Baked Parmesan Yellow Squash

Crispy on the edges and meltingly tender in the center these Baked Parmesan Yellow Squash Rounds make the most of fresh summer squash with just a handful of pantry basics. Perfect as a side dish or fun snack they come together lightning fast and always disappear quickly at our table

I first made these one busy weeknight when I had extra squash from the garden now we make them on repeat because my kids devour them without complaint

Ingredients

• Yellow squash: Use medium-sized fresh summer squash for tender rounds with sweet flavor Avoid extra large squash which can be seedy or watery
• Freshly grated Parmesan cheese: Gives each bite a crispy savory crust Grate your own for best melt and flavor pre-grated tends to be dry
• Garlic salt: Brings out the natural sweetness of the squash and boosts the Parmesan Avoid garlic powder alone for fuller taste
• Freshly ground black pepper: Balances the richness of the cheese Choose freshly cracked for a gentle peppery bite

Step-by-Step Instructions

Prep the Oven and Pan:

Place your oven rack in the center position Set the oven temperature to 425 degrees F Line a half-sheet baking pan with foil lightly misted with nonstick spray or opt for parchment paper for easy cleanup

Slice and Arrange the Squash:

Wash and dry your yellow squash well Slice both squashes into even ¼ inch thick rounds Lay them on the lined pan with the slices touching or nearly touching This helps create golden edges and keeps them from drying out

Season the Squash Rounds:

Lightly sprinkle garlic salt and black pepper over all the squash slices The goal is a thin even layer to flavor without overpowering

Top with Parmesan:

Using a small spoon add a generous layer of freshly grated Parmesan cheese onto each round Spread it lightly to the edge for ultimate crispiness

Bake Until Golden:

Transfer the pan to the oven Bake for 15 to 20 minutes The Parmesan should be melted and turning golden brown If you want extra color finish under the broiler for one to two minutes but watch closely so nothing burns

Serve Hot:

Let the rounds cool for a minute then slide a spatula under them and serve right away These are at their best hot and crisp

Pin it

Parmesan is my favorite part in this recipe I love how it gets nutty and crisp on the edges My daughter calls these veggie chips and asks for them after school

Storage Tips

These rounds are best hot out of the oven but if you have leftovers stash them in an airtight container in the fridge Lay parchment between layers to prevent sticking Reheat in the oven or toaster oven at 350 degrees until warmed through which brings some crispness back

Ingredient Substitutions

No yellow squash on hand Try zucchini for a twist Pecorino Romano can fill in for Parmesan if you like a sharper cheese Avoid pre-shredded cheese as it does not melt properly or toast up nicely

Serving Suggestions

Serve these as a side with grilled chicken or steak Stack them to top a grain bowl Add a few rounds to a sandwich or wrap for extra crunch We also love them as fun appetizers at a summer cookout

Cultural and Historical Context

Yellow summer squash is a Southern favorite and ends up in so many homey dishes around the US Parmesan brings an Italian touch which pairs surprisingly well with the squash’s mild flavor This recipe is a celebration of simplicity really letting the main ingredient shine

Frequently Asked Questions

→ How thick should the squash slices be?

Cut the squash into ¼-inch thick rounds to ensure even baking and crisp Parmesan tops.

→ Can other cheeses be used for topping?

While Parmesan works best for crispiness, Pecorino Romano or sharp Asiago are good alternatives.

→ What’s the best way to achieve golden cheese tops?

Bake at 425°F and watch closely. If needed, broil for 1-2 minutes at the end for extra browning.

→ Are these best served hot or cold?

They are best enjoyed straight from the oven, while the cheese is still crisp and warm.

→ Can zucchini be used in place of yellow squash?

Yes, zucchini can be substituted for yellow squash, though moisture content may vary slightly.