Go Back
–+ servings
Summer Squash Puffs Recipe

Summer Squash Puffs

iamwinfred
These Summer Squash Puffs are fluffy, cheesy savory mini bites made with freshly grated yellow summer squash, sharp cheddar, and simple pantry seasonings. They bake up in a 24-cup mini muffin pan in just 20 minutes, making them the perfect quick appetizer, snack, or vegetable-forward side dish. The key is squeezing every drop of excess moisture from the grated squash before mixing, which gives these little puffs their irresistibly light and airy texture. Kid-friendly, crowd-pleasing, and freezer-ready, this recipe is one of the smartest ways to use up garden-fresh or market summer squash all season long.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 24 mini puffs
Calories 115 kcal

Equipment

  • Box grater Use large holes for coarsely shredding the squash
  • 24-cup nonstick mini muffin pan Standard size; a second pan may be needed if batter overflows
  • Fine mesh sieve or cheesecloth For draining excess moisture from grated squash
  • Large mixing bowl For combining dry ingredients and final batter
  • Medium mixing bowl For whisking wet ingredients
  • Whisk
  • Silicone spatula or wooden spoon For folding batter without overmixing
  • Measuring cups and spoons
  • Pastry brush For greasing muffin cups with olive oil; a paper towel works too
  • Cookie scoop (1 tablespoon) For portioning batter evenly into cups
  • Wire cooling rack

Ingredients
  

  • 2 cups grated yellow summer squash about 2 medium squash; excess moisture firmly squeezed out before using
  • 1 cup all-purpose flour about 120g; spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp Italian seasoning or substitute 1/2 tsp of your preferred dried herb blend
  • 1/2 tsp garlic powder onion powder may be substituted
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp black pepper freshly ground preferred
  • 1 large egg room temperature
  • 1/4 cup whole milk about 60ml; 2% milk may be substituted
  • 1 cup shredded sharp cheddar cheese about 115g; freshly grated from a block for best melt and flavor
  • 2 tbsp yellow onion finely diced
  • 1 tbsp olive oil for greasing the muffin pan; nonstick cooking spray may be substituted

Instructions
 

  • Preheat your oven to 375°F (190°C). Brush each cup of a 24-cup mini muffin pan thoroughly with olive oil, coating the sides and rim to prevent sticking.
  • Trim the ends off the squash and grate using the large holes of a box grater to yield 2 cups. Transfer to a clean kitchen towel or layers of paper towels and squeeze firmly and repeatedly until most of the liquid is removed. Set aside.
  • In a large bowl, whisk together the flour, baking powder, Italian seasoning, garlic powder, salt, and black pepper until fully combined. Make a small well in the center.
  • In a medium bowl, lightly beat the egg, then whisk in the milk until fully combined. Stir in the diced yellow onion.
  • Pour the egg mixture into the well in the dry ingredients and stir gently with a silicone spatula just until the batter comes together. Do not overmix; a few lumps are fine.
  • Add the drained grated squash and shredded cheddar cheese to the batter. Fold gently until evenly distributed, then taste and adjust salt and pepper as needed.
  • Using a 1-tablespoon cookie scoop or spoon, fill each muffin cup about three-quarters full. Tap the pan gently on the counter to settle the batter.
  • Bake on the center rack for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Do not open the oven before the 18-minute mark.
  • Let the puffs rest in the pan for 5 minutes, then run a thin knife around each cup and pop them onto a wire rack. Serve warm for the best texture.

Notes

  • Squeeze the squash thoroughly: This is the single most important step. Skipping it leads to dense, soggy puffs. Squeeze until you can barely get any more liquid out.
  • Grate your own cheese: Pre-shredded cheddar is coated with anti-caking starch that affects melt and texture. Freshly grated from a block gives far better results.
  • Don't overmix the batter: Stir just until the dry and wet ingredients come together. Overmixing activates gluten and makes the puffs tough instead of tender.
  • Check early: Start checking at 18 minutes since oven temperatures vary. The puffs are done when the tops are golden and a toothpick comes out clean.
  • Zucchini substitution: Green zucchini works as a 1:1 replacement for yellow summer squash. The texture and flavor are nearly identical.
  • Spicy variation: Add 1/4 tsp cayenne pepper or a finely diced jalapeno to the batter for a spicy kick.
  • Cheese swap: Replace up to half the cheddar with freshly grated Parmesan for a nuttier, saltier flavor profile.
  • Storage: Store cooled puffs in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5 to 8 minutes for best texture, or microwave for 15 to 20 seconds.
  • Freezing: Flash freeze on a baking sheet for 30 minutes, then transfer to a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
  • Regular muffin pan: If using a standard 12-cup muffin pan instead of mini, increase bake time to 25 to 30 minutes and expect about 8 to 10 larger puffs.

Nutrition

Serving: 2mini puffsCalories: 115kcalCarbohydrates: 11gProtein: 5gFat: 5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.6gCholesterol: 30mgSodium: 185mgPotassium: 105mgFiber: 0.5gSugar: 1gVitamin A: 4IUVitamin C: 6mgCalcium: 10mgIron: 4mg
Keyword cheesy squash appetizer, savory squash bites, squash muffins, summer squash puffs, yellow squash recipe
Tried this recipe?Let us know how it was!