This easy oven baked Parmesan Yellow Squash is a tasty snack, appetizer, or vegetable side dish! Slice your yellow squash, top it with seasoning and Parmesan cheese and bake until golden!!
Baked Parmesan Yellow Squash Recipe
It’s ridiculously easy to oven bake these Parmesan Yellow Squash rounds! Cooked until tender and the Parmesan cheese is melted and they’re absolutely delicious, continue to roast these golden rounds until crispy and enjoy them like chips!!
Yellow squash is a variety of summer squash, also called yellow straightneck squash or yellow crookneck squash. Likely you’ve seen both in the grocery store and called them one or the other interchangeably, this is common and something that I did for many years too!
The delicious mellow flavor of yellow squash is brought out best when oven roasted! I have always thought the slightly sweetened roasted flavor compliments the melted Parmesan cheese topping perfectly!!
Plus, for those in your family that usually complain about the soft texture of cooked summer squash, these baked squash rounds retain their texture without turning to mush!
How To Oven Bake Parmesan Yellow Squash
Preheat your oven to 425 ºF ( 220 ºC ) and line a baking sheet or two with parchment paper, non-stick spray coated aluminum foil or a silpat mat. Baking sheets are lined for the sake of ease of cleanup. Roasting starchy things like squash and potatoes directly on your baking sheet can yield better roasted edges!!
Prepare your yellow squash, wash each squash and trim the ends. Slice in thin, even sized slices so that they cook evenly and are done at the same time. I use a mandoline to cut the slices so they are just under 1/4 inch in thickness.
Spread sliced squash on your baking sheet(s) in a single layer. Sprinkle with seasoning, garlic salt and pepper.
Grate Parmesan and spoon it onto the yellow squash rounds. Dollop grated Parmesan cheese in the center of the slices, or use the back of your spoon to push the cheese out to the edges of each slice.
Bake in the center of your oven at 425 ºF ( 220 ºC ) for approximately 15 minutes, or until golden browned on the tops and the cheese has melted.
Remove from the oven and serve warm.
Choose Your Parmesan Cheese Carefully
Quality varies widely between brands and labeled products. You want Parmigiano-Reggiano, a regulated hard cheese that is produced in Italy. Only cheeses that meet the standards are stamped Parmigiano-Reggiano on the rind.
Domestic brands also offer some great quality Parmesan, but no matter what you get it should only contain three ingredients: milk, salt and rennet ( an enzyme that occurs naturally in calf intestines ).
You can read more about the quality of Parmesan cheeses, and the fillers used by many American brands here in this Forbes article.
Q: How do I select the best yellow squash?
A: Yellow squash, and all summer squash varieties, are edible gourds. Winter squash is an edible gourd as well, but one that is allowed to grow to maturation and form a firm rind.
So summer squash is harvested while immature and before maturation, while the rind is still soft and edible. Ideally yellow squash should be harvested when between 6 – 8 inches in length and 4 – 8 days after the plant flowers.
If the yellow squash in the produce aisle at the store are larger than that size, they will be less than optimal. The rind will be more firm than squash selected at the right age.
Baby squash, however, are absolutely superb!
Q: Can yellow squash be eaten raw?
A: Yes! Yellow squash and summer squash can be eaten raw. The smaller, more immature squash will be slightly sweeter and taste better when eaten raw.
Chop some up and toss them in a salad, or substitute them for your zucchini in baking. Delicious!!
Q: Do you need to peel yellow squash ( Zucchini, Summer Squash, Crookneck Squash, Straightneck Squash, Pattypan Squash )?
A: Definitely not! It’s a personal preference if you feel the need to peel your zucchini or squash, but it’s not necessary at all. The only reason I would peel any summer squash is if there had been some deterioration or blemish on the skin surface.
Q: What is the best way to cook yellow squash?
A: This will depend on what texture you like. You can roast, grill, saute, bake, steam, or boil yellow squash or any summer squash.
Roasting and grilling leave a nice firm texture, the others will soften your yellow squash depending on how long it is cooked.
I’m totally OK with squash being cooked until tender, or just barely pan seared with quite a bit of firmness left. The rest of the family likes their squash pretty well cooked, or roasted with Parmesan as done here.
Q: Which herbs and seasoning are best for adding flavor to yellow squash?
A: Summer squash varieties all have a delicate flavor that can easily be overwhelmed by strong seasoning. No matter what you use, start with small amounts and increase as needed.
Use garlic sparingly with yellow squash. Marjoram, cumin, dill, parsley and rosemary are great herbs that compliment yellow squash.
Baked Parmesan Yellow Squash
- 3 large yellow squash (washed and sliced thin)
- 1/2 cup Parmesan cheese (grated)
- garlic salt & pepper (to taste)
- Preheat your oven to 425 degrees F ( 220 degrees C ) and line a baking sheet or two with parchment paper, non-stick spray coated aluminum foil or a silpat mat.
- Prepare your yellow squash, wash each squash and trim the ends. Slice in thin, even sized slices so that they cook evenly and are done at the same time. I use a mandoline to cut the slices so they are just under 1/4 inch in thickness.
- Spread sliced squash on your baking sheet(s) in a single layer. Sprinkle with seasoning, garlic salt and pepper.
- Grate Parmesan and spoon it onto the yellow squash rounds. Dollop grated Parmesan cheese in the center of the slices, or use the back of your spoon to push the cheese out to the edges of each slice.
- Bake in the center of your oven at 425 degrees F ( 220 degrees C ) for approximately 15 minutes, or until golden browned on the tops and the cheese has melted.
- Remove from the oven and serve warm.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!