Ingredients & Instructions
Here’s what you’ll need:
- 2 medium yellow squash
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice the squash into 1/4-inch thick rounds. In a bowl, combine breadcrumbs, Parmesan, oregano, basil, salt, and pepper.
Brush squash rounds with olive oil, then coat with the breadcrumb mixture. Arrange on the baking sheet, ensuring they aren’t touching. Sprinkle with cheddar cheese.
Bake for 20-25 minutes, or until the cheese is golden and bubbly. Let cool slightly before serving. Enjoy!
Variations
- Keto Version: Swap breadcrumbs for crushed pork rinds or almond flour. Use mozzarella and cream cheese for a creamy twist.
- Herb Infusion: Experiment with fresh rosemary, thyme, or parsley.
- Spice it Up: Add chili flakes or cayenne pepper for a kick.
FAQ
- Q: Can I use zucchini? A: Absolutely! Or mix zucchini and yellow squash.
- Q: Can I make it ahead? A: Best fresh, but you can refrigerate and reheat.
- Q: Can I freeze leftovers? A: Yes, for up to 3 months. Reheat in the oven.
Conclusion
These cheesy baked squash rounds are a delicious and easy side dish that’s sure to become a new favorite. Give them a try!
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