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


 

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.

Video

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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Recipe Rating




226 Comments

    1. 5 stars
      I deviated fro the recipe a bit and used a three cheese blend of Parmesan, Romano and Asiago...WOW!!! I ate a whole tray of it by myself! I will definitely put this one in the arsenal, Thank you!

    1. They are not crispy, Sarah. The cheese is chewy and the squash is soft. Hope that helps! 🙂

        1. For highly addictive "chips", go with kale. Wash, chop into bite-sized pieces, toss with oil, salt, and pepper. Bake on a cookie sheet in a 400 degree oven for a few minutes, until the edges just start to brown. They bake very fast; if you have a light and window in your oven, it's best to just watch them. They're crunchy, salty, and gone in seconds (they don't even make it to a serving dish in our house... we eat them right off the baking sheet)!

  1. 5 stars
    Samantha! I planted yellow squash in my garden and they are coming in like crazy! I searched for good recipes and found this. I am sad to say that I didn’t have real parm, but they turned out so great! I can’t wait to try it with the good stuff. Thanks!

    1. I don't think so, Sharon...I'm afraid the squash rounds would turn pretty mushy upon thawing. This recipe is best enjoyed fresh out of the oven. 🙂

  2. 4 stars
    I certainly like the ease of this recipe, and my guiding principle is that everything tastes better with parmesan cheese, so check, check. My suggestion, though, is that I would use garlic powder instead of garlic salt since the parmesan is salty enough on its own. I

  3. 4 stars
    Trying a couple of new squash recipes tonight and this is one of them. They are pretty tasty. Used pre-grated (but real parm-no cellulose) they melted and browned beautifully. Reading through , she mentioned that these made tasty little appetizers which made me think of the appetizer where you put a slice of parm on a butter cracker , wrap in bacon and bake . I thought why not make it an appetizer. So they cooled to room temp and I tossed a squash round onto a Ritz cracker. Yum!! Great appetizer!! Hard to stop eating!!

  4. 5 stars
    I tried this using 1/3 freshly shredded parmesan and 2/3 grated, dried parm from the green canister. It was delicious! It was my first attempt, so I can't compare it to the recipe as written using only fresh cheese. But this is now my favorite way to eat summer squash. Thanks so much for the recipe!

  5. 5 stars
    Made this last night—whoooa! Game changer! Easy to make and tastes good, too. Husband said this is the BEST yellow squash recipe ever. That’s saying a lot. Make this!