Roasted Parmesan Yellow Squash Rounds

I’ve always had a complicated relationship with yellow squash. Growing up, it showed up boiled and bland on my plate—soggy, suspicious, and just begging to be hidden under mashed potatoes. But oh, how things change. These Roasted Parmesan Yellow Squash Rounds are the comeback tour yellow squash didn’t know it needed.

Golden and crisp on the edges, with cheesy bubbles of Parmesan joy on top, these little circles are proof that the oven can be your best friend—especially when you’re trying to get more veggies in without sacrificing flavor. Plus, it’s a low-effort, low-carb side dish that still feels indulgent. Whether you’re feeding picky kids, keto-curious spouses, or just yourself in need of a salty, crunchy fix—you’re in the right place.

Let’s turn those humble squash into savory, snackable rounds of glory, shall we?

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Why You’ll Love This Roasted Parmesan Yellow Squash Rounds Recipe

• Fast & fuss-free: From cutting board to plate in under 30 minutes.
• Family-friendly: Even veggie skeptics gobble these up.
• Crispy cheese magic: Parmesan turns golden and savory in the oven—no breading needed.
• Low-carb love: Ideal for keto or gluten-free lifestyles.
• Perfect for summer: Especially when your garden starts throwing squash at you.

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Ingredients

• 2 medium yellow squash, sliced into 1/4-inch rounds
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (the real stuff—no green can, please!)
• 1 tablespoon olive oil (optional, for extra crispiness)

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Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or give it a light spray of oil.
2. Slice your squash into 1/4-inch thick rounds. Try to be as uniform as possible for even roasting.
3. Arrange the squash in a single, non-overlapping layer on the baking sheet.
4. Season each piece lightly with salt and pepper.
5. Sprinkle each round with a little heap of grated Parmesan.
6. Optional but encouraged: Drizzle or brush a bit of olive oil over the rounds for extra browning.
7. Bake for 15 minutes, or until the cheese is golden and bubbling.
8. Serve warm, maybe with a side of marinara or ranch for dipping. Or just eat them off the tray—no judgment.

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Sarah’s Tips for Perfect Roasted Parmesan Yellow Squash

• Use freshly grated Parmesan if you can. Pre-shredded cheese often has additives that prevent that perfect melt and crisp.
• Don’t overcrowd the pan—give the squash breathing room so the cheese crisps up, not steams.
• Want more crunch? After baking, turn on the broiler for 1–2 minutes, watching carefully to avoid burning.
• For extra seasoning flair, try a pinch of garlic powder or Italian herbs.

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Bake It With the Littles

This is a great recipe to make with kids—super safe, super fun, and let’s be honest, who doesn’t love sprinkling cheese? Let them:

• Layer the squash rounds on the pan (great for motor skills!)
• Sprinkle cheese (chaotic but adorable)
• Taste test a finished batch and declare themselves culinary prodigies

Pro tip: tell them these are “cheesy veggie chips”—way more appealing.

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Meal-Prep Magic

These squash rounds are best eaten fresh from the oven, but if you’re thinking ahead:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or toaster oven at 375°F for 5–6 minutes to bring back some crisp.
• Avoid the microwave unless you enjoy soggy sadness.

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Healthier Swaps Without Losing the Magic

• Dairy-free? Use a plant-based Parmesan alternative or nutritional yeast (it won’t crisp quite the same, but it’s still tasty).
• Lower sodium: Go lighter on the salt and choose a low-sodium cheese.
• Add veggies: Try mixing in zucchini rounds or eggplant slices for variety.

Want another veggie-forward recipe? Check out my crispy baked zucchini fries for another family favorite.

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Leftover Remix

Didn’t eat them all (shocking, I know)? Here’s how to keep the flavor party going:

• Squash Grilled Cheese: Layer between two slices of bread with melty cheese.
• Salad Topper: Crumble over a Caesar or arugula salad for cheesy crunch.
• Veggie Quesadilla: Fold into a tortilla with mozzarella and sautéed onions.

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Gift It Like a Pro

Know someone recovering from surgery, having a baby, or just plain tired? These make a thoughtful, unexpected food gift:

• Pack in a cute container with a dipping sauce (marinara in a mini mason jar? Yes please.)
• Pair with a handwritten note and maybe a bottle of wine.
• Deliver warm if you can—they’re best fresh, and everyone loves a doorstep surprise.

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FAQs

Can I use zucchini instead of yellow squash?
Yes! Zucchini works beautifully—just make sure to salt lightly, as it can be a bit more watery.

Can I freeze these?
Sadly, no. The texture doesn’t hold up. But they’re so quick to make, you won’t need to.

What’s the best dipping sauce?
We love marinara, ranch, or even a spicy aioli if you’re feeling fancy.

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Final Thought

Roasted Parmesan Yellow Squash Rounds are proof that simple ingredients can create something seriously craveable. Whether you’re sneaking more veggies into your day or trying to win over a suspicious eater, this recipe delivers crispy, cheesy goodness in every bite. From my oven to yours, happy snacking—and don’t forget to save a few for yourself before they disappear.

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