• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kathryn's Kitchen logo

  • Home
  • About Me
  • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Cookies
    • Desserts
    • Drinks
    • Holidays
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine’s Day
      • 4th of July
    • Lunch
    • Main Dishes
    • Muffins & Breads
    • Salads
    • Seafood
    • Side Dishes
    • Snacks
    • Soups
  • Contact & Work With Me
    • Privacy Policy
  • Subscribe
  • SHOP

April 4, 2022 By Kathryn Donangelo 20 Comments

Parmesan Baked Squash

  • Facebook
  • Twitter
baked squash

Last Updated on November 21, 2022 by Kathryn Donangelo

Jump to Recipe

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.

PIN Parmesan Baked Squash to try later!

baked parmesan yellow squash

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!

how to make baked squash

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.

easy vegetable side dish

HOW TO MAKE BAKED SQUASH

COAT SQUASH. In a medium mixing bowl, add the sliced squash and olive oil. Stir together until the squash slices are coated.
 
PLACE ON BAKING SHEET. Place the squash rounds on a prepared baking sheet in a single layer. Make sure to tap off any excess oil. Leave a little space in between each squash round.
 
MAKE CHEESE MIXTURE. In a small mixing bowl, combine the parmesan cheese, bread crumbs (or panko), garlic powder, onion powder, salt, and pepper.
 
ADD CHEESE MIXTURE TO SQUASH. Spoon the cheese mixture evenly over each squash round and lightly press down.
 
BAKE. 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!

easy squash side dish recipe

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.

Parmesan Baked Squash on a serving plate

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. 

sliced yellow squash with parmesan crust

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.

Parmesan Baked Squash

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

sliced yellow squash with parmesan topping

CAN’T GET ENOUGH

Subscribe and I’ll send all my newest and FREE recipes to your inbox!  You can also keep up with me on Pinterest, Instagram, and  Facebook. If you make this recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!

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!
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

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

 

 

Like this recipe? Then you'll love these:

  • Cauliflower Pizza Crust
    Cauliflower Pizza Crust
  • Cheesy Garlic Bread
    Cheesy Garlic Bread
  • Cinnamon Sugar Biscuit Bites
    Cinnamon Sugar Biscuit Bites
  • Facebook
  • Twitter

Filed Under: Appetizers, Side Dishes

Reader Interactions

Comments

  1. homemadeandyummy@gmail.com'Gloria says

    April 4, 2022 at 8:45 am

    5 stars
    Squash is such a great side dish. These parmesan topped slices look fantastic. It will be a hit with the family for sure.

    Reply
    • Kathryn Donangelo says

      April 7, 2022 at 9:07 pm

      5 stars
      I hope you love them, thank you!

      Reply
  2. signl22@aol.com'Cathy says

    April 6, 2022 at 7:44 am

    5 stars
    What a perfect accompaniment to any protein. I would eat this all by itself too or as a side with a salad when I’m trying to up my veggies. Yum!

    Reply
    • Kathryn Donangelo says

      April 7, 2022 at 9:08 pm

      5 stars
      These really are the perfect side dish!

      Reply
  3. dwright1908@gmail.com'Debbie says

    April 7, 2022 at 6:29 am

    5 stars
    This Parmesan Baked squash is so simple and delicious ! This is the prefect side dish with any meal. I’m tucking this recipe away for this summer !

    Reply
    • Kathryn Donangelo says

      April 7, 2022 at 9:08 pm

      5 stars
      I hope you get a chance to try it! 🙂

      Reply
  4. thefoodblog.net@gmail.com'Colleen says

    April 8, 2022 at 10:04 am

    5 stars
    This is a delicious recipe for squash. The parmesan perfectly compliments the squash and it comes out so crisp.

    Reply
    • Kathryn Donangelo says

      April 11, 2022 at 6:59 am

      5 stars
      Thank you so much, Colleen!

      Reply
  5. info@mrishtanna.com'Uma says

    April 8, 2022 at 11:20 am

    5 stars
    we baked this yellow squash with vegan parmesan topping. The squash is soft on the inside and crunchy on the outside. Thanks for the recipe.

    Reply
    • Kathryn Donangelo says

      April 11, 2022 at 6:59 am

      5 stars
      That sounds amazing! Glad the vegan cheese worked too 🙂

      Reply
  6. cheneetoday@gmail.com'Chenée says

    April 10, 2022 at 11:00 pm

    5 stars
    We had this tonight with chicken and everyone wanted seconds! Thanks so much!

    Reply
    • Kathryn Donangelo says

      April 11, 2022 at 6:58 am

      5 stars
      This side goes so perfectly with chicken!

      Reply
  7. jennysg@me.com'Jenny says

    April 11, 2022 at 12:09 am

    5 stars
    What a wonderful recipe! The squash looks really delicious and healthy. Thank you for your post; I will definitely make it.

    Reply
    • Kathryn Donangelo says

      April 11, 2022 at 6:58 am

      5 stars
      Thank you so much!

      Reply
  8. jagrutiscookingodyssey@gmail.com'Hayley Dhanecha says

    April 11, 2022 at 12:55 am

    5 stars
    This yellow squash turned out amazing, I used vegetarian parmesan cheese. Will make again and again for sure!

    Reply
    • Kathryn Donangelo says

      April 11, 2022 at 6:58 am

      5 stars
      So happy to hear that! 🙂

      Reply
  9. lauren.vavala@gmail.com'Lauren Michael Harris says

    April 11, 2022 at 4:05 am

    5 stars
    Parmesan squash is one of my favorite ways to serve this veggie. So easy and so tasty – great recipe!

    Reply
    • Kathryn Donangelo says

      April 11, 2022 at 6:57 am

      5 stars
      Parmesan and squash make such a great combo!

      Reply
  10. cs.childs@hotmail.com'Cathleen says

    April 11, 2022 at 6:13 am

    5 stars
    This is one of my favourite recipes to make!! I am so happy you shared this recipe because it is one of my new favourites 🙂

    Reply
    • Kathryn Donangelo says

      April 11, 2022 at 6:57 am

      5 stars
      I love that!! 🙂 Thanks for letting me know Cathleen!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to my blog and kitchen! You’ll find delicious, easy, and (mostly) healthy recipes from dinners to desserts! I want to help you bring memorable recipes to your family’s dinner table! To learn more about me, click here.

As Featured In:

Footer

Home    Recipes    Contact Me    Privacy Policy

Categories

COPYRIGHT © 2022 Kathryn's Kitchen Blog

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT