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Crispy Baked Cheesy Squash Rounds

Deliciously crispy and cheesy, these baked squash rounds make for a perfect weeknight treat or a dish to impress your guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium yellow squash or zucchini, sliced into rounds Try to keep the slices uniform for consistent cooking.
  • 1 cup shredded cheese (cheddar or mozzarella) Feel free to mix cheeses for added flavor.
  • 1/2 cup breadcrumbs Gluten-free breadcrumbs can be used for a gluten-free option.
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper Season well for better flavor.
  • Olive oil or cooking spray To lightly coat the squash rounds.
Optional Garnish
  • Fresh herbs (parsley or basil) For an extra flavor burst.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or a silicone mat for easy cleaning.
  3. Slice the yellow squash or zucchini into even rounds, about half an inch thick.
  4. In a large bowl, combine the shredded cheese, breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.
Cooking
  1. Lightly coat each squash round with olive oil or cooking spray.
  2. Dip each round into the cheese mixture, fully coating one side, then place them on the prepared baking sheet with the coated side facing up.
  3. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the tops are golden brown.
Serving
  1. Allow them to cool slightly before serving. Best enjoyed warm and fresh out of the oven.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.