Yellow Squash Tots with Lemon Garlic Yogurt Dip! (Edit recipe)

Yellow Squash Tots with Lemon Garlic Yogurt Dip! Yum! This is a great way to sneak in more veggies and use up some of that summer squash! I love these baked or air fry instead of dropping them in grease! They are so easy to make and fun to eat! Most important tip is to squeeze the squash with a cheese cloth or strainer first. This keeps them from becoming mushy. Serve warm with this Garlic Lemon Yogurt Dip or a marinade if you like!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	170
Fat:	8 g
Carbohydrates:	12 g
Protein:	11 g
Cholesterol:	5 g
Sodium:	565 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Christine Hryniszak

Serves: 5

Ingredients

3 whole Yellow Squash, Grated or chop in food processor
2 cloves Garlic, Diced
.75 cup Breadcrumbs
.5 cup Pecorino Romano, Freshly shaven
.25 cup Parmesan Cheese, Freshly shaven
.5 whole White Onion, Diced or food processor
1 whole Egg

Dip

0.333 cup Plain Greek Yogurt, 1/3 cup
.5 whole Lemon, Freshly squeezed
1 tsp Parsley, Finely chopped
.25 tsp Garlic Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In food processor start with peeled garlic cloves and squash. Add remove and be sure to absorb as much water as possible from squash to prevent becoming mushy. Add onion to processor next. In a mixing bowl combine squash, combine squash, onion, breadcrumb and cheeses and egg. Press and shape a tbsp size of mixture into tot shape. Place on baking sheet with parchment paper. Bake at 400 degrees for 25 minutes or air fry for 10 minutes till done!
Dip: combine ingredients and stir till blended