Name: Greek Zucchini Tots
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: For the Zucchini:; 1 lb / 500 g zucchinis (courgettes); 1/4 tsp cooking salt (kosher salt); For the Batter:; 1/2 cup plain flour (all-purpose flour, can substitute gluten-free flour); 1 cup panko breadcrumbs (can substitute with 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 (or use shredded cheddar/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; For Cooking and Serving:; Olive oil spray; Lemon wedges and oregano leaves (optional garnishes); For Minted Yoghurt (optional):; 3/4 cup plain Greek yogurt (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); 1/4 tsp each salt and pepper

Ingredients

For the Zucchini:
1 lb / 500 g zucchinis (courgettes)
1/4 tsp cooking salt (kosher salt)
For the Batter:
1/2 cup plain flour (all-purpose flour, can substitute gluten-free flour)
1 cup panko breadcrumbs (can substitute with 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 (or use shredded cheddar/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
For Cooking and Serving:
Olive oil spray
Lemon wedges and oregano leaves (optional garnishes)
For Minted Yoghurt (optional):
3/4 cup plain Greek yogurt (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)
1/4 tsp each salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 200°C / 390°F (180°C fan-forced).
Sweat the Zucchini: Grate the zucchini using a standard box grater. Place in a large colander, sprinkle with 1/4 tsp salt, toss with your fingers, and let sit for 30 minutes to release excess water.
Squeeze Out the Liquid: After 30 minutes, work in handfuls and squeeze out as much liquid as possible from the zucchini. Transfer the zucchini to a bowl.
Make the Batter: Add the flour, panko breadcrumbs, eggs, green onions, parmesan cheese, oregano, minced garlic, and 1/4 tsp salt to the bowl with the zucchini. Mix well to combine. Gently stir in the crumbled feta cheese.
Form the Tots: Using a heaping tablespoon, dollop the mixture onto two trays lined with baking paper. Shape the mixture into tater-tot or potato gem shapes using your fingers (you should get about 29 tots).
Bake: Spray the tots generously with olive oil and bake in the oven for 30 minutes, swapping the trays around after 20 minutes. For extra golden tots, spray again with oil and bake until they are golden brown and have a crunchy crust.
Serve: Serve the tots warm with minted yogurt, lemon wedges, and a sprinkle of fresh oregano leaves (if using).

Notes

These tots are great for a snack, appetizer, or side dish and can easily be adapted to be gluten-free by using the appropriate flour and breadcrumbs.
If you prefer a spicier version, add a pinch of red pepper flakes or cayenne pepper to the batter.
Store leftover tots in an airtight container in the fridge and reheat in the oven for best results.

Author: Olivia
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer, Breakfast, Brunch, Dinner, Lunch
Method: Baked
Cuisine: Greek
Diet: Vegetarian

Nutrition

Serving Size: 1 tot
Calories: 45
Sugar: 1g
Sodium: 90mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg