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
I was really looking forward to this , because I love squash and parmesan cheese!! It looked delicious, but no way , this was not good at all!! Messed up my beautiful squash that came from my garden! Fix a little first to see if you like it!!
We made this with squash halves, shredded paremesan, fresh ground black pepper, and garlic powder. We cooked it five minutes longer, since our squash was thicker. Juicy, delicious, and there were no leftovers. Thanks.
OMG, this was so good that I ate it all myself!! I used a parm, romano and asiagio mix as that was what I had. I will be making these regularly!!
Super easy and yummy!
I made some of each yellow and zucchini, (and did broil for a couple of minutes to brown some). Thought I over did it, because seemed a little too “brown”, but were perfect!!
Simple!!! Excellent!!! Sooooo good!! My kind of recipe for sure!!
This was very tasty. I used manchengo cheese on top and McCormick salt free Perfect Pinch because I didn't have garlic salt or parmesan cheese. It was great!
I have made the zucchini for 50 years. I melted butter in pan before the zucchini or yellow
squash. I had 4 boys they ate this off the stove never got to table. My sisters brought me squash and I will fix yellow squash
Yummy, the squash disappeared very quickly and this was so easy
My maiden name is Bettie Marie Scaggs. Thanks for the delicious squash recipe. I signed up for your email. Bettie Marie Scaggs Smith
I just made these and I am not usually a fan of squash. They are delicious! I added Panko crumbs.
Due to having plenty of fresh squash from the garden I have been trying to find different recipes to keep from getting tired of squash. Because it was such an easy recipe I wasn’t sure if the Taste would be there. After making this recipe I couldn’t believe how incredible the taste is !!! Trying to omit fried foods in my diet I was able to eat as much of this as I wanted and that certainly was most of the pan! I can’t wait till the family comes for dinner. This will certainly be on my menu each time. Thanks for the wonderful recipe and you were correct in how easy this recipe is.
I just made these and they were absolutley delicious!!! So quick and easy too....I will be making these again and again... thank you
Great simple recipe! Tried it as written and found them to be too salty. There is no measurable amount of garlic salt to be added and I only did a scant sprinkle--still too salty. Some were tasty, but those had little to no garlic salt. It could be the parmesan I used, maybe it was on the saltier end and pushed it over the top when paired with garlic salt. I would make this recipe again, but would use garlic powder instead.
I just made them like it said in the recipe and I was disappointed. Too salty, too peppery. I had a very good Parmesan I shredded and next time I will use only Parmesan on the squash.
LOVE LOVE LOVE this recipe! I made it on a whim because I happened to have yellow squash on hand and I can’t get enough of it. I literally had to call a few friends and tell them about it! Thank you! This is gonna make my dinner rotation!
tops cooked great but bottoms were soggy
Yes, the bottoms do not crisp up...they instead get soft and tender. That's why these are best enjoyed hot out of the oven! 🙂
Yum Yum! I didn't have parmesan but used another hard Italian freshly grated cheese... omg this was better than the grilled zucchini I did yesterday! Trying to find recipes for all the vegies my garden is giving me ! This was awesome!
Delicious recipe! This works for squash and zucchini! Love this recipe.
My daughter just made these. She just came out of the kitchen and said "I do not need to be in charge of these. I cant stop eating them!"