Broccoli Taco Tots with Tex Mex Yogurt Dip

 

There are times when I’m making dinner that I think adding a vegetable to this dish just doesn’t go well together.

It happen sometimes with pizza if I don’t feel like making a salad. It happens with tacos if I don’t really pile on the veggies.

So what’s a good solution to this predicament? You make a healthier tater tot that’s full of nutritious veggies and can be seasoned depending on your needs.

This recipe inspiration comes from Sonali from The Foodie Physician. As our June {anniversary} theme for this month’s recipe redux, we were asked to share or twist a recipe of a fellow recipe redux member.

I chose her Zucchini Tots as my inspiration as a way for me to get to know her a little bit, but also because her photos are always b-e-a-utiful and her recipes always make my mouth water. Not to mention, she’s not one of those bloggers who portray their recipes as healthier, but in reality their still filled with loads of sugar or refined flours. Her recipes are so healthy and approved-by-my-strict-standards that it was actually really hard for me find one that I could twist and make my own!

I love the fact that she’s part ER doc, part blogger- recipe developer-cookbook writer and MOM. A woman after my own heart!

These veggie tots are fun, delicious, and nutritious way to get more veggie recipes into our arsenal. What’s more perfect than to remake an unhealthy dish that would be appealing to the whole family, especially those with kids?

The only changes I really made were to tailor the flavor to my Tex Mex themed dinner needs, add more veggies based on what I already had on hand, and made a homemade Greek yogurt dipping sauce to accompany these fun bites.

I love the finger-food, cheesy, baked flavor aspects of these little colorful bites. Sonali’s original recipe would make a great accompaniment to an Italian or pizza night. My version are perfect with any Tex-Mex style meal!

Broccoli Taco Tots 

Makes: ~ 16 tots

Ingredients:

1 cup broccoli, chopped

1/2 cup zucchini, grated

1/2 bell pepper, diced

1 clove garlic, grated

1/4 onion, minced

1/4 cup part skim mozzarella cheese

1 tablespoon Parmesan cheese

1 teaspoon taco or southwest seasoning

1/4 cup whole wheat bread crumbs

1 egg, beaten

1/8 teaspoon kosher salt

freshly ground black pepper

Directions:

Preheat the oven to 400 degrees.

In a large bowl, combine the all the ingredients and toss well to combine thoroughly (make sure to squeeze the liquid out of the grated zucchini).

Spray a large baking sheet with non-stick spray. Using a tablespoon measure, spoon the mixture into the palm of your hand and shape into an oval. Place on the baking sheet and repeat with the remaining mixture.

Bake in the oven for 15-20 minutes, flipping over half-way through.

Tex Mex Yogurt Dip

Ingredients:

1 cup plain greek yogurt

1 clove garlic, grated

1/4 bell pepper, diced

1/4 onion, minced

3 green onions, diced

1 tablespoon dried herbs of choice (oregano, dill, parsley)

3 dashes Chipotle hot sauce

couple dashes Worcestershire

1 tablespoon white vinegar

1 tablespoon milk

1/2 lime, juiced

1/16 teaspoon kosher salt

pinch of cayenne

freshly ground black pepper

Directions:

In a blender, combine all the ingredients and blend until coarsely pureed together.

Do you have any unique veggie-based recipes that are your go-tos with dinner?  I think these are going to be a new go-to on our menu.

Enjoy!

xo,

Becca

Don’t forget to stay in touch with me on Instagram and check out these other great recipes from this month’s recipe redux.

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