Name: Yellow Squash Tots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 small yellow squashes or zucchini – about 1-1.5 lb (567 g) yellow squash; 4 oz (113 g) grated cheddar cheese – or other meltable cheese (about 1/2 cup (120 ml) grated); 3/4 cup (180 ml) breadcrumbs; 1/2 medium onion – finely chopped; 1/2 teaspoon (3 ml) garlic powder; 1/2 teaspoon (3 ml) salt; Ground black pepper – to taste; Optional : 2 tablespoon (30 ml) s – 1/4 cup (60 ml) finely minced parsley leaves; 1/3 cup (80 ml) unsweetened Greek yogurt; 2 teaspoon (10 ml) lemon juice – (from about 1/2 lemon, or to taste – see notes); 1 teaspoon (5 ml) finely minced parsley – (or dill, or 1/2 teaspoon (3 ml) dried parsley or dill); 1/4 teaspoon (1 ml) garlic powder – (or use 1 small clove garlic, minced); 1/4 teaspoon (1 ml) salt – or to taste; 1/4 teaspoon (1 ml) pepper – or to taste

Description

Discover how to make delicious Yellow Squash Tots with our easy recipe. Perfect for a healthy snack or side dish, these tots are crispy, flavorful, and kid-friendly!

Ingredients

3 small yellow squashes or zucchini – about 1-1.5 lb (567 g) yellow squash
4 oz (113 g) grated cheddar cheese – or other meltable cheese (about 1/2 cup (120 ml) grated)
3/4 cup (180 ml) breadcrumbs
1/2 medium onion – finely chopped
1/2 teaspoon (3 ml) garlic powder
1/2 teaspoon (3 ml) salt
Ground black pepper – to taste
Optional : 2 tablespoon (30 ml) s – 1/4 cup (60 ml) finely minced parsley leaves
1/3 cup (80 ml) unsweetened Greek yogurt
2 teaspoon (10 ml) lemon juice – (from about 1/2 lemon, or to taste – see notes)
1 teaspoon (5 ml) finely minced parsley – (or dill, or 1/2 teaspoon (3 ml) dried parsley or dill)
1/4 teaspoon (1 ml) garlic powder – (or use 1 small clove garlic, minced)
1/4 teaspoon (1 ml) salt – or to taste
1/4 teaspoon (1 ml) pepper – or to taste

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Instructions

Set your oven to 400°F. Prepare a big baking sheet by covering it with parchment paper or lightly coating it with olive oil.
Finely grate the squash using either a hand grater or a food processor. Sprinkle with ½ teaspoon salt and stir well. Place the grated squash in a colander or wrap it in a cheesecloth, and let it drain while you handle the other ingredients.
Press as much liquid as possible out of the squash using your hands while it is in the colander. Aim for about 1 cup of liquid per pound of squash, then discard the liquid.
In a large mixing bowl, thoroughly combine all the ingredients for the tots. The mixture should be thick and sticky. If it’s too watery, add more breadcrumbs. Shape the mixture into small tot shapes using about 1.5-2 tablespoons for each. To prevent sticking, occasionally wet your hands with cold water while forming the tots.
Place the shaped tots on the prepared baking sheet. Bake them in the oven at 400°F for 25 minutes, or until their tops are golden and the bottoms are lightly browned. Let them sit for 5 minutes before lifting them off the sheet, which will help them release more easily.
While the tots are baking, stir together all the yogurt sauce ingredients in a small bowl. Offer this as a dip alongside the warm tots!

Notes

Let the salted squash sit for 10 minutes before pressing to avoid soggy tots
Bring cheddar to room temperature for a smoother mix
Add parsley just before serving for fresh flavor and color