Yellow Squash Tots Recipe – Easy Crispy Snack Kids Love

Golden, crispy, and just the right amount of savory—these yellow squash tots are the snack you didn’t know you needed. Picture this: you pull a tray out of the oven and the aroma of roasted squash, sharp cheese, and a hint of garlic wafts through the kitchen. The outsides are crunchy, the insides are tender, and every bite is loaded with flavor. Honestly, I first tried yellow squash tots on a whim (my fridge was overflowing with squash from a neighbor’s garden—and yes, I know, not the worst problem to have!). After a couple of test batches, I landed on a recipe that’s not only easy but actually makes squash the star—no hiding veggies here.

Why do I love this recipe? Well, it’s an absolute lifesaver for snack time, especially if you’ve got picky eaters around. These tots are gluten-free, kid-approved, and come together in under 40 minutes. If you’re always chasing that perfect balance of crunch and flavor (and let’s face it, who isn’t?), yellow squash tots have you covered. I’ve made them for everything from after-school snacking to holiday potlucks, and they never disappoint. There’s something so satisfying about transforming humble squash into a snack that feels special, and you know what? It’s a great way to sneak in some extra veggies without any complaints.

So, whether you’re a squash skeptic or a veggie enthusiast, trust me—this yellow squash tots recipe will win you over. I’ve tested it, tweaked it, and eaten more than my fair share (for research, of course). If you’re looking for a new snack idea that’s healthy, crispy, and seriously delicious, you’re in the right place. Let’s get snacking!

Why You’ll Love This Recipe

If you’re wondering whether yellow squash tots are really worth the hype, let me spill the beans (or should I say, squash?). After baking these countless times for my own family and even bringing them to a couple of neighborhood get-togethers, here’s what I’ve learned—these tots are more than just a clever veggie disguise.

• Quick & Easy: You can have these ready in about 40 minutes, including prep. No need to slave away in the kitchen for hours.
• Simple Ingredients: All you need are yellow squash, eggs, cheese, breadcrumbs, and a few pantry staples. Nothing fancy—just good food.
• Perfect for Any Occasion: They’re amazing for school lunches, game day snacks, or just a cozy night at home. I even serve them as a side dish for burgers sometimes.
• Crowd-Pleaser: Even veggie skeptics (like my own teenagers) gobble these up. They always disappear fast at parties and potlucks.
• Unbelievably Delicious: Crispy outside, tender inside, and loaded with flavor. The cheese and herbs add a punch that makes these tots so addictive.

What sets these yellow squash tots apart is the technique. Instead of dicing or grating and dumping everything in a bowl, I squeeze out the excess moisture from the squash (trust me, this step is key) and blend the mixture just enough to keep the texture right. I use a mix of sharp cheddar and parmesan for the best flavor boost—never bland! If you’ve tried other veggie tots that turn out soggy or bland, this recipe fixes all that. It’s the perfect blend of crispy, cheesy, and tender.

Making these tots is like giving comfort food a healthy makeover—without losing that joy of biting into something crunchy and warm. Whether you’re cooking for your family, prepping ahead for the week, or just need a new snack idea, yellow squash tots are guaranteed to make you smile. After all, isn’t that what good food is all about?

Ingredients Needed

You don’t need a mile-long shopping list for these yellow squash tots—just a handful of simple, wholesome ingredients. I bet you probably have most of these in your kitchen already! Here’s what you’ll need:

• Yellow Squash (2 medium, about 450g/1lb) – Washed, ends trimmed, and grated. The star of the show! Fresh squash works best, but you can use zucchini in a pinch.
• Eggs (2 large) – Room temperature (helps everything bind together).
• Cheddar Cheese (1/2 cup/60g, shredded) – I prefer sharp cheddar for deeper flavor. If you’re dairy-free, use a plant-based cheese substitute.
• Parmesan Cheese (1/4 cup/25g, grated) – Adds a salty, umami kick. Skip or swap with nutritional yeast for a dairy-free version.
• Bread Crumbs (3/4 cup/75g, plain or gluten-free) – Regular or panko works. For gluten-free, I go with oat or rice crumbs.
• Garlic Powder (1/2 tsp) – For that extra savory note. You can sub in fresh minced garlic for a punchier flavor.
• Onion Powder (1/2 tsp) – Adds depth. Optional, but I find it rounds out the flavor nicely.
• Salt (1/2 tsp) – Adjust to taste.
• Black Pepper (1/4 tsp) – Freshly ground is best.
• Fresh Parsley (2 tbsp, chopped) – Optional, but it brightens the whole dish. You can use dried if that’s what you’ve got.
• Olive Oil Spray (for baking) – Keeps the tots crispy and helps with browning.

