Baked Zucchini Tots With Yogurt

They're the perfect finger food.

Make these little veggie balls no bigger than an inch — about the size of a walnut in its shell. (Any heftier and they won't hold together.)

Total Time:
Level: Easy
Serves: 4


  • 12 oz. zucchini (about 2), trimmed
  • ¾ tsp. coarse salt
  • 1 garlic clove, minced
  • ⅓ c. thinly sliced scallions
  • 2 tbsp. chopped dill, plus more for garnish
  • 2 tbsp. chopped mint
  • 2 tsp. lemon zest, plus lemon wedge, for serving
  • pepper
  • 1 large egg, lightly beaten
  • ½ c. whole wheat bread crumbs or panko
  • ½ c. crumbled feta cheese olive oil cooking spray
  • ½ c. plain 2% Greek yogurt extra-virgin olive oil, for drizzling


  1. Grate zucchini on large holes of a box grater onto a clean kitchen towel spread over a rimmed baking sheet. Sprinkle zucchini with salt, and let stand, 30 min.
  2. Wrap zucchini in towel and wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in garlic, scallions, dill, mint, and lemon zest. Season with pepper to taste. Gently fold in egg, then bread crumbs and feta. Mix thoroughly.
  3. Spray a rimmed baking sheet with cooking spray. Form zucchini mixture into 12 (1-inch) balls; arrange on sheet. Refrigerate until firm, about 30 min.
  4. Heat oven to 400°F. Lightly coat each zucchini tot with cooking spray. Bake, gently turning every 5 min or so, until brown on all sides, about 20 min.
  5. Sprinkle yogurt with dill, drizzle with oil, and season with pepper. Serve tots with yogurt for dipping and squeeze lemon on top.

143 cal, 7 g fat (3 g saturated), 9 g protein, 13 g carb, 4 g sugar, 2 g fiber, 538 mg sodium, 61 mg cholesterol per serving

This recipe originally appeared in the July/August 2016 issue of Dr. Oz The Good Life.

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