I love how simple ingredients can come together to create a flavorful and satisfying side dish. These crispy baked cheesy squash rounds are a perfect example—thinly sliced yellow squash tossed in olive oil and seasonings, then topped with gooey mozzarella and Parmesan cheese. It’s an easy, healthy, and delicious way to enjoy squash, especially when I want something comforting yet light.
Why You’ll Love This Recipe
I find this recipe great for several reasons. First, it’s quick and straightforward, taking just about 30 minutes from start to finish. The squash gets tender while the cheese melts to a golden, crispy finish that’s simply irresistible. It’s also versatile—perfect as a side for weeknight dinners or even as a snack. Plus, it’s vegetarian, low-calorie, and gluten-free, so it fits well with many dietary preferences. The fresh herbs on top add a nice burst of freshness that balances the rich cheese perfectly.
Ingredients
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)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley or basil, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, toss the squash rounds with olive oil, salt, pepper, and garlic powder (if using) until evenly coated.
Arrange the squash rounds in a single layer on the prepared baking sheet, making sure they do not overlap.
Sprinkle mozzarella and Parmesan cheeses evenly over each squash round.
Bake for 15–20 minutes, or until the squash is tender and the cheese is melted and golden brown.
For an extra crispy top, broil for 1–2 minutes at the end until bubbly and lightly browned—watch carefully to avoid burning.
Remove from the oven, let cool slightly, and garnish with fresh parsley or basil if desired. Serve warm.
Servings and Timing
This recipe makes about 4 servings. It takes roughly 10 minutes to prepare and 20 minutes to bake, totaling around 30 minutes for the entire process. It’s perfect for quick weeknight meals or whenever I need a tasty side in a pinch.
Variations
I like experimenting with different cheeses like sharp cheddar or gouda for a richer flavor. Sometimes, I add a sprinkle of red pepper flakes for a subtle kick or a dash of Italian seasoning for extra herbiness. For a low-fat option, I use part-skim mozzarella or reduce the cheese amount slightly. Zucchini works just as well as yellow squash, and mixing both adds a nice color contrast on the plate.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming them in the oven at 350°F (175°C) for about 10 minutes to restore the crispiness. Microwaving works too but tends to soften the cheese topping. To keep them crispy, avoid stacking the rounds during storage.
Related Recipes:
- Mini Baked Parmesan Potato Rounds
- Yellow Squash Casserole Recipe
- The Best Roasted Spiced Butternut Squash
FAQs
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini is a perfect substitute and bakes just the same way with great results.
What if I don’t have garlic powder?
You can skip the garlic powder or use fresh minced garlic tossed with the squash before baking for a more intense flavor.
How can I make this recipe vegan?
Try replacing the mozzarella and Parmesan with your favorite vegan cheese alternatives. Nutritional yeast sprinkled on top adds a cheesy flavor too.
Can I prepare this recipe ahead of time?
You can slice and season the squash a few hours ahead and keep it covered in the fridge, then add cheese and bake right before serving.
Is it possible to freeze these squash rounds?
Freezing is not ideal because the squash will release water and become soggy upon thawing. It’s best to enjoy them fresh or refrigerated.
Conclusion
I’m always looking for simple, wholesome dishes that bring big flavor with minimal fuss, and these crispy baked cheesy squash rounds hit that mark perfectly. They’re a tasty way to add more veggies to my meals without sacrificing comfort or indulgence. Whether served alongside grilled meats or as part of a vegetarian spread, I find this recipe easy to customize and share with family and friends. Give it a try and see how much you’ll enjoy this delicious baked treat!
📖 Recipe:
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Crispy Baked Cheesy Squash Rounds
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy baked cheesy squash rounds featuring thinly sliced yellow squash coated in olive oil and seasonings, topped with melted mozzarella and Parmesan cheese for a flavorful, healthy, and easy side dish.
Ingredients
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)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, toss the squash rounds with olive oil, salt, pepper, and garlic powder (if using) until evenly coated.
- Arrange the squash rounds in a single layer on the prepared baking sheet, making sure they do not overlap.
- Sprinkle mozzarella and Parmesan cheeses evenly over each squash round.
- Bake for 15–20 minutes, or until the squash is tender and the cheese is melted and golden brown.
- For an extra crispy top, broil for 1–2 minutes at the end until bubbly and lightly browned—watch carefully to avoid burning.
- Remove from the oven, let cool slightly, and garnish with fresh parsley or basil if desired. Serve warm.
Notes
This recipe is vegetarian, gluten-free, and low calorie.
Substitute zucchini for yellow squash or mix both for color variety.
Try different cheeses like sharp cheddar or gouda for richer flavor.
For a low-fat option, use part-skim mozzarella or reduce cheese quantity.
Leftovers keep well refrigerated for up to 3 days; reheat in oven for best texture.
Freezing is not recommended as it causes sogginess.
To make vegan, replace cheeses with vegan alternatives or sprinkle nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 120
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
