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.
Although these baked squash “chips” are rather unassuming, they are irresistible when the Parmesan cheese turns brown and crispy.
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 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 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: My first choice is summer squash such as yellow (straight neck) or crookneck squash. 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:
How to prepare Parmesan Squash:
This oil sprayer is the best sprayer I’ve found for roasting vegetables and many other kitchen tasks.
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, use a sharp knife to slice the squash approximately ¼-inch thick.
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 with each other too much.
3. Season squash.
Sprinkle with salt, freshly grated black pepper, and grated Parmesan cheese.
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:
If your Parmesan is good, you probably don’t need any. However, you could add some garlic powder, garlic salt, or Italian seasoning.
Yes. The only limitation is the amount you can do at one time. 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 is comfort food at my house.
Parting thoughts: I’m not going to lie. Although this recipe couldn’t be simpler, it takes some time to slice and arrange the squash on a cookie sheet. Here’s the worst part. They may disappear faster than the time it takes to make them. 😉 (Fortunately, practice helps.)
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Oven-Roasted Yellow Squash with Parmesan
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- 3 medium yellow squash - thinly sliced
- 1 tablespoon olive oil
- ¼ cup grated Parmesan cheese
- Salt and pepper
- 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.