Crispy Parmesan Yellow Squash (Roasted or Air-Fried)
Sneak Peek: This crispy Parmesan yellow squash is roasted (or air fried) until golden and lightly crunchy. Just a few ingredients turn simple squash into an easy, crowd-pleasing side or snack.
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Do you ever try the recipes printed on food packaging? I found a version of this crispy Parmesan squash on the back of a yellow squash bag and ignored it for months—until one night, curiosity (and hunger) won out. Turns out, these golden roasted slices are everything I want in a side dish: easy, cheesy, and just crispy enough to keep me coming back for one more bite.
Ingredients and Substitutions
• YELLOW SQUASH: Thinly sliced. Crookneck or zucchini also work.
• OLIVE OIL: Adds flavor and helps crisp the edges. Sub avocado or another mild oil.
• PARMESAN CHEESE: Pre-shredded is fine. For more flavor, grate it fresh.
• SALT & PEPPER: Season to taste. Add garlic powder or Italian seasoning if you like.
How to Make Crispy Parmesan Yellow Squash
Refer to the recipe card below for exact amounts and detailed instructions.
?Tips That Make a Difference
- Skip the oil if you’re using an air fryer—most squash slices crisp up just fine without it.
- Line your baking sheet with Reynolds Wrap Non-Stick Aluminum Foil (paid link) for easy cleanup and better cheese crisping. I save it (& hide it from the family) for sticky dishes like this and pans of sticky cookies—it’s worth it.
Crispy Parmesan Yellow Squash (Roasted or Air-Fried)
Ingredients
- 3 (588 g) medium yellow squash (thinly sliced)
- 1 tablespoon (14 g) olive oil
- ½ teaspoon table or sea salt
- ¼ cup (25 g) grated Parmesan cheese
Instructions
Oven Instructions:
- Preheat oven to 450˚F (230˚C). Line a baking sheet with parchment paper or non-stick foil.
- Prepare squash: Slice 3 (588 g) medium yellow squash into ¼-inch rounds and toss with 1 tablespoon (14 g) olive oil.
- Arrange on baking sheet: Spread slices in a single layer on the baking sheet. Avoid overlapping.Sprinkle with ½ teaspoon table or sea salt, 1/4 cup (25 g) grated Parmesan cheese, and fresh grated pepper, if you like.
- Bake for 15-20 minutes until golden brown and crispy.Serve immediately and enjoy!
- Air Fryer Option: Air fry at 400°F for 8–10 minutes, shaking halfway through. No oil needed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs
Make sure slices aren’t overlapping. Crowding traps steam and softens the edges.
Yes! Air fry at 400°F for 8–10 minutes, shaking once. No oil needed.
Try garlic powder, Italian seasoning, paprika, or red pepper flakes.
Yes—zucchini works well, though it may cook slightly faster due to higher moisture.
Final Thoughts
This recipe proves that yellow squash doesn’t have to be bland or boring. A little Parmesan and high heat go a long way. It takes a few minutes to slice and arrange the rounds, but once they’re golden and crisp, you’ll be glad you did.
–Paula, Home Economist
More ideas for yellow squash: 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 is a comfort food at my house.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Here is a Tip, the non shinny side of foil is also non-stick. Reynolds knew that so they made both sides non shinny and put a fancy label on the package and charge more. Cheers! poko
Thanks, Mike. I’ll have to check this out.
How long do I cook it at 350*?
I just noticed you said 350˚F. I have never tried baking these at that temperature so I have no idea. It would be hard to get them crispy at such a low temperature.
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!
Sounds like they were a hit for you. Love it! Thanks for the 5-star rating.
I was “foraging” at my local food bank and there was a gigantic box of yellow and green squash so I grabbed a yellow. Honestly, I had to Google the veg just to find out what it actually was at first! The next step on my journey was to find out how to cook the lil’ bugger and that’s where your recipe came in! Just ate my first round and Yum! The rinds are a bit much but overall…thanks ’cause it’s great!
✌❤
Hi Carrie,
I’m curious about what you call “rinds.” The skin on yellow squash is thin and tender. If it is tough, the squash stayed on the vine too long. Was the squash also large? (over 6 or 7 inches) Next time, look for small squash less than 7 inches long so there won’t be a “rind.” At any rate, I’m glad you liked the squash. Thank you for taking the time to write.
Hubby is grilling marinated wings for dinner today. He also likes to add sweet peppers and thick sliced onions coated with olive oil in a grill pan for a side dish. I’m going to bake this squash recipe in my toaster oven to avoid extra heat in the the kitchen and we will enjoy an easy meal! Thanks for another idea to use up our prolific squash crop!!
Using your toaster oven when you aren’t cooking for a crowd is brilliant.
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
Evette,
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.
I made this and it was Amazing!!
Just made this and this is the way to go!!! Super easy and very delicious. Thank you for sharing!!
So happy you liked them, Lori. Thanks for returning to let me know.
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!
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.
100% agreed re: back of the box recipes! Paula
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!
Yum – Don & I just got back from Germany and Praque (NO vegetables in Praque); so we are craving vegetables.
Hey Beth, I know what you mean. We went in May and I came home vowing to eat nothing but fresh veggies for a week! Of course, the men loved all the meat and potatoes.