Parmesan Baked Yellow Squash Recipe

If you’ve never tried a simple yet incredibly flavorful way to enjoy summer squash, you’re in for a treat with this Parmesan Baked Yellow Squash Recipe. I absolutely love how this comes together with just a handful of ingredients, and you’ll find that it’s quick, fuss-free, and totally family-friendly. Whether you’re looking for an easy side for dinner or a snack that’s both crunchy and cheesy, this recipe wins every time. Keep reading—I’m sharing all the tips I’ve picked up to help you nail it perfectly on your first try!

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Ingredients You’ll Need

The magic of this Parmesan Baked Yellow Squash Recipe is in its simplicity. Each ingredient brings its own note to the party—the squash provides freshness and tenderness, while the Parmesan adds that golden, savory crust you’ll want to savor.

• Yellow squash: Choose medium-sized, firm squash with bright color and no soft spots for the best texture.
• Garlic salt: Adds just the right kick of flavor—feel free to adjust the amount to your taste.
• Freshly ground black pepper: Fresh grind adds aromatic warmth that pre-ground just can’t match.
• Freshly grated Parmesan cheese: Fresh is key here; pre-grated won’t crisp up as nicely and can get clumpy.

Variations

I love making this Parmesan Baked Yellow Squash Recipe my own by tweaking a few ingredients here and there. Don’t hesitate to experiment—you might find a new family favorite!

• Add herbs: I sometimes sprinkle chopped fresh basil or oregano over the squash before baking for an herby twist that brightens the dish.
• Spice it up: A pinch of smoked paprika or red pepper flakes kicked up the flavor for when my family wants a little heat.
• Use different cheeses: Swapping Parmesan for Pecorino Romano or even a mix of Parmesan and mozzarella keeps things interesting and melty.
• Make it gluten-free: This recipe is naturally gluten-free, so it’s great if you’re cooking for dietary needs.

How to Make Parmesan Baked Yellow Squash Recipe

Step 1: Prep Your Oven and Squash

Start by placing your oven rack in the center position and preheating the oven to 425°F. While it’s warming up, wash and dry your yellow squash thoroughly—patting them dry really helps the cheese stick better. Then, slice each squash into about ¼-inch thick rounds to ensure even baking. Arrange the rounds close together on a parchment-lined baking sheet; crowding them slightly helps them steam just enough without losing their texture.

Step 2: Season and Cheese

Lightly sprinkle the squash slices with garlic salt and freshly ground black pepper. Here’s a little trick I learned: don’t go heavy-handed on the salt—you can always add more after baking. Then, use a small spoon to spread a thin, even layer of freshly grated Parmesan cheese over each slice, covering the surface. This step is what creates that irresistible crispy, cheesy topping.

Step 3: Bake to Perfection

Pop the pan into the oven and bake for about 15 to 20 minutes. Keep a close eye starting around 12 minutes—that parmesan can go from golden to burnt pretty fast! If you notice the cheese melting and browning ahead of schedule, feel free to take it out early. Alternatively, if you want a more pronounced golden crust, switch the oven briefly to broil for a minute or two at the end—but don’t walk away from the oven during this step.

Step 4: Serve Immediately for Best Crunch

Once out of the oven, serve the Parmesan Baked Yellow Squash right away while the cheese is still crisp and warm. This dish loses a bit of its crunch as it cools, so trust me—fresh out of the oven is the way to enjoy it!

How to Serve Parmesan Baked Yellow Squash Recipe

Garnishes

I like to sprinkle a pinch of chopped fresh parsley or basil after baking—it adds a little color and freshness that brightens the cheesy richness perfectly. Sometimes a drizzle of good olive oil or a squeeze of lemon just before serving makes it pop even more.

Side Dishes

This Parmesan Baked Yellow Squash pairs like a dream with grilled chicken or fish. I especially enjoy serving it alongside herbed quinoa or a crisp garden salad to balance the indulgence with some fresh veggies.

Creative Ways to Present

For a fun twist at family dinners or small get-togethers, I’ve laid the squash slices out on a large platter, sprinkled them with fresh basil and toasted pine nuts. It instantly feels gourmet and invites everyone to dig in!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge. They keep well for up to 2 days, but the cheese crust isn’t quite as crisp after refrigeration.

Freezing

I don’t generally freeze this Parmesan Baked Yellow Squash Recipe because the texture changes—squash gets watery and the crispiness is lost. But if you must, freeze individually on a sheet tray first, then transfer to a bag and reheat gently to avoid sogginess.

Reheating

To reheat leftovers, I pop them in a toaster oven or under the broiler for just a couple of minutes to revive that crunchy crust. The microwave just doesn’t do this dish justice unless you’re in a real pinch.

FAQs

Final Thoughts

This Parmesan Baked Yellow Squash Recipe has become one of those easy, go-to dishes that I’m always happy to whip up for my family. It’s got just the right balance of cheesy, salty, and tender squash, and the best part is how quick it comes together. If you’re looking to add a simple yet delicious vegetable side that gets rave reviews, give this recipe a go—you might find it turning into a staple in your kitchen just like it did in mine!

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