Oh my gosh, you HAVE to try these Greek zucchini tots! They’re my go-to when I want something crispy, healthy, and packed with flavor – without spending hours in the kitchen. I first fell in love with these little bites during my trip to Santorini, where every taverna served some version of zucchini fritters. But let me tell you, my at-home version with salty feta and aromatic oregano? Even better! The best part? These golden nuggets come together in under an hour, and they’re perfect for sneaking veggies into picky eaters (don’t tell my kids). One bite of these crunchy-on-the-outside, tender-on-the-inside tots, and you’ll be hooked just like I was!
Why You’ll Love These Greek Zucchini Tots
Let me count the ways these little bites will steal your heart! First off, that perfect crunch when you bite into them? Absolute magic. But here’s what really makes them special:
- They’re sneaky healthy – packed with fresh zucchini but tasting like the most indulgent snack
- Ready in a flash – just 15 minutes of prep and they’re in the oven
- Total crowd-pleasers – my kids gobble them up (they still don’t know they’re eating veggies!)
- Greek flavors that pop – the feta and oregano combo? Chef’s kiss!
Trust me, these tots will become your new favorite way to use up that summer zucchini!
Greek Zucchini Tots Ingredients
Okay, let’s gather our Greek zucchini tot squad! Here’s everything you’ll need to make these little flavor bombs (and why each ingredient matters):
- 2 cups grated zucchini (squeezed dry) – Fresh is key here! I always use medium-sized zucchini and grate ’em myself. Those pre-shredded bags won’t give you the same moisture control.
- 1/2 cup crumbled feta cheese – Get the block kind and crumble it yourself for the best texture and flavor. This is what gives our tots that signature Greek tang!
- 1/4 cup breadcrumbs – Panko works great for extra crunch, but regular breadcrumbs do the job too.
- 1 egg – Our trusty binder that holds everything together.
- 1 clove garlic, minced – Freshly minced makes all the difference compared to powdered.
- 1 tsp dried oregano – The quintessential Greek herb! Rub it between your fingers before adding to wake up the oils.
- 1/4 tsp each salt and black pepper – Simple seasoning lets the other flavors shine.
Pro tip: Have everything measured and ready before mixing – it makes the process so much smoother!
How to Make Greek Zucchini Tots
Alright, let’s turn these simple ingredients into crispy little bites of heaven! I’ll walk you through each step – it’s so easy you’ll wonder why you haven’t been making these every week.
Step 1: Prep the Zucchini
First things first – we gotta tackle the zucchini moisture. Grate those beauties (I use the medium holes on my box grater), then pile the shreds onto a clean kitchen towel. Now comes the fun part – wring it out like you’re mad at it! You’ll be shocked how much water comes out. This step is CRUCIAL for getting crispy tots instead of soggy ones.
Step 2: Mix the Ingredients
Time for the party! Dump your dry zucchini into a big bowl with all the other ingredients. Here’s my trick: use your hands to mix! It feels messy at first, but you’ll get everything perfectly combined without overworking it. The mixture should hold together when you squeeze a bit in your palm – if it’s too wet, sprinkle in a touch more breadcrumbs.
Step 3: Shape and Bake
Line a baking sheet with parchment (trust me, cleanup is a breeze this way). Scoop about a tablespoon of mixture and roll it into a little tot shape – like a mini tater tot! Space them about an inch apart. Pop them in a 400°F oven for 20-25 minutes until they’re golden brown and crispy. Oh, that smell! Try not to eat them all straight from the pan like I always do.
Tips for Perfect Greek Zucchini Tots
After making these dozens of times, here are my foolproof tricks for zucchini tot success:
- Squeeze twice! First wring out the grated zucchini, then let it sit in a colander for 5 minutes and squeeze again – you’ll get even more moisture out
- Check your oven temp – I keep an inexpensive oven thermometer in mine because 25° can mean the difference between golden and burnt
- Use damp hands when shaping to prevent sticking – the mixture behaves much better this way
- Don’t overcrowd the pan – give those babies room to crisp up properly
Follow these simple pointers, and you’ll get perfect tots every single time!
