Delight in a keto culinary journey with this Baked Parmesan Yellow Squash recipe, offering a burst of flavor that complements your low-carb lifestyle. Sliced yellow squash takes center stage as it’s bathed in olive oil and seasoned with a blend of garlic powder, onion powder, dried oregano, and a generous sprinkle of Parmesan cheese. Baked to perfection, the yellow squash emerges from the oven with a tender yet slightly crisp texture, showcasing the savory notes of Parmesan that meld seamlessly with the vegetable’s natural sweetness. Finished with a touch of fresh parsley for brightness, this side dish is not only visually appealing but also a delightful addition to your keto repertoire. Elevate your meals with the wholesome goodness of Baked Parmesan Yellow Squash, proving that indulgence can harmonize with your commitment to a carb-conscious lifestyle.
- 3 medium-sized yellow squash, sliced into rounds
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, toss the yellow squash rounds with olive oil until evenly coated.
- Season the squash with salt, black pepper, garlic powder, onion powder, and dried oregano. Toss again to ensure even seasoning.
- Arrange the seasoned squash rounds in a single layer on a baking sheet lined with parchment paper.
- Sprinkle grated Parmesan cheese evenly over the squash rounds.
- Bake in the preheated oven for 20-25 minutes or until the squash is tender and the Parmesan is golden and slightly crispy.
- Remove from the oven and garnish with fresh chopped parsley.
- Serve your Baked Parmesan Yellow Squash as a delightful keto-friendly side dish.