Baked Parmesan Squash: So Easy You Won’t Need a Recipe

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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!

Roasted Parmesan Squash- on a plate garnished with fresh basil and cherry tomatoes on the side

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Do you ever try the recipes printed on the back of boxes or packages of food you buy at the store? I first saw a version of this particular 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.

Although these baked squash “chips” are rather unassuming, when the Parmesan cheese turns brown and crispy, they are irresistible.

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What is this super easy veggie that barely needs a recipe?

This yellow squash side dish contains only three simple ingredients: thinly sliced yellow or crookneck squash lightly coated in olive oil (adds flavor) and seasoned with Parmesan cheese, salt, and pepper. (Salt and pepper don’t count.) Roast or bake the prepared squash until the cheese is crispy, crunchy, and golden brown.

After you make this once, you probably won’t need to look at the recipe again.

One more thing for those of you who need small recipes:

You can easily adjust this recipe for the number of eaters at your table. In general, I allow one small squash per person. (We can really put these away.) Once you try it, you’ll know exactly how much to make so you won’t have leftovers.

Note: This recipe fits into a Keto or Low-Carb diet.

Ingredients and substitutions:

  • SQUASH: Summer squash such as yellow (straightneck) or crookneck squash is my first choice. Zucchini would make an acceptable substitute. Peeling the squash is unnecessary and helps the slices keep their shape.
  • OIL: Olive oil lends a slightly fruity flavor that I love with almost any vegetables. Avocado oil is my second choice. Otherwise, any mild-flavored vegetable oil is sufficient.
  • PARMESAN CHEESE: Fresh parmesan cheese is hard to beat in this recipe. I like the pre-shredded Parm from Costco. The so-called Parmesan cheese in the green can need not apply.

📌Kitchen Tip📌: My favorite way to lightly oil vegetables for roasting:

This oil sprayer is the best sprayer I’ve found for roasting vegetables and a plethora of other kitchen tasks.


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.

If you don’t have either of those, use a sharp knife to slice the squash approximately ¼-inch thick.

slicing vegetables 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 a baking sheet.

Cover a half-sheet pan with aluminum foil, a silicone baking sheet, or parchment paper. Pour the oil onto the tray and then the sliced squash. Use your hands to toss the yellow squash with the oil. (Another possibility: Toss the squash with the oil in a large bowl before you arrange the slices on a baking sheet.)

Try to arrange the squash so none of the slices are on top of each other. 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 too much.

3. Season squash.

Sprinkle with salt, freshly grated black pepper, and grated Parmesan cheese.

raw yellow squash sprinkled with Parmesan
The yellow squash is prepared and ready to bake.

4. Bake.

Bake for 20 minutes at 450˚F (230˚C) or until the cheese turns golden brown.

baked summer squash on cookie sheet
Baked Yellow Squash when it comes out of the oven. 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 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. That’s 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.


Frequently Asked Questions about Baked Parmesan Squash:

Are there any seasonings I can add to spice this up?

If your Parmesan is good, you probably don’t need any. However, you could add some garlic powder, garlic salt, or Italian seasoning.

It’s too hot to turn on the oven. Can I use my air fryer or countertop grill?

Yes. The only limitation is the amount you can do at one time. But the slices will cook faster than in a conventional oven.

Why won’t my squash slices get crispy?

The squash slices are likely too thick or they were overlapped during the cooking process.

Why is the squash tough?

Is the squash also quite large? Squash that stays on the vine too long will be overly mature and can be challenging to slice thinly. Use small and tender squash in this recipe for best results. You should be able to easily break the skin with your fingernail.

I have LOTS of yellow squash? What else can I do with it?

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 acts like one). If you like spicy casseroles, Spicy Green Chile and Yellow Squash Casserole is comfort food at my house.


I’m not going to lie. Although this recipe couldn’t be simpler, it takes a bit of time to slice the squash and arrange them on a cookie sheet. Here’s the worst part. They may disappear faster than the time it takes to make them. 😉 (Fortunately, practice helps.)

Roasted Yellow Squash with Parmesan

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

roasted yellow squash on a sheet pan

Oven-Roasted Yellow Squash with Parmesan

Thinly sliced yellow squash lightly coated with olive oil and sprinkled with Parmesan for a slightly crispy and flavorful veggie side dish
5 from 34 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Vegetables and Side Dishes
Servings 3 servings

Ingredients

  • 3 medium yellow squash - thinly sliced
  • 1 tablespoon olive oil
  • ¼ cup grated Parmesan cheese
  • Salt and pepper

Instructions
 

  • Preheat oven to 450˚F.
  • Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.
  • 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.
  • Arrange sliced yellow squash on prepared cookie sheet so they generally are not overlapping.
  • Season with salt and pepper. Sprinkle with Parmesan cheese.
  • Bake for 15-20 minutes until cheese is browned.

Nutrition

Nutrition Facts
Oven-Roasted Yellow Squash with Parmesan
Serving Size
 
1
Amount per Serving
Calories
 
109
Calories from Fat 63
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Cholesterol
 
7
mg
2
%
Sodium
 
131
mg
6
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Vegetables and Side Dishes
Cuisine: American
Keywords: keto, low-carbparmesan cheese, roasted veggies, summer squash, yellow squash recipes
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




18 Comments

  1. Beth Pope says:

    Yum – Don & I just got back from Germany and Praque (NO vegetables in Praque); so we are craving vegetables.

    1. 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.

  2. Dr. Satnam Singh says:

    5 stars
    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!

  3. 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.

    1. 100% agreed re: back of the box recipes! Paula

  4. Dr. Satnam Singh says:

    5 stars
    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!

  5. Lori Jones says:

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

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

  6. I made this and it was Amazing!!

  7. Evette Gordon says:

    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

    1. 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.

  8. Gwynette in NEArkansas says:

    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!!

    1. Using your toaster oven when you aren’t cooking for a crowd is brilliant.

  9. Carrie Juska says:

    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!
    ✌❤

    1. 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.