Baked Parmesan Yellow Squash Rounds are a simple, crave-worthy side dish that transforms humble squash into crispy, cheesy bites of flavor-packed perfection. They require just two main ingredients and 20 minutes.
Each round delivers savory crunch and golden edges, making it a hit with veggie skeptics and squash lovers alike. They pair beautifully with grilled meats, pastas, or serve as a low-carb snack.
Star Ingredients in Baked Parmesan Yellow Squash Rounds
- Yellow summer squash – Mild and tender, this seasonal favorite becomes caramelized and soft when baked, making it the perfect base.
- Freshly grated Parmesan cheese – Melts into a savory, golden crust with nutty flavor and salty bite.
- Garlic salt & freshly ground black pepper – Elevates flavor subtly while letting the squash and cheese shine.
How to Make These Golden Rounds of Goodness
Begin by slicing the yellow squash into thin, even rounds for uniform baking. Lay them close together on a lined baking sheet, and season lightly with garlic salt and black pepper.
Top each slice with a thin layer of Parmesan, then bake until the cheese melts and turns golden with slightly crisp edges. For an extra crunch, a quick broil at the end seals the deal.
Quick Tips & Flavor Boosters for Baked Parmesan Yellow Squash Rounds
To keep the rounds crisp instead of soggy, make sure the squash is thoroughly dried before baking—moisture is the enemy of crispiness. Freshly grated Parmesan is key, not pre-shredded, for optimal melt and browning. If you want an extra savory kick, try mixing a little smoked paprika or Italian seasoning with the cheese.
For variation, swap yellow squash with zucchini or try a blend of both for a colorful presentation. These rounds also make a great base for appetizer bites—add a slice of cherry tomato or dab of pesto before baking for an upscale twist.
Keep the Crunch: How to Store and Reheat Leftovers
Store leftover rounds in an airtight container in the fridge for up to 3 days. To reheat and regain crispness, skip the microwave and use an oven or toaster oven set to 375°F for 5–7 minutes. Freezing is not recommended as the squash texture becomes watery when thawed.
Baked Parmesan Yellow Squash Rounds
Ingredients
- ½ cup freshly grated Parmesan cheese
- Garlic salt to taste
- Freshly ground black pepper to taste
- 2 medium yellow summer squash
Instructions
- Position an oven rack in the center of the oven and preheat to 425°F. Prepare a baking sheet by lining it with foil and lightly spraying with nonstick cooking spray, or alternatively, use parchment paper. Rinse and pat dry the squash, then slice into ¼-inch thick rounds. Lay the squash slices closely together on the baking sheet without overlapping. Lightly season each piece with garlic salt and a touch of freshly ground black pepper. Spoon a thin, even layer of grated Parmesan onto each round. Bake for 15 to 20 minutes, until the cheese is melted and has achieved a light golden-brown color. Observe closely toward the end of the baking time, and if the Parmesan browns early, remove promptly. Optionally, broil briefly at the end for enhanced crispness. Serve hot.
