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

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

4
3
3
Smartpoints value per serving
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

garlic clove(s)

1 medium clove(s), minced

kosher salt

1 pinch

uncooked zucchini

6 medium, trimmed

egg(s)

3 large, divided

shredded part-skim mozzarella cheese

½ cup(s)

grated Parmesan cheese

½ cup(s)

fresh oregano

1 tsp, finely chopped

garlic clove(s)

1 medium clove(s), minced

kosher salt

½ tsp

black pepper

¼ tsp

panko breadcrumbs

1 cup(s)

Instructions

  1. To make the dip, combine yogurt, lemon juice, garlic, and salt in a medium bow; 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 a 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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