There’s something magical about a recipe that comes together in under 30 minutes, with ingredients you already have in your kitchen and still gets rave reviews from everyone at the table. That’s exactly what happened the first time I made these thinly sliced squash rounds with Parmesan. I wasn’t planning on a new recipe that day. I was just trying to use up the last two yellow squash from a farmers market haul, and truth be told I was hoping to avoid a dinner complaint from my youngest, who thinks vegetables are suspicious at best.
But what came out of the oven? Pure gold. The squash rounds were crisp on the edges, warm and tender in the middle, and topped with just enough Parmesan to feel indulgent but not heavy. My daughter took one bite and said, “Are these chips?!” And just like that, I knew I had something special.
Now these baked squash slices are a regular part of our weekly dinners, our holiday spreads, and even those nights when it’s just me, a good movie, and a tray of warm, cheesy squash rounds I can’t stop picking at. This is more than just a vegetable side dish it’s a cozy, feel-good snack disguised as something healthy. And I’m so excited to share it with you.
Why This Thinly Sliced Squash Recipe Works Every Time
I’ve tested this recipe more times than I can count. Sometimes because I wanted to improve it sometimes just because I couldn’t get enough of it. And I’ve figured out a few key reasons why it never fails:
- It’s fast. From start to finish, you’ll have these crispy squash rounds on the table in under 25 minutes. No complicated prep. No fancy tools. Just your oven, a baking tray, and a little love.
- It’s flexible. You can use yellow summer squash, zucchini, or a mix of both. Have fresh herbs? Toss them on. Want extra cheese? Go for it.
- It’s perfect for picky eaters. Something magical happens when you slice squash thin and roast it until the edges caramelize. Add cheese and a little garlic? Game over.
- It’s low-effort, high reward. The kind of recipe that makes you feel like you’ve outsmarted the dinner rush without lifting a finger.
More tasty ideas: Garlic Parmesan Cheeseburger Bombs
Plus, this recipe is ideal for anyone trying to eat more vegetables without making it feel like a chore. You don’t need breadcrumbs, oil, or anything fried. These baked squash chips are light, simple, and taste like something much fancier than they are.
The Best Ingredients for Thinly Sliced Squash Rounds
Let’s talk about the building blocks of this recipe. There are only five, and every one matters.
2 medium-sized yellow squash
Look for firm, smooth squash with shiny skin and no soft spots. Yellow summer squash works beautifully here it has a mild, slightly sweet flavor that really shines when it’s roasted. Zucchini works too, though it has a little more moisture, so you may need to watch it carefully in the oven.
Garlic salt
This is my not-so-secret seasoning. Garlic powder alone won’t cut it. Garlic salt adds flavor and that salty hit that makes you want to go back for more. If you’re watching sodium, you can substitute with a mix of garlic powder and sea salt but don’t skip the garlic.
Freshly ground black pepper
It might seem small, but pepper adds depth and a gentle kick. I always use freshly ground because it has more flavor than pre-ground. Trust me, it makes a difference.
½ cup freshly grated Parmesan cheese
Please, please, use real Parmesan here the kind you grate yourself. Pre-shredded cheese won’t melt the same and you’ll miss out on that beautiful crispy, golden top. The nuttiness of Parmesan complements the sweetness of the squash perfectly.
Parchment paper or foil with nonstick spray
Don’t skip this. Squash has a high moisture content, and the cheese melts fast. Lining your tray means no sticking and makes cleanup a breeze.
How to Make Crispy Baked Squash Slices in the Oven
This recipe is so simple it’s almost silly, but it helps to know a few tricks to make sure your squash chips come out just right every time.
Step 1: Preheat the oven
Preheat your oven to 425°F and position the rack in the center. This helps everything cook evenly. Line a baking sheet with parchment paper or foil and lightly mist it with nonstick spray.
Step 2: Slice the squash
Wash and dry the squash. Then slice each squash into ¼-inch rounds. I don’t use a mandoline just a sharp knife and a steady hand. You want them thin, but not too thin. Think coin-sized.
Anna’s tip: If you slice them thinner than ¼ inch, they’ll burn before they get crispy. Too thick, and they’ll be mushy. ¼ inch is the magic number.
Step 3: Arrange and season
Lay the squash rounds in a single layer on the baking sheet. Don’t overlap—they need space to roast, not steam. Sprinkle with garlic salt and freshly ground black pepper.
Step 4: Add cheese
Use a small spoon to top each squash round with a pinch of freshly grated Parmesan. Don’t overload them a light dusting is all you need to get that golden crust.
Step 5: Bake
Bake for 15 to 20 minutes, keeping a close eye on them during the last few minutes. You want the cheese to melt and turn golden brown. If you like them extra crispy, you can broil for 1–2 minutes at the end but watch closely so they don’t burn.
