Description
A simple and delicious Parmesan Baked Yellow Squash recipe featuring tender squash slices topped with garlic seasoning and melted Parmesan cheese. Perfect as a quick, healthy side dish baked to golden perfection.
Ingredients
Scale
Ingredients
- 2 medium-sized yellow squash
- Garlic salt, to taste
- Freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare the oven and baking sheet: Place an oven rack in the center position and preheat the oven to 425°F. Line a baking sheet with parchment paper or foil lightly sprayed with nonstick cooking spray to prevent sticking.
- Slice the squash: Wash and thoroughly dry the yellow squashes. Cut each squash into ¼-inch thick slices for even baking and tender texture.
- Season the squash: Arrange the squash slices closely on the prepared baking sheet. Lightly sprinkle with garlic salt and freshly ground black pepper to enhance flavor.
- Add Parmesan cheese: Using a small spoon, evenly spread a thin layer of freshly grated Parmesan cheese on each squash slice to create a flavorful, cheesy topping.
- Bake the squash: Bake in the preheated oven for 15 to 20 minutes, watching carefully. Remove when the Parmesan melts and achieves a light golden brown color. To speed up browning, optionally broil for 1-2 minutes at the end.
- Serve: Serve the Parmesan baked yellow squash immediately while warm for the best taste and texture.
Notes
- Keep an eye on the squash while baking to avoid burning the Parmesan.
- Using freshly grated Parmesan ensures better melting and flavor compared to pre-grated cheese.
- Optional broiling at the end can create a crispier cheese crust but watch closely to prevent burning.
- This recipe can be easily doubled for larger servings.
Nutrition
- Serving Size: 1/4 of recipe (approximately 1/2 medium yellow squash with cheese)
- Calories: 90
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg
