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Roasted Yellow Squash with Parmesan

You will enjoy eating your vegetables any time you prepare this Roasted Yellow Squash Recipe with Parmesan. It’s a side dish of thinly-sliced squash, coated in olive oil, and seasoned with Parmesan cheese, salt, and pepper, then baked in the oven until the cheese is crispy and brown. This recipe fits well with a Keto or Low-Carb diet.

Roasted Yellow Squash with Parmesan - on a plate

Do you ever try the recipes printed on the back of boxes or packages of food you buy at the store?

Recipe Inspiration

A version of this particular recipe for Roasted Yellow Squash with Parmesan is on the back of the zippered plastic bag the squash comes in from Aldi’s Supermarket.

Despite ignoring it for months, I decided to try it in a fit of boredom one night at 6 PM.  It blew me away. Although it is not particularly photogenic, when the Parmesan cheese turns brown and crispy, it is irresistible.

How To Prepare Oven-Roasted Yellow Squash with Parmesan

Preheat oven to 450 degrees Fahrenheit.

1. Slice squash

Prep for this recipe is easy if you use a food processor or mandolin. (This particular mandolin received the highest recommendation for an inexpensive mandolin by Cooks Illustrated.)

If you do not have either of those, use a sharp knife to slice the squash approximately 1/4-inch thick.

slicing vegetable with mandolin
Mandolines are quicker than a knife for most people (and me)….but a little bit dangerous if you do not pay attention. Be careful!

2. Prepare baking sheet

Cover a half-sheet pan with aluminum foil or a silicone baking sheet. Pour the oil onto the tray and then the sliced squash. Use your hands to toss the yellow squash with the oil

Try to arrange the squash so none of the slices overlap. I know. It isn’t easy when you’re in a hurry, and your squash is on the larger side.

However, yummy crispiness and browning will not happen if the squash overlaps each other.

3. Season squash

Sprinkle with salt, pepper, and grated Parmesan cheese.

raw yellow squash sprinkled with Parmesan

4. Bake

Bake in preheated oven for 20 minutes at 450 degrees Fahrenheit.

baked squash on cookie sheet

***Kitchen Tip: Use Non-Stick Aluminum Foil

Reynolds Wrap Non-Stick Aluminum Foil is the coolest thing ever! Use it whenever baking with cheese or making something that sticks and is tricky to get out of the pan, like brownies or lasagna.

Unfortunately, the price is a little high. Now you know why I hide mine from the rest of the family. I don’t want them to use it unwittingly to cover a bowl, wrap a sandwich, or something else unworthy of this fantastic invention.

Looking for more veggie recipes?

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Roasted Yellow Squash with Parmesan

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at

Thank you for visiting!

roasted yellow squash on a sheet pan

Roasted Yellow Squash with Parmesan

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish


  • 3 medium yellow squash, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and Freshly Ground Pepper


Preheat oven to 450 degrees Fahrenheit.

  1. Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.
  2. Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.
  3. Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.
  4. Season with salt and pepper. Sprinkle with Parmesan cheese.
  5. Bake for 15-20 minutes until cheese is browned.

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 251mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Evette Gordon

Sunday 5th of July 2020

Hi, I am not a big fan of Parmesan cheese so could I use a cheddar or pepper jack, even if I have to do it after the squash is partially done?

Thanks, Evette


Sunday 5th of July 2020


I think your idea to try it after the squash is partially done is a good one. Pepper Jack seems like an especially good idea.


Tuesday 7th of April 2020

I made this and it was Amazing!!

Lori Jones

Tuesday 13th of August 2019

Just made this and this is the way to go!!! Super easy and very delicious. Thank you for sharing!!


Tuesday 13th of August 2019

So happy you liked them, Lori. Thanks for returning to let me know.


Saturday 18th of August 2018

This looks so good, Paula. I am a big fan of yellow squash. I will try this post haste! By the way, I have gotten a lot of good recipes from the backs of packages, and if you think about it, it makes sense. They are using the recipes to sell their products, and they probably use the best ones they can find for this purpose.


Sunday 19th of August 2018

100% agreed re: back of the box recipes! Paula

Dr. Satnam Singh

Friday 17th of August 2018

Finally, this is looking very Delicious and definitely, I will also try to make this dish at home.

Thank you for sharing your thought with us!