Baked Yellow Squash with Parmesan Topping 

Of course! This is a classic and delicious way to enjoy summer’s bounty. Baking yellow squash brings out its natural sweetness, and a crispy, cheesy Parmesan topping adds a savory, crunchy contrast.

Here’s a simple, flavorful recipe that will become a go-to side dish.

Baked Yellow Squash with Parmesan Topping

This recipe yields a dish that is tender, cheesy, and beautifully golden brown.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 4

Ingredients:

· 1.5 lbs yellow squash (about 4-5 medium squash)
· 1 tbsp olive oil
· 1/2 tsp garlic powder
· 1/4 tsp onion powder
· 1/2 tsp dried Italian seasoning (or a mix of dried thyme and oregano)
· Salt and black pepper to taste
· 1/2 cup freshly grated Parmesan cheese
· 1/4 cup Panko breadcrumbs (for extra crunch; optional)
· 2 tbsp melted butter or olive oil
· 2 tbsp fresh chopped parsley or chives (for garnish)

Instructions:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×9-inch or similar-sized baking dish.
2. Slice the Squash: Wash the squash and slice it into uniform ¼-inch to ½-inch rounds. This ensures even cooking.
3. Season the Squash: In a large bowl, toss the squash rounds with the 1 tablespoon of olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper until evenly coated.
4. Arrange in Dish: Spread the seasoned squash in a single, even layer in the prepared baking dish. It’s okay if they overlap slightly, but try not to pile them too high.
5. Make the Topping: In a small bowl, combine the grated Parmesan cheese, Panko breadcrumbs (if using), and the melted butter. Stir until the mixture is crumbly and well-moistened.
6. Add the Topping: Sprinkle the Parmesan-Panko mixture evenly over the entire surface of the squash.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until the squash is fork-tender and the topping is a deep golden brown and crispy.
8. Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley or chives before serving.

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Tips for the Perfect Baked Squash:

· Avoid Sogginess: Yellow squash contains a lot of water. For a less watery result, you can salt the sliced squash and let it sit in a colander for 20-30 minutes. Rinse and pat it very dry with paper towels before seasoning and baking. This step is optional but improves texture.
· Freshly Grated is Key: Use a block of Parmesan cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting as well and becoming crispy.
· Get Creative with the Topping:
· Add Heat: Mix in a pinch of red pepper flakes or a dash of cayenne with the topping.
· Herbaceous: Add 1 tablespoon of fresh, finely chopped herbs like thyme or oregano to the topping mixture.
· Cheesy Blend: Substitute half of the Parmesan with sharp cheddar, Asiago, or Pecorino Romano for a different flavor profile.
· Add Onions: For extra flavor, thinly slice a small yellow onion and toss it with the squash before baking.
· Panko Substitute: If you don’t have Panko, you can use regular breadcrumbs, or for a low-carb/Keto option, use ¼ cup of crushed pork rinds or almond flour in place of the Panko.

This simple, elegant side dish pairs wonderfully with roasted chicken, grilled steak, or fish. Enjoy