Baked Parmesan Yellow Squash Recipe

Baked Parmesan Yellow Squash Rounds...an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!

Baked Parmesan Yellow Squash Recipe with text overlay

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One of my most popular recipes every summer is my Baked Parmesan Zucchini Rounds and this summer has been no exception, as that recipe had enjoyed some viral traffic in recent weeks.

Slices on baking pan

On one hand, it makes me laugh, because that recipe is SO easy (only 2 ingredients!) that it almost doesn't qualify as a recipe and I almost never posted it. On the other hand, I completely understand how the recipe goes crazy every summer, because not only is it super simple to make, but it's also completely addictive. It's seriously my favorite way to eat zucchini. In fact, I can polish off whole pan of Baked Parmesan Zucchini Rounds in no time flat! But unfortunately, my family loves 'em, too, so I'm typically forced to share. 😉

Slices covered with parmesan

With its most recent surge in popularity, I received a few comments asking if that zucchini squash recipe could be converted into a yellow squash recipe -- AKA, summer squash. And the truth is, I'd never tried Baked Parmesan Yellow Squash Rounds before, because (1.) it's hard for me to believe that the zucchini version of this recipe could be improved upon, and (2.) I typically only care for yellow squash when it's cooked in very specific ways (think cheesy, cracker-topped, baked Southern Squash Casserole).

But the question intrigued me, and so I decided to give Baked Parmesan Yellow Squash Rounds a go. And Y'ALL...why did I never try them before??? Not only was this squash recipe every bit as tasty as its zucchini cousins, but it was equally addictive, too! As soon as I finished taking these photos, my 7-year-old, my husband, and I stood around the plate and polished off every last one of these suckers (we grabbed them with our fingers and I'm not even sorry). It was like the best kind of appetizer, and I admit to feeling just a tad smug that the three of us downed two whole, nutritious yellow squashes in a matter of minutes.

Yellow Summer Squash Recipe zoom

How to Cook Yellow Squash

It's hard to believe that a recipe requiring just two simple ingredients could be so yummy. But it is...and it's super easy to make, too! Just cut your yellow squash into slices that are no more than ¼-inch thick (remembering that they'll shrink in diameter and thickness as they bake), arrange them on a baking sheet, and sprinkle them with salt and pepper (I actually like to use garlic salt for extra flavor). Then use a small spoon to top each piece of squash with a mound of freshly-grated Parmesan cheese. Bake until the squash is soft and the cheese is melted and bubbly. You can even broil them for a minute or two at the end to get that cheese nice and golden brown, which is what I like to do (just watch them carefully so they don't burn!).

Yellow Squash Recipe, collage of steps showing seasoning, Parmesan, and then baking

Type of Parmesan for this Squash Recipe

Now, I'm going to inevitably get questions about the Parmesan cheese that can be used for this recipe. My recommendation is to use freshly-grated Parmesan. You can either grate it yourself or buy it already-grated from the cheese counter area of your grocery store. I feel like real grated Parm is going to melt more smoothly and result in the best flavor and texture.

That being said, if you want to try using real shredded Parmesan, just be prepared for melting and browning that may look different than what you see in these pics. And if you decide to use the contents of that ubiquitous green shaker can...well, don't hold me responsible if it doesn't melt at all. 😉

Baked Yellow Squash Rounds on a plate, aerial view

So who's ready to love yellow summer squash more than you've ever loved it before? (Or at least like it in the event that you hated it before...) 😉 These Baked Parmesan Yellow Squash Rounds are my new favorite summer side. In fact, I'm kicking myself that I never thought to try them before. But lucky for me, at least now I can make up for lost time...

More Summer Side Dishes

Baked Yellow Squash Rounds on a plate, aerial view

Baked Parmesan Yellow Squash Rounds

Baked Parmesan Yellow Squash Rounds...an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 to 4 servings
Calories: 139kcal
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Ingredients

  • 2 medium-sized yellow summer squash
  • Garlic salt & freshly ground black pepper
  • ½ cup freshly grated Parmesan cheese

Instructions

  • Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
  • Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
  • Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

Nutrition

Calories: 139kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 386mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 33.3mg | Calcium: 307mg | Iron: 0.9mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!
Baked Parmesan Yellow Squash Rounds Recipe, two-photo collage with text

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4.92 from 278 votes (107 ratings without comment)

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260 Comments

  1. 5 stars
    Made these today. I grated a little butter on them and they were delicious. My husband really loved them also which is a plus for me. Thank you so much for sharing this recipe.

  2. 5 stars
    Delicious! Creamy and soft, I was happily surprised. Making it for the 2nd time in 3 days, I liked it that much! Only change I made was using regular salt and garlic powder (I don't use garlic salt). The only thing I can think of to warn about is that unless a person loves Parmesan cheese, they may not like this because the taste of the Parmesan is strong. Definitely use freshly grated Parm!

    1. Hi Penny! You could try using one of those cheeses, but the final outcome will be quite different since grated Parm has a finer texture when melting and turns golden and almost chewy. If you opt to use cheddar or Mexican blend, expect different results, and I wouldn't sprinkle it too thick or the squash underneath will disappear. 🙂

    1. Yes, the recipe calls for medium-sized squash because big seeds from a very large squash can definitely be unappetizing. 🙂

  3. 5 stars
    First time making this! Really like it , the only thing, I would like is that it is crispy , it was not. Delicious though , great taste 😊

    1. Glad you enjoyed these, Sophie! Yes, the cheese is more chewy than crispy and the squash turns soft and creamy. 🙂

  4. 5 stars
    Yummy! I'll make this again! the only thing I'll do different is peal the squash before I slice it. Thanks for the recipe!

  5. 5 stars
    Great little recipe. The Parmesan gave the squash a kick of flavor that it needed. So good!

    1. Hi Debra! I recommend freshly grated Parmesan for this recipe because I'm afraid Kraft parm won't melt smoothly due to its additives to prevent caking.

  6. 5 stars
    I love this recipe! Fantastic! I can and have eaten a whole pan by myself! In fact...
    I'm about to do that right now! Yummy!

  7. 2 stars
    I didn't really like the sharp taste of the parmesan on the squash. It was ok. Definitely not terrible and extremely easy.

    1. Hi Raye! I don't think I would try freezing, as this recipe is best enjoyed fresh out of the oven. I imagine the squash would get pretty soggy after freezing and thawing...

  8. 5 stars
    Thank you for this easy recipe! I do this same procedure with really small Yukon Gold potatoes and they're wonderful! My yellow squash slices are in the oven now! I cannot wait to taste them! I already know they're going to taste great! Thank you again for an easy, quick recipe!