Description

Golden, crispy, and veggie-packed, these Baked Yellow Squash Tots are a lighter take on classic tater tots. Grated yellow squash is mixed with onion, cheese, crumbs, and egg, then baked (not fried) for a wholesome snack, side, or party bite. Easily adapted to be dairy-free or keto with simple swaps—perfect for kids, meal prep, and summer squash abundance.

Ingredients

Scale

2 cups grated yellow squash (about 2 medium)
1/4 cup finely chopped onion
1/3 cup shredded cheddar cheese (use dairy-free cheese if needed)
1/3 cup seasoned breadcrumbs (use almond flour for keto)
1 egg
1/4 tsp garlic powder
Salt and pepper, to taste
Optional: 1–2 tbsp grated parmesan (skip for dairy-free)

Yields: about 20–24 tots, depending on size.

Instructions

Prep the squash: Grate yellow squash with a box grater or food processor. Wrap in a clean towel or cheesecloth and squeeze out as much moisture as possible to ensure crisp tots.
Mix: In a bowl, combine drained squash, onion, cheddar, breadcrumbs, egg, garlic powder, salt, and pepper. Stir until it holds together.
Shape: Scoop ~1 tablespoon portions and form into small cylinders/nugget-sized tots. Arrange on a parchment-lined baking sheet.
Bake: Bake at 400°F (200°C) for 22–25 minutes, flipping halfway, until golden and crisp at the edges.
Cool & serve: Rest a few minutes on the tray to set, then serve warm.

Notes

Key to crispiness: Drain squash very well; excess moisture leads to soft tots.
Consistency: Chill mixture 10–15 minutes if it feels loose; use a small scoop for even sizing.
Dairy-free: Use plant-based cheddar, skip parmesan, and add nutritional yeast for cheesy flavor.
Keto: Replace breadcrumbs with almond flour or crushed pork rinds; serve with keto-friendly dips.
Add-ins: Try chopped spinach, grated carrot, fresh parsley or basil, or a pinch of red pepper flakes.
Substitute: Zucchini works the same (or mix zucchini and yellow squash).
Serving ideas: Dip in marinara, garlic aioli, avocado ranch, dairy-free sriracha mayo, ketchup, or mustard.
Storage: Refrigerate up to 3 days. Reheat at 350°F or air-fry to re-crisp. Freeze baked tots in a single layer, then bag, up to 2 months.

Cook Time: 22–25 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Keywords: Baked Yellow Squash Tots, squash tots, healthy veggie snacks, low carb tots, keto squash recipe, dairy-free squash recipe, baked veggie bites, crispy squash bites, summer squash recipes