Yellow Squash Tots
Looking for a fun and healthy twist on tater tots? Try these crispy, cheesy Yellow Squash Tots—perfect for snacking or as a kid-friendly side!
Ingredients
For the tots:
- 3 small yellow squashes or zucchinis about 1-1.5 lb
- 1 egg
- 4 oz grated cheddar cheese about ½ cup
- ¾ cup breadcrumbs
- ½ medium onion finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Ground black pepper to taste
- Optional: 2 tablespoons - ¼ cup finely minced parsley leaves
For the yogurt dip:
- ⅓ cup unsweetened Greek yogurt
- 2 teaspoons lemon juice from about ½ lemon
- 1 teaspoon finely minced parsley or dill, or ½ teaspoon dried parsley or dill
- ¼ teaspoon garlic powder or 1 small clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper or grease it with olive oil.
- Grate the squash using a fine grater or a food processor. Add ½ teaspoon salt and mix well. Place the grated squash in a colander and let it sit to drain excess liquid.
- Squeeze out all the extra liquid from the grated squash using your hands. Discard the liquid.
- In a large bowl, combine all the tot ingredients and mix thoroughly. The mixture should be sticky and wet. If too wet, add more breadcrumbs.
- Form small tots with your hands (about 1.5-2 tablespoons of squash mixture per tot). Dip your hands in cold water occasionally to prevent sticking.
- Arrange the tots on the prepared baking sheet and bake at 400°F for 25 minutes until golden on top and lightly browned on the bottom. Let them rest for 5 minutes before removing to prevent sticking.
- While the tots bake, make the yogurt dip by combining all the dip ingredients in a small bowl.
- Serve the dip with the warm squash tots.
Notes
Notes:
For a crispier texture, you can broil the tots for an additional 2-3 minutes after baking.
For a crispier texture, you can broil the tots for an additional 2-3 minutes after baking.