Cheesy Baked Squash Rounds

 Cheesy Baked Squash Rounds

There’s something magical about the aroma of freshly baked squash wafting through the kitchen. Cheesy Baked Squash Rounds are the kind of recipe that makes everyone ask for seconds. Soft on the inside, crispy on the edges, and topped with melty, golden cheese, this dish is comfort food at its best.

Whether you’re hosting a dinner party, meal prepping for the week, or simply looking for a satisfying veggie side, these cheesy rounds hit the spot every time.

 The Story Behind the Recipe

I first discovered this gem during a family gathering at my aunt’s house. After a delicious homemade meal, my cousin Sarah started raving about a dish she had tried at a local restaurant: cheesy baked squash rounds. She described them so vividly—crispy edges, gooey cheese, savory herbs—we were all instantly intrigued.

Later, I asked her if she had the recipe. To my surprise, the restaurant’s chef had generously shared it with her. I couldn’t wait to recreate it at home. One bite, and I knew it would become a regular in my kitchen—and yours too.

  Ingredients

2 medium yellow squash or zucchini, sliced into ¼-inch thick rounds

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon Italian seasoning (or dried oregano)

Salt and pepper, to taste

¾ cup shredded mozzarella cheese (or cheddar, for a bolder flavor)

¼ cup grated Parmesan cheese

Fresh parsley or chives, chopped (optional garnish)

🔪 Instructions

1. Preheat Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.

2. Prep the Squash

Slice your squash into evenly sized rounds, about ¼ inch thick. This ensures even baking.

3. Season

Toss the squash rounds in a bowl with olive oil, garlic powder, Italian seasoning, salt, and pepper until well-coated.

4. Arrange on Baking Sheet

Lay the squash slices in a single layer on the prepared baking sheet. Avoid overlapping so they crisp properly.

5. Add the Cheese

Top each slice with a pinch of shredded mozzarella and a sprinkle of Parmesan. Don’t worry if it gets a little messy—that just means more crispy cheese on the pan!

6. Bake

Bake for 15–20 minutes, or until the cheese is melted, bubbly, and slightly golden. For extra browning, broil for the last 2–3 minutes.

7. Garnish & Serve

Sprinkle with chopped parsley or chives, if desired. Serve warm and watch them disappear fast!

  Tips & Variations

Add breadcrumbs: For a crunchier top, sprinkle seasoned panko breadcrumbs on the cheese before baking.

Use different cheeses: Try gouda, Monterey jack, or a spicy pepper jack for a twist.

Make it spicy: Add a pinch of red pepper flakes or drizzle with hot sauce after baking.

Keto-friendly: Skip the breadcrumbs and stick with cheese for a low-carb side.

These baked squash rounds pair beautifully with:

Grilled chicken or fish

Pasta dishes

Burgers or BBQ meats

As a standalone vegetarian appetizer

  Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in the oven or toaster oven to restore crispiness. Avoid microwaving, as it can make them soggy.

  Recipe Summary

Prep Time: 10 minutes

Cook Time: 15–20 minutes

Total Time: 30 minutes

Servings: 4–6 as a side dish