Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. This also helps the rounds crisp evenly without extra oil.
Step 2: Mix the Coating
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, basil, salt, and pepper. Mix well to evenly distribute the seasonings. The combination of herbs and Parmesan gives the coating a rich, savory flavor that complements the mild squash.
Step 3: Coat the Squash Rounds
Brush both sides of each squash round with olive oil. This step ensures the coating adheres properly and helps the edges turn golden during baking.
Press each round lightly into the breadcrumb mixture, coating both sides evenly. Shake off any excess crumbs.
Step 4: Arrange and Add Cheese
Lay the coated squash rounds in a single layer on the prepared baking sheet, ensuring they don’t overlap. Overcrowding can cause them to steam instead of crisp.
Sprinkle shredded cheddar cheese generously over the tops of the coated rounds. The cheddar melts into a bubbly, golden crust that makes these irresistible.
Step 5: Bake Until Crispy and Golden
Bake for 20–25 minutes or until the cheese is melted, golden brown, and bubbling. The squash should be tender but not soggy, and the breadcrumb edges should be crisp.
If you prefer an extra-crispy finish, switch the oven to broil for the last 1–2 minutes — just keep a close eye to prevent burning.
Step 6: Cool and Serve
Remove the baking sheet from the oven and allow the rounds to cool for a few minutes. This brief resting time helps the cheese set slightly, making them easier to serve.
Serve warm as a side dish, appetizer, or even as a topping for salads and grain bowls. Each round offers a perfect balance of crispy coating and cheesy, melty goodness.
