Baked Parmesan Squash: So Easy You Won't Need a Recipe (2024)

Sneak Peek: Baked Parmesan Squash consists of thinly sliced yellow squash, lightly coated with olive oil for flavor and crispness, then topped with fresh Parmesan and roasted. The crunchy cheese bits are the best!

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Do you ever try the recipes printed on the back of boxes or food packages you buy at the store? I first saw a version of this recipe for Roasted Yellow Parmesan Squash on the back of the zippered plastic bag containing yellow squash.

Despite ignoring it for months, I decided to try this recipe in a fit of boredom one night at 6 PM. It blew me away.

Four Reasons Why This Super Easy Veggie Recipe Needs To Be in Your Collection

1. This yellow squash side dish contains only three simple ingredients: thinly sliced yellow or crookneck squash lightly coated in olive oil (adds flavor) and seasoned with Parmesan cheese, salt, and pepper. (Salt and pepper don’t count.)
2. After you make this once, you probably won’t need the recipe again. Measurements in the recipe are only suggestions.
3. You can easily adjust this recipe for the number of eaters at your table. In general, I allow one small squash per person. (We can put these away.) Once you try it, you’ll know exactly how much to make so that you won’t have leftovers.
4. Although these baked squash “chips” are rather unassuming, they are irresistible when the Parmesan cheese turns brown and crispy.

Happy Cooks Speak Up

“I cooked these in my Airfryer and they turned out SO yummy. They were the first thing gone from the plates 🙂 This will be my go-to snack or side dish… Thanks a bunch!” — SAMANTHA

How To Prepare Parmesan Squash

Preheat your oven to 450˚ F.

1. Slice squash.

The prep is easy if you use afood processoror mandolin (paid links).

If you don’t have either, use a sharp knife to slice the squash approximately ¼-inch thick.

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2. Prepare a baking sheet.

Cover a half-sheet pan with aluminum foil, a silicone baking sheet, or parchment paper. Pour the oil onto the tray and then the sliced squash. Use your hands to toss the yellow squash with the oil. (Another possibility: Toss the squash with the oil in a large bowl before you arrange the slices on a baking sheet.)

Try to arrange the squash so none of the slices are on top of each other. I know. It isn’t easy when you’re in a hurry and your squash is on the larger side.

However, yummy crispiness and browning will not happen if the squash overlaps with each other too much.

3. Season squash.

Sprinkle with salt, freshly grated black pepper, and grated Parmesan cheese.

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4. Bake.

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Leave the squash slices in the oven longer if you want them to be browner and crispier.

📌Kitchen Tip📌 Use Non-Stick Aluminum Foil

Reynolds Wrap Non-Stick Aluminum Foil is the coolest thing ever!

Use it whenever baking with cheese or making something that sticks and is tricky to get out of the pan, like brownies or lasagna.

Unfortunately, the price is a little high. That’s why I hide mine from the rest of the family. I don’t want them to use it unwittingly to cover a bowl, wrap a sandwich, or something else unworthy of this fantastic invention.

Frequently Asked Questions About Baked Parmesan Squash

Parting thoughts: I’m not going to lie. Although this recipe couldn’t be simpler, it takes some time to slice and arrange the squash on a cookie sheet. Here’s the worst part. They may disappear faster than the time it takes to make them. 😉 (Fortunately, practice helps.)