Parmesan Baked Squash

Last Updated on November 21, 2022 by Kathryn Donangelo

Parmesan Baked Squash makes the perfect appetizer or side dish.  Yellow squash is baked with a crispy parmesan topping that’s full of flavor. The squash is soft on the inside and crunchy on the outside.

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I love serving up these Baked Yellow Squash with just about any meal and they are the easiest to make. I love any vegetable that has a parmesan crust on top and the yellow squash is perfect for just that. 

If you’re looking for a tastier way to serve up veggies, you must try this Baked Squash recipe. The seasoned parmesan crust that gets baked on top of the yellow squash takes this side dish to a new level. Each bite is so satisfying and totally crave-worthy. 

If you love this recipe, try my Baked Zucchini Fries and Baked Parmesan Artichoke Hearts!

INGREDIENTS

Yellow squash: I love using the medium to large yellow squash as opposed to smaller squash so it can hold more of the parmesan crust. It’s important that all of your squash sizes are just about the same size so they can cook evenly. 

Olive oil: alternatively you could use canola oil or vegetable oil. Olive oil adds more flavor so I highly recommend using any type of olive oil if you could. 

Parmesan cheese: I prefer freshly grated parmesan cheese but finely shredded cheese will work too. Other cheeses that could be used instead of pecorino romano, asiago, dry jack, or provolone.

Garlic powder, onion powder, salt, pepper: adds just the right amount of flavor to the parmesan topping.

HOW TO MAKE BAKED SQUASH

This Baked Squash is so simple to prepare and makes any meal complete. Both adults and kids will love this because who could resist a crunchy parmesan topping? The crispy parmesan topping adds just the perfect amount of crunch and flavor that can be served year-round. 

If you love squash and zucchini, you should also try my Zucchini and Squash Casserole,  Zucchini Cheddar Waffles, and Zucchini Cheese Bread.

RECIPE TIPS & VARIATIONS

Pecorino Romano, asiago, dry jack, or provolone make great alternatives to parmesan cheese. If you wanted to make this vegan, use any type of vegan cheese.

Zucchini could be instead of the yellow squash. Since they have a very similar texture, they will cook the same. I love using both at a time for color. 

If you wanted to make this recipe even healthier, you can skip the breadcrumbs and just use cheese and seasoning for the topping. Please note the squash may not be as crunchy, but still delicious. 

Serve with a side of marinara sauce or ranch dressing to dip as an appetizer. 

LEFTOVERS & STORAGE

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Since squash does have a higher water content, it may become a little soggy once it sits in the refrigerator. 

To reheat, place any leftovers on a baking dish and bake at 325 degrees F for 5 minutes. You can also broil these for 2-3 minutes to get the tops a little crunchy again.

OTHER DELICIOUS SIDE DISH RECIPES

• Cheesy Garlic Bread
• Baked Sweet Potato Fries
• Three Bean Salad
• Cheesy Cauliflower Bake
• Homemade Rice Pilaf
• Macaroni and Cheese
• Cornbread Muffins

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Parmesan Baked Squash

Parmesan Baked Squash makes the perfect appetizer or side dish.  Yellow squash is baked with a crispy parmesan topping that's full of flavor. The squash is soft on the inside and crunchy on the outside.

5 from 20 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: baked squash, parmesan baked squash

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Author: Kathryn Donangelo

Equipment

• Baking sheet

Ingredients

• ▢ 2 yellow squash; cut into 1/4 inch slices
• ▢ 1 tablespoon olive oil
• ▢ 1/3 cup parmesan cheese; finely grated
• ▢ 3 tablespoons bread crumbs or panko
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1/4 teaspoon black pepper

Instructions

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
• In a medium mixing bowl, add the sliced squash and olive oil. Stir together until the squash slices are coated.
• Place the squash rounds on prepared baking sheet in a single layer. Make sure to tap off any excess oil. Leave a little space in between each squash round.
• In a small mixing bowl, combine the parmesan cheese, bread crumbs (or panko), garlic powder, onion powder, salt, and pepper.
• Spoon the cheese mixture evenly over each squash round and lightly press down.
• Bake for 15 minutes or until the squash slices are golden brown on top and softened but not mushy. Remove from the oven, transfer to a dish or platter, garnish with parsley (optional) and enjoy!

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Notes

Recipe Notes: 

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Since squash does have a higher water content, it may become a little soggy once it sits in the refrigerator.
• To reheat, place any leftovers on a baking dish and bake at 325 degrees F for 5 minutes. You can also broil these for  2-3 minutes to get the tops a little crunchy again.
• Pecorino Romano, asiago, dry jack, or provolone make great alternatives to parmesan cheese. If you wanted to make this vegan, use any type of vegan cheese.
• Zucchini could be instead of the yellow squash. Since they have a very similar texture, they will cook the same. I love using both at a time for color.
• If you wanted to make this recipe even healthier, you can skip the breadcrumbs and just use cheese and seasoning for the topping. Please note the squash may not be as crunchy, but will still be delicious. 
• Serve with a side of marinara sauce or ranch dressing to dip as an appetizer. 

Recipe adapted from: Savory Experiments