Oven-Baked Parmesan Squash with Crispy Finish (Print version)

Thin yellow squash rounds baked with Parmesan, panko, garlic, and herbs until tender inside with crisp golden edges.

# Ingredients:

For the squash

01 - 2 medium yellow squash, about 1 1/4 lb (565 g), sliced into 1/4-inch rounds
02 - 1 1/2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon black pepper

For the crispy Parmesan coating

05 - 1/2 cup (50 g) finely grated Parmesan cheese
06 - 1/3 cup (25 g) panko breadcrumbs
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
09 - 1 tablespoon chopped fresh parsley
10 - Lemon wedges, for serving

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set the rack in the center of the oven.
02 - Cut the squash into even 1/4-inch rounds. Pat the slices dry with a clean kitchen towel so the coating sticks and browns.
03 - In a shallow bowl, stir together Parmesan, panko, garlic powder, smoked paprika, salt, and black pepper.
04 - Toss the squash rounds with olive oil. Press each round into the Parmesan mixture on both sides, then arrange in a single layer on the prepared baking sheet.
05 - Bake for 10 minutes, flip the rounds gently, and bake 8-10 minutes more until the squash is tender and the coating is golden.
06 - Broil for 1-2 minutes for extra crisp edges, watching closely. Sprinkle with parsley and serve warm with lemon wedges.

# Good to know:

01 - Best served hot from the oven for the crispest topping.
02 - Use two baking sheets if needed so the squash does not overlap.
03 - Freshly grated Parmesan browns better than pre-grated cheese.

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