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
How did you get the Parmesan on both sides without making a mess and do they brown on both sides? How many times did you have to make this recipe in order for it to come out perfect?
Hi, Diane. The parmesan only goes on top of the squash. You can reference the photos and/or video in the post for a visual. The undersides of the squash rounds turn soft and creamy but they do not brown. This recipe is really simple and there's no reason it shouldn't come out perfectly the first time. Hope this helped answer all of your questions! 🙂
Nowhere do you give an oven temp!
Hi, Sharon. All instructions (including the oven temp) are in the recipe card, right above where you left this comment -- 425°F. 🙂
Step 1 says 425 degrees
Made this last night and it came out fabulous. I cut the rings maybe a shade thicker than 1/4" and baked them, on parchment, in a 425° convection oven for 15 minutes and then put them under the broiler for 1 minutes to brown them up a bit. They came out "crisp-tender" and not soggy or mushy. They stayed crunchy in the fridge overnight. The difference may be that I set the cut slices in a single layer on paper towels and covered them with a paper towel for 2-3 hours before baking. This helped removed a lot of the moisture. Taking them out when they're still a bit crisp rather than cooking them until they're soft and soggy helps.
Absolutely love this recipe, growing yellow squash so have plenty on hand. So tasty and easy to make
Thanks for the recipe
Easy and delicious!
I tried this recipe in my nu-wave oven and they were good! Being easy was an added plus!
Got a big yellow squash from my granddaughter. Found this recipe online and decided to give it a try due to it's high rating. Made it according to directions using a silicone baking sheet. It was DELICIOUS! Even my husband, the carnivore, said it was excellent. Spaghetti sauce wasn't needed. Will definitely make again.
This recipe was excellent!
So easy and tasty
I am going to try this tonight. Thanks for the tip. I hate frying.
Delicious! I actually used shredded mozzarella and then added a little spaghetti sauce on top for an extra kick! It was great without the sauce too!
These were delicious and so simple to make! Thank you!
This is the best!
The contents of that ubiquitous green shaker can gave me an idea. I wanted more crunch in this, and since reading your comments and other, the bottom would be soggy, and I did not really want that.
So I pulverized some of the green shaker stuff we had at the house, we are Italian, but sometimes need a quick fix.
Threw the squash in a bag with the now powdered “Green Can” Parmesan, bake for 15 to 20 minutes, they should have a brown twitch.
Allow to cool enough to handle, and flip over to the other unbaked side.
Then top with real Parmesan. Baked as directed.
We did not add garlic salt, we just added garlic powder, because the Parmesan gave a very strong salt flavor.
So far, it is a tie, half of the family likes it just the way you advised, and half like the more labor intense method. (Guess which method I will use in the future.) LOL
Just made this and this is the way to go!!! Super easy and very delicious. Thank you for sharing!!
No joke. Hands down the best way I've ever had squash. They were good cold. I know this because I couldn't stop eating them the rest of the night. I know it's simple but thanks for sharing because WOW!
Delicious! I think I may try an even shorter-cut next time by using those parmesan "Whisps" on top of the squash!
Can this be made A day ahead and reheated?
I wouldn't recommend it, Sue...these are best enjoyed right out of the oven, since they soften with cooking. Reheating them will probably make them pretty mushy.
Both simple and delicious!
Great easy summer recipe! Delicious and I used bagged shredded 5 Italian cheese