Description
These crispy and tender Yellow Squash Tots are a delightful twist on traditional tots, made with fresh yellow squash, cheddar cheese, and a flavorful blend of herbs and spices. Baked to golden perfection and served with a tangy Greek yogurt dip, they make a healthy and delicious snack or side dish that's perfect for family meals or gatherings.
Ingredients
Squash Tots
- 3 small yellow squashes or zucchini (about 1-1.5 lb)
- 1 egg
- 4 oz grated cheddar cheese (about ½ cup)
- ¾ cup breadcrumbs
- ½ medium onion, finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- Ground black pepper to taste
- Optional: 2 tablespoons (¼ cup) finely minced parsley leaves
Greek Yogurt Dip
- ⅓ cup unsweetened Greek yogurt
- 2 tsp lemon juice (from about ½ lemon or to taste)
- 1 tsp finely minced parsley (or dill, or ½ tsp dried parsley or dill)
- ¼ tsp garlic powder (or 1 small minced garlic clove)
- ¼ tsp salt or to taste
- ¼ tsp black pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F and line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the squash: Grate the yellow squash using a fine grater or a food processor. Mix the grated squash with ½ teaspoon salt and let it sit for a few minutes to draw out excess moisture. Then transfer the grated squash to a colander or cheesecloth and squeeze out all the excess liquid thoroughly.
- Mix the ingredients: In a large bowl, combine the squeezed squash, egg, grated cheddar cheese, breadcrumbs, finely chopped onion, garlic powder, salt, ground black pepper, and optional parsley. Stir until a sticky, wet mixture forms. If the mixture is too wet to handle, add more breadcrumbs as needed.
- Form the tots: With your hands, shape about 1.5 to 2 tablespoon portions into small tot shapes. To prevent sticking, dip your hands in cold water between shaping each tot.
- Bake the tots: Arrange the shaped tots evenly on the prepared baking sheet. Bake in the preheated oven for 25 minutes or until the tots are golden brown on top and lightly browned on the bottom. Let them rest for 5 minutes before removing to help them set and prevent sticking.
- Make the dip: While the tots bake, whisk together Greek yogurt, lemon juice, minced parsley, garlic powder, salt, and black pepper in a small bowl until well combined. Serve this tangy dip alongside the warm tots.
Notes
- Be sure to squeeze out as much liquid as possible from the grated squash to ensure crispy tots.
- Use cold water to keep your hands from sticking when shaping the tots.
- If the mixture is too wet, add additional breadcrumbs gradually to achieve proper consistency.
- The Greek yogurt dip can be customized by adding dill instead of parsley for a different flavor.
- Leftover tots can be refrigerated for up to 3 days and reheated in the oven for best crispness.
