Description
Crispy Baked Cheesy Squash Rounds are a delicious and flavorful appetizer or side dish made with yellow squash, mozzarella, and Parmesan cheese, all baked to perfection.
Ingredients
Scale
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a shallow bowl, combine the breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix well.
- In another bowl, whisk the egg and olive oil together until well combined.
- Dip each squash round into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
- Place the coated squash rounds in a single layer on the prepared baking sheet.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the squash rounds.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and the squash is tender.
- For extra crispiness, broil for an additional 2-3 minutes, watching closely to prevent burning.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a spicier kick, add 1/4 teaspoon of red pepper flakes to the breadcrumb mixture.
- You can also substitute zucchini for the yellow squash for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg