Crispy Baked Cheesy Squash Rounds: A Flavorful Delight!
Paul
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.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
Servings 4 servings
Calories 210 kcal
- 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)
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.
- 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.
Keyword appetizer, baked squash, cheesy squash, Crispy Baked Cheesy Squash Rounds, vegetarian recipe