Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 4 Servings
The best finger foods you will ever serve today are these Yellow Squash Tots! Tasty treats with a delicious dipping sauce, it doesn’t get any better than that!
Ingredients:
For the tots:
1/2 medium onion, finely chopped
1/2 tsp garlic powder
3/4 c breadcrumbs
4 ounces grated cheddar cheese or other meltable cheese (about 1/2 c grated)
1 Egg
3 small yellow squashes or zucchini – about 1-1.5-pound yellow squash
Optional: 2 tbsp – 1/4 c finely minced parsley leaves
Ground black pepper, to taste
1/2 tsp salt
For the yoghurt dip
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)
2 tsp lemon juice (from about 1/2 lemon, or to taste)
⅓ c unsweetened Greek yoghurt
¼ tsp pepper, or to taste
¼ tsp salt, or to taste
Directions:
For the Tots:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Line with parchment paper a large baking sheet.
3. Use a fine grater to grate the squash.
4. Add the grated squash to a colander, then sprinkle 1/2 tsp of salt. Let it sit for a few minutes, then squeeze to remove the excess water.
5. In a large mixing bowl, add all the ingredients for the tots. Stir until well combined. Add more breadcrumbs if the texture gets too wet.
6. Shape the mixture into small tots.
7. Add the tots onto the prepared baking sheet and arrange them in a single layer. Make sure to leave a small space between each tot.
8. Place them inside the preheated oven and bake for about 25 minutes or until they turn golden brown.
9. Remove the tots from the oven and let them rest for a few minutes at room temperature.
For the Dip:
1. Add all the ingredients for the sauce into a mixing bowl. Stir until well blended.
2. Serve with the tots. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories: 290 | Total Fat: 15g | Saturated Fat: 7g | Trans Fat: 0g | Unsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 669mg | Carbohydrates: 25g | Fiber: 4g | Sugar: 6g | Protein: 15g
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