Quick, crispy, and loaded with savory cheese, these Cheesy Baked Yellow Squash Rounds are the perfect way to elevate your veggie game. Made with just a handful of pantry staples, this recipe delivers maximum flavor with minimal effort. Whether you’re cooking for the family or preparing a solo weeknight meal, these roasted rounds make the ideal side, snack, or appetizer. With their golden, bubbling cheese and tender squash base, they’re bound to become a new favorite in your kitchen.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a bowl, toss the squash rounds with olive oil, garlic powder, salt, and pepper until evenly coated.
Arrange the squash slices in a single layer on the prepared baking sheet.
Sprinkle a mixture of cheddar and Parmesan cheeses evenly over the top of each squash slice.
Bake for 15 to 18 minutes, or until the squash is tender and the cheese is melted and golden.
Remove from oven and let cool slightly. Garnish with chopped parsley if desired.
Serve warm as a side dish or snack.
For best crispiness, don’t skip the step of drying the squash after slicing.
Use fresh grated cheeses for optimal melting and browning.
Want more crunch? Add a sprinkle of panko or almond flour before baking.
Don’t crowd the pan—space allows for proper roasting and prevents steaming.
Store leftovers in the fridge for up to 4 days and reheat in the oven or air fryer for best results.
Customize with Italian, spicy, or Mediterranean seasonings for variety.