Here’s a classic Squash Parmesan 🧀🥒 — crispy on the outside, tender inside, and always a crowd-pleasing side dish.
Squash Parmesan
Ingredients (serves 4–6):
- 4–5 medium yellow squash, sliced into rounds
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (Panko preferred)
- 2 tbsp olive oil or melted butter
Instructions:
- Preheat oven:
400°F (200°C). Line a baking sheet with parchment or lightly grease it. - Prep squash:
Place sliced squash in a bowl. Toss with salt, pepper, garlic powder, Italian seasoning, olive oil (or butter). - Add coating:
Mix Parmesan and breadcrumbs together. Toss squash slices in the mixture, pressing lightly so it sticks. - Arrange:
Lay squash in a single layer on the baking sheet (don’t overlap). - Bake:
Bake 20–25 minutes until tender and golden.
Optional: Broil 1–2 minutes at the end for extra crispiness. - Serve:
Serve hot. Sprinkle with extra Parmesan if desired.
⭐ Tips for the BEST squash parmesan:
- Slice squash evenly so it cooks uniformly.
- For crispier results, don’t overcrowd the pan.
- Use freshly grated Parmesan for better flavor and browning.
🔄 Variations:
- Cheesy casserole version: Add mozzarella on top and bake in a dish.
- Air fryer: 375°F for 10–12 minutes, shaking halfway.
- Zucchini swap: Works perfectly with zucchini or a mix.
If you want, I can also share a southern fried version, low-carb version, or a one-pan squash parmesan casserole.
