Description
Cheesy Baked Squash Rounds are a savory side dish where tender squash (or zucchini) slices are lightly seasoned, topped with cheese, and baked until bubbly and golden. This simple, crowd-pleasing recipe is naturally gluten-free and vegetarian, perfect for a quick side or low-carb snack.
Ingredients
- 2 medium yellow squash or zucchini, cleaned and sliced into ¼-inch rounds
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper, to taste
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the squash rounds evenly on the prepared sheet.
- Drizzle or brush olive oil over the squash, then sprinkle with garlic powder, salt, and pepper.
- Top each round with a little mozzarella followed by Parmesan.
- Bake for about 20–25 minutes, until the cheese is melted and golden.
- Let them rest a couple minutes before serving warm, so the cheese sets beautifully.
Notes
- For extra crispiness, let the squash sweat on paper towels before baking to remove moisture.
- For a flavor boost, stir in dried herbs like oregano, basil, or smoked paprika into the olive oil.
- You can swap mozzarella for cheddar or pepper jack for a different flavor.
- If desired, add breadcrumbs or panko for a crispy coating.
- These squash rounds are best served immediately, but leftovers can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving (approximately 4–5 rounds)
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg