Savor the Flavor: Easy Baked Parmesan Squash Recipe
Baked Parmesan Squash is my not-so-secret trick for busy weeknights, especially when my brain can’t handle another trip through the drive-thru. Ever get home hungry, only to find a bunch of sad squash in the fridge? Yeah, me too. This easy side turns those veggies into actual gold (well, kind of). You pretty much just slice ’em, toss ’em, and bake ’em. And let me tell you, when you combine it with something good, like this chicken scampi with garlic parmesan rice, you’ve got yourself a meal you could honestly serve to picky relatives—or sudden guests. Couldn’t be easier. And it’s got that cheesy crunch which makes you forget you’re basically eating health food. 
How to Make Baked Yellow Squash
Look, I’ll admit, the first time I made Baked Parmesan Squash, I was a little nervous I’d ruin it. Surprise, you pretty much can’t. Here’s how I do it. I grab a couple yellow squash (zucchini works too if that’s all you got) and wash ’em real good. Then slice them up, maybe half an inch thick. Mine are never perfect circles—sometimes more oval, whatever, it all bakes.
Next comes the real fun: throw the slices in a big bowl, drizzle with olive oil, and toss by hand so every bit gets shiny. Sprinkle with salt, pepper, and—be generous here—a handful of parmesan. Not the fancy stuff, just whatever you’ve got kicking around. Line the rounds up on a parchment-lined tray. Try not to overlap them, but if they do, no biggie. Bake in a hot oven (about 425°F) until the tops get bubbly and golden brown. Usually takes about 20 minutes in my unpredictable oven.
There’s this moment when they come out—smells like a five-star restaurant. Seriously. Watch yourself, these squash bites disappear instantly around here. 
The Best Parmesan for Baked Yellow Squash
Okay, let’s get real about cheese. I’ve tried this with just about every parmesan: super-fancy blocks (like, the ones you need a loan for), pre-shredded bags, even that powdered stuff in the green can when times are tough. If you want the absolute best flavor, use freshly grated parmesan. The stuff you grate right before baking kind of melts into the squash, and gives you that crispy edge that’s honestly a little addictive.
But hey—I’m not judging if you raid your fridge for whatever is in there. Shredded, grated, fancy or humble, it all works so don’t get hung up. What’s wild is the difference just a better cheese makes. Makes your squash taste like something you’d find in a swanky Italian place. I’m in Texas, so sometimes I even toss in cheddar for a Tex-Mex kick. (Don’t tell my Italian neighbor.)
Let’s not make it harder than it needs to be. The best parmesan, honestly, is the one you’ve got handy—or the one that doesn’t break your grocery budget.
About Baked Parmesan Squash
Here’s what I love (like, downright love) about Baked Parmesan Squash: it’s effortless but feels special. You start with a vegetable people always say to eat more of, and end with these irresistible, cheesy rounds that even my picky teenager will eat. The recipe’s roots are honestly pretty humble—there’s nothing complicated or pretentious about it.
This dish works year-round, but I always crave it in summer, when squash is cheap and everywhere. And the best part is how flexible it is. Want to add herbs? Knock yourself out. Need to go dairy-free? Skip the cheese, or try some of those vegan “parmesan” sprinkles.
People always ask for the “secret” when I bring it to potlucks—honestly, it’s just simplicity and a cranking hot oven. Oh, and a little patience for that golden edge. It’s so simple, there’s nowhere to hide—so each ingredient actually matters. That’s why I never skip the salt, even a tiny sprinkle lifts everything.
“You won’t believe how quickly my picky kids gobbled these up. I doubled the batch and still wanted more.” – Kelli from Nebraska
Whether you’re using it for a weeknight side or going all-out, Baked Parmesan Squash wins people over fast.
Ingredients for Baked Parmesan Squash Recipe
- 2-3 medium yellow squash (zucchini works too)
- 2 tablespoons olive oil
- 1/2 cup grated parmesan (the best you have—but any works)
- Salt (a good pinch)
- Black pepper (freshly cracked if you can)
- Optional: garlic powder, Italian herbs, paprika for extra flavor
Instructions
- Preheat your oven to 425°F. Line a big sheet pan with parchment (makes cleanup easy, trust me).
- Wash and slice your squash about half an inch thick. Ovals, circles, whatever shape happens, it’s cool.
- Toss slices in a bowl with olive oil, salt, and pepper. Add a sprinkle of garlic powder or Italian seasoning if you like.
- Lay squash on the pan in a single layer. It’s OK if they’re a bit crowded, but try not to overlap too much.
- Sprinkle—no, SHOWER—the grated parmesan over every slice. It’s the best part, so be generous.
- Bake for 18-22 minutes, until the parmesan looks golden and you get little crispy edges. If you want ‘em extra brown, give them another minute or so with the broiler, but watch close.
- Let them cool just a bit (they’re hot lava at first!) before serving.
Serving Ideas for Baked Parmesan Squash
- Serve these straight out of the oven—they’re the best while hot or warm.
- Pile them up next to grilled chicken, steaks, or anything from the grill for a killer summer meal.
- Scoop onto salads for a crazy good crunch and flavor boost.
- If there are leftovers (not likely), crumble them on pizza or pasta the next day.
Common Questions
Can I use zucchini instead of yellow squash?
Absolutely! I swap them all the time, no one even notices.
Does it have to be fresh parmesan?
Nope. Fresh is best, but any parmesan works honestly. Even the dry, green-can stuff.
Can I prep these ahead?
You can slice the squash ahead, but don’t add the oil or cheese until right before baking. Makes them less soggy.
What about air fryer instead of oven?
Toss them right in an air fryer—just watch the time since they’ll cook even faster. Super crispy!
Are they good cold?
Not really, in my opinion! Warm is where the magic is. But hey, leftovers end up on sandwiches or chopped into salads here.
Why You’ve Gotta Try This (Trust Me)
Alright, I could go on for days about Baked Parmesan Squash, but here’s the big picture: it’s dirt simple. Fast. Tastes like you actually know what you’re doing in the kitchen. And it pairs up with just about anything you’re already making, like garlic butter steak creamy parmesan pasta, or even as a late-night snack if we’re being honest.
Try this once, and you’ll see why people lose their minds over recipes as simple as the Parmesan Baked Yellow Squash Recipe (2 Ingredients …) and folks keep riffing off ideas like the ones at Baked Parmesan Summer Squash | A Taste of Madness. So grab that squash from the back of your fridge and bake up something honestly craveable. You might end up doubling the recipe next time—don’t say I didn’t warn you. 
Baked Parmesan Squash
- Total Time: 32 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A simple and delicious side dish that turns yellow squash into cheesy, crispy rounds, perfect for busy weeknights or impressing guests.
Ingredients
- 2-3 medium yellow squash (or zucchini)
- 2 tablespoons olive oil
- 1/2 cup grated parmesan
- Salt (a good pinch)
- Black pepper (freshly cracked, to taste)
- Optional: garlic powder, Italian herbs, paprika for extra flavor
Instructions
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper.
- Wash and slice the squash about half an inch thick.
- Toss the slices in a bowl with olive oil, salt, pepper, and optional spices if using.
- Lay the squash on the pan in a single layer, being careful not to overlap too much.
- Generously sprinkle the grated parmesan over each slice.
- Bake for 18-22 minutes, until the parmesan is golden and crispy on the edges. If desired, broil for an additional minute for extra browning.
- Allow to cool slightly before serving.
Notes
These are best served warm right out of the oven, and they can be paired with grilled meats or tossed onto salads.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
