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Photo of Cat Cora’s air-fryer zucchini tots with yogurt sauce by WW

Cat Cora’s air-fryer zucchini tots with yogurt sauce

3
Points® value
Total Time
3 hr 40 min
Prep
28 min
Cook
12 min
Serves
8
Difficulty
Easy
If you don’t have an air-fryer, roast these in a hot oven on parchment paper until golden brown.

Ingredients

Plain fat free Greek yogurt

1 cup(s)

Fresh lemon juice

1 tbsp(s)

Garlic clove

1 clove(s), medium, minced

Kosher salt

1 pinch(es)

Zucchini

6 medium, trimmed

Egg

3 large, divided

Shredded part-skim mozzarella cheese

½ cup(s)

Grated Parmesan cheese

½ cup(s)

Fresh oregano

1 tsp(s), finely chopped

Garlic clove

1 clove(s), medium, minced

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Panko breadcrumbs

1 cup(s)

Instructions

  1. To make the dip, combine yogurt, lemon juice, garlic, and salt in a medium bowl; refrigerate until ready to use.
  2. To make zucchini tots, using the finest side of a box grater, grate zucchini (you’ll have about 3 c zucchini). Transfer to a clean, low-lint linen cloth; wring out as much moisture as possible.
  3. In a large metal bowl, gently mix zucchini with 2 beaten eggs, both cheeses, oregano, garlic, salt, and pepper. (Squeeze out excess moisture, if necessary.)
  4. Using your hands, scoop out 2 Tbsp zucchini mixture; form into a short log, place on a wax paper-lined pan and repeat with remaining ingredients.
  5. Beat remaining egg in a shallow bowl; place panko in another shallow bowl. Roll each tot first in egg; next roll in panko to coat. Place coated tots back on same pan; freeze for 2 hours or overnight to help them stay together when cooking.
  6. Place frozen tots on air fryer tray (do this in batches if necessary). Air fry at 400°F, gently turning once, until well browned, about 10 minutes. Serve warm with yogurt sauce on the side.
  7. Serving Size: 2 tots and 2 Tbsp dip

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