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Easy Baked Yellow Squash Tots

These homemade Yellow Squash Tots are an easy, healthy, and delicious way to use up summer squash. Crispy on the outside, tender and cheesy inside, they're a crowd-pleasing side dish, snack, or appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer, Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated yellow squash moisture squeezed out
  • 1 cup shredded cheddar cheese
  • 0.5 cup breadcrumbs
  • 0.25 cup finely chopped onion
  • 1 egg
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • oil for frying optional

Equipment

  • Large bowl
  • Clean Kitchen Towel or Paper Towels
  • baking sheet
  • parchment paper or silicone baking mat
  • Skillet (Optional)
  • Slotted Spoon (Optional)

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: After grating the yellow squash, squeeze out as much water as possible. Wrap it in a clean kitchen towel or paper towels and wring it out over the sink.
  3. Step 3: Add the squeezed squash to a large bowl along with the shredded cheddar cheese, breadcrumbs, finely chopped onion, egg, garlic powder, salt, and pepper. Mix everything together really well until it's all combined and feels like a thick, slightly sticky mixture.
  4. Step 4: Take small amounts of the mixture (about a tablespoon or two) and roll them into little tot shapes (mini logs or cylinders). Arrange them on a baking sheet lined with parchment paper or a silicone baking mat.
  5. Step 5: Pop the baking sheet into your preheated oven and bake for 15–20 minutes, until golden brown and crispy on the outside. You can flip them halfway through for extra crispiness.
  6. Step 6: Serve them hot and enjoy!
  7. Optional Frying Method: If you prefer to fry, heat about 1-2 inches of oil in a skillet over medium-high heat. Carefully add the shaped tots (don't overcrowd the pan!) and fry for 2-3 minutes per side, or until golden brown and heated through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Notes

Substitutions & Additions: Try mozzarella, Monterey Jack, or pepper jack cheese. Stir in fresh chopped chives, parsley, or dried Italian seasoning. Add a pinch of cayenne or paprika for spice. Zucchini can be used instead of yellow squash (squeeze moisture thoroughly). Use gluten-free breadcrumbs for a gluten-free version. Swap onion for finely chopped green onion or shallots.
Tips for Success: Squeeze out *all* excess moisture from the squash. Chop onion finely. Make tots uniform size for even baking. Don't overcrowd the baking sheet. Bake until nicely golden brown and crispy. Serve with your favorite dipping sauce like ketchup, ranch, or sriracha mayo.
Storage: Cooked tots can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven, toaster oven (350°F/175°C for 10-15 mins), or air fryer for crispiness. To freeze cooked tots, flash freeze on a baking sheet then transfer to a freezer bag for up to 2-3 months. Reheat from frozen. To make ahead, shape tots and refrigerate covered for a few hours before baking.