Name: Parmesan Baked Yellow Squash Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium-sized yellow squash; Garlic salt, to taste; Freshly ground black pepper, to taste; ½ cup freshly grated Parmesan cheese

If you’re looking for a simple, delicious side dish that feels fancy but comes together in a flash, you’ve got to try this Parmesan Baked Yellow Squash Recipe. I absolutely love how this recipe highlights the natural sweetness and tenderness of yellow squash with a crispy, cheesy golden crust. It’s the kind of dish that’s easy enough for a weeknight, but impressive enough when guests drop by. Trust me, you’ll want to keep this one in your recipe rotation.

❤️

Why You’ll Love This Recipe

Super Quick Prep: You can slice, season, and bake it in under 30 minutes — perfect for busy nights.
Minimal Ingredients: Just three simple things — yellow squash, Parmesan, and seasoning — that pack big flavor.
Deliciously Crispy & Cheesy: The Parmesan crisps up beautifully, adding a perfect crunch to tender squash.
Family Favorite: Even picky eaters in my family can’t get enough of this dish.

A white plate holds many small, round slices of yellow squash, each slice covered with melted, light brown cheese that has a slightly crispy texture with some black pepper specks on top. The slices vary slightly in size and are piled unevenly on the plate. The edges of the squash are yellow and the cheese topping has a golden-orange tone with browned spots, showing a baked appearance. The plate rests on a white cloth with red and blue stripes, and the surface underneath is a white marbled texture. A whole yellow squash is positioned partially on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Finding the right ingredients for this Parmesan Baked Yellow Squash Recipe is honestly half the fun because they’re simple but complement each other perfectly. I always recommend picking fresh, firm yellow squash and freshly grated Parmesan cheese for that unbeatable crispy-tasty topping.

Yellow Squash: Look for firm, bright yellow squash with smooth skin—avoid anything soft or bruised.
Garlic Salt: Adds just the right subtle garlic kick without overpowering the squash’s natural flavor.
Freshly Ground Black Pepper: Freshly ground brings a deeper, more pronounced spiciness than pre-ground.
Parmesan Cheese: Freshly grated Parmesan melts more evenly and crisps up better than pre-shredded.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Parmesan Baked Yellow Squash Recipe is—so you can easily tweak it based on what you have around or your flavor preferences. Play around with the cheese or spices, and you’ll be surprised how different it can taste!

Herbed Variation: I once tossed in some dried Italian herbs like oregano and thyme along with the garlic salt, which gave it a warm, savory twist my guests adored.
Spicy Kick: For days when I want a little heat, a pinch of red pepper flakes sprinkled over the squash before baking adds just the right amount.
Cheese Swap: Try swapping Parmesan with Pecorino Romano or even a blend of Parmesan and Asiago for a sharper flavor profile.
Vegan Option: Use a plant-based Parmesan substitute and a little nutritional yeast for a similar cheesy texture without dairy.

How to Make Parmesan Baked Yellow Squash Recipe

Step 1: Prep Your Oven and Squash

Start by placing an oven rack in the center of the oven and preheat to 425°F. I line my baking sheet with parchment paper because it makes cleanup a breeze, but foil lightly sprayed with nonstick cooking spray works just as well. Then wash and dry your yellow squash thoroughly—wet squash can make the Parmesan soggy instead of crispy. Slice each squash into about ¼-inch thick rounds—this thickness is perfect for baking till tender but not mushy.

Step 2: Season and Add Cheese

Arrange the squash slices closely on your baking sheet, almost touching but not overlapping. I like to lightly sprinkle garlic salt and freshly ground black pepper over each round, then carefully spread a thin layer of freshly grated Parmesan cheese using the back of a small spoon. This step is where the magic happens as that cheese layer crisps up beautifully in the oven.

