This baked Parmesan yellow squash is an easy and tasty snack, appetizer, or vegetable side dish that your whole family will enjoy! Slice your yellow squash, top it with seasoning and Parmesan cheese, and then bake until golden! It's both simple and delicious!
Best 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 straight-neck 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 complements 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!
🥘 Baked Parmesan Yellow Squash Ingredients
This easy recipe only uses 2 ingredients, plus some seasonings. The yellow squash and Parmesan cheese really get to shine!
- Yellow Squash - 3 yellow squash that have been washed and cut into thin slices.
- Parmesan Cheese - ½ cup of grated Parmesan cheese. Grate the cheese yourself for the best results!
- Garlic Salt & Pepper - Add some seasoning to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Bake Parmesan Yellow Squash
Making this squash is as easy as slicing, grating, and baking! You'll need a mandoline (or knife and cutting board), a cheese grater, and a baking sheet.
This recipe will make about 6 servings of tasty squash!
- Preheat. Preheat your oven to 425°F (220°C) and line a baking sheet or two with parchment paper, non-stick spray-coated aluminum foil, or a Silpat mat.
- Prep the squash. Prepare 3 yellow squash by washing each squash and trimming 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 ¼ inch in thickness.
- Add seasoning. Spread sliced squash on your baking sheet(s) in a single layer. Sprinkle with garlic salt and pepper to taste.
- Add Parmesan. Grate ½ cup of 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. Bake in the center of your oven at 425°F (220°C) for approximately 15 minutes, or until golden browned on the tops and the cheese has melted.
- Serve. Remove from the oven and serve warm.
Serve your yellow squash with some slow-cooker pork loin and Instant Pot baked potatoes. Or, just eat them by themself as a snack! Enjoy!
💭 Angela's Tips & Recipe Notes
- Choose the best Parmesan cheese. 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'll want your squash slices to be the same thickness so that they all cook at the same rate. Using a mandoline makes this extra easy!
- Don't overlap your squash slices on the baking sheet, or they won't be able to get crispy!
🥡 Storing & Reheating
Place any leftovers into a sealed container and store them in the fridge for 3-5 days.
Reheating Baked Yellow Squash
Reheat your squash in the oven at 350°F (175°C) until hot and crisp. You could use the microwave as well, but the squash will lose its crispiness.
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❓ FAQ
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 is larger than that size, it will be less than optimal. The rind will be firmer than squash selected at the right age.
Baby squash, however, is absolutely superb!
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's surface.
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 complement yellow squash.
🫑 More Vegetable Side Dishes
- Candied Carrots - Simple carrots that are enhanced with a sweet brown sugar glaze!
- Creamed Corn - A creamy corn dish that is ready to enjoy in only 15 minutes!
- Instant Pot Acorn Squash - This yummy squash can easily be made either sweet or savory!
- Roasted Butternut Squash - A super easy squash recipe that uses just a few ingredients!
- Roasted Beets - Diced beets are folded into foil pouches and popped into the oven!
- Roasted Peppers & Onions - Enjoy these peppers and onions as a side dish or a topping for steak, fajitas, or tacos!
Baked Parmesan Yellow Squash
Ingredients
- 3 large yellow squash (washed and sliced thin)
- ½ cup Parmesan cheese (grated)
- garlic salt & pepper (to taste)
Instructions
- 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 ¼ 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.
Nutrition
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!
Sarah says
Yummy! LIke others, i don’t usually like cooked yellow squash. I loved it and so did my daughter. We sprinkled cayenne over as well. Thanks!
JzShea says
Easy recipe, but mine did not turn crisp.
Angela @ BakeItWithLove.com says
I didn't bake these until crisp, just firm enough to eat as finger food. You could crisp these up with a bit more baking time (prior to adding the cheese) or thinner squash slices. Thanks!
Beth says
I couldn't get them to crisp up but they tasted good.
Audrey says
How would you make these in an instapot airfryer oven?
Angela @ BakeItWithLove.com says
Pretty similar, I would use the same temp and watch for your cooking time. It should be fast, and I would make sure I had preheated too 🙂 Hope that helps!
Shannon says
I made this tonight and it was so good and easy - thank you!
Angela @ BakeItWithLove.com says
Thank you Shannon! I think those are the reasons it's also so easy to love as a quick side 🙂
Susan G. says
I love this recipe and I don't even like squash.
Angela @ BakeItWithLove.com says
I love that you love the recipe, despite not liking squash! That's wonderful to read, thank you!!