Description
Delightful cheesy baked squash rounds featuring tender slices of yellow squash or zucchini topped with a flavorful blend of cheddar and parmesan cheese, seasoned with garlic powder, paprika, and baked to golden perfection. This easy, quick recipe makes a perfect low-carb appetizer or side dish.
Ingredients
Scale
Squash
- 2 medium yellow squash or zucchini
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
- Salt & pepper to taste
Other
- 1 cup shredded cheese (cheddar, parmesan, or a mix)
- 1 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the squash rounds evenly and to ensure the cheese melts perfectly.
- Slice Squash: Slice the yellow squash or zucchini into 1/4-inch thick rounds to create uniform pieces that bake consistently.
- Season Squash: Toss the squash slices with olive oil, garlic powder, salt, and pepper to coat evenly, adding flavor and helping with browning.
- Prepare Baking Sheet: Arrange the seasoned squash rounds in a single layer on a baking sheet lined with parchment paper to prevent sticking and ensure easy cleanup.
- Add Cheese: Sprinkle the shredded cheese evenly over each squash round to create a melted cheesy topping.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and golden brown, and the squash is tender.
- Cool & Serve: Allow the baked squash rounds to cool slightly before serving for best texture and flavor enjoyment.
Notes
- You can use either yellow squash or zucchini interchangeably depending on preference or availability.
- For a spicier kick, add a pinch of cayenne pepper along with paprika.
- Use a mix of cheeses like mozzarella and parmesan for a different flavor profile.
- Serve these rounds as a side dish, appetizer, or healthy snack.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
