Looking for a healthier alternative to traditional tater tots that doesn’t skimp on flavor? These baked yellow squash tots are the perfect solution. Made with fresh squash, cheddar cheese, breadcrumbs, and herbs, they’re crispy on the outside, soft and flavorful on the inside, and pair beautifully with a creamy Greek yogurt dipping sauce.
Whether you’re packing lunchboxes, planning a summer gathering, or simply craving a guilt-free snack, these veggie-packed tots will be a hit. Best of all, they can be made gluten-free or even cooked in an air fryer for extra crunch.
Why Choose Yellow Squash Tots?
Yellow squash is a mild, tender summer squash that blends beautifully into baked or fried dishes. Its high moisture content gives a soft texture, while its subtle sweetness pairs well with sharp cheddar and fresh herbs.
These tots are:
- Vegetarian and optionally gluten-free
- Kid-friendly and ideal for school lunches
- Baked, not fried—no deep fryer needed
- Perfect for using seasonal squash from a produce subscription box
If you’re short on time or ingredients, consider using a meal kit delivery service that provides pre-grated squash and measured spices for quicker prep.
Essential Equipment
Before you begin, gather these kitchen essentials:
- Box grater or food processor
- Colander and kitchen towel (for squeezing out moisture)
- Mixing bowls
- Measuring cups and spoons
- Baking sheet with parchment paper or cooking spray
- Oven preheated to 400°F
- Spoon or mini scoop
- Air fryer (optional, for crispier results)
For even cooking and better results, consider upgrading to a ceramic non-stick cookware set or air fryer oven—two small appliances that are increasingly popular in modern kitchen renovations.
Ingredients
For the Tots
- 3 small yellow squash (about 1–1.5 lbs)
- 1 egg
- 4 oz grated cheddar cheese (about ½ cup)
- ¾ cup breadcrumbs (or gluten-free breadcrumbs)
- ½ medium onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Ground black pepper, to taste
- Optional: 2 tablespoons to ¼ cup finely minced parsley
For the Yogurt Herb Dipping Sauce
- ⅓ cup unsweetened Greek yogurt
- 2 teaspoons lemon juice (from about ½ lemon)
- 1 teaspoon finely minced parsley or dill
- ¼ teaspoon garlic powder (or 1 clove garlic, minced)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Preheat and Prepare Baking Sheet
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
Step 2: Grate and Salt the Squash
Using a box grater, finely grate the yellow squash. Mix in ½ teaspoon salt and place the squash into a colander. Let sit for 10–15 minutes to draw out moisture.
Step 3: Squeeze Out Liquid
Using a clean kitchen towel, cheesecloth, or strong paper towels, squeeze out as much water as possible from the grated squash. Discard the liquid. This is a crucial step to prevent soggy tots and achieve a crispy exterior.
Step 4: Mix the Ingredients
In a large mixing bowl, combine the grated squash, egg, cheese, breadcrumbs, onion, garlic powder, salt, pepper, and parsley if using. Mix thoroughly until the mixture becomes sticky and holds together. If it’s too wet, add more breadcrumbs.
Step 5: Shape the Tots
With clean, slightly wet hands or a spoon, scoop out 1.5–2 tablespoons of mixture per tot. Roll and shape into small cylinders or oval nuggets. Place evenly on the baking sheet, leaving space between each tot.
Step 6: Bake Until Golden
Bake in the preheated oven for 25–30 minutes, turning halfway through if needed. Tots should be golden brown and slightly crispy on the edges. Let rest for 5 minutes before serving.
Pro Tip: You can also cook these in a top-rated air fryer at 375°F for 15 minutes, flipping once halfway through. This method enhances crispiness without oil.
How to Make the Yogurt Herb Sauce
While the tots are baking, prepare the dipping sauce.
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic, parsley or dill, salt, and pepper until smooth and creamy. Refrigerate until ready to serve.
This light and tangy dip balances the richness of the cheese and breadcrumbs, making it a refreshing pairing.
Storage and Reheating Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 375°F oven or air fryer to restore crispness.
- Freeze raw shaped tots on a baking sheet, then transfer to freezer bags. Bake from frozen with an additional 5–7 minutes.
Recipe Variations
- Spicy Option: Add chili flakes or paprika to the squash mixture for a kick.
- Cheese Swap: Use parmesan or mozzarella for different flavor profiles.
- No Egg Version: Substitute 1 tablespoon chia or flaxseed meal mixed with 3 tablespoons water.
- Meal Delivery Hack: Use a healthy meal kit with pre-chopped squash and seasoning for faster prep.
Bonus: Can This Recipe Fit in a Healthy Meal Plan?
Absolutely. These yellow squash tots are:
- Low in processed fats
- Rich in fiber and vitamin C
- Easily adaptable for gluten-free or vegetarian diets
You can also pair them with a salad or grilled protein to make a complete meal. For busy households, try subscribing to a farm-to-door produce box that includes organic squash and herbs weekly.
Planning a Kitchen Upgrade?
Recipes like this can inspire long-term change in your kitchen. If your space feels cramped or outdated, explore kitchen remodel financing options to create a more efficient cooking environment. Many homeowners use zero-interest financing to install upgraded countertops, air fryer ovens, and veggie prep stations.
Final Thoughts
Yellow squash tots are a delicious, nutritious, and versatile alternative to fried snacks. Whether baked or air-fried, they deliver on texture and flavor—and with a cooling Greek yogurt dip, they’re even better.
From lunchbox filler to party appetizer, this recipe proves that healthy doesn’t have to be boring.
Yellow Squash Tots
Equipment
- Box grater
- – Colander
- – Mixing bowls
- – Measuring cups and spoons
- – Baking sheet
- Parchment paper or cooking spray
- Spoon or scoop
Ingredients
- For the 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 to ¼ cup finely minced parsley
- For the yogurt sauce:
- ⅓ cup unsweetened Greek yogurt
- 2 teaspoons lemon juice from about ½ lemon
- 1 teaspoon finely minced parsley or dill
- ¼ teaspoon garlic powder or 1 small clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper or grease with olive oil.
- Grate the squash on a fine grater. Add ½ teaspoon salt and mix. Place in a colander and let sit while preparing other ingredients.
- Squeeze out as much liquid as possible from the grated squash. Discard the liquid.
- In a large bowl, combine all tot ingredients and mix well. The mixture should be sticky. If too wet, add more breadcrumbs. Form into small tots using about 1.5–2 tablespoons per tot. Wet hands with cold water to prevent sticking.
- Arrange tots evenly on the baking sheet. Bake for 25 minutes, or until golden brown. Let rest 5 minutes before removing from the tray.
- While baking, mix all yogurt sauce ingredients in a small bowl until well combined.
- Serve the warm tots with the yogurt dipping sauce.
