Tired of the same old side dishes or looking for a way to sneak more vegetables into your family’s meals? These Yellow Squash Tots are the answer. A delightful twist on traditional tater tots, this recipe transforms yellow squash into a crispy, cheesy, bite-sized snack or side dish. Perfect for kids and adults alike, these tots combine the goodness of fresh squash with gooey cheddar, aromatic spices, and a golden breadcrumb coating.
Whether you’re serving them as a party appetizer, a lunchbox treat, or a healthy alternative to processed snacks, these yellow squash tots are a winner. They bake up beautifully, require simple pantry staples, and taste amazing dipped in a homemade Greek yogurt-based sauce.
Let’s dive into this irresistible recipe!
Ingredients
For the Yellow Squash Tots:
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3 small yellow squash (about 1–1.5 lbs)
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1 egg
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4 oz grated cheddar cheese (about ½ cup)
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¾ cup breadcrumbs
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½ medium onion, finely chopped
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½ teaspoon garlic powder
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½ teaspoon salt
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Ground black pepper to taste
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Optional: 2 tablespoons – ¼ cup finely minced parsley
For the Greek Yogurt Dipping Sauce:
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⅓ cup unsweetened Greek yogurt
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2 tsp lemon juice (from about ½ lemon)
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1 tsp finely minced parsley (or dill)
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¼ tsp garlic powder (or 1 small clove garlic, minced)
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¼ tsp salt
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¼ tsp black pepper
Preparation
Step 1: Prep the Squash
Wash and trim the ends off the yellow squash. Grate them using a coarse grater. Place the grated squash in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to ensure your tots are crisp, not soggy.
Step 2: Mix the Tots Ingredients
In a large mixing bowl, combine the squeezed squash, grated cheddar, chopped onion, egg, breadcrumbs, garlic powder, salt, black pepper, and parsley if using. Mix thoroughly until all ingredients are evenly incorporated. The mixture should hold together when pinched.
Step 3: Shape the Tots
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Scoop out tablespoon-sized portions of the mixture and shape them into small cylinder “tot” shapes by hand. Place them evenly spaced on the baking sheet.
Step 4: Bake to Perfection
Bake for 20–25 minutes, flipping the tots halfway through. They’re ready when golden brown on both sides and slightly crispy at the edges.
Step 5: Make the Dipping Sauce
While the tots are baking, whisk together Greek yogurt, lemon juice, parsley (or dill), garlic, salt, and pepper in a small bowl. Chill until ready to serve.
Variation
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Low-Carb Option: Substitute almond flour for breadcrumbs.
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Spicy Tots: Add a pinch of cayenne pepper or chopped jalapeños.
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Zucchini Mix: Use half zucchini, half yellow squash for color and flavor variety.
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Different Cheese: Swap cheddar for pepper jack, mozzarella, or parmesan.
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Air Fryer Method: Air fry at 375°F for 12–15 minutes for even crispier tots.
Cooking Note
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Removing moisture from the squash is key for a firm texture. Don’t skip the squeezing step.
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If your mixture feels too wet, add an extra tablespoon or two of breadcrumbs.
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These tots freeze well. After baking, let them cool and freeze in a single layer. Reheat in oven or air fryer.
Serving Suggestions
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Serve as a snack with dipping sauces like ranch, yogurt dip, or ketchup.
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Great as a side dish with grilled chicken, burgers, or sandwiches.
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Add to a brunch platter with eggs and fresh fruit.
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Pack in lunchboxes for a healthy, portable treat.
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Serve at parties or potlucks as finger food—kids especially love them!
Tips
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For even tots, use a small cookie scoop to portion.
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Want extra crispiness? Spray the tops lightly with oil before baking.
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Make ahead: Shape the tots and refrigerate up to 24 hours before baking.
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Add a bit of parmesan for a richer, umami flavor.
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Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
Timing
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Prep Time: 15 minutes
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Cooking Time: 25 minutes
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Total Time: 40 minutes
Nutritional Information (Per 4–5 tots serving, approx.)
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Calories: 140
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Protein: 6g
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Carbohydrates: 10g
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Fat: 8g
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Fiber: 2g
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Sugar: 2g
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Sodium: 290mg
FAQs
Q: Can I fry these tots instead of baking?
Yes! Shallow fry in a skillet with oil until golden on all sides. Drain on paper towels.
Q: How do I keep the tots from falling apart?
Make sure the squash is well-drained. The egg and breadcrumbs help bind everything. If still crumbly, chill the mix for 10–15 minutes before shaping.
Q: Can I make these vegan?
Yes. Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use a dairy-free cheese and yogurt.
Q: Are these gluten-free?
Use gluten-free breadcrumbs and you’re all set!
Q: What kind of squash can I use?
Stick to yellow summer squash or try a blend with zucchini for color and texture.
Conclusion
These Yellow Squash Tots are a fantastic way to enjoy seasonal squash in a new, exciting way. They’re cheesy, crispy, and packed with veggie goodness. Perfect for picky eaters and veggie lovers alike, these tots come together quickly with ingredients you likely already have. They’re endlessly versatile and make a healthier, homemade alternative to store-bought snacks.
Whether you bake them for a family dinner, meal prep for the week, or whip up a batch for your next party, these tots are sure to disappear fast. Try them once, and they just might become your new favorite snack or side.
Print
Yellow Squash Tots Recipe
- Total Time: 40 minutes
Description
Tired of the same old side dishes or looking for a way to sneak more vegetables into your family’s meals? These Yellow Squash Tots are the answer. A delightful twist on traditional tater tots, this recipe transforms yellow squash into a crispy, cheesy, bite-sized snack or side dish. Perfect for kids and adults alike, these tots combine the goodness of fresh squash with gooey cheddar, aromatic spices, and a golden breadcrumb coating.
Ingredients
For the Yellow Squash Tots:
-
3 small yellow squash (about 1–1.5 lbs)
-
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
For the Greek Yogurt Dipping Sauce:
-
⅓ cup unsweetened Greek yogurt
-
2 tsp lemon juice (from about ½ lemon)
-
1 tsp finely minced parsley (or dill)
-
¼ tsp garlic powder (or 1 small clove garlic, minced)
-
¼ tsp salt
-
¼ tsp black pepper
Instructions
Wash and trim the ends off the yellow squash. Grate them using a coarse grater. Place the grated squash in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to ensure your tots are crisp, not soggy.
In a large mixing bowl, combine the squeezed squash, grated cheddar, chopped onion, egg, breadcrumbs, garlic powder, salt, black pepper, and parsley if using. Mix thoroughly until all ingredients are evenly incorporated. The mixture should hold together when pinched.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Scoop out tablespoon-sized portions of the mixture and shape them into small cylinder “tot” shapes by hand. Place them evenly spaced on the baking sheet.
Bake for 20–25 minutes, flipping the tots halfway through. They’re ready when golden brown on both sides and slightly crispy at the edges.
While the tots are baking, whisk together Greek yogurt, lemon juice, parsley (or dill), garlic, salt, and pepper in a small bowl. Chill until ready to serve.
Notes
-
Removing moisture from the squash is key for a firm texture. Don’t skip the squeezing step.
-
If your mixture feels too wet, add an extra tablespoon or two of breadcrumbs.
-
These tots freeze well. After baking, let them cool and freeze in a single layer. Reheat in oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes