ZUCCHINI YELLOW SQUASH TOTs Zucchini yellow squash tots can be a warm appetizer but also a light dinner. Traditional bread crumbs are replaced with Pork Panko – a delicious, healthy, fat- and carbs-free substitute! VIDEO
ZUCCHINI YELLOW SQUASH TOTs
Keyword #Glutenfree, #HealthyLifestyle, #LowGlycemicRecipes, #Sugarfree, Low Glycemic Index
For tots: 1 zucchini medium-size 1 yellow squash medium-size 1 cup shredded Parmesan cheese 1 cup shredded Mozzarella cheese 1 egg 1 tsp garlic powder ½ tsp black pepper 1 tsp of salt to pull moisture from the veggies 2-3 cups of Pork Panco for coating For sauce: 2 plum tomatoes ½ middle-size onion 1 garlic сlove ½ cup of dry red wine 1 tbsp tomato paste 1 tsp of dry or fresh Parsley flakes ¼ tsp dry or fresh Thyme salt, black pepper olive oil for cooking Making tots: Grate the zucchini and the squash into a bowl. Add the salt and mix well.
Let sit for 20-30 minutes as the salt draws out moisture.
Pour the mixture onto cheesecloth and press hard with your hands over a separate bowl. You’ll get at least 2 cups of juice.
Place dry zucchini and squash mass back into the bowl, and add the egg, cheese, and spices.
Mix until well-blended.
Take a tablespoon of mixture and roll it into a tot, covering it generously with Pork Panco. You’ll get 10-12 tots.
Place them on a greased baking sheet and bake in the oven for 20-25 minutes or until tots are golden and crunchy.
Making sauce: Chop the onion and garlic.
Cook them in olive oil using a deep, heavy skillet until gold-brown.
Place tomatoes into boiling water for 1-2 minutes, as shown in the video.
Take out and place into the ice water.
Remove the skin and chop the tomatoes.
Add tomatoes to a pan with the onion steering.
Add wine and spices; continue cooking and steering with a wooden spoon for about 10 more minutes.
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