Can a kid-friendly snack really be healthy, easy to make, and irresistibly tasty? According to recent food trend data, over 60% of parents are searching for creative ways to sneak more vegetables into meals—and these Yellow Squash Tots check every box. Whether you’re dealing with picky eaters or just trying to cut back on processed snacks, this recipe transforms humble yellow squash into crispy, cheesy, golden nuggets of joy. Packed with flavor, these tots are a great way to get your daily veggies in without sacrificing taste. And yes, this yellow squash tots recipe is every bit as delicious as it is nutritious.
Why You’ll Love This Recipe
- Veggie-forward but kid-approved: A clever way to incorporate more vegetables without compromising flavor.
- Crispy on the outside, tender on the inside: Perfectly textured thanks to cheese, breadcrumbs, and oven-baking.
- Versatile snack or side dish: Ideal for lunchboxes, party platters, or meatless Mondays.
- Customizable: Swap in zucchini, try different cheeses, or add herbs to match your taste.
Ingredients
For the Tots:
- 3 small yellow squash or zucchini (about 1 to 1.5 pounds)
- 1 large egg
- 4 oz grated cheddar cheese (about ½ cup, or another meltable cheese)
- ¾ cup breadcrumbs
- ½ medium onion, finely chopped
- ½ tsp garlic powder
- ½ tsp salt
- Ground black pepper, to taste
- Optional: 2 tbsp to ¼ cup finely minced parsley leaves
For the Yogurt Dip:
- ⅓ cup unsweetened Greek yogurt
- 2 tsp lemon juice (from about ½ lemon, or adjust to taste)
- 1 tsp finely minced parsley or dill (or ½ tsp dried herbs)
- ¼ tsp garlic powder or 1 small garlic clove, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
How to Make Yellow Squash Tots
- Prep Your Oven: Preheat to 400°F. Prepare a baking sheet by lining it with parchment paper or lightly coating it with olive oil.
- Grate and Drain: Grate the squash using a fine grater or food processor. Mix in ½ tsp salt and place in a colander. Let sit while prepping other ingredients. Then, squeeze out as much liquid as possible—about 1 cup per pound of squash.
- Mix It Up: In a large mixing bowl, combine drained squash, egg, cheese, breadcrumbs, onion, garlic powder, salt, pepper, and optional parsley. Mix until a thick, sticky paste forms. If it’s too wet, add a bit more breadcrumbs.
- Form Tots: With wet hands, shape mixture into small tot shapes using about 1.5–2 tablespoons per piece. Dip hands in cold water occasionally to prevent sticking.
- Bake: Arrange tots on the baking sheet and bake for 25 minutes or until tops are golden and bottoms are lightly browned. Let rest for 5 minutes before removing.
- Make the Dip: While the tots bake, mix all dip ingredients in a small bowl. Adjust seasoning to taste.
- Serve and Enjoy: Serve the warm tots with a side of tangy yogurt dip.
Helpful Tips
- Drain thoroughly: The key to crispy tots is squeezing out as much moisture as possible.
- Use a food processor: For quicker prep, a food processor saves time and effort.
- Make ahead: You can shape the tots ahead of time and refrigerate them until ready to bake.
Substitutions And Variations
- Zucchini substitute: Use zucchini instead of yellow squash, or a combination of both.
- Cheese options: Try mozzarella, pepper jack, or parmesan for different flavor profiles.
- Low-carb version: Use almond flour or crushed pork rinds instead of breadcrumbs.
- Add spice: Mix in red pepper flakes, jalapeño, or smoked paprika for a kick.
Frequently Asked Questions
Can I freeze yellow squash tots? Yes! Flash-freeze shaped, unbaked tots on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding a few extra minutes to the cook time.
What if my tots fall apart? They may be too wet. Make sure to squeeze out enough liquid from the squash and consider adding more breadcrumbs.
Can I air fry these? Absolutely. Air fry at 375°F for 10-12 minutes, shaking halfway through for even crisping.
Storage Instructions
- Refrigerator: Keep any leftovers in a sealed airtight container and refrigerate for up to 4 days.
- Freezer: Freeze for up to 3 months. To preserve their crispiness, reheat the tots in the oven or air fryer.
- Reheat: For best results, warm them at 375°F for 10 minutes in the oven or about 5 minutes in an air fryer.
Conclusion
With their crispy exterior, savory flavor, and hidden veggie goodness, these Yellow Squash Tots are bound to become a staple in your kitchen. Whether you’re meal prepping, hosting a party, or just looking for a healthier snack option, this recipe is sure to impress. Give it a try and don’t forget to share your results in the comments below or tag your creation with #VeggieTots on social media. Looking for more creative veggie snacks? Check out our other family-friendly recipes!
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Yellow Squash Tots: A Crispy, Veggie-Packed Snack You’ll Love
- Total Time: 45 minutes
- Yield: 24 tots 1x
Description
Yellow Squash Tots are a crispy, cheesy veggie snack made with simple ingredients. Perfect for kids, parties, or meal prep—try them today!
Ingredients
For the Tots:
3 small yellow squash or zucchini (about 1 to 1.5 pounds)
1 large egg
4 oz grated cheddar cheese (about ½ cup)
¾ cup breadcrumbs
½ medium onion, finely chopped
½ tsp garlic powder
½ tsp salt
Ground black pepper, to taste
Optional: 2 tbsp to ¼ cup finely minced parsley
For the Yogurt Dip:
⅓ cup unsweetened Greek yogurt
2 tsp lemon juice
1 tsp finely minced parsley or dill
¼ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Instructions
Prep Your Oven: Preheat to 400°F. Prepare a baking sheet by lining it with parchment paper or lightly coating it with olive oil.
Grate and Drain: Grate the squash using a fine grater or food processor. Mix in ½ tsp salt and place in a colander. Let sit while prepping other ingredients. Then, squeeze out as much liquid as possible—about 1 cup per pound of squash.
Mix It Up: In a large mixing bowl, combine drained squash, egg, cheese, breadcrumbs, onion, garlic powder, salt, pepper, and optional parsley. Mix until a thick, sticky paste forms. If it’s too wet, add a bit more breadcrumbs.
Form Tots: With wet hands, shape mixture into small tot shapes using about 1.5–2 tablespoons per piece. Dip hands in cold water occasionally to prevent sticking.
Bake: Arrange tots on the baking sheet and bake for 25 minutes or until tops are golden and bottoms are lightly browned. Let rest for 5 minutes before removing.
Make the Dip: While the tots bake, mix all dip ingredients in a small bowl. Adjust seasoning to taste.
Serve and Enjoy: Serve the warm tots with a side of tangy yogurt dip.
Notes
Use a food processor to save time grating squash.
Dip your hands in water to make forming tots easier.
For best results, don’t skip squeezing out excess moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes