Parmesan Baked Yellow Squash
A quick and easy summer side dish featuring thinly sliced yellow squash topped with Parmesan cheese, perfect for a flavorful addition to any meal.
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.
Notes
This recipe is versatile; feel free to use zucchini instead of yellow squash or add any ingredients you wish for extra flavor. Also, you can prepare the squash ahead of time and bake it just before serving for optimal crispiness.