Description
These Crispy Baked Cheesy Squash Rounds are a delicious and easy appetizer or side dish featuring tender yellow squash slices topped with melted mozzarella and Parmesan cheese. Baked to golden perfection with a crispy cheesy crust, this recipe is perfect for a quick, healthy snack or a savory addition to any meal.
Ingredients
Scale
Squash Rounds
- 2 medium yellow squash (or zucchini), sliced into 1/4-inch rounds
- 1–2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder (optional)
Cheese Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley or basil, chopped (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Squash: In a bowl, toss the squash rounds with olive oil, salt, pepper, and garlic powder if using. Ensure all slices are evenly coated for consistent flavor and texture.
- Arrange on Baking Sheet: Place the coated squash slices in a single layer on the prepared baking sheet. Make sure the rounds do not overlap to allow even baking.
- Add Cheese: Evenly sprinkle shredded mozzarella and grated Parmesan cheeses over each squash round, covering the surface for a cheesy crust.
- Bake: Bake the squash rounds in the preheated oven for 15–20 minutes, or until the squash is tender and the cheese has melted and turned golden brown.
- Broil for Crispiness: For an extra crispy and bubbly top, switch the oven to broil and cook the rounds for 1–2 minutes. Keep a close watch to prevent burning.
- Garnish and Serve: Remove from the oven, let the rounds cool slightly, then garnish with chopped fresh parsley or basil if desired. Serve warm and enjoy.
Notes
- You can substitute zucchini if yellow squash is unavailable.
- Adjust garlic powder seasoning to taste or omit if preferred.
- Using parchment paper helps with easy cleanup and prevents sticking.
- Broiling time is quick; stay attentive to prevent burning the cheese.
- These squash rounds are best served immediately for maximum crispiness.
- Leftovers can be refrigerated and reheated but may lose some crispness.
