Baked Parmesan Yellow Squash Rounds

READY IN: 20mins

INGREDIENTS

  • 2medium sized summer squash
  • garlic salt, to taste
  • fresh ground black pepper, to taste
  • 12 cup freshly grated parmesan cheese
  • NUTRITION INFO

    Serving Size: 1 (110) g

    Servings Per Recipe:2

    Calories: 139.1

    Calories from Fat 67 g 49 %

    Total Fat 7.5 g 11 %

    Saturated Fat 4.4 g 22 %

    Cholesterol 22 mg 7 %

    Sodium 386.2 mg 16 %

    Total Carbohydrate7.6 g 2 %

    Dietary Fiber 2.2 g 8 %

    Sugars 4.5 g 18 %

    Protein 12 g 23 %

    DIRECTIONS

  • Preheat an oven rack in the center position in the oven.Preheat oven to 425.Line a baking sheet with foil lightly misted with nonstick cooking spray or parchment paper.I used olive oil instead and didn’t use any foil or parchment paper.
  • Wash and dry the squash, and then cut each one into 1/4 inch thick slices.Arrange the squash rounds on the prepared pan, with little to no space between them.Lightly sprinkle the squash with garlic salt and freshly ground black pepper.Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
  • Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown.You can also broil for a minute or two at the end of cooking time to speed up browning.Serve immediately.
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