squash recipe fans, isn’t it funny how summer squash just sort of appears everywhere this time of year? Like it sneaks up on you outta the blue. And suddenly, all your neighbors and family keep handing you big yellow squashes like you run a squash orphanage or something. I get it! I had exactly six sitting on my counter last week, and I’ll be honest, sometimes I run out of ideas (zucchini, meet your cheesy cousin). If you love easy recipes that come out tasting like a five-star restaurant, you are going to be all over this Parmesan baked yellow squash recipe. Plus, it’s less work than trying to nail the perfect baked brie recipe or making those cheesy baked vegetable rolls from scratch. Trust me, this is a no-sweat summer side you’ll want on repeat. 
Table of Contents
How to Make Baked Yellow Squash
Okay, you gotta start somewhere easy, and this process? It’s simpler than finding your keys in the veggie drawer. Wash up those yellow squashes quick. Then cut them into rounds, about as thick as a domino. You want them thin—but not paper thin, or they’ll vanish in the oven. A good tip: pat them dry with a paper towel so things don’t turn soggy. I’ve seen some folks skip this step, and believe me, soggy is no go.
Now—grab a sheet pan, line it with parchment (saves on cleanup, just saying), and lay the rounds out. Brush or spray them with a bit of olive oil. Sprinkle—no, shower—Parmesan on top. Not gonna lie, I go wild with the cheese. And if you want salt, pepper, Italian herbs, toss them on now! Bake at 425°F for about 18 minutes, then broil at the end for that golden top. If your kitchen starts to smell like an Italian grandma’s house, you’re on the right track. Pull out of the oven, let cool a few minutes, and dig in. Perfect crunchy edges, warm cheese. Yum.
“Honestly, this Parmesan baked yellow squash recipe is a game changer. I hated squash before. Now my husband fights me for the last piece!”
– Maddy S. from Texas
The Best Parmesan for Baked Yellow Squash
Listen, this part matters. Please skip those sad green cans of Parmesan dust if you want flavor that pops. Go for freshly grated Parmesan from a wedge, or if you’re in a hurry, get a bag from the fridge cheese section—not the shelf stuff. Trust me, the shreddable kind melts much better and actually browns. Plus, the taste difference? Wild.
If you’re a little extra (like me sometimes), try a blend. A mix of fresh Parm and a little shredded mozzarella brings a great gooey factor. I once swapped in pecorino Romano when I was out of Parm, and hey, no one noticed. So, in a pinch, just use whatever block of hard salty cheese you have—grate it right before you toss it on. If you’re a salt fiend, you may want to use less since real Parmesan packs a punch. 
Optional Summer Squash Additions
This Parmesan baked yellow squash recipe is great on its own, but sometimes you wanna jazz things up.
You can:
- Scatter a handful of panko bread crumbs before baking for extra crunch.
- Add thin-sliced tomatoes or a layer of fresh basil in between your squash rounds—caprese vibes, anyone?
- Toss in some garlic powder, smoked paprika, or chili flakes if you’re feeling spicy.
- For a twist, swap yellow squash for zucchini (I’ve done it, zero regrets).
Honestly, this is your blank canvas recipe. Fool around with what’s in your spice rack or fridge. I’ve even sprinkled crumbled bacon—because why not bacon? 
Special Equipment Needed
You’ll love this, because, surprise, there’s not much here. All you need is a sharp kitchen knife or a mandoline slicer if you’ve got one (careful, they bite), a big baking sheet, and parchment paper. If you’re super lazy about clean-up like me, use non-stick foil instead. A pair of tongs for flipping isn’t required, but nice to have. Don’t use glass baking dishes for this recipe—the squash doesn’t crisp as well. And honestly, that golden crisp is everything.
The Right Summer Squash
Picking out the best squash for this is kinda subjective, but there are some easy pointers to help out. Go for medium-sized yellow squash with a shiny skin and very few blemishes—smaller squash tend to be sweeter and less watery. The bigger ones can be a touch seedy and bland, so unless you’re desperate, leave those giants behind. If you see both ‘crookneck’ and ‘straightneck’ at the market, either works for this Parmesan baked yellow squash recipe. Just, maybe, steer clear of the baseball bat-sized squash your neighbor grew. Those turn weird in the oven. Freshness is your friend here—old squash gets sad textures.
Common Questions
Q: Can I use zucchini instead of yellow squash?
A: Totally! Zucchini and yellow squash work interchangeably in this recipe. Just keep an eye on baking time. Zucchini sometimes cooks even faster.
Q: Can I prep this ahead of time?
A: Yep! You can slice and cheese the squash up to a day before. Wait until right before dinnertime to bake, though, for the crispiest results.
Q: My squash comes out mushy. Why?
A: Most likely, you sliced too thin or didn’t pat dry. Bigger, thicker rounds are less likely to go soggy. And do not overcrowd!
Q: Is this really kid-friendly?
A: Kids love cheese, so yes! But thinner slices get crispier, kinda like chips, which helps them forget it’s squash.
Q: Can I make a bigger batch for a crowd?
A: For sure. Just use multiple pans or bake in batches so things crisp up, not steam.
This Parmesan Squash Is a Summer Game-Changer
So here’s the scoop: this Parmesan baked yellow squash recipe is quick, it’s easy, and no matter what, it makes you look like a kitchen pro (even if you burn the toast sometimes like I do). Honestly, it pairs great with just about anything—try it next to steak or with some oven-roasted fish, or heck, as a crunchy snack. You might also enjoy tossing a batch together the next time you whip up a 10-minute round steak recipe or serve it before a round of blackberry cobbler. Don’t take my word for it though—check out this delicious Parmesan Baked Yellow Squash Recipe and another incredible five-ingredient summer squash recipe for more dinnertime inspiration, or see how someone’s grandma does it with this three-ingredient classic. Promise, you’ll be glad you gave this a try—and you may never look at humble yellow squash the same way again. Now go, bake, devour! 
Parmesan Baked Yellow Squash
Ingredients
Main Ingredients
- 4 pieces medium-sized yellow squash Look for shiny skin with few blemishes
- 1 cup freshly grated Parmesan cheese Avoid pre-grated Parmesan for better flavor
- 2 tablespoons olive oil For brushing or spraying
Optional Seasoning
- to taste salt
- to taste black pepper
- to taste Italian herbs Or other desired spices
Optional Additions
- ½ cup panko bread crumbs For extra crunch
- 1 medium tomato Thinly sliced, for caprese-style
- 2 tablespoons fresh basil Layered in between squash rounds
- 1 teaspoon garlic powder For added flavor
- to taste smoked paprika or chili flakes If you like it spicy
Instructions
Preparation
- Wash the yellow squashes thoroughly.
- Cut the squashes into rounds, about 1/4 inch thick.
- Pat the squash rounds dry with a paper towel to prevent sogginess.
Baking
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Arrange the squash rounds on the baking sheet in a single layer.
- Brush or spray the squash with olive oil.
- Generously sprinkle the freshly grated Parmesan cheese on top.
- Add salt, pepper, and Italian herbs, if desired.
- Bake for about 18 minutes, or until the squash is tender.
- Broil for an additional 1-2 minutes to achieve a golden top.
- Remove from oven and let cool for a few minutes before serving.
