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
- 2 medium-sized yellow summer squash
- Garlic salt & freshly ground black pepper
- ½ cup freshly grated Parmesan cheese
- 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.
Really good. I used my stone to cook the squash and they crisped up nicely. I also used garlic powder instead of garlic salt. My husband wants me to add them to the superbowl snack menu!
Love this recipe! So simple and delicious.
Love this recipe and my kiddos do too! It also works well with zucchini.
How do I get them crispy
I'm sorry, Kathleen, but this recipe isn't intended to get crispy. The squash softens and the cheese on top gets more chewy than crispy.
Unfortunately I only had the powered parm cheese but couldn't wait to try this. I used a small AMT of finally chopped mozzarella and then added lots of Parm to it just to get some melting going on. I mostly tasted Parm. 1 part mozz and 4 parts parm.It was delicious. I think this would make excellent eggplant Parm using these squash rounds or slice the long way.
Tried different variations because I had different blocks of cheese…I followed the S/P/garlic salt and did some with a slice of pepperoni and a slice of extra sharp cheddar cheese on several…it was like I was eating pizza which I miss! I’ve been trying to cut carbs and this does the trick! Thanks for sharing the recipe!
These were perfect! Didn’t have quite enough parm so added some herbed panko crumbs to the cheese—delicious. I skipped the broiler part, but will do it next time to brown a bit more. Usually found yellow squash to be bland, not anymore, Thanks!
I asked my husband if he wanted the yellow squash on the grill or the rounds in the oven with Parmesan. No contest, he loves this recipe!!
Absolutely delicious & so quick to make!
I tried a similar recipe recently that also involved tossing or spraying the squash with olive oil before seasoning and adding cheese. They are delicious! Something to keep in mind is that parchment paper shouldn’t be used at temps above 400. I have had it get brown around the edges even at that temp. Thanks for sharing!
This was amazing! And because I never do things just as directed… I added fresh basil ( and cherry tomato slices after cooking) to some, sliced jalapeños to others and even tried some fresh mozzarella! So many tasty combos. This will be a favorite every summer.
Tasteeeeee!!! I added some chopped fresh basil from my garden-so good!!!
Do these come out wet and squishy? I just got fresh squash from the garden and want to try this out.
Hi Heather. I wouldn't call these "wet and squishy," but the bottoms are definitely soft and tender, while the tops get a chewy, cheesy crust. For the best texture/consistency, I always recommend eating them warm, as soon as they come out of the oven. Hope that helps!
Yum yum, and so easy to make.
I have made this for years using both yellow squash and zucchini. LOVE IT! The cheese in the" green cannister will work great - IF you apply butter/oleo the squash before sprinkling it with the cheese. I find the squeeze liquid oleo works by far the best. (Spreading butter/oleo on a zucchini round with a knife (as if buttering bread) is difficult!) I just broil them, adjusting the distance from the heating element so they just done and golden brown about the same time. (That took a few trials to figure out.)
Mix a couple of tablespoons of softened or melted butter, bacon grease, or vegetable or olive oil with the grated cheese. Then it is easy to scoop the cheese onto the sliced vegetables. The cheese does melt and even get a brown crust.
What is oleo?
Oleo is a term for a hydrogenated vegetable oil based butter substitute sold to the public as a healthy alternative to saturated fat.
A generic term is margarine.
These squash are delicious. Definitely a keeper and a new side dish for my table. Thanks for offering it up.
I may have left a comment before, but I STILL love this recipe and am SO glad I bookmarked it! I also sprinkle some smoked paprika on top of the parm before baking. I will actually make these and munch on them while I'm making dinner! Great idea for something other than steamed or sauteed squash! I use yellow, green, patty pan (the round ones), and ball squash - whatever is in season.
I only gave it 4 stars because roasted squash is not nearly as good as fried squash!!! However, looking to eat healthier, this recipe hits the spot! Great recipe.
I have taken lots of recipes off the internet but I've never commented on any of them. This one I MUST! I came home from walking my dog yesterday and found 2 yellow summer squash on my back porch...a gift from my neighbor and then I found YOU on line. I made one of them today and like you, I couldn't stop eating them. This will be a permanent in my files! But I didn't have any parmesan cheese so I used a mixture of mozzarella and swiss. I'll get parmesan and try it but it seems other cheeses are good too. Thank you for the recipe!
Proof that less is more. I'll be using this recipe a bunch. Went great with cedar plank salmon on the grill!