Description
A fun, healthy twist on tater tots, these Yellow Squash Tots are crispy on the outside, soft on the inside, and perfect as a kid-friendly snack or veggie-packed side dish.
Ingredients
Scale
- 2 cups yellow squash, grated
- 1/2 tsp salt
- 1/3 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp chopped parsley (optional)
- Salt and pepper to taste
- Cooking spray or oil for baking
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray or grease the paper.
- Place the grated squash in a clean towel or cheesecloth, sprinkle with 1/2 tsp salt, and let sit for 10 minutes. Squeeze out as much moisture as possible.
- In a bowl, combine the drained squash, breadcrumbs, Parmesan, egg, garlic powder, onion powder, parsley, and a pinch of salt and pepper. Mix well.
- Using your hands or a small scoop, form the mixture into small tot-shaped logs and place on the prepared baking sheet.
- Lightly spray the tops with oil to help them crisp.
- Bake for 18–22 minutes, flipping halfway through, until golden brown and crisp on the outside.
- Serve warm with ketchup, ranch, or your favorite dipping sauce.
Notes
- You can add shredded cheddar cheese for a cheesier flavor.
- To make gluten-free, use gluten-free breadcrumbs or almond flour.
- Freeze after shaping (before baking) for an easy make-ahead snack. Bake from frozen, adding a few extra minutes to the time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Side Dish, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 4 tots
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg