Parmesan Baked Yellow Squash
Thin yellow squash rounds topped with Parmesan and panko, baked until tender and golden.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Sharp knife
Ingredients
Main Ingredients
- 4 medium yellow squash about 1 1/2 pounds, sliced 1/4 inch thick
- 2 tbsp olive oil
- ¾ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Slice. Cut the squash into 1/4 inch rounds and blot them dry.
- Season. Brush the rounds with olive oil and sprinkle with the seasonings.
- Top. Mix the Parmesan and panko, then press the mixture onto each round.
- Bake. Bake for 18 minutes, then broil for 1 to 2 minutes until golden and serve warm.
Notes
Substitutions: Use zucchini instead of yellow squash, or gluten free crumbs instead of panko.
Tips: Blot the slices dry and keep them in a single layer for the crunchiest topping.
Storage: Refrigerate in a covered container for up to three days and reheat on a hot baking sheet.
Nutrition is calculated for four servings.