Name: Parmesan Baked Yellow Squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 medium yellow squash, sliced into ¼-inch rounds; ½ cup grated Parmesan cheese; ½ cup panko breadcrumbs; 1 teaspoon garlic powder; ½ teaspoon paprika; Salt and black pepper to taste; 2 tablespoons olive oil (or melted butter); Optional: chopped parsley or basil for garnish

Golden slices of tender yellow squash baked with a crunchy Parmesan coating make this dish a favorite side or snack for any time of year. With just a handful of simple ingredients, it transforms humble squash into something utterly crave-worthy. Perfectly crisp on the outside and creamy within, these bites are a smart way to get more veggies on the table without sacrificing flavor.

Whether you’re trying to use up garden squash or just love a low-carb, cheesy treat, this easy baked squash recipe is versatile and beginner-friendly. It pairs beautifully with grilled meats, pasta dishes, or can stand alone as a healthy midday snack. Best of all? No deep frying required!

What Kind of Squash Should I Use for Parmesan Baked Yellow Squash?

You want fresh, firm yellow squash—also called summer squash—for this recipe. Look for ones that are smooth and not too large; overly mature squash can have tougher skin and more seeds. Smaller squash tend to be more tender and flavorful.

Ingredients for the Parmesan Baked Yellow Squash

2 medium yellow squash, sliced into ¼-inch rounds
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons olive oil (or melted butter)
Optional: chopped parsley or basil for garnish

How To Make the Parmesan Baked Yellow Squash

Step 1: Prep the Squash

Slice your squash into even ¼-inch thick rounds. Lay them on a clean towel or paper towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.

Step 2: Mix the Coating

In a bowl, combine Parmesan, panko, garlic powder, paprika, and a pinch of salt and pepper.

Step 3: Coat the Squash

Brush or drizzle olive oil over each squash round. Dip each piece into the Parmesan mixture, pressing lightly to help the coating stick. Place in a single layer on a parchment-lined baking sheet.

Step 4: Bake

Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden brown and crisp on the edges.

Step 5: Serve

Serve hot, optionally garnished with herbs or a sprinkle of extra Parmesan. A squeeze of lemon juice also adds a bright note.

Serving and Storing Parmesan Baked Yellow Squash

These crispy squash rounds are best enjoyed fresh from the oven while the coating is at its crunchiest. They make an excellent side dish for grilled chicken, steak, or pasta, and can even double as a healthy snack.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven or air fryer to restore crispness—microwaving will make them soggy.

Frequently Asked Questions

How do I keep the squash from getting soggy?

Salting the slices and letting them sit before baking helps draw out excess water, making them crispier.

Can I use zucchini instead?

Absolutely! Zucchini works just as well and can be substituted one-for-one.

Is this recipe gluten-free?

Use gluten-free panko or crushed rice cereal instead of regular breadcrumbs to make it gluten-free.

Can I air fry them instead of baking?

Yes. Set your air fryer to 400°F and cook for about 10-12 minutes, flipping once halfway through.

What kind of Parmesan should I use?

Grated Parm works best for this recipe. Freshly grated from a block gives a richer flavor than the pre-shredded kind.

Want More Side Dish Ideas?

If you enjoyed these crispy baked rounds, check out these delicious veggie-packed recipes:

Giant Zucchini Parmesan — hearty and cheesy, a full-on comfort food.
Oven Roasted Root Vegetables — a medley of caramelized color and flavor.
Cheesy Cabbage Casserole — creamy and indulgent, perfect for cozy dinners.
Mexican Zucchini and Ground Beef Skillet — a one-pan weeknight lifesaver.
Candied Jalapeños — sweet heat for your snacking needs.

📌 Save this recipe to your Pinterest board for easy access when squash season hits.

And don’t forget to show off your version in the comments. Did you add a spicy twist? Use an herbed butter? I love seeing your creative spins.

You can find even more daily recipes and food inspiration on my Pinterest board at Nina Dishes.

Parmesan Baked Yellow Squash

Author: Nina Klatten
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

These crispy Parmesan Baked Yellow Squash rounds are tender in the middle, perfectly golden on the outside, and flavored with a savory blend of cheese and spices. A simple, healthy, and crowd-pleasing side dish or snack that’s easy to prepare and pairs well with any main.

Ingredients

2 medium yellow squash, sliced into ¼-inch rounds

½ cup grated Parmesan cheese

½ cup panko breadcrumbs

1 teaspoon garlic powder

½ teaspoon paprika

Salt and black pepper to taste

2 tablespoons olive oil (or melted butter)

Optional: chopped parsley or basil for garnish

Instructions

1. Slice your squash into even ¼-inch thick rounds. Lay them on a clean towel or paper towel and sprinkle lightly with salt. Let them sit for 10 minutes to draw out moisture, then pat dry.

2. In a bowl, combine Parmesan, panko, garlic powder, paprika, and a pinch of salt and pepper.

3. Brush or drizzle olive oil over each squash round. Dip each piece into the Parmesan mixture, pressing lightly to help the coating stick. Place in a single layer on a parchment-lined baking sheet.

4. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until golden brown and crisp on the edges.

5. Serve hot, optionally garnished with herbs or a sprinkle of extra Parmesan. A squeeze of lemon juice also adds a bright note.