Use fresh summer squash for the ultimate snack: it’s salty, lightly sweet, crusty, and cheesy—kind of like squash casserole you can eat with your hands. These are a great low-carb snack option that can satisfy a craving for potato chips or other salty snacks. Not a fan of yellow squash? This recipe works with zucchini too. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
5 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Arrange squash on a rimmed baking sheet lightly coated with cooking spray. 

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  • Sprinkle tops of squash evenly and generously with Parmesan and, if desired, black pepper.

  • Bake in preheated oven until golden and slightly crisp around edges, 20 to 25 minutes. Let stand 5 minutes before serving. 

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