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Parmesan Yellow Squash Rounds

Parmesan Yellow Squash Rounds

Sliced yellow squash baked with olive oil, garlic powder, and a golden parmesan crust.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 202 kcal

Equipment

  • Baking dish
  • Sharp knife

Ingredients
  

Main Ingredients

  • 4 medium yellow squash sliced into 1/2 inch rounds
  • 2 tbsp olive oil for drizzling
  • ¼ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder optional
  • 1 cup shredded parmesan cheese freshly grated if possible

Instructions
 

Cooking

  • Heat. Heat the oven to 375 degrees F.
  • Slice. Cut the squash into half inch rounds and shingle them in a baking dish.
  • Season. Drizzle with the olive oil and sprinkle with salt, pepper, and garlic powder.
  • Top and bake. Cover with parmesan and bake about 25 minutes until tender and golden.
  • Broil. Broil 1 minute for a crisper top if you like, watching closely.

Notes

Substitutions: Use zucchini in place of some or all of the squash.
Tips: Slice evenly and use only a little salt because parmesan is salty.
Storage: Refrigerate up to 3 days. Freezing is not recommended.
Nutrition does not include the optional garlic powder.
Keyword Garlic Powder, Olive Oil, Parmesan Cheese, Parmesan Yellow Squash Rounds, Yellow Squash