Name: Greek Zucchini Tots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 cups zucchini, shredded; ½ cup feta cheese, crumbled; 1 large egg; ½ cup panko or regular breadcrumbs (plus more if needed); 2 green onions or ¼ cup red onion, finely chopped; 1–2 cloves garlic, minced; 1 tbsp fresh dill or parsley, chopped; Salt and pepper, to taste; Olive oil spray (for baking or air frying)

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Greek zucchini tots are a fresh and flavorful twist on the classic tater tot, made with shredded zucchini, tangy feta, herbs, and breadcrumbs. They’re crispy on the outside, soft in the middle, and bursting with Mediterranean flavor. I love serving them as a snack, appetizer, or even a light vegetarian meal.

Why You’ll Love This Recipe

I love how these zucchini tots are both healthy and delicious. They’re baked or air-fried instead of deep-fried, and the feta and herbs give them so much personality. They’re a great way to use up extra zucchini, and they’re perfect for dipping in tzatziki or yogurt sauce. Plus, they’re kid-friendly and great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, shredded
Feta cheese, crumbled
Egg
Panko or regular breadcrumbs
Green onions or red onion, finely chopped
Garlic, minced
Fresh dill or parsley, chopped
Salt and pepper
Olive oil spray (for baking or air frying)

Directions

I start by shredding the zucchini and placing it in a clean kitchen towel. I squeeze out as much moisture as I can — this step is key for crispy tots.
In a large bowl, I combine the zucchini, feta, egg, breadcrumbs, onion, garlic, and herbs. I season with salt and pepper.
I mix everything until it holds together. If it’s too wet, I add a bit more breadcrumbs.
I scoop out tablespoon-sized portions and shape them into small oval tots with my hands.
I place them on a parchment-lined baking sheet or in the air fryer basket, and lightly spray with olive oil.
I bake at 400°F for 20–25 minutes or air fry at 375°F for 12–15 minutes, flipping halfway through, until golden and crispy.
I let them cool slightly before serving with a dipping sauce.

Servings and timing

This recipe makes about 20–24 tots and serves 4 people as a side or appetizer. It takes around 15 minutes to prep and 20 minutes to cook.

Variations

I sometimes mix in grated carrot or chopped spinach for added veggies.
For extra flavor, I add a pinch of oregano or lemon zest.
I’ve used almond flour or gluten-free breadcrumbs when making them gluten-free.
If I don’t have feta, I substitute with crumbled goat cheese or grated Parmesan.

Storage/reheating

I store leftover tots in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F for a few minutes to get them crispy again. They also freeze well — I freeze them in a single layer first, then store in a bag or container for up to 2 months. I reheat from frozen without thawing.

FAQs

Do I need to peel the zucchini?

No, I don’t peel it. The skin adds color, texture, and nutrients, and it softens as it cooks.

How do I get rid of excess moisture from the zucchini?

I always use a clean towel or cheesecloth to squeeze it out well. Too much water makes the tots soggy.

Can I make these dairy-free?

Yes, I’ve skipped the feta or used a dairy-free alternative. They’re still flavorful thanks to the herbs and garlic.

What dipping sauces go well with these?

I love serving them with tzatziki, plain Greek yogurt, lemon-garlic mayo, or even marinara for something different.

Can I make the mixture ahead of time?

Yes, I prep the mix and keep it in the fridge for up to 24 hours before shaping and baking.

Conclusion

Greek zucchini tots are one of my favorite veggie-packed snacks. They’re crispy, herby, and full of flavor — perfect for parties, lunchboxes, or just a quick bite. I love how easy they are to make and how much everyone enjoys them.