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

Preview: Baked Yellow Parmesan Squash consists of thinly sliced squash topped with fresh Parmesan, then roasted. The crispy cheese bits are the best!

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 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.

Roasted Parmesan Squash- on a plate

This yellow squash side dish consists of thinly sliced squash coated in olive oil and seasoned with Parmesan cheese, salt, and pepper. Bake until the cheese is crispy, crunchy, and brown.

This recipe fits well with a Keto or Low-Carb diet.


Ingredients and substitutions:

  • SQUASH: Yellow or summer squash is my first choice. Zucchini would make a fine substitute.
  • 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.

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 oven to 450˚ F.

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 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 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.

Preheat your oven for 20 minutes at 450˚F.

baked summer 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 enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: 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
Paula Rhodes
4.75 from 32 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 Freshly Ground 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

Serving: 1gCalories: 109kcalCarbohydrates: 7gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 7mgSodium: 131mgPotassium: 524mgFiber: 2gSugar: 4gVitamin A: 464IUVitamin C: 33mgCalcium: 122mgIron: 1mg
Keyword frico, keto, low-carb, parmesan cheese, roasted veggies, side dish, yellow squash, yellow squash recipes
Cuisine American
Tried this recipe?Let us know how it was!
Recipe Rating




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

Paula

Sunday 5th of July 2020

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.

Jannel

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!!

Paula

Tuesday 13th of August 2019

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

Saturday 29th of June 2019

Friday 14th of June 2019