Cheesy Baked Squash Rounds
Cheesy Baked Squash Rounds are a delicious and healthy side dish made from fresh summer squash, topped with a crispy, golden cheese crust. This recipe is simple, low-carb, and perfect for a light dinner or as a fun way to incorporate more vegetables into your meal. The cheesy topping adds a rich, savory flavor that pairs wonderfully with the mild taste of squash.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
2 medium zucchinis or yellow squash (or a mix of both)
1 tbsp olive oil
Salt and pepper to taste
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1/2 tsp garlic powder
½ tsp onion powder
1 tsp dried oregano (optional)
Fresh parsley for garnish (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the Squash
Slice the zucchini or yellow squash into ¼-inch thick rounds.
Place the squash rounds in a bowl and drizzle with olive oil. Toss them gently to coat each slice evenly.
Season with salt and pepper to taste.
3. Arrange on Baking Sheet
Lay the squash rounds in a single layer on the prepared baking sheet, making sure they don’t overlap.
4. Top with Cheese
Sprinkle each squash round with a generous amount of mozzarella cheese.
Top with a smaller amount of grated Parmesan.
Sprinkle garlic powder, onion powder, and oregano over the cheese (optional but adds flavor).
5. Bake
Bake for 15–20 minutes, or until the squash is tender and the cheese is golden brown and bubbly.
6. Serve
Remove from the oven and garnish with fresh parsley if desired.
Serve immediately as a side dish, appetizer, or snack.
Tips & Notes
Different Squash Varieties: You can use both yellow squash and zucchini or just one. Both work equally well in this recipe.
Crispier Texture: For extra crispness, you can broil the squash for an additional 1-2 minutes after baking to brown the cheese further.
Cheese Variations: Feel free to swap out the mozzarella for cheddar or a blend of your favorite cheeses for a different flavor profile.
Add Herbs & Spices: Experiment with different herbs such as basil or thyme to add extra depth of flavor.
Low-Carb Option: If you are watching your carbs, these cheesy rounds make a fantastic low-carb alternative to potato dishes.
Storage & Reheating
Fridge:Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave, but the texture might be a bit softer.
Frequently Asked Questions
Q: Can I use frozen squash for this recipe?
A: Fresh squash is recommended for the best texture and flavor. If you use frozen squash, be sure to thaw and pat them dry before baking to avoid excess moisture.
Q: Can I make this recipe ahead of time?
A: Yes! You can slice and season the squash earlier in the day, then refrigerate it until you’re ready to bake. Bake just before serving for the best results.
Q: Can I use other vegetables instead of squash?
A: Yes! You can try this recipe with sliced eggplant, tomatoes, or even mushrooms, as they’ll all take on the cheesy, savory flavors well.
Q: Can I make this recipe vegan?
A: Absolutely! Use a plant-based cheese substitute and follow the same steps for a delicious vegan alternative.
Nutritional Information
Calories: 150–170 kcal
Protein: 7–9 grams
Carbohydrates: 6–8 grams
Fiber: 2–3 grams
Sugar: 3–4 grams
Fat: 12–14 grams
Saturated Fat: 6–8 grams
Sodium: 350–450 mg
Calcium: 200–250 mg
Iron: 1–2 mg
Potassium: 250–300 mg