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5 from 20 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: baked squash, parmesan baked squash
Servings: 4 servings

Equipment

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!

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