fan) for 30 minutes, swapping trays after 20 mins. Extend baking time if needed.
7. Serve hot with minted yogurt dip, lemon wedges, or fresh oregano.
Notes
Sweating zucchini ensures crisp texture.
Substitute with grated carrots if desired.
Reheat in oven for best crispiness; avoid microwave.
Cook fully ahead of time, then reheat before serving.
Not suitable for freezing.
Panko breadcrumbs create fluffier texture than regular.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Baked or Fried
- Cuisine: Greek
Nutrition
- Serving Size: 25g (1 tot)
- Calories: 45
- Sugar: 1g
- Sodium: 145mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 17mg