Summer Squash Rounds

I love when friends share the bounty of their gardens.  Besides tomatoes, we've been blessed with some lovely squash this summer.  I wanted to figure out some new way of preparing the vegetable - one that would work with my weight loss program but still be enticing to my family.  This is what I've come up with - squash rounds.  I'm also including a few suggestions from the 'what I learned in the process' category. 


What you need:
Squash (yellow or zucchini)
Cooking spray
Salt and Pepper
Grated Cheese (we like Parmesan or Romano)

How to put it together:

Clean and cut the squash into 1/8 inch rounds.  Any thinner and they dissolve.  Any thicker and they don't crisp. Place slices in a single layer on a silicon baking liner or parchment paper which is on a cookie sheet.  Spray each round with a spritz of good cooking spray.  Salt and pepper to taste and sprinkle a small amount of grated cheese on each.  Bake in a 375 degree oven for about 15 minutes but watch them closely.  They are nearly done when the cheese starts to turn a deep golden color. 

Some thoughts - use a disposable liner for really quick and easy clean up, especially if the kids are helping you put cheese on each round.  Use less salt than normal as many grated cheeses have salt added to their product.  Use grated cheese for a more even coverage that browns up quickly.  

Discard any squash that is too thin or too thick - it isn't worth the hassle as noted above.  Yellow squash seemed to need a little less cooking time.  You can use a nice oil, putting a couple tablespoons in a plastic bag with squash rounds, and mix in the bag.  It's easy on clean up but does add a few more calories to a light summer vegetable.  Allow chips to cool before eating as they continue to crisp after coming out of the oven.