These parmesan yellow squash rounds make the perfect veggie for dipping. Perfect for a snack, appetizer, or a side dish!
I woke up this morning and had the urge to make Parmesan yellow squash rounds. It’s a weird thing to wake up wanting to cook, but that’s me most days. After I’ve had my coffee of course. I’ve seen summer squash [zucchini and yellow squash] chips on the menu at a few local restaurants so I figured hey, why not try making my own version at home!
Plus these Parmesan yellow squash rounds are perfect for dipping into marinara sauce or Greek yogurt. Which is KEY if I’m going to offer a new vegetable to Mr. Joey. There’s gotta be a sauce!
Unlike the squash chips I’ve had recently, I’m calling these guys rounds because mine turned out more like a crispy round than a crunchy chip. Summer squash has high water content, and unless you try to dry some of the water out, they won’t turn out crunchy like a chip. I didn’t have the time to do the whole dry-it-out process, but as a good compromise, I added panko breadcrumbs to the Parmesan topping to give these rounds their crispy coating.
I plan on using this basic breading and baking method with zucchini squash as well. Both yellow and zucchini squash are in abundance right now; you can probably find them for a really good price at any local farmer’s market.
Plus they are both full of vitamin C and fiber— two things I know my little guy needs each day! Will he eat them every day? Well, he did a good job trying them this morning— we shall see what happens tomorrow!
Get your kids excited about summer veggies with Parmesan Yellow Squash Rounds! Share on X
- 2 yellow squash, sliced into ½ in rounds
- 2 tablespoons of olive oil
- 1 cup of panko breadcrumbs
- 1 cup of grated Parmesan cheese
- Black pepper to taste
- Cooking spray [I use Olive Oil by Pam]
- Marinara sauce or plain yogurt for dipping
- Preheat your oven to 450. Line your baking sheet with a cooling rack.
- In a large Ziploc bag, combine the olive and squash.
- In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, and pepper.
- Dip slices of squash in the cheese mixtures, coating both sides. Place the squash in a single layer on the rack on the backing sheet.
- Lightly spray each slice with cooking spray. Bake for 15-20 minutes, depending on the size of your squash rounds [topping will be brown and crispier if you bake them on the top rack of your oven].
