Baked Parmesan Yellow Squash Rounds…an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan. See pic of types of yellow summer squash below. The difference between summer squash and winter squash is soft vs hard outer shell. Summer = no peeling.
Just cut your yellow squash into slices that are no more than 1/4-inch thick (remembering that they’ll shrink in diameter and thickness as they bake), arrange them on a baking sheet, and sprinkle them with salt and pepper (I actually like to use garlic salt for extra flavor). Then use a small spoon to top each piece of squash with a mound of freshly-grated Parmesan cheese. Bake until the squash is soft and the cheese is melted and bubbly. You can even broil them for a minute or two at the end to get that cheese nice and golden brown, which is what I like to do (just watch them carefully so they don’t burn!).