More tasty ideas: The Onion Beef Sloppy Joes That Made My Family Forget About Tacos
Step 6: Serve hot
These are best enjoyed right out of the oven. The edges are crisp, the cheese is melty, and the centers are soft and sweet. I always make extra because they disappear fast.
My Grandma’s Secret Twist (That I Use Every Time)
Okay, here’s a little family secret. When my grandma made roasted vegetables, she always added just a pinch of cinnamon. Not enough to taste it but just enough to warm everything up. I do the same with these squash slices when I want to make them extra cozy. A tiny sprinkle of cinnamon on the squash before the cheese goes on adds depth that makes people go, “What’s in this?!” It’s subtle, but so special.
The Best Ways to Serve Thinly Sliced Squash
These oven-baked squash rounds are incredibly versatile. Here are a few of my favorite ways to enjoy them:
- As a side dish with grilled chicken or salmon
- On top of a salad as a warm, cheesy crunch
- Served with marinara sauce as a fun appetizer (my kids call them “veggie pizza bites”)
- On a brunch board with hard-boiled eggs, fresh fruit, and toast
- On their own as a snack you’ll never miss chips again
If you’re having people over, these make a perfect crowd-pleaser. Just double or triple the recipe and serve them with toothpicks. They’ll go fast.
Storing and Reheating Tips
If you somehow have leftovers (not likely), store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F for about 5–7 minutes to bring back that crispiness. Avoid the microwave it makes them soggy.
More tasty ideas: Cheesy Garbage Bread Delight
Why Squash Is the Secret MVP of My Kitchen
I always say: squash is underrated. It’s inexpensive, it’s available year-round, and it’s packed with nutrients like vitamin C, potassium, and fiber. But more than that, it’s delicious. And when you cook it the right way sliced thin, roasted hot, and kissed with cheese it becomes something worth craving.
This recipe is also perfect if you’re looking for a low-carb side dish or something to add to your weekly meal prep. It fits into all kinds of eating plans vegetarian, gluten-free, and low-carb and never feels like diet food.
FAQ
Can I use zucchini instead of yellow squash?
Yes! Zucchini works perfectly in this recipe. Just slice it the same way and keep an eye on it in the oven, as it may cook slightly faster due to its higher water content.
What if I don’t have Parmesan?
You can try Pecorino Romano or even Asiago, but keep in mind the flavor will change slightly. Freshly grated cheese is key for the best texture.
Can I prep the squash in advance?
You can slice the squash ahead of time and store it in the fridge for up to 24 hours. Don’t season or cheese it until just before baking for best results.
Can I make these in an air fryer?
Absolutely. Air fry at 375°F for 8–10 minutes, flipping halfway through. They’ll get even crispier!
Do I need to salt and drain the squash first?
Nope! Since we’re baking at a high temperature, the moisture evaporates quickly. Just make sure your slices aren’t too thick.
How do I keep them crispy?
Use parchment or foil, don’t overcrowd the pan, and eat them hot. Reheating in the oven helps bring back some of that crisp if you have leftovers.
If You Try This Recipe, I’d Love to See It!
One of my favorite things in the world is seeing your kitchen creations. Tag me on Instagram or leave a comment below if you make these thinly sliced squash rounds. Did your kids call them chips too? Did you add your own twist? I’m always here for those kitchen stories.
This recipe reminds me that the simplest ingredients like squash, salt, and cheese can become something magical with just a little time and love. I hope it brings as much joy to your table as it has to mine.
Thinly Sliced Squash Rounds with Parmesan
Equipment
- Baking Sheet
- Sharp Knife
- Parchment Paper or Foil
- Oven
Ingredients
Squash Rounds
- 2 medium Yellow Summer Squash washed, dried, and sliced into 1/4-inch rounds
- 1/2 cup Parmesan Cheese freshly grated
- 1/2 teaspoon Garlic Salt adjust to taste
- 1/4 teaspoon Freshly Ground Black Pepper
- as needed Nonstick Cooking Spray or Olive Oil Spray for greasing the baking sheet or parchment
Instructions
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly spray with nonstick spray.
- Slice the squash into 1/4-inch thick rounds. Try to keep the slices uniform for even baking.
- Lay the squash slices in a single layer on the prepared baking sheet. Do not overlap them.
- Sprinkle garlic salt and black pepper evenly over the squash slices.
- Top each round with a small pinch of freshly grated Parmesan cheese, just enough to cover each slice lightly.
- Bake in the center rack of the oven for 15–20 minutes, or until the Parmesan is melted and lightly golden. For extra crispiness, broil for 1–2 minutes at the end.
- Remove from oven and serve hot. These are best enjoyed fresh!
