Baked Parmesan Squash: So Easy You Won’t Need a Recipe
Sneak Peek: Baked Parmesan Squash consists of thinly sliced yellow squash, lightly coated with olive oil for flavor and crispness, then topped with fresh Parmesan and roasted. The crunchy cheese bits are the best!
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Do you ever try the recipes printed on the back of boxes or food packages you buy at the store? I first saw a version of this recipe for Roasted Yellow Parmesan Squash on the back of the zippered plastic bag containing yellow squash. Despite ignoring it for months, I decided to try this recipe in a fit of boredom one night at 6 PM. It blew me away.
These baked squash “chips” become irresistible when the Parmesan cheese browns and turns crispy. Despite their simplicity, they are a delightful addition to any meal.
Three Reasons To Love This Parmesan Squash
- Three simple ingredients (not counting salt and pepper)
- Easy-to-remember recipe
- Adjustable servings: Rule of thumb–one small squash per person
Happy Cooks Speak Up
“I cooked these in my Airfryer and they turned out SO yummy. They were the first thing gone from the plates 🙂 This will be my go-to snack or side dish… Thanks a bunch!” — SAMANTHA
Ingredients and Substitutions
- SQUASH: Yellow summer squash–first choice, then crookneck squash or zucchini
- OIL: Olive oil for the best flavor; sub avocado oil or any mild vegetable oil
- PARMESAN CHEESE: I like the pre-shredded Parm from Costco or shred the real stuff yourself.
How To Prepare Parmesan Squash
Preheat your oven to 450˚ F.
1. Slice squash
The prep is easy if you use a food processor or mandolin (paid links). Alternatively, use a sharp knife to slice the squash approximately ¼-inch thick.
2. Getting the squash ready to bake
Prepare the pan: Cover a half-sheet pan with aluminum foil, a silicone baking sheet, or parchment paper.
Add oil and squash:
- Option 1: Pour oil onto the tray, then add the sliced squash. Use your hands to toss the squash with the oil.
- Option 2: Toss the squash with the oil in a large bowl before arranging the slices on the baking sheet.
Arrange the squash: Spread the squash slices in a single layer, ensuring they do not overlap. This is essential for achieving crispy, browned squash.
3. Season squash
Sprinkle with salt, freshly grated black pepper, and grated Parmesan cheese.
4. Bake
Leave the squash slices in the oven longer if you want them to be browner and crispier.
📌Kitchen Tip📌 Use Non-Stick Aluminum Foil
Reynolds Wrap Non-Stick Aluminum Foil (paid link) is excellent for baking with cheese or making sticky dishes like brownies or lasagna. While it’s a bit pricey, its non-stick properties make it worth it. Save it for special uses and avoid wasting it on everyday tasks like covering bowls or wrapping sandwiches.
Frequently Asked Questions About Baked Parmesan Squash
Good Parmesan may be enough, but for extra flavor, try adding garlic powder, garlic salt, or Italian seasoning.
These are great alternatives to the oven, especially in hot weather. The only limitation is the amount you can cook at once, but the slices will cook faster than in a conventional oven.
The squash slices are likely too thick, or they were overlapped during the cooking process.
Is the squash also quite large? Squash that stays on the vine too long will be overly mature and challenging to slice thinly. Use small and tender squash in this recipe for the best results. You should be able to break the skin with your fingernail easily.
Kids and adults both love these Squash Patties. If you want something for a nice meal, you can’t beat this Squash Souffle (it’s not a traditional souffle, but it acts like one). If you like spicy casseroles, Spicy Green Chile and Yellow Squash Casserole are comfort foods at my house.
Parting thoughts: I’m not going to lie. Although this recipe couldn’t be simpler, slicing and arranging the squash on a cookie sheet takes a few minutes. It’s worth it, though.
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Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Oven-Roasted Yellow Squash with Parmesan
Ingredients
- 1 tablespoon (14 g) olive oil
- 3 (588 g) medium yellow squash thinly sliced
- ½ teaspoon table or sea salt
- ¼ cup (25 g) grated Parmesan cheese
Instructions
- Preheat oven to 450˚F (230˚C).
- Cover one half-size baking sheet with aluminum foil.
- Pour 1 tablespoon (14 g) olive oil onto the prepared cookie sheet. Dump sliced squash onto the sheet and “stir-it-up” with your hands to coat all the squash with oil.
- Rearrange 3 (588 g) medium yellow squash on prepared cookie sheet so they generally are not overlapping.
- Season with ½ teaspoon table or sea salt. Sprinkle with 1/4 cup (25 g) grated Parmesan cheese.
- Bake for 15-20 minutes until cheese is browned.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.