Easy Baked Parmesan Squash That Everyone Will Love
Baked Parmesan Squash always feels like the easiest answer to that classic question what’s for dinner, anyway? You know the drill. You spot a handful of sad-looking yellow squash rolling around in your veggie drawer and those kids (or hey, even the grownups) do a dramatic sigh, because vegetables again. Trust me, this one’s different. I used to dream up all sorts of complicated dinners till I gave this a try, and wow. Why did I bother? Sometimes dinner really shouldn’t be a hassle. Oh, and if you’re into all things cheesy, you’d probably love this garlic parmesan rice too. 
How to Make Baked Yellow Squash
Okay, you’re in your kitchen. Maybe you’ve never baked squash before or maybe you just want it to actually taste good (nothing sad or mushy, cross my heart). Here’s the play-by-play. First, wash a few yellow squash and slice them into rounds, about as thick as two stacked nickels. Not too skinny, not too chunky—kinda like the perfect french fry, in veggie form.
Preheat your oven to 425°F. Line a baking tray with foil, cause who wants more dirty dishes? Spread out your squash in a messy single layer. Drizzle or spritz with a little olive oil—literally, don’t drench them. Sprinkle on salt, pepper, and a tiny shake of garlic powder if you have it (no rules, just flavor). Next comes the Parmesan, which is the magic. Don’t be shy. Pile it on. Bake for about 15 minutes till things look golden and the kitchen smells, well, five-star restaurant-ish. There you go, Baked Parmesan Squash that basically makes itself. 
The Best Parmesan for Baked Yellow Squash
Not all cheese is equal. Yes, you can pick up that green-can stuff, but I’m telling you, using freshly grated Parmesan takes things to a totally different planet. It melts better, browns nicer, and gives you those crispy bits everyone fights over. I once tried it with a pre-shredded blend (you know, for science) and it just didn’t hit the same way.
Here’s my hot tip: grab a chunk from the cheese counter, use a box grater, and thank yourself later. The flavor actually hugs each slice of squash instead of just sitting on top, awkwardly. Got any leftover? Make garlic butter steak creamy parmesan pasta the next night. Your people will thank you.
About Baked Parmesan Squash
Let me just say, Baked Parmesan Squash is the side dish that flies under the radar. It’s quick. It’s affordable. Nobody expects to love it, but then you watch the pan disappear. Plus, if you’ve ever wanted to get kids to eat something yellow without a bribe, here you go.
And surprise—it’s not just for summertime. I’ve made this with squash that wasn’t in its prime and still looked pretty, tasted golden, and soaked up that salty cheese flavor. I even ate it cold once from the fridge, standing up, and it was still shockingly delicious. If you want to feel fancy for zero effort, this is your new favorite.
“Honestly, I served this at a family cookout and everyone fought over the last piece. Who knew squash would steal the spotlight?” — Jen in Nashville
Ingredients for Baked Parmesan Squash Recipe
- 3-4 medium yellow squash
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
- Garlic powder (optional, but delightful)
- 1/2 cup freshly grated Parmesan cheese
- Chopped fresh parsley, for garnish if you’re feeling fancy
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with foil for less mess (trust me, you’ll thank yourself).
- Slice the squash into 1/2-inch rounds. Lay them out on the baking sheet.
- Drizzle with olive oil, sprinkle salt, pepper, and a pinch of garlic powder over the top.
- Scatter a generous handful of Parmesan over every slice.
- Bake for about 15 minutes, or until you get those gorgeous golden edges and cheesy crispiness.
- Sprinkle with parsley if you want to show off, and serve hot.
Serving Suggestions
- Pair your Baked Parmesan Squash with grilled chicken, steak, or just a classic burger.
- They taste amazing next to pasta, especially garlicky ones.
- Cold leftovers = honestly not bad for breakfast (don’t judge, please).
- For a heartier meal, double the recipe and add a side of cowboy style baked beans.
Common Questions
Does this work with zucchini? You bet. Swap it in or mix both for a colorful tray.
Can I make it ahead of time? Sure, but eat it soon after baking for best crunch. Otherwise, store and crisp up leftovers under the broiler.
Is fresh Parmesan necessary? Not technically, but it’s wildly better. Powdery Parmesan just doesn’t melt or brown the same.
Can I add breadcrumbs? Oh yes, toss a few on top for mega crunch.
Is this gluten free? Totally, as long as your cheese is.
You’re Gonna Love This – Really!
So there you have it. Baked Parmesan Squash is the simple, golden, cheesy rescue when you want flavor fast, with very little cleaning after. It wins every time for weeknights, parties (surprisingly), or picky eaters who claim they “don’t like squash.” Want inspiration for more easy sides? Check out the classic Parmesan Baked Yellow Squash Recipe (2 Ingredients …) or the extra cozy Baked Parmesan Summer Squash | A Taste of Madness. I’m genuinely excited for you to try it out. Promise you won’t look at yellow squash the same way again! 
Baked Parmesan Squash
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and easy side dish featuring oven-baked yellow squash topped with freshly grated Parmesan cheese.
Ingredients
- 3-4 medium yellow squash
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
- Garlic powder (optional, but delightful)
- 1/2 cup freshly grated Parmesan cheese
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 425°F.
- Line a baking sheet with foil for less mess.
- Slice the squash into 1/2-inch rounds and lay them out on the baking sheet.
- Drizzle with olive oil, then sprinkle salt, pepper, and garlic powder over the top.
- Scatter a generous handful of Parmesan over every slice.
- Bake for about 15 minutes, or until golden edges and cheesy crispiness are achieved.
- Sprinkle with parsley if desired and serve hot.
Notes
Pairs well with grilled chicken, steak, or pasta. Leftovers can be eaten cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
