Tasty Greek Zucchini Tots (Keto-Friendly & Oven-Crisped)

These Greek Zucchini Tots turn a fridge staple into a crisp, cheesy bite you’ll actually crave, no deep fryer required. Feta, fresh dill, and a hit of lemon zest give them that unmistakable Greek flavor, while almond flour keeps the whole batch low-carb.

The trick that separates a crisp tot from a mushy one is squeezing every bit of water out of the zucchini before it ever hits the bowl. Skip that step and you’ll end up with soggy tots no matter how long they bake.

They work as a snack, a side, or a light keto lunch with a dollop of tzatziki on the side.

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What Makes These Tots Worth the Extra Squeeze

Almond flour replaces breadcrumbs here, so each tot stays keto-friendly without sacrificing that crisp, golden exterior.

The combination of feta and mozzarella melts into a creamy center while the outside crisps up in the oven, no frying oil needed.

• Prep Time: 20 minutes (includes 10 minutes to drain the zucchini)
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: about 20 tots (4 servings)

The Lineup: Ingredients for This Batch

• Zucchini, grated: 2 medium (about 3 cups grated)
• Fine sea salt, for draining: 1/2 teaspoon
• Feta cheese, crumbled: 3/4 cup (113g)
• Mozzarella cheese, shredded: 1/2 cup (56g)
• Large eggs: 2
• Almond flour: 1/3 cup (32g)
• Fresh dill, chopped: 2 tablespoons
• Fresh mint, chopped: 1 tablespoon (optional)
• Garlic, minced: 2 cloves
• Lemon zest: 1 teaspoon
• Dried oregano: 1 teaspoon
• Black pepper: 1/4 teaspoon
• Olive oil: 1 tablespoon, for greasing the pan

Putting It All Together

1. Toss the grated zucchini with the 1/2 teaspoon of salt and let it sit in a colander for 10 minutes.
2. Squeeze the zucchini firmly in a clean kitchen towel or cheesecloth, pressing out as much liquid as possible until it feels mostly dry.
3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, then lightly grease it with the olive oil.
4. Combine the drained zucchini, feta, mozzarella, eggs, almond flour, dill, mint, garlic, lemon zest, oregano, and black pepper in a large bowl.
5. Mix everything together until evenly combined and the mixture holds together when pressed.
6. Scoop tablespoon-sized portions and shape each one into a small log or tot shape with your hands.
7. Arrange the tots on the prepared baking sheet, leaving space between each one so they crisp instead of steam.
8. Bake for 20 minutes, then flip each tot carefully and bake for another 5 minutes until golden brown on both sides.
9. Let the tots rest on the pan for 2 to 3 minutes before serving, they firm up slightly as they cool.

Want to keep the Greek flavors going? Try our Greek Salad — its fresh, tangy crunch is the perfect partner for these tots.

Swap Out an Ingredient Without Wrecking the Texture

No almond flour on hand? Coconut flour works too, but use half the amount since it absorbs much more liquid.

Halloumi can stand in for feta if you want a firmer bite, just chop it small enough to distribute evenly through the mixture.

If you’re not strictly keto, regular breadcrumbs or panko can replace the almond flour at the same measurement.

Pro Pointers for Getting These Right Every Time

The single most important step is squeezing out the zucchini’s water, skip it and you’ll get a wet mixture that never crisps properly in the oven.

Spacing the tots apart on the pan matters more than it seems, crowding them traps steam and leaves you with soft, pale spots instead of crisp edges. Serious Eats has good general technique breakdowns if you want to dig deeper into why moisture control changes texture in baked vegetable dishes like this.

A quick broil for the last minute or two adds extra color if your oven runs cool, just watch closely so the cheese doesn’t burn.

Rounding Out the Plate

A cool, garlicky tzatziki or simple lemon-yogurt dip is the classic match here, it cuts through the richness of the cheese.

If you love this feta-and-herb combination, our Crustless Spinach, Onion & Feta Quiche hits the same flavor notes for a heartier keto-friendly meal.

For a full spread of bite-sized starters, check out our 12 Best Easy Appetizers roundup for more ideas that pair well with this one.

Nutrition Breakdown

Nutrient	Amount Per Serving (5 tots)
Calories	220 kcal
Protein	13 g
Carbohydrates	6 g
Fats	16 g

These values are estimates based on standard ingredient data and will shift depending on the specific cheese brands and almond flour you use.

Keeping Leftovers Crisp

Store cooled tots in an airtight container in the fridge for up to 4 days.

Reheat in a 375°F oven or air fryer for about 6 to 8 minutes to bring back the crisp exterior. The microwave will heat them through but leaves the outside soft, so it’s worth the extra few minutes in the oven.

Where Most Batches Go Wrong

Not squeezing out enough zucchini liquid is the number one reason these turn out mushy instead of crisp, when in doubt, squeeze harder and longer than you think you need to.

Overcrowding the baking sheet is the second most common issue, give each tot breathing room so steam can escape instead of getting trapped underneath.

Skipping the flip halfway through baking leaves one side pale and soft, so don’t shortcut that step even though it adds a few extra minutes of hands-on time.