Crispy Parmesan Roasted Squash
Sneak Peek: Crispy Parmesan Roasted Squash is a simple side dish made with thinly sliced yellow squash, olive oil, and a generous sprinkle of Parmesan. Roasted to golden perfection, these squash rounds are delightfully crispy and packed with flavor!
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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 Crispy Parmesan Roasted 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.
Why You’ll Adore This Recipe
- Just 3 ingredients (plus salt and pepper)
- Crispy, cheesy goodness in every bite
- Adjustable servings – one small squash per person
- Oven or air fryer friendly
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
- Crookneck squash or zucchini will also work
- 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
- Shred the real stuff yourself.
How to Make Crispy Parmesan Roasted Squash
1. Preheat & Prepare the Pan
- Heat oven to 450°F (230°C).
- Line a baking sheet with parchment paper, a silicone baking mat, or non-stick foil.
📌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.
2. Slice the Squash
- Slice squash into ¼-inch rounds using a sharp knife, food processor (paid link) or mandolin.
3. Coat with Oil
- Option 1: Drizzle oil directly onto the baking sheet, then toss squash slices in it.
- Option 2: Toss squash and oil in a bowl before arranging on the sheet.
4. Arrange & Season
- Spread squash in a single layer (no overlapping!)
- Sprinkle with salt, pepper, and Parmesan cheese.
5. Bake Until Crispy
- Bake for 15-20 minutes or until golden brown.
- For extra crispiness, leave in the oven a few extra minutes.
FAQs
Why isn’t my squash crispy?
Make sure the slices are evenly spread on the pan and not overlapping. Overcrowding traps steam, making them soggy.
Can I make this in an air fryer?
Yes! Air fry at 400°F (200°C) for 8-10 minutes, shaking halfway through.
What seasonings pair well with this?
Try garlic powder, Italian seasoning, smoked paprika, or red pepper flakes for extra flavor.
Parting thoughts: I’m not gonna 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.
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!
Crispy Parmesan Roasted Squash
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
- Preheat oven to 450˚F (230˚C). Line a baking sheet with parchment paper or non-stick foil.
- Slice 3 (588 g) medium yellow squash into ¼-inch rounds.
- Toss squash with 1 tablespoon (14 g) olive oil (either on the pan or in a bowl).
- 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!
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.