Rosemary Thyme Zucchini Tots with Truffle Aioli Dipping Sauce

Rosemary Thyme Zucchini Tots with Truffle Aioli Dipping Sauce

  • Servings: 2-3
  • Difficulty: easy
  • Print

A delicious appetizer or veggie side dish for any meal.


    For the Tots:
  • 1.5 cups packed shredded zucchini
  • 3/4 cup gluten free breadcrumbs (or whole wheat bread crumbs if not gluten free)
  • 1/2 heaping cup grated parmesan cheese
  • 1 egg, whisked
  • 1 Tablespoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 chopped garlic clove
  • 1/4 teaspoon salt, or more to taste
  • pepper to taste
  • For the Aioli Dipping Sauce:

  • 1/4 cup plain greek yogurt
  • 1/4 cup mayonnaise
  • 2 teaspoons truffle oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Combine all ingredients for the zucchini tots in medium sized mixing bowl.
  3. Form oval shaped tots about 1.5 inches long, squeezing out any excess water with your hands. Place tots on parchment or silpat lined baking sheet.
  4. Bake tots for 15 minutes, then flip and bake 10 minutes more.
  5. While the zucchini tots are baking make the aioli dipping sauce. Combine all sauce ingredients in a small bowl and mix until incorporated.
  6. Let tots cool 5-10 minutes before serving. Enjoy!
  7. Note: these zucchini tots also pair well with a simple marinara dipping sauce!


Note: These nutrition facts assume this recipe makes 3 servings and are calculated only for the zucchini tots themselves, without the dipping sauce.
Per Serving: 197 calories; 10 g fat; 6 g saturated fat; 13 g carbohydrates; 2 g fiber; 15 g protein; 89 mg cholesterol; 504 mg sodium.

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