Name: Greek Zucchini Tots
Prep time: 15 min
Cook time: PT-489235H4M54S
Total time: PT-489235H4M54S
Cuisine: Greek
Ingredients: Zucchini, grated and well-drained; Feta cheese, crumbled; Eggs; Breadcrumbs or panko; Fresh dill, chopped; Green onions, finely sliced; Garlic, minced; Salt and pepper, to taste; Olive oil (optional, for pan-frying)

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Greek zucchini tots are bite-sized, crispy on the outside, and tender on the inside, packed with fresh herbs, cheese, and shredded zucchini. They remind me of spanakopita but in a fun, snackable form. I love serving them as an appetizer, light lunch, or even a savory breakfast.

Why You’ll Love This Recipe

I love how these zucchini tots are full of Mediterranean flavor — with feta, herbs, and garlic giving them a real punch. They’re baked or pan-fried, making them lighter than traditional fritters, and they’re a great way for me to use up extra zucchini. Bonus: they freeze well for easy meal prep.

Ingredients

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

Zucchini, grated and drained
Feta cheese, crumbled
Eggs
Breadcrumbs (or panko for extra crunch)
Fresh dill, chopped
Green onions, finely sliced
Garlic, minced
Salt and pepper
Olive oil (if pan-frying)

Directions

I start by grating the zucchini and squeezing out as much moisture as possible using a clean towel.
In a bowl, I mix the zucchini with crumbled feta, eggs, breadcrumbs, dill, green onions, garlic, salt, and pepper.
I shape the mixture into small tots or patties using my hands or a small scoop.
For baking, I arrange them on a lined baking sheet and bake at 375°F (190°C) for about 20–25 minutes, flipping halfway through.
For pan-frying, I heat a little olive oil in a skillet and cook the tots until golden and crisp on both sides.
I let them rest briefly on paper towels before serving with tzatziki or lemon wedges.

Servings and timing

This recipe makes about 20 tots, depending on size. It takes around 15 minutes to prep and 20–25 minutes to cook.

Variations

I sometimes add grated carrot or spinach to the mix, or swap dill for parsley or mint. For a gluten-free version, I use almond flour or gluten-free breadcrumbs. A little lemon zest also adds brightness.

Storage/reheating

I store leftovers in the fridge for up to 4 days. They reheat beautifully in the oven or air fryer to bring back the crispiness. I also freeze uncooked or cooked tots for up to 2 months, reheating straight from frozen.

FAQs

Do I need to salt and drain the zucchini?

Yes — I always squeeze out the excess water to avoid soggy tots. It makes a huge difference in texture.

Can I bake these instead of frying?

Absolutely. I often bake them when I want a lighter version, and they still get crispy edges.

What dipping sauces go well with these?

Tzatziki is my favorite, but I also like serving them with plain Greek yogurt, lemon aioli, or a spicy tomato sauce.

Can I make them ahead of time?

Yes, I prep the mixture or shape the tots ahead and store them in the fridge or freezer until ready to cook.

Are they kid-friendly?

Definitely. The mild flavor and fun shape make them easy for kids to enjoy, especially with a little ketchup or yogurt on the side.

Conclusion

Greek zucchini tots are one of my favorite ways to enjoy fresh zucchini. They’re herby, cheesy, and perfectly crisp — a delicious and healthy snack or side that’s as versatile as it is addictive.