Step 3: Bake to Golden Perfection

Bake at 425°F for 15 to 20 minutes, keeping a close eye during the last few minutes. Parmesan can go from golden to burnt quickly, so I always check around 15 minutes. In a hurry? You can even broil the squash slices for a minute or two at the end to get that perfect golden-brown crust, but watch closely to avoid burning. Once the cheese is melted and lightly browned, pull them out and serve immediately for best texture.

👨‍🍳

Pro Tips for Making Parmesan Baked Yellow Squash Recipe

Use Thin, Even Slices: I discovered that cutting the squash evenly helps them cook uniformly and crisp up perfectly every time.
Fresh Parmesan is a Game Changer: Pre-shredded cheese often has additives that stop it from melting crisply, so freshly grating your Parmesan makes all the difference.
Watch the Broiler: Broiling is a quick shortcut to golden cheese, but stay close to prevent burning—just a minute or two is enough.
Serve Hot and Fresh: These are best enjoyed right out of the oven before the crust softens; leftovers can get a bit soggy if left too long.

How to Serve Parmesan Baked Yellow Squash Recipe

A white plate piled with about three layers of thin, round, golden-yellow slices of cooked squash, each slice covered with a crispy, melted light brown cheese layer that has browned spots and black pepper specks. The slices are casually stacked with some overlapping, giving a textured, slightly uneven look. The plate sits on folded red, blue, and white striped cloth on a white marbled surface with blurred yellow squash in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a bit of fresh chopped parsley or basil on top just before serving—it adds a pop of color and fresh herbal brightness that balances the cheesy richness wonderfully. A light drizzle of extra virgin olive oil or a squeeze of lemon juice can also brighten the flavors if you want to experiment.

Side Dishes

This Parmesan Baked Yellow Squash Recipe pairs beautifully with grilled chicken or fish, but I also adore serving it alongside a hearty grain salad or roasted potatoes for a vegetarian-friendly meal. It’s such a versatile side that complements so many mains.

Creative Ways to Present

For gatherings, I like to layer the baked squash in a shallow dish, sprinkle on extra Parmesan, and broil again right before serving to freshen up that crust. Serving on a wooden board garnished with herbs makes it feel special and approachable at the same time. Plus, individual portions on pretty plates with small lemon wedges impress every time.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and sometimes I purposely make extra!), I store them in an airtight container in the fridge for up to 2 days. Just be aware that the cheese crust softens as it cools, so reheating is key to bring back that crispness.

Freezing

I don’t typically freeze this recipe because the texture of the baked Parmesan topping changes after thawing. It’s best fresh or refrigerated, but if needed, you can freeze cooked squash without the cheese and add fresh Parmesan when reheating.

Reheating

Reheat leftovers in a toaster oven or conventional oven at 375°F for about 10 minutes to restore the crispiness. Avoid microwaving if you want to keep that crunchy Parmesan topping—microwaves tend to soften it too much.

FAQs

Can I use zucchini instead of yellow squash in this recipe?

Absolutely! Zucchini works just as well in this Parmesan Baked Yellow Squash Recipe and will produce a very similar result. Just slice it to the same thickness for even cooking and follow the same method.
How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free garlic salt and make sure your Parmesan cheese doesn’t contain any additives with gluten. Always check labels if you’re unsure.
Is it okay to prepare the squash ahead of time?

You can slice the squash and even season it a few hours ahead and keep it covered in the refrigerator, but I recommend adding the Parmesan cheese and baking just before serving for the best texture and flavor.
What if my Parmesan browns too quickly?

If you notice the Parmesan starting to brown too early, lower the oven temperature slightly or reduce the cooking time. Alternatively, bake the squash plain and add the cheese in the final minutes or under the broiler for controlled browning.

Final Thoughts

I’m so glad I discovered this Parmesan Baked Yellow Squash Recipe—it’s a beautiful way to showcase a humble vegetable with just a few ingredients and minimal fuss. Whether you’re craving something quick or want an easy side that feels a little special, this recipe never disappoints. Give it a try for your next meal, and I bet you’ll fall in love with it just like my family and I have!