A couple of ingredient notes: If your squash is particularly watery, don’t skip squeezing it with a towel—otherwise, your tots will be mushy. For the cheese, I love Cabot and Tillamook brands (they melt perfectly and add lots of flavor). For breadcrumbs, homemade is always fun, but store-bought works in a pinch. If you want a protein boost, toss in a tablespoon of hemp seeds or flaxseed meal!

Got dietary restrictions? No problem! Swap out breadcrumbs for almond flour to make these low-carb. Use vegan cheese for a dairy-free version. And for a fun twist, add a pinch of smoked paprika or chili flakes for a little heat—my personal favorite when I want a spicier snack. In summer, you can even add a handful of fresh corn kernels for sweetness.

With these ingredients, you’re set for a batch of yellow squash tots that are crunchy, flavorful, and totally snackable. Make sure to have everything prepped before you start cooking so you can move quickly—once you get going, these come together fast!

Equipment Needed

You don’t need a professional kitchen to whip up yellow squash tots. Here’s the gear I use every time (and a few budget-friendly tips for good measure):

• Box Grater or Food Processor: For grating the squash. A food processor saves time—just watch your fingers!
• Large Mixing Bowl: To combine all the ingredients. Glass or stainless steel is easiest to clean.
• Clean Kitchen Towel or Cheesecloth: For squeezing out squash moisture (crucial for crispy tots!).
• Baking Sheet: Lined with parchment paper for nonstick, easy cleanup.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and helps with crispiness.
• Measuring Cups and Spoons: For accuracy—nothing worse than bland tots.
• Small Cookie Scoop or Tablespoon: To shape the tots into uniform pieces. I use a cookie scoop for speed.
• Oven or Air Fryer: I usually bake, but air frying works great for extra crunch.

If you don’t have a box grater, a regular hand grater works (just takes more elbow grease). For the baking sheet, any sturdy, flat pan will do. I’ve used foil in a pinch, but parchment is way better for easy removal. Silicone mats are a splurge but last forever (totally worth it if you bake often).

Maintenance tip: Wash your grater and towel immediately after prepping squash—they get sticky fast and are easier to clean when fresh. And if you’re on a tight budget, thrift stores are goldmines for baking gear!

Preparation Method

1. Preheat Your Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Grate the Squash: Wash and trim the ends off 2 medium yellow squash (about 450g/1lb). Use a box grater or food processor to grate them finely. If you’re using zucchini, treat it the same way.
3. Squeeze Out Moisture: Place grated squash in a clean kitchen towel or cheesecloth. Twist and squeeze until most of the liquid is gone—this step is non-negotiable if you want crispy tots! You should end up with about 2 cups (250g) of squeezed squash.
4. Mix the Ingredients: In a large mixing bowl, combine the squeezed squash, 2 large eggs (room temp), 1/2 cup (60g) shredded cheddar, 1/4 cup (25g) grated parmesan, 3/4 cup (75g) breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp pepper, and 2 tbsp chopped parsley. Mix until everything looks evenly combined—don’t overmix or the tots can get dense.
5. Shape the Tots: Use a small cookie scoop or tablespoon to portion out the mixture. Shape each portion into a small oval or cylinder (about 1-inch long). Set them on the prepared baking sheet, leaving a little space between each.
6. Spray and Bake: Lightly mist the tots with olive oil spray. Bake in the preheated oven for 18–22 minutes, flipping halfway through. They’re done when golden brown and firm to the touch.
7. Optional: Air Fryer Method: Place shaped tots in a single layer in your air fryer basket. Air fry at 390°F (200°C) for 12–15 minutes, shaking halfway. They’ll come out extra crispy!
8. Cool and Serve: Let the tots cool for 2–3 minutes on the tray. They’ll crisp up a little more as they rest. Serve hot with your favorite dip!

Troubleshooting tips: If your mixture feels too wet, add a tablespoon of breadcrumbs. If it’s too dry, mix in a teaspoon of olive oil or another egg yolk. If tots spread out too much while baking, chill the shaped mixture for 10 minutes before cooking. For extra flavor, sprinkle a pinch of smoked paprika or chili flakes on top before baking.

