Description
Thinly sliced yellow squash baked until golden and crispy, topped with savory garlic seasoning and freshly grated Parmesan for a lighter, flavorful snack or side dish.
Ingredients
2 medium yellow squash, thinly sliced into 1/8-inch rounds
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
Optional: fresh chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Wash and thoroughly dry the squash, then slice into very thin, even 1/8-inch rounds.
- Place squash slices in a large bowl, drizzle with olive oil, and toss to coat evenly.
- In a small bowl, mix garlic powder, onion powder, Italian seasoning, salt, and black pepper. Sprinkle over squash and toss again.
- Arrange slices in a single layer on the prepared baking sheet without overlapping.
- Sprinkle freshly grated Parmesan evenly over each slice.
- Bake for 15–20 minutes, flipping halfway through, until golden brown and crisp around the edges.
- Remove from oven and let cool on the baking sheet for 5–10 minutes to crisp further.
- Garnish with chopped parsley if desired and serve immediately.
Notes
Slice squash very thinly and evenly for maximum crispiness.
Avoid overlapping slices to ensure even baking.
For a spicier version, add smoked paprika or chili flakes.
Zucchini can be substituted for yellow squash.
Reheat in a 375°F oven for 5 minutes to restore crispness; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