Greek Zucchini Tots Variations
Oh, the possibilities with these little guys! While I’m obsessed with the classic version, here are some fun twists I’ve tried (and loved):
- Fresh mint instead of oregano for a brighter flavor – perfect for summer!
- Gluten-free breadcrumbs or almond flour for my friends avoiding gluten
- Spicy version with a pinch of cayenne or chopped pepperoncini
- Mediterranean mix by adding chopped kalamata olives or sun-dried tomatoes
The best part? You can’t mess them up – get creative with what you’ve got!
Serving Suggestions
These Greek zucchini tots are the ultimate versatile snack! My favorite way? Serve them warm with a big dollop of cool tzatziki for dipping – the combo is heavenly. They’re also fantastic tossed into a Greek salad or arranged on a party platter with olives and pita. Pro tip: Double the batch because they disappear FAST!
Storing and Reheating Greek Zucchini Tots
Here’s the scoop on keeping your Greek zucchini tots tasting fresh! Let them cool completely, then stash them in an airtight container with a paper towel to absorb any moisture. They’ll stay crispy for about 3 days in the fridge. To reheat? Skip the microwave – pop them in a 350°F oven or air fryer for 5-7 minutes until heated through and crispy again. They might even get a little extra crunch on the second go-around!
Greek Zucchini Tots Nutritional Information
Let’s talk nutrition – because these Greek zucchini tots pack flavor AND goodness! Just remember, estimates vary based on your specific ingredients. For a serving of 5 tots (about 1/4 of the batch), you’re looking at:
- 120 calories
- 6g fat (3g saturated)
- 10g carbs
- 5g protein
- 2g sugar
- 1g fiber
Not bad for something that tastes this indulgent, right? The zucchini and egg give you vitamins while keeping it light!
Common Questions About Greek Zucchini Tots
I get so many questions about these Greek zucchini tots (because everyone falls in love with them!), so let me answer the most common ones:
Can I freeze Greek zucchini tots?
Absolutely! After baking, let them cool completely, then freeze in a single layer before transferring to a freezer bag. They’ll keep for 2-3 months. No need to thaw – just reheat straight from frozen in a 375°F oven for about 10 minutes.
What can I use instead of feta?
If you’re not a feta fan (or don’t have any), try crumbled goat cheese or grated Parmesan. For a dairy-free version, chopped kalamata olives give that same salty punch!
Why won’t my tots stay crispy?
Nine times out of ten, it’s not squeezing enough moisture from the zucchini! Also, make sure your oven is fully preheated – I always check with an oven thermometer. And give them space on the baking sheet – crowding steams them instead of crisping.
Can I make these in an air fryer?
You bet! Cook at 375°F for 10-12 minutes, shaking the basket halfway. They come out extra crispy this way – one of my favorite methods!
Alright, my fellow zucchini tot enthusiasts – it’s your turn to give these Greek-inspired bites a whirl! I want to hear all about your kitchen adventures with this recipe. Did you stick with the classic feta and oregano combo, or did you get creative with your own twist? Maybe you discovered the perfect dipping sauce? Whatever your experience, drop me a comment below – I read every single one (and might just steal your brilliant ideas for my next batch!). Now go forth and bake – then come back and tell me all about it!
Print23-Minute Greek Zucchini Tots – Irresistibly Crispy & Healthy!
Crispy zucchini tots with Greek flavors make a perfect snack or side dish. Easy to prepare and packed with fresh ingredients.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 20 tots 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 2 cups grated zucchini
- 1/2 cup crumbled feta cheese
- 1/4 cup breadcrumbs
- 1 egg
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Squeeze excess moisture from grated zucchini.
- Mix zucchini, feta, breadcrumbs, egg, garlic, oregano, salt, and pepper in a bowl.
- Shape mixture into small tots and place on a baking sheet.
- Bake for 20-25 minutes until golden and crispy.
- Serve warm with tzatziki or yogurt dip.
Notes
- Use a clean towel to squeeze zucchini for best results.
- Add a pinch of red pepper flakes for extra spice.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 5 tots
- Calories: 120
- Sugar: 2g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
