Yellow squash is the most under-rated vegetable in the world and I will take this to my grave!
Soft, buttery, docile, mild. Underutilized and often scorned, it was just sitting there, lonely, for some bright individual to help it reach its potential by showering it in mountains of grated parmesan.
You really cannot hurt it; thinly slice some squash, sprinkle with garlic powder, salt, pepper and a sprinkle of dried oregano (my weeknight helper, I do not carry dried parsley).
Sprinkle more parmesan on top, until the slices of squash are pretty much completely covered, making their own crispy, savory little cheesy crust on top.
Throw it into the oven for about 20 min.
It is low-effort and a truly great way to serve squash. Serve it alongside grilled, roasted or seared anything and it was gone before the main dish!
Getting That Golden Cheese Crust
- Use freshly grated Parmesan (the stuff in pre-shredded packets has anti-caking chemicals that prevent browning).
- Blot the squash dry with a paper towel. Soggy squash is not the same as golden cheese.
- Make sure there are no bare patches on any slice by completely covering it with cheese.
A Simple Guide to This Baked Yellow Squash
These baked Parmesan squash rounds are crispy, cheesy and about to be your new favorite summer side. Obsessed!
Turn on your oven to 400° F and line a large baking sheet with parchment paper or oil it.
Slice the yellow squash into 1/4 inch rounds and arrange on your prepared baking sheet in a single layer, making sure to leave a little space between each slice so they crisp up nicely.
Sprinkle salt, pepper and garlic powder evenly across each squash slice, using your fingertips to distribute the spices across each piece for the perfect coating.
Next, pile Parmesan cheese over the top of each squash round until they are entirely covered, making sure to push some down the sides to maximize crispiness.
Bake for 15-20 minutes until the squash is fork-tender and the cheese is golden brown with lightly crisp edges.
Take them out of the oven, let them rest for two minutes, then plate them while they are warm and serve immediately.
These disappear really quickly!
If You Liked This, Try These
- Yellow Squash Patties
- Easy Vegan Yellow Squash
- Crunchy Air Fryer Zucchini Chips
- Rich Ricotta Lasagna Zucchini Boats
- Low-Carb Baked Zucchini Chips
- Juicy Instant Pot Yellow Squash
Parmesan Baked Yellow Squash
Ingredients
- 2 large yellow squash (cut into 1/4-inch thick rounds)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2/3 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
Instructions
- Set the oven to 425°F and line a baking sheet with parchment paper or oil it.
- While the oven is heating up, cut your yellow squash into 1/4 inch rounds. Layer them on a single layer on a baking sheet with the cuts in one line and leave a little space so none are overlapping.
- Then, all-evenly sprinkle the sea salt, pepper and garlic powder onto each piece of squash. I typically use my fingertips than pouring out of shakers because it makes it much easier to make even layers over each piece.
- Then, freely dump all of your grated parmesan cheese onto each slice of squash to completely cover them. Bake for 15-20 minutes until they are tender when you poke one with a fork. You will know the squash is ready when the cheese is slightly brown in some areas and golden all over.
- Remove them from the oven and let sit for around 2 minutes. Plate them while warm and serve right away.
