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!
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.
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. 😉
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.
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!).
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. 😉
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
- Marinated Tomatoes
- Corn, Tomato, & Avocado Salad
- Tomato, Cucumber, & Poppy Seed Salad
- Simple German Potato Salad
Baked Parmesan Yellow Squash Rounds
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.
Equipment Needed
Video
Nutrition
Can you do zochinni the same way
Yes! 🙂 https://www.fivehearthome.com/baked-parmesan-zucchini-rounds/
Delicious! I must admit I'm not much of a cook, but someone gave me some summer squash and I had no idea how to cook it. Chef Google led me to this recipe, but the only parmesan I had was in the green container Samantha warned about. It melted!!!
Excellent! Definitely something different! I played with it as I had a huge, like prizewinning huge, zucchini. My parents are growing both yellow squash gets super tough if you let em get too big. Zucchini is still edible so I went for it. Because I had so much I played with the cheese. Did original recipe, turned out good but zucchini was still tough by the time the parmasean was browned. Next round with Parma I cooked zucchini for few min, took it out and then added Parma. Next round I cooked all the way then added motzerella. Tasted like pizza. Next round I used havarti. I must say, this is my personal favorite! The flavor of the havarti isn’t awesome! Thank you so much for the recipe! Is WONDERFUL and so versatile! Greatly appreciated!!!
Opps, correction: the havarti *IS* my personal favorite. Apologies.
Thanks again! I’m sharing this with friends and family! Fantastic recipe!
Thank you! Wonderful recipe. Typically the only yellow summer squash I like is crookneck squash, but my neighbor gave us a bunch of yellow squash so I tried the recipe. It was yummy. Second time around, I decided that cutting squash rounds was too time consuming, so I cut the squash lengthwise. Three medium squash in sliced flat pieces) filled the length of my baking sheet. I had shredded parmesan cheese in the freezer. I tried pulverizing the cheese in the blender and it worked great. I was able to quickly sprinkle the squash with garlic salt and sprinkled cheese down the length of each piece before popping it in the oven. I liked this method even more because it was so fast! I sliced each squash in half lengthwise, and was then able to get three slices from each half.
Great shortcut...thanks for sharing! 🙂
Can't wait to try this recipe! I love squash, especially fried! But, don't like the frying part as much as the eating it part! Haven't had squash like this before, and excited to try it. Seems super easy. 👍
Devilishly simple and so tasty! Wow, I just love this.
My squash tasted great but was slight soft and soggy... what did I do wrong??? My impression was that they were supposed to be firm and crispy...thank you...
Hi Wendee! No, these rounds are not supposed to be firm and crispy. The squash underneath turns tender and the cheese on top turns chewy. Hope that helps! 🙂
Made this last night. Soooo good! Making another batch today. Using squash from our garden, yay!!
Yum! Delicious and so easy!
I made this for the ladies at work. Omg, YUM!! I was looking for something different with yellow squash since I have an abundance of it from my garden. I love this recipe. It was easy, delicious, and a big hit with my co-workers.
Thank you!
Do you ever dip them in a sauce?
Found this recipe to be absolutely delicious and easy considering my busy schedule and since I only cook for me and hubby, one or two squash is a perfect amount for a snack or side dish at dinner. I never cared for squash before I tried the first piece will DEFINETLY be making this again and trying alternatives for flavor to have fun with THANKYOU!!!!!!
Delicious! Thanks for an easy, great recipe!
Samantha,
I found your recipe because I have a garden that's about to explode with squash - which I would guess maybe the reason your getting the extra traffic. It's 6:30 am here and I'll have these on the table for lunch - they look fabulous!
ps - I think you have a food blog so that you can "say" ya'll...it's okay, I'm from the south.:-)
Thank you!
That "lightly misted with cooking spray" really can't be stressed enough. LOL I overlooked that step - lemme tell ya - it matters! 🙂
Ha ha, it does! I always use parchment paper to be on the safe side! 😉
HI! I just found this recipe on your site, one that I've never even heard of nor thought of. Let me say I agree, it is the easiest and tastiest I've ever had. My family loved it and is now on my keeper list. Thank you so much for sharing and of course I joined your mailing list. Again thank you and look forward to new ideas!
This is good, but I wouldn't put it in the rave category.
Can these be saved and reheated or do they not reheat well? Also, have you tried it in an airfryer?
These are best eaten straight out of the oven...the squash gets pretty soft, so I think they'd be mushy if reheated. But honestly, we've never had leftovers! And I'm sorry I can't answer your second question, but I don't yet have an airfryer. Maybe somebody else who's tried it will chime in! 🙂
Wow! Tried this last night and it was so easy and delicious. Even my picky husband liked it. Thanks for the recipe.
Delicious. I love roasted squash. It´s soooo good, makes you forget all about the diet.
Just made this and this is the way to go!!! Super easy and very delicious. Thank you for sharing!!
These are so good! And great when you have the munchies! I made some with cheddar and some with mozzarella as well. They are all great! Thank you
Never thought of this before as well. My twist is that I also put a little sprinkle of Old Bay on them as well!
My neighbors had a yellow squash bumper crop and loaded me up.
A. Squash has never intrigued me.
B. I have the cooking attention span of a gnat.
Your recipe saved me from telling previously applicable lies (used them! Love squash!).
Served them up at a neighborhood get together and got raves.
Thank you for making an honest woman of me.
Ha ha, Marsha...this is the best kind of recipe compliment! So glad I could be of assistance on your path to honesty. 😉
Has anyone tried this with the “green shaker cheese”?
Yes! Just used Parm., Asiago, Romano shaker cheese for half of the batch and a mexican blend shredded cheese for the other half. BOTH WERE GREAT!!!