I’m excited to share a simple yet flavorful recipe for baked Parmesan squash. With just squash, Parmesan, and a few seasonings, this side dish delivers tender squash topped with golden, cheesy goodness—ready in under 30 minutes.

Why You’ll Love This Recipe

I love how effortlessly this squash transforms from a humble vegetable into something special. The Parmesan melts into bubbly, slightly crisp bites, giving a satisfying contrast to the soft squash. It’s perfect for busy weeknights, backyard barbecues, or whenever I want a tasty, low-carb side without much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Summer squash (yellow or zucchini), sliced into rounds
Olive oil (or melted garlic butter)
Garlic salt (or garlic powder) and freshly ground black pepper, to taste
Freshly grated Parmesan cheese

Directions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or foil.
Slice the squash into approximately ¼‑inch rounds and place them in a single layer.
Drizzle with olive oil (or brush with garlic butter), then sprinkle with garlic salt and pepper.
Top each slice with a small spoonful of freshly grated Parmesan.
Bake for 15–20 minutes, or until the cheese melts and turns lightly golden. For extra crispiness, broil 1–2 minutes at the end—watch carefully so it doesn’t burn.
Remove from the oven and serve immediately while still warm and melty.

Servings and timing

Servings: About 4 side‑dish portions (based on 2 medium squashes)
Prep time: ~10 minutes
Cook time: 15–20 minutes (plus optional broil)
Total time: Roughly 25–30 minutes

Variations

Air-fryer option: Preheat to 400°F and air-fry for 8–10 minutes without oil; shake halfway through
Cheese swaps: Romano, Pecorino, or mozzarella work well in place of Parmesan
Seasonings: Add garlic powder, Italian seasoning, red pepper flakes, or a squeeze of lemon juice after baking
Squash types: Yellow, zucchini, crookneck, or even butternut (sliced) can be used

Storage/reheating

Once cooled, I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I arrange them on a baking sheet and bake at 350°F for about 5–7 minutes—this helps restore some crispness. Avoid microwaving, as it tends to make the squash soggy.

FAQs

What if I don’t have parchment paper or foil?

I simply brush the baking sheet with oil to keep the squash from sticking—it works just fine.

Can I prepare this ahead of time?

I’ve found it’s best fresh out of the oven. If I make it ahead, I skip the Parmesan until right before baking for better texture.

Why isn’t my squash crispy?

It might be overcrowded. I make sure slices aren’t touching so the edges can caramelize and crisp.

Can I use frozen squash?

Fresh is ideal. Frozen squash releases too much moisture, which can turn the dish watery.

Is this recipe keto or low-carb?

Yes—it’s naturally low in carbs and compatible with keto or gluten-free diets, especially when using summer squash.

Conclusion

I adore this baked Parmesan squash for being quick, versatile, and deliciously cheesy. It’s a great way to elevate simple squash into a dish everyone enjoys—whether I’m pairing it with grilled meat, pasta, or enjoying it on its own. Give it a try, and let me know how it turns out!