05/29/2026
Baked Yellow Squash Tots with Greek Yogurt Herb Dip
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.
