Mouthwatering Yellow Squash Tots

I’ve been making these yellow squash tots on repeat lately, and I’m convinced they’re the perfect way to use up all that summer squash from the garden. The combination of shredded yellow squash and sharp cheddar cheese creates these crispy little bites that even my veggie-skeptical kids devour in minutes. They’re kind of like tater tots’ healthier cousin, but honestly just as addictive!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 26-32 g
• Fat: 23-28 g
• Carbohydrates: 56-68 g

Ingredients

For the tots:

• 1.5 lb yellow squash (shredded and squeezed very dry to prevent sogginess)
• 1 egg
• 4 oz cheddar cheese (I prefer Cabot Sharp Cheddar for bolder flavor)
• 1 cup breadcrumbs
• 1/2 onion (finely diced into 1/8-inch pieces)
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup parsley
• 1/2 tsp smoked paprika

For the sauce:

• 1/3 cup yogurt (I use Fage Total 5% for a thick and creamy texture)
• 1 tablespoon lemon juice (freshly squeezed for better acidity)
• 1 tablespoon fresh dill (finely chopped)

Step 1: Prepare and Dry the Squash

• 1.5 lb yellow squash, shredded
• 3/4 tsp salt

Shred the yellow squash using a box grater or food processor, then place it in a fine-mesh colander.

Sprinkle the salt over the shredded squash and let it sit for 5 minutes to draw out moisture.

Using your hands or a clean kitchen towel, squeeze the squash firmly and repeatedly until it's completely dry—this step is crucial to prevent soggy tots, so don't rush it.

Discard all the liquid that collects.

Step 2: Prepare Mise en Place and Preheat Oven

• 1/2 onion, finely diced
• 1 tablespoon fresh dill, finely chopped
• 1/4 cup parsley, minced
• 4 oz cheddar cheese, shredded

While the squash drains, finely dice the onion into 1/8-inch pieces, finely chop the fresh dill, and mince the parsley.

Shred the cheddar cheese if not pre-shredded.

Preheat your oven to 400°F and lightly grease a baking sheet with cooking spray or oil.

I like to line my sheet with parchment paper in addition to greasing—it ensures the tots release easily without sticking.

Step 3: Mix the Tot Batter

• dried squash from Step 1
• 1 egg
• cheddar cheese from Step 2
• 1 cup breadcrumbs
• diced onion from Step 2
• 1 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp smoked paprika

In a large bowl, combine the dried squash from Step 1 with the egg, shredded cheddar, breadcrumbs, diced onion from Step 2, garlic powder, pepper, and smoked paprika.

Mix gently but thoroughly until all ingredients are evenly distributed and the mixture holds together when squeezed.

The mixture should be moist but not wet; if it feels too loose, add a tablespoon of breadcrumbs at a time until it firms up.

Step 4: Shape and Bake the Tots

• batter from Step 3

Using your hands or a small ice cream scoop, shape the batter into tot-sized cylinders (about 2 inches long and 1 inch in diameter) and place them on the prepared baking sheet, leaving about an inch of space between each tot.

I find that wetting my hands slightly helps prevent the mixture from sticking while shaping.

Bake at 400°F for 25 minutes until the tots are golden brown on the outside and set throughout.

Step 5: Rest the Tots and Prepare the Dipping Sauce

• 1/3 cup yogurt
• 1 tablespoon lemon juice, freshly squeezed
• fresh dill from Step 2

Remove the tots from the oven and let them rest on the baking sheet for 5 minutes—this allows them to firm up slightly and makes them easier to handle.

While they rest, prepare the sauce by whisking together the yogurt, freshly squeezed lemon juice, and chopped fresh dill from Step 2 in a small bowl.

Season with a pinch of salt and pepper to taste.

The fresh acidity from the lemon juice brightens the creamy yogurt and complements the savory squash tots perfectly.

Step 6: Serve

• baked tots from Step 4
• dipping sauce from Step 5

Transfer the tots to a serving plate and serve warm with the dipping sauce on the side.

The tots are best enjoyed immediately while still warm and crispy on the outside.

Mouthwatering Yellow Squash Tots

Delicious Mouthwatering Yellow Squash Tots recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 25 tots

Calories: 600

Ingredients Method

Ingredients

  

For the tots:

• 1.5 lb yellow squash (shredded and squeezed very dry to prevent sogginess)
• 1 egg
• 4 oz cheddar cheese (I prefer Cabot Sharp Cheddar for bolder flavor)
• 1 cup breadcrumbs
• 1/2 onion (finely diced into 1/8-inch pieces)
• 1 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup parsley
• 1/2 tsp smoked paprika

For the sauce:

• 1/3 cup yogurt (I use Fage Total 5% for a thick and creamy texture)
• 1 tablespoon lemon juice (freshly squeezed for better acidity)
• 1 tablespoon fresh dill (finely chopped)

Method

 

1. Shred the yellow squash using a box grater or food processor, then place it in a fine-mesh colander. Sprinkle the salt over the shredded squash and let it sit for 5 minutes to draw out moisture. Using your hands or a clean kitchen towel, squeeze the squash firmly and repeatedly until it's completely dry—this step is crucial to prevent soggy tots, so don't rush it. Discard all the liquid that collects.
2. While the squash drains, finely dice the onion into 1/8-inch pieces, finely chop the fresh dill, and mince the parsley. Shred the cheddar cheese if not pre-shredded. Preheat your oven to 400°F and lightly grease a baking sheet with cooking spray or oil. I like to line my sheet with parchment paper in addition to greasing—it ensures the tots release easily without sticking.
3. In a large bowl, combine the dried squash from Step 1 with the egg, shredded cheddar, breadcrumbs, diced onion from Step 2, garlic powder, pepper, and smoked paprika. Mix gently but thoroughly until all ingredients are evenly distributed and the mixture holds together when squeezed. The mixture should be moist but not wet; if it feels too loose, add a tablespoon of breadcrumbs at a time until it firms up.
4. Using your hands or a small ice cream scoop, shape the batter into tot-sized cylinders (about 2 inches long and 1 inch in diameter) and place them on the prepared baking sheet, leaving about an inch of space between each tot. I find that wetting my hands slightly helps prevent the mixture from sticking while shaping. Bake at 400°F for 25 minutes until the tots are golden brown on the outside and set throughout.
5. Remove the tots from the oven and let them rest on the baking sheet for 5 minutes—this allows them to firm up slightly and makes them easier to handle. While they rest, prepare the sauce by whisking together the yogurt, freshly squeezed lemon juice, and chopped fresh dill from Step 2 in a small bowl. Season with a pinch of salt and pepper to taste. The fresh acidity from the lemon juice brightens the creamy yogurt and complements the savory squash tots perfectly.
6. Transfer the tots to a serving plate and serve warm with the dipping sauce on the side. The tots are best enjoyed immediately while still warm and crispy on the outside.