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! Click To Tweet
- 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].
Liz @ The Lemon Bowl says
Can I come for dinner?
You know you are always welcome!
Jessica @ Nutritioulicious says
What a great recipe, especially for kids. Summer squash has been one of the only veggies my girls still won’t eat. Need to try this!
Maybe they’ll like the crunchy topping!
Sue Caputo says
I think this will work on the biggest kid I know, your Father.
He’s the best recipe tester!
Trying all these this weekend with intent of freezer some for the week!! Anything to make the dinner planning acceptable to my 3 year old.
They sound delicious!
I’m waiting on my micro spaghetti squash to beep. I like to use the Classico sauces like the Four Cheese Alfredo or my favorite the Sun Dried Tomato and Cheese Alfredo. I’m a diabetic and it has very low carbs so with the squash, it’s a guilt f eye diabetic meal for me.
I’ve cooked it in microwave before but hadn’t heard to rotate it. No wonder one side was so flat.
Thanks for above recipe but I do want to know whether you turn those like halfway ?
Hi Sam! I didn’t because I baked them on a cooling rack. But you certainly could!
I’m interested in trying this. Do you keep the skin on both the zucchini and squash?