Greek Zucchini Tots – Keto-Friendly, Cheesy & Oven-Crisped
Ingredients
- 2 medium zucchini grated
- ½ cup feta cheese crumbled
- 2 large eggs
- ½ cup almond flour or coconut flour
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- Olive oil spray for baking
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Grate zucchini using a box grater.
- Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine drained zucchini, feta, eggs, almond flour, garlic, oregano, salt, pepper, and Parmesan.
- Stir until well incorporated; mixture should hold together when pressed. Add more almond flour if too wet.
- Scoop about 2 tablespoons of the mixture and shape into small cylinders or tots.
- Place tots evenly spaced on the prepared baking sheet.
- Lightly spray the tops with olive oil.
- Bake for 20–25 minutes, flipping halfway through for even browning.
- Optional: broil for 1–2 minutes at the end for extra crispiness, watching carefully.
- Serve immediately for maximum crunch.
Notes
Drain zucchini thoroughly to prevent soggy tots.
Do not overcrowd the pan to allow crisping.
Flip halfway through baking for golden edges.
Almond flour keeps it keto-friendly and low-carb.
Flavor Variations
Add chopped fresh dill or parsley.
Sprinkle paprika or chili flakes for heat.
Mix in a little mozzarella for extra cheesy tots.
Serve with tzatziki or garlic-yogurt dip.