Cheesy Baked Squash Rounds

I discovered this cheesy baked squash recipe last summer when my garden was overflowing with yellow squash and my family was tired of the usual steamed version. These crispy, cheesy rounds completely transformed how we think about this humble vegetable. Now it's one of our most requested side dishes year-round.

My neighbor's picky 7-year-old tried these at our backyard barbecue and actually asked for seconds, which her mother considered nothing short of miraculous. Sometimes the simplest preparations make the biggest impact when it comes to vegetables.

Simple Ingredients

• Yellow squash: Choose medium-sized ones that are firm with bright skin for the best texture
• Breadcrumbs: Panko gives the crispiest results, though regular breadcrumbs work fine too
• Cheese blend: The sharp cheddar melts beautifully while the Parmesan adds a salty bite
• Dried herbs: Don't skip these as they infuse the coating with flavor that complements the mild squash
• Olive oil: Helps the coating stick and promotes browning for extra crispiness

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Squash Preparation

Slicing Technique

Cut the squash into rounds that are exactly ¼-inch thick for even cooking. Too thin and they'll burn before the cheese melts; too thick and they'll be undercooked and watery. I use the slicing blade on my food processor for perfect consistency, but a steady hand with a sharp knife works well too. The first time I made these, my slices were uneven, and some burned while others stayed mushy - now I'm much more careful about uniform thickness.

Coating Creation

Mix the dry ingredients thoroughly before adding oil to ensure even distribution of herbs and seasonings. I sometimes add a pinch of garlic powder or smoked paprika for extra flavor depth. The Parmesan in the coating adds a salty, umami quality that makes these irresistible. Don't skimp on the salt and pepper - the squash itself is quite mild and needs proper seasoning to shine.

Oil Application

Use a pastry brush to apply olive oil to both sides of each round rather than tossing them all together, which can lead to uneven coating. This method takes a minute longer but ensures each piece gets the perfect amount of oil without becoming soggy. I've tried spraying with cooking oil spray, but the brush method gives better control and more even coverage.

Breading Process

Press the breadcrumb mixture firmly onto each oiled squash round to help it adhere. I find it easiest to set up a little assembly line: brush with oil, dip in crumbs, place on baking sheet. For extra crispiness, I sometimes let the coated rounds sit for 5-10 minutes before topping with cheese and baking, which helps the coating set slightly.

Spacing Matters

Arrange the rounds on the baking sheet with a little space between each piece to allow air circulation, which promotes even browning. Overcrowding the pan leads to steaming instead of crisping. I learned this the hard way during my first attempt when I crammed too many on one sheet and ended up with soggy bottoms instead of crispy rounds.

Cheese Distribution

Sprinkle the cheddar cheese evenly over each round rather than in one big handful across the sheet. This ensures every piece gets its fair share of cheesy goodness. For the most attractive presentation, I add the cheese about 15 minutes into the baking time, so it melts perfectly without over-browning.

My husband, who normally passes on vegetables in favor of more meat or potatoes, surprised me by eating half the batch the first time I made these. He now requests them regularly, saying they're "like vegetable nachos" - high praise from someone who typically views vegetables as a necessary evil rather than something to enjoy.

Perfect Pairings

Serve these cheesy squash rounds alongside grilled chicken or burgers for a complete meal. During summer, I pair them with fresh sliced tomatoes drizzled with balsamic for a seasonal vegetable plate. For a light lunch, I make a larger batch and serve with a simple green salad. My kids love them as an after-school snack with a side of ranch dressing for dipping.

Flavor Variations

Try different cheese combinations like mozzarella and fresh basil for an Italian twist. Swap the herbs for taco seasoning and top with pepper jack cheese for a Mexican-inspired version. Add a sprinkle of crispy bacon bits over the cheese during the last few minutes of baking for an indulgent treat. Last month I experimented with adding a thin slice of pepperoni on each round before the cheese, which created a mini squash pizza bite that disappeared even faster than the original.

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I've made these cheesy baked squash rounds countless times since discovering the recipe, tweaking it slightly each time until it's perfectly suited to my family's taste. What started as a way to use up garden abundance has become a year-round favorite that even the most dedicated vegetable avoiders enjoy. There's something magical about the transformation of humble yellow squash into these crispy, cheesy bites that makes everyone reach for more.

Frequently Asked Questions

→ Can I use zucchini instead of yellow squash?

Yes! Zucchini works perfectly in this recipe and can be prepared exactly the same way.

→ How do I make this gluten-free?

Simply substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

→ Can I make these ahead of time?

You can prep the squash and coating in advance, but they're best baked right before serving for maximum crispiness.

→ What can I serve with these squash rounds?

They pair well with grilled chicken, steak, or fish. They also make great appetizers with a dipping sauce.

→ Can I add other seasonings?

Absolutely! Try Italian seasoning, garlic powder, paprika, or red pepper flakes for different flavor variations.