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To make Baked Parmesan Yellow Squash Rounds, gather these items: - 2 medium yellow squash, sliced into 1/4 inch rounds - 1 cup grated Parmesan cheese - 1/2 cup breadcrumbs (preferably whole wheat) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Start by washing the yellow squash well. Cut off both ends. Then, slice the squash into 1/4 inch rounds. Make sure the slices are even. This helps them cook nicely. Next, in a bowl, mix the grated Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and pepper. This mix gives the squash a tasty crust. Drizzle the olive oil over the squash rounds so they get coated. Toss them gently to ensure they are all covered. You can swap out ingredients if you need. For a dairy-free option, use vegan cheese instead of Parmesan. If you don’t have breadcrumbs, crushed nuts or seeds can work well. You might also add more spices, like paprika or cayenne, for extra flavor. Fresh herbs can replace dried ones too. Just use double the amount of fresh herbs for the best taste. First, set your oven to 400°F (200°C). While it heats, grab a baking sheet and line it with parchment paper. This helps prevent sticking and makes cleanup easy. The hot oven will give the squash a nice crisp. In a mixing bowl, combine these ingredients: - 1 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs - Salt and pepper to taste Mix these well. The Parmesan adds great flavor. The breadcrumbs give the rounds their crunch. Make sure the herbs are evenly spread for the best taste. Slice 2 medium yellow squash into 1/4 inch rounds. Drizzle 2 tablespoons of olive oil over them. Toss the rounds gently to coat. Next, dip each round into your dry mix. Press lightly to help it stick on both sides. Place the coated rounds on the baking sheet, spaced apart. Bake in your preheated oven for 20-25 minutes. You want them golden brown and crispy. Once done, let them cool slightly. Garnish with fresh parsley for a nice touch. Enjoy these tasty snacks from the Full Recipe! When choosing yellow squash, look for firm ones. They should feel heavy for their size. Check for smooth skin without blemishes or soft spots. The color should be bright yellow. Smaller squash often taste sweeter and have fewer seeds. To get that perfect crunch, moisture is key. Make sure to pat the squash slices dry before coating them. Using whole wheat breadcrumbs adds extra texture. A light coating of olive oil helps the crust stick and crisp up nicely. Bake them at 400°F for the best results. One mistake is overlapping the squash on the baking sheet. Leave space between each piece for even cooking. Another mistake is not preheating the oven. This step ensures your squash bakes evenly. Lastly, don’t skip the resting time after baking. Letting them cool slightly helps the crust firm up. For the full recipe, check out the detailed instructions. {{image_2}} You can switch up the cheese for more flavor. Try using mozzarella for a stretchier bite. Feta adds a tangy taste that pairs well with squash. Cheddar gives a sharp, rich flavor. Go for a blend of cheeses for a more complex taste. Just keep the amount similar to the Parmesan in the recipe. Mix in other veggies for a colorful dish. Zucchini works well and has a similar texture. Eggplant can add a nice bite and flavor. You can even use bell peppers for sweetness. Slice them thin, just like the squash, to ensure even cooking. This mix not only tastes great but also looks beautiful on your plate. Want to kick it up a notch? Add some spice with cayenne or paprika. Smoked paprika gives a nice depth and warmth. For a fresh touch, sprinkle some lemon zest before serving. You can also use fresh herbs like thyme or rosemary for a fragrant twist. Experiment with your favorite flavors to make it your own. Check the Full Recipe for the base and then get creative! To keep your Baked Parmesan Yellow Squash Rounds fresh, let them cool completely. Place them in an airtight container. You can store them in the fridge for up to three days. If you want to save them for longer, consider freezing. When reheating, use the oven for best results. Preheat your oven to 350°F (175°C). Place the squash rounds on a baking sheet. Heat for about 10 minutes or until warm. This keeps them crispy. Avoid using a microwave, as it can make them soggy. To freeze your Baked Parmesan Yellow Squash Rounds, first, lay them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. Label the bag with the date. They can last for up to three months in the freezer. When ready to eat, bake them straight from the freezer. Adjust the baking time as needed. Yes, you can make these rounds ahead of time. Prepare them and keep them in the fridge for up to one day. Just coat the squash and place them on the baking sheet. When you are ready to bake, preheat the oven and pop them in. This way, you save time when you want a tasty snack. These squash rounds fit perfectly with many dishes. Serve them with a fresh salad for a light meal. They also pair nicely with grilled chicken or fish. For a fun snack, enjoy them with dips like marinara or ranch. You can even add them to a veggie platter for a colorful touch. To make this recipe gluten-free, swap the breadcrumbs with gluten-free options. You can use crushed gluten-free crackers or almond flour. Just make sure to check the labels to avoid gluten. This way, everyone can enjoy these delicious Baked Parmesan Yellow Squash Rounds. For the full recipe, don't forget to check the earlier sections! You learned about Baked Parmesan Yellow Squash Rounds, their ingredients, and preparation steps. I shared tips for the best texture and common mistakes to avoid. We explored delicious variations and how to store leftovers. Baked squash is simple and tasty. Experiment with flavors and make it your own. Enjoy your healthy dish, and don’t hesitate to try new ideas!

Baked Parmesan Yellow Squash Rounds

Discover the deliciousness of Savory Baked Parmesan Yellow Squash Rounds! This easy recipe brings together crispy, golden squash coated in a savory blend of Parmesan cheese, garlic, and herbs, perfect for a healthy appetizer or side dish. With just a few simple ingredients and quick prep, you’ll impress your family and friends. Click through to explore this mouthwatering recipe and elevate your veggie game today!
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Ingredients
  

2 medium yellow squash, sliced into 1/4 inch rounds

1 cup grated Parmesan cheese

1/2 cup breadcrumbs (preferably whole wheat)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian herbs, salt, and pepper.

      Drizzle the olive oil over the sliced yellow squash rounds and toss to ensure they’re all lightly coated.

        Dip each squash slice into the Parmesan and breadcrumb mixture, pressing gently to adhere the coating on both sides.

          Place the coated squash rounds onto the prepared baking sheet, ensuring that they are spaced apart for even baking.

            Bake in the preheated oven for 20-25 minutes or until the rounds are golden brown and crispy.

              Remove from the oven and let cool slightly before transferring to a serving platter.

                Garnish with freshly chopped parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4