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Air fryer zucchini tots with yoghurt sauce

Air fryer zucchini tots with yoghurt sauce

Points® value
Total Time
40 min
30 min
10 min
The key to a nice crust on these bite-sized snacks is extracting out as much moisture as possible from the zucchini. Using a clean towel (as opposed to paper towels) lets you wring out the shredded veg more firmly. If you don’t have an air fryer, you can roast these in the oven until they’re golden brown.


99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)

Lemon juice

1 tbs


2 clove(s), crushed


6 medium


3 medium

Light mozzarella cheese

½ cup(s), grated, (60g)

Grated parmesan cheese

½ cup(s), (40g)

Dried oregano

½ tsp

Panko breadcrumbs

60 g


  1. To make dip, place yoghurt, lemon juice and half the garlic in a small bowl. Season with salt and mix to combine. Cover and refrigerate until ready to use.
  2. Finely grate zucchini (you need about 3 cups). Transfer to a clean, linen tea towel and wring out as much moisture as possible.
  3. Gently whisk 2 eggs in a large bowl, then stir drained zucchini, mozzarella, parmesan, oregano and remaining garlic. Season with salt and pepper.
  4. Scoop out 2 level tablespoons zucchini mixture and form into a short log, place on a baking paper–lined tray. Repeat with remaining ingredients to make 16 tots.
  5. Beat remaining egg in a shallow bowl and place breadcrumbs in a separate shallow bowl. Dip each tot in egg, then coat in breadcrumbs. Place tray in freezer for at least 2 hours, or overnight to firm up tots.
  6. Preheat air fryer to 200°C. Place frozen tots on air fryer rack. Air-fry for about 10 minutes, gently turning once halfway through, until browned and crispy. Serve withyoghurt dip.