Cheesy Squash Rounds

I stumbled upon this cheesy baked squash idea last year when my garden gave me way too many yellow squash and nobody wanted the plain steamed stuff anymore. These crunchy, cheese-topped circles totally changed our minds about this basic veggie. Now we can't get enough of them all year long.

At our backyard cookout, my neighbor brought her fussy 7-year-old who actually asked for more of these after trying them. Her mom couldn't believe it! It's funny how the easiest cooking methods can make veggies suddenly appealing.

Basic Stuff You'll Need

• Yellow squash: Go for medium ones that feel solid and have bright yellow skin for the best bite
• Breadcrumbs: Panko makes things super crunchy, but regular ones work okay too
• Cheese combo: Sharp cheddar gets all melty while Parmesan adds that nice salty kick
• Dried herbs: They're really important for giving flavor to the coating since squash doesn't taste like much
• Olive oil: Helps everything stick together and makes the outside get nice and brown

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Getting Your Squash Ready

Cutting Tips

Make sure to cut your squash into circles exactly ¼-inch thick so they'll cook right. Cut them too skinny and they'll burn before the cheese melts. Too fat and they'll stay wet and mushy. I use my food processor with the slicer part, but you can use a knife if you've got a steady hand. My first batch had all different thicknesses and it was a mess with some burnt pieces and some soggy ones. Now I'm super careful to make them all the same size.

Making Your Coating

Stir all your dry stuff together first, then add oil so everything gets mixed up good. Sometimes I throw in some garlic powder or smoky paprika for extra flavor. The Parmesan in there adds a salty taste that makes these really good. Don't be stingy with salt and pepper since squash by itself is pretty bland.

Putting On The Oil

Grab a little pastry brush to put oil on both sides of each piece instead of tossing them all together, which makes some get too much and others not enough. It takes a little longer but works way better. I tried spray oil once but the brush gives me more control.

Adding The Crumbs

Push the breadcrumb mix firmly onto each oily squash circle so it sticks good. I like to set up a little system: brush with oil, dip in crumbs, put on the baking sheet. If you want them extra crunchy, let them sit for 5-10 minutes before adding cheese and putting them in the oven.

Laying Them Out

Put your squash circles on the baking sheet with some room between each one so air can move around them, which helps them get brown all over. If you jam too many on one pan, they'll steam instead of getting crispy. I found this out when I crowded my first batch and ended up with soggy bottoms.

Cheese On Top

Make sure to sprinkle cheddar cheese on each piece one by one rather than just throwing it all on. That way everybody gets their fair share of cheese. For the prettiest look, I add the cheese about 15 minutes after they start baking so it melts just right without getting too brown.

My husband usually skips veggies and grabs more meat or potatoes, but he shocked me by eating almost half the batch the first time I made these. Now he asks for them all the time and calls them "vegetable nachos" - which is huge coming from a guy who normally sees veggies as something to endure rather than enjoy.

Tasty Combos

These cheesy squash circles go great with grilled chicken or hamburgers for dinner. In summer, I put them next to fresh tomato slices with some balsamic drizzle for a nice veggie plate. For a small lunch, I cook more of them and add a simple green salad. My kids love to snack on them after school with some ranch dip.

Switch It Up

Try using different cheeses like mozzarella with fresh basil for an Italian feel. Or swap out the herbs for taco seasoning and use pepper jack cheese for a Mexican twist. You can throw some crispy bacon pieces on top of the cheese in the last few minutes of baking for something extra special. Last month I tried putting a small slice of pepperoni under the cheese on each one, making tiny squash pizza bites that vanished even faster than the original version.

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I've cooked these cheesy baked squash circles so many times since finding the idea, changing little things each time until they're just right for my family. What started as just trying to use up too much garden squash has turned into something we love year-round that even the serious veggie haters will eat. There's something really special about how plain yellow squash turns into these crispy, cheesy bites that makes everyone want more.

Recipe FAQs

→ Can zucchini replace yellow squash?

Yep! Zucchini will work just as well—prep it the same way.

→ How can this be gluten-free?

Swap out regular breadcrumbs for crushed gluten-free crackers or gluten-free breadcrumbs.

→ Can I make them in advance?

You can get the squash and coating prepped, but bake them last minute to keep the crispiness.

→ What goes well with these squash slices?

They pair beautifully with grilled fish, steak, or chicken. You could also serve them as appetizers with dips.

→ Can I tweak the seasoning?

Of course! Throw in paprika, garlic powder, Italian herbs, or even red pepper flakes to change things up.