Description
This baked parmesan squash recipe delivers crispy, golden slices of squash coated in parmesan and herbs. A healthy, flavorful side dish or snack that’s quick to prepare and pairs well with almost any meal.
Ingredients
Scale
- 2 medium yellow squash or zucchini (sliced ¼-inch thick)
- ½ cup freshly grated Parmesan cheese
- ¼ cup breadcrumbs (optional)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash squash, slice into rounds, and pat dry with a paper towel.
- Toss slices with olive oil, then coat with parmesan, breadcrumbs, and seasonings.
- Arrange slices in a single layer on the baking sheet.
- Bake for 18–22 minutes, flipping halfway through, until golden brown and crispy.
- Garnish with parsley and serve hot with your favorite dipping sauce.
Notes
- For a low-carb version, skip breadcrumbs or use almond flour.
- To make it spicy, add cayenne or chili flakes to the parmesan mixture.
- Store leftovers in an airtight container for up to 3 days; reheat in an oven or air fryer for best results.
- Freshly grated parmesan is essential for that perfect crisp.
Nutrition
- Serving Size: 1 cup of squash slices
- Calories: 120kcal
- Sugar: 3g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg