Name: Crispy Parmesan Roasted Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium yellow squash or zucchini, sliced into ½-inch rounds; 2 tablespoons olive oil; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt, or to taste; ¼ teaspoon freshly ground black pepper; Fresh chopped parsley or basil, for garnish (optional)

I’m excited to share this Crispy Parmesan Roasted Squash recipe—one of my favorite ways to enjoy squash that’s both simple and satisfying. The squash turns golden and crunchy, while the parmesan adds a savory, rich flavor that makes it feel special.

Why You’ll Love This Recipe

I love how this recipe transforms ordinary squash into a crispy, flavorful side that pairs well with nearly anything. It’s effortless—only a few ingredients and minimal prep. Every bite offers a delightful crunch and cheesy goodness. It’s a go-to when I want to delight guests or just elevate weeknight dinners.

Ingredients

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

2 medium yellow squash or zucchini, sliced into ½-inch rounds
2 tablespoons olive oil
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
Fresh chopped parsley or basil, for garnish (optional)

Directions

I preheat the oven to 425°F (220°C).
I line a baking sheet with parchment paper or lightly grease it.
I pat the squash slices dry with a paper towel to remove excess moisture.
In a large bowl, I toss the squash slices with olive oil to coat evenly.
In a small bowl, I combine the Parmesan, garlic powder, onion powder, salt, and pepper.
I sprinkle the cheese mixture over the squash, tossing gently so each slice is coated.
I spread the squash in a single layer on the prepared baking sheet, ensuring no overlap.
I roast for 18–22 minutes, flipping halfway through, until the squash is golden and the edges are crisp.
After removing from the oven, I let it rest for a couple of minutes, then garnish with fresh parsley or basil if I’m using it.

Servings and timing

This recipe yields about 4 servings as a side dish.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I like to swap half of the Parmesan for grated Gruyère or Pecorino Romano for a richer flavor.
I sometimes add a pinch of smoked paprika or chili flakes for a smoky heat.
When I want more texture, I toss in ¼ cup of panko breadcrumbs along with the cheese mixture.

storage/reheating

Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread the squash on a baking sheet and warm at 375°F (190°C) for 8–10 minutes to retain crispiness. I try to avoid the microwave, because it tends to make them soggy.

FAQs

How do I prevent squash from becoming soggy?

I make sure to pat the slices dry before seasoning. Also, roasting on high heat and spacing them out lets moisture escape and creates that desired crispness.

Can I use other types of squash?

Absolutely—I’ve used zucchini, yellow squash, and even delicata. Adjust roasting time if the slices are thicker.

Is it okay to use pre-grated Parmesan?

Yes, pre-grated works fine. For the best flavor and texture, I prefer freshly grated, but pre-grated is more convenient and still delicious.

Can I make this ahead of time?

I can prep the squash slices the day before and refrigerate them. When I’m ready to roast, I let them come to room temperature before popping them in the oven.

What should I serve with this?

I love pairing it with grilled chicken, pasta dishes, or tossing it into grain bowls for a flavorful, crunchy component.

Conclusion

I always come back to this Crispy Parmesan Roasted Squash because it’s quick, versatile, and utterly delicious. It’s a great way for me to elevate squash into something everyone enjoys. I hope it becomes a favorite in your kitchen, too!