Name: 30-Minute Parmesan Squash Crisps
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 medium yellow squash (or zucchini), sliced into 1/4-inch rounds; 2 tbsp olive oil; 1/2 cup finely grated Parmesan cheese; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 tsp garlic powder (optional); 1/2 tsp Italian seasoning or dried oregano (optional); Pinch red pepper flakes (optional); Lemon wedges or marinara/ranch for serving (optional)

Description

Thin-sliced yellow squash baked with olive oil and Parmesan until golden and crisp—an easy, gluten-free snack, side, or appetizer with big flavor in just 30 minutes.

Ingredients

Scale

2 medium yellow squash (or zucchini), sliced into 1/4-inch rounds

2 tbsp olive oil

1/2 cup finely grated Parmesan cheese

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder (optional)

1/2 tsp Italian seasoning or dried oregano (optional)

Pinch red pepper flakes (optional)

Lemon wedges or marinara/ranch for serving (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Trim squash and slice into 1/4-inch rounds; pat dry thoroughly with paper towels.

3. In a bowl, toss slices with olive oil, salt, pepper, and optional garlic and herbs.

4. Arrange rounds in a single, non-overlapping layer on the sheet.

5. Sprinkle Parmesan evenly over the tops, pressing lightly so it adheres.

6. Bake 10–12 minutes, flip, then bake 8–12 minutes more until edges are golden and crisp.

7. Cool 2 minutes on the pan; serve hot with lemon or your favorite dip.

8. Air-fryer option: 375°F for 12–15 minutes in a single layer, shaking or flipping halfway.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 124 kcal
Sodium: 520 mg
Fat: 10 g
Carbohydrates: 4 g
Protein: 5 g