Sensory cues: The tots should smell cheesy and herby as they cook, and turn a deep golden brown on the edges. When you touch them, they should feel firm—not squishy—and the bottoms should be crisp. My tip for perfect shape: roll the mixture between lightly oiled hands so they don’t stick.

Efficiency hack: Grate, squeeze, and prep all your ingredients before mixing—makes cleanup and assembly a breeze. You can even shape the tots ahead, refrigerate, and bake when you’re ready for fresh snacks!

Cooking Tips & Techniques

After plenty of trial and error (let’s just say my first batch was more like squash pancakes!), here are my hard-earned tips for yellow squash tots that turn out crispy every time.

• Always Squeeze the Squash: I know, it’s tempting to skip this step, but it’s crucial. Too much moisture means soggy tots. I wrap the grated squash in a towel and wring it out over the sink—until my hands get tired, then a little more!
• Don’t Overmix: Mix just until combined. Overworking the mixture can make the tots tough and gummy.
• Uniform Shaping: Use a cookie scoop or damp hands to get even tots—this helps them cook at the same rate. Odd sizes = burnt or undercooked pieces.
• Flip Halfway: Flipping ensures even browning and crispiness. I use a thin spatula and gently turn each tot (patience pays off here!).
• Air Fryer vs. Oven: Both methods work, but air fryer tots are super crispy. If you’re baking, don’t crowd the pan—leave a little space so hot air circulates.

Common mistakes? Forgetting to squeeze the squash (guilty as charged!), using pre-shredded cheese (it doesn’t melt as well), or overbaking. If you notice the tots browning too quickly, lower your oven temp by 10°F. If they’re pale after 20 minutes, give them a few more minutes and watch closely.

For multitasking, I usually prep the squash and cheese while my oven preheats. If you’re making a double batch, bake on two racks and swap trays halfway. Consistency is key—measure ingredients precisely and trust your eyes more than the clock. When you see deep golden edges and smell that irresistible cheesy aroma, you know it’s time!

Variations & Adaptations

Yellow squash tots are endlessly customizable, so you can tweak them for any diet or craving. Here’s how I mix things up:

• Low-Carb/Keto: Swap breadcrumbs for almond flour or crushed pork rinds. I’ve tried both—almond flour tots are softer, pork rinds add more crunch.
• Dairy-Free: Use vegan cheese and skip the parmesan. You can also add nutritional yeast for a cheesy flavor without dairy.
• Spicy Kick: Mix in diced jalapeños or a pinch of cayenne. My “grown-up” batch always gets a little heat!
• Seasonal Twist: Add fresh corn kernels or diced bell peppers in summer. For fall, a sprinkle of smoked paprika and rosemary is amazing.
• Baking vs. Air Frying: Bake for a classic texture, or use the air fryer for extra crispiness. If you’re pan-frying, use a little oil and cook on medium until golden.
• Gluten-Free: Use oat or rice crumbs, or crushed gluten-free crackers (I love using Schar gluten-free breadcrumbs).

Personal favorite? I sometimes add a handful of chopped spinach or kale for color and nutrition. My kids don’t even notice the greens with all that cheesy goodness! If you’re avoiding eggs, try a flaxseed “egg”—1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes.

There’s really no wrong way to make these tots your own. Just keep the basic ratio (about 2 cups squash to 1 cup dry ingredients + 2 eggs) and experiment with flavors you love!

Serving & Storage Suggestions

Yellow squash tots shine brightest when served hot and fresh, but they’re pretty great reheated too. Here’s how I like to serve and store them:

• Serving Temperature: Best enjoyed warm, straight from the oven. The outsides are crisp, the insides are soft, and the flavor is at its peak.
• Presentation: Pile them up on a platter with a sprinkle of fresh parsley or chives. They look adorable in paper cones for parties or lunchboxes.
• Dip Ideas: Serve with ketchup, ranch, sriracha mayo, or even tzatziki. My kids love them with honey mustard!
• Pairings: These tots are awesome alongside burgers, grilled chicken, or as a fun side for breakfast eggs. Add fresh fruit or a smoothie for a well-rounded snack.

For storage, let the tots cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. To freeze, arrange cooked tots on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months.

