Description
Delight in these Cheesy Baked Squash Rounds, a simple and flavorful side dish featuring tender yellow squash slices topped with melted mozzarella and Parmesan cheeses. Perfectly seasoned and baked until golden, these rounds are a quick, low-carb addition to any meal and great for a vegetarian or gluten-free diet.
Ingredients
Scale
Squash Rounds
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Cheese Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare squash rounds: In a bowl, gently toss the sliced yellow squash with olive oil, garlic powder, salt, and black pepper until every round is evenly coated with the seasoning and oil.
- Arrange on baking sheet: Lay the coated squash slices in a single layer on the prepared baking sheet, ensuring they do not overlap for even cooking.
- Add cheese topping: Sprinkle each squash round evenly with the shredded mozzarella and grated Parmesan cheeses, distributing the cheese mixture for maximum flavor coverage.
- Bake until tender and golden: Place the baking sheet in the oven and bake for 15–18 minutes. The squash should be tender, and the cheese melted and golden brown on top.
- Optional broil for crispiness: For a crispier cheese topping, you may broil the squash for 1–2 minutes at the end of baking, watching closely to prevent burning.
- Garnish and serve: Remove from oven and let cool slightly. Garnish with freshly chopped parsley if desired, and serve warm as a delicious side dish.
Notes
- You can substitute yellow squash with zucchini or use a combination of both for variety.
- Broiling the squash for 1–2 minutes after baking enhances the crispiness of the cheese topping.
- Serve immediately for the best texture and flavor.
