Irresistible Crispy Parmesan Squash Rounds
Turn fresh squash into a crunchy, cheesy delight with these Crispy Parmesan Squash Rounds. Simple, healthy, and baked to golden perfection, they make the perfect snack, appetizer, or side dish for any occasion.
Equipment
- Baking sheet
- Mixing Bowls
- Oven
- Parchment Paper
Ingredients
Main Ingredients
- 2 zucchinis or yellow squash sliced into rounds
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs regular or panko
- 1 egg beaten
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Slice zucchinis or yellow squash into even rounds for uniform baking.
- In a bowl, combine grated Parmesan, breadcrumbs, salt, and pepper. Mix well.
- Beat the egg in a separate bowl. Dip each squash round into the egg, coating both sides.
- Coat each round in the breadcrumb mixture, pressing gently to ensure it sticks.
- Arrange coated rounds on the prepared baking sheet in a single layer without overlapping.
- Drizzle or spray lightly with olive oil to help crisp the coating.
- Bake for 15–20 minutes, or until golden brown and crispy. Serve warm.
Notes
For a spicier version, mix red pepper flakes into the breadcrumb mixture. To make it gluten-free, use gluten-free breadcrumbs. Store leftovers in the fridge for up to 3 days or freeze for later. Reheat in the oven to restore crispiness.