Reheating is simple: bake at 350°F (180°C) for 8–10 minutes, or air fry for 5 minutes at 390°F (200°C). They’ll crisp up again—almost as good as new! If you like extra-crispy tots, a quick broil for 2 minutes works wonders. Over time, the flavors deepen, especially the cheesy notes, so don’t be afraid to make a big batch for later.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for yellow squash tots (per 4–5 tots serving, approx. 100g):

• Calories: 110
• Protein: 6g
• Carbs: 8g
• Fat: 7g
• Fiber: 2g

Yellow squash is packed with vitamin C, potassium, and fiber, making these tots a nutritious alternative to regular potato snacks. The eggs and cheese add protein and calcium, so you get a satisfying snack with staying power. Using gluten-free breadcrumbs or almond flour keeps the recipe suitable for gluten-sensitive folks. Watch out for cheese if you’re dairy-intolerant, and always check your breadcrumbs for hidden allergens.

Personally, I love that these tots sneak in veggies and protein—especially for kids who’d rather eat chips! They fit well into low-carb or balanced diets, and you can make them nut-free by skipping almond flour. Snack happy, snack smart!

Conclusion

If you’re after a snack that’s equal parts crispy, healthy, and fun, yellow squash tots are a must-try. They’re simple to make, totally customizable, and guaranteed to win over even the pickiest eaters. I keep coming back to this recipe because it just works—whether I’m packing lunchboxes or serving up snacks for friends.

Go ahead, tweak the seasonings, switch up the cheese, or add your favorite herbs. Trust me, there’s no wrong way to make these your own. I love how these little tots bring people together around the table—snacking, dipping, and laughing. If you give them a try, let me know how you make them your own!

Drop a comment below with your favorite variation, share the recipe on Pinterest, or tag me on social if you make them—your feedback always makes my day. Happy crunching!

Frequently Asked Questions

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini works just as well. Just make sure to squeeze out the moisture—otherwise, your tots might turn soggy.

Are these yellow squash tots gluten-free?

They can be! Just use gluten-free breadcrumbs or swap with almond flour. I’ve tested both options, and they turn out great.

Can I freeze yellow squash tots?

Yes! Freeze them after baking on a tray, then store in a freezer bag. Reheat in the oven or air fryer straight from frozen.

What dips go best with yellow squash tots?

Ketchup, ranch, sriracha mayo, or tzatziki are all winners. My personal favorite is honey mustard—sweet and tangy!

How do I prevent my tots from getting soggy?

The key is squeezing out as much liquid from the grated squash as you can. Also, don’t overcrowd the baking sheet so they crisp up properly.

Yellow Squash Tots

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• Author: Jason Miller
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Golden, crispy, and loaded with flavor, these yellow squash tots are a kid-approved, gluten-free snack that’s easy to make and perfect for any occasion. With a crunchy exterior and tender inside, they’re a delicious way to enjoy extra veggies.

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Ingredients

Scale 1x2x3x

• 2 medium yellow squash (about 1 lb), washed, ends trimmed, and grated
• 2 large eggs, room temperature
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 3/4 cup plain or gluten-free breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• Olive oil spray (for baking)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. Wash and trim ends off yellow squash. Grate finely using a box grater or food processor.
3. Place grated squash in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. You should have about 2 cups of squeezed squash.
4. In a large mixing bowl, combine squeezed squash, eggs, cheddar, parmesan, breadcrumbs, garlic powder, onion powder, salt, pepper, and parsley. Mix until just combined.
5. Use a small cookie scoop or tablespoon to portion mixture. Shape each into a small oval or cylinder (about 1-inch long) and place on prepared baking sheet.
6. Lightly mist tots with olive oil spray.
7. Bake for 18–22 minutes, flipping halfway, until golden brown and firm.
8. Optional: For air fryer, place shaped tots in a single layer and air fry at 390°F for 12–15 minutes, shaking halfway.
9. Let tots cool for 2–3 minutes on the tray before serving. Serve hot with your favorite dip.

Notes

Always squeeze out excess moisture from squash for crispy tots. Don’t overmix the mixture. For gluten-free, use oat or rice crumbs. For dairy-free, use vegan cheese and nutritional yeast. Add smoked paprika or chili flakes for extra flavor. Tots can be shaped ahead and refrigerated before baking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Cuisine: American

Nutrition

• Serving Size: 4–5 tots (about 100g)
• Calories: 110
• Sugar: 2
• Sodium: 250
• Fat: 7
• Saturated Fat: 3
• Carbohydrates: 8
• Fiber: 2
• Protein: 6

Keywords: yellow squash tots, veggie tots, gluten-free snack, kid-friendly, healthy snack, oven baked, air fryer, vegetarian, crispy, easy recipe