Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 24 Tots
Yellow Squash Tots with a delicious yogurt dipping sauce, anyone? Well, this recipe is the one you are looking for! These treats will be gone in just a few minutes after serving them! Try this recipe now!
Ingredients:
For the Tots:
3/4 c breadcrumbs
Ground black pepper, to taste
4 ounces grated cheddar cheese or other meltable cheese (about 1/2 c grated)
1 Egg
1/2 medium onion, finely chopped
3 small yellow squashes or zucchini – about 1-1.5-pound yellow squash
1/2 tsp salt
Optional:
2 tbsp – 1/4 c finely minced parsley leaves
1/2 tsp garlic powder
For the Yogurt Dip:
¼ tsp pepper, or to taste
1 tsp finely minced parsley (or dill, or 1/2 tsp dried parsley or dill)
1/4 tsp garlic powder (or use 1 small clove of garlic, minced)
⅓ c unsweetened Greek yogurt
2 tsp lemon juice (from about 1/2 lemon, or to taste)
¼ tsp salt, or to taste
Directions:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line parchment paper onto a large baking sheet.
With the use of a food processor, grate the squash and move them into a colander to drain. Make sure to sprinkle 1/2 tsp of salt on top.
Squeeze the grated squash to remove the excess water with your clean hands.
In a large bowl, add all the ingredients for the tots. Stir everything until well incorporated. Add more breadcrumbs if needed.
Use your clean hands to shape the mixture into small tots. Make sure to wet your hands a bit to prevent the mixture from sticking to your fingers.
Place the tots onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the tots for 25 minutes or until they turn golden brown.
Remove the tots from the oven and allow them to rest for at least 5 minutes at room temperature.
Stir in all the ingredients for the sauce in a bowl.
Serve the tots with the dip. Enjoy!
Nutrition Facts:
Serving: 1g | Calories: 290 kcal (15%) | Carbohydrates: 25g (8%) | Protein: 15g (30%) | Fat: 15g (23%) | Saturated Fat: 7g (35%) | Polyunsaturated Fat: 5g | Cholesterol: 82mg (27%) | Sodium: 669mg (28%) | Fiber: 4g (16%) | Sugar: 6g (7%)
Ingredients
- For the Tots:
- 3/4 c breadcrumbs
- Ground black pepper, to taste
- 4 ounces grated cheddar cheese or other meltable cheese (about 1/2 c grated)
- 1 Egg
- 1/2 medium onion, finely chopped
- 3 small yellow squashes or zucchini – about 1-1.5-pound yellow squash
- 1/2 tsp salt
- Optional:
- 2 tbsp – 1/4 c finely minced parsley leaves
- 1/2 tsp garlic powder
- For the Yogurt Dip:
- ¼ tsp pepper, or to taste
- 1 tsp finely minced parsley (or dill, or 1/2 tsp dried parsley or dill)
- 1/4 tsp garlic powder (or use 1 small clove of garlic, minced)
- ⅓ c unsweetened Greek yogurt
- 2 tsp lemon juice (from about 1/2 lemon, or to taste)
- ¼ tsp salt, or to taste
Instructions
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line parchment paper onto a large baking sheet.
With the use of a food processor, grate the squash and move them into a colander to drain. Make sure to sprinkle 1/2 tsp of salt on top.
Squeeze the grated squash to remove the excess water with your clean hands.
In a large bowl, add all the ingredients for the tots. Stir everything until well incorporated. Add more breadcrumbs if needed.
Use your clean hands to shape the mixture into small tots. Make sure to wet your hands a bit to prevent the mixture from sticking to your fingers.
Place the tots onto the prepared baking sheet and arrange them in a single layer.
Place the baking sheet in the preheated oven and bake the tots for 25 minutes or until they turn golden brown.
Remove the tots from the oven and allow them to rest for at least 5 minutes at room temperature.
Stir in all the ingredients for the sauce in a bowl.
Serve the tots with the dip. Enjoy!
