Recipe printed from:

a plate of baked yellow squash rounds covered in baked parmesan cheese

Baked Parmesan Yellow Summer Squash Rounds

Original recipe used with permission from Five Heart Home

Modified slightly for a renal friendly diet

Baked Parmesan Yellow Summer Squash Rounds


  • 2 medium-sized yellow summer squash
  • dash of ground black pepper
  • 1/2 cup freshly grated Parmesan cheese


  1. Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
  2. Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
  3. Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

Nutrient Analysis

  • Calories: 69.5 KCal
  • Protein: 5.5 g
  • Carbohydrates: 3.5 g
  • Fibre: 1 g
  • Total Fat: 3.5 g
  • Sodium: 193 mg
  • Phosphorus: 115 mg
  • Potassium: 272 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 1/4 of the full recipe

Renal and Diabetic Exchanges

1 vegetable choice
1 dairy choice

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup