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This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep. Serve the summer squash alongside just about any of your favorite entrees — from bbq chicken to grilled steaks, pasta to fried fish. The simple, flavorful recipe works equally well with zucchini, too!
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How to Roast Yellow Squash | 1-Minute Video
Super easy and incredibly delicious!! Will be a regular recipe for us.
– Robin
There always seems to be a bumper crop of fresh zucchini and yellow squash during the months of July and August in Central Virginia. We throw the mild veggies into chocolate cake and quick bread, turn it into fries, and use it to make casseroles. You can always find them at farmers’ markets, too!
When my neighbor, Mrs. Peachey, gave me a bag of her homegrown yellow squash a couple of weeks ago and told me about her recipe for roasted yellow squash, I was instantly intrigued. We love new ways to turn fresh vegetables into tasty sides, and this simple dish does not disappoint!
Why You’ll Love this Recipe
While we enjoy other summer squash recipes such as a cheesy zucchini gratin or a batch of fresh muffins when time allows, the best weeknight sides are those that come together at the last minute with simple ingredients. No rushed trips to the grocery store, and no hours spent slaving over a hot stove.
Instead, this oven roasted yellow squash requires just 10 minutes of prep time — and it tastes delicious! Crispy, browned Parmesan cheese sits on top of the tender squash. Feel free to garnish with fresh herbs if you’ve got them, but it’s certainly not necessary. The flavorful, easy side dish goes well with almost any entrée!
Ingredients
This is a quick overview of the simple ingredients that you’ll need for a batch of oven roasted yellow squash with Parmesan and herbs. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Yellow summer squash: part of the larger “summer squash” family, yellow squash comes in two varieties: crookneck and straightneck. Crookneck squash has larger seeds and a thicker, waxier skin, and its shape can make it harder to slice into rounds. As a result, I prefer yellow straightneck squash for this recipe. Its close green cousin, classic zucchini, also works well — or use a combination of the two.
- Olive oil: the fat that adds flavor, prevents the vegetables from sticking to the pan, helps them brown while they bake, and helps the seasoning adhere to the squash.
- Kosher salt and black pepper: enhance the other flavors in the dish. I don’t count these in my list of “3 ingredients!” Feel free to try other variations, such as Italian seasoning, garlic powder, seasoned salt, chili powder, paprika, red pepper flakes (for a spicy kick), or our favorite all-purpose seasoning blend.
- Grated Parmesan cheese: freshly-grated Parmesan is best, if available. Otherwise, feel free to use a can of the pre-grated stuff…they both work!
- Optional garnish: fresh parsley, thyme, or basil are a delicious finishing touch if you have them in your garden, but they’re certainly not necessary.
How to Roast Yellow Squash
Sometimes simple is best, and Mrs. Peachey’s roasted summer squash is the perfect example of an easy recipe that allows the vegetables’ flavor to shine. It’s our favorite way to prepare this delicious veggie with minimal effort!
- Toss together squash rounds, olive oil, salt and pepper.
- Arrange squash in a single layer on a rimmed baking sheet.
- Top with Parmesan cheese.
- Roast in a preheated oven for 12-14 minutes, or until the squash is tender.
- Transfer to the broiler for 1-2 more minutes, or until the cheese on top is crisp and golden brown.
- Garnish with chopped fresh herbs, if desired. For a special touch and added crunch, sprinkle with chopped nuts such as toasted almonds, pecans or walnuts before serving.
Serving Suggestions
This tasty side dish goes well with almost any of your favorite dinners, like marinated grilled pork tenderloin, golden chicken, Crock Pot ranch pork chops, stuffed shells with meat, marinated grilled salmon, and this old fashioned Sloppy Joes recipe.
Storage
This dish is best when enjoyed immediately, while the squash is still crisp on top. Leftovers will last in an airtight container in the fridge for 3-4 days. I don’t recommend storing leftovers in the freezer, as the vegetables will have a mushy, watery texture when thawed.
Tips for Success
- How to Cook Yellow Squash so it’s Not Mushy: Slice the squash rounds thicker than you would typically slice for sautéing. A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn’t turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it. Keep an eye on the rounds and pull them out of the oven before they become too tender.
- You do not need to peel yellow squash before cooking. The skin is thin enough that it’s best left intact. This makes prep time faster, and the skin also helps the squash hold its shape in the oven.
- If you wait to harvest yellow squash until it’s very large, the skin will be thicker, the seeds will be larger, and the taste and texture will not be nearly as good as the smaller, less-mature version. That said, nobody wants to throw away homegrown veggies! Instead of using the over-sized squash in this recipe, I recommend saving that big guy for a loaf of bread or a batch of muffins. Just scoop out the huge seeds and grate the squash to use in a baking recipe like you would use zucchini.
This was unexpectedly really, really good!!!!! Season well (I used salt, pepper, and Greek seasoning) and don’t cut too thin. Definitely my go to recipe for yellow squash.
– Angela
More Yellow Squash Recipes
Southern Squash Casserole Recipe
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Secret Ingredient Jiffy Cornbread
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Boursin Cheese Pasta with Summer Veggies
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Roasted Yellow Squash
Ingredients
- 1 lb. yellow summer squash (about 2 medium), cut into ½-inch rounds
- 1 tablespoon olive oil
- Kosher salt and ground black pepper, to taste
- 3 tablespoons grated Parmesan cheese
- Optional garnish: chopped fresh herbs such as parsley, thyme, or basil
Instructions
- Preheat oven to 400°F. Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat.
- Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
- Roast in the oven for 12-14 minutes, or until squash is tender. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is crispy and golden brown.
- Garnish with fresh herbs and season with additional salt and pepper if desired. Serve immediately.
Video
Notes
- How to Cook Yellow Squash so it’s Not Mushy: Slice the squash rounds thicker than you would typically slice for sautéing. A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn’t turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it. Keep an eye on the rounds and pull them out of the oven before they become too tender.
- You do not need to peel yellow squash before cooking. The skin is thin enough that it’s best left intact. This makes prep time faster, and the skin also helps the squash hold its shape in the oven.
- Use freshly-grated Parmesan cheese for the best flavor and texture. If you don’t have fresh Parmesan from a wedge, you can use a can of pre-grated Parmesan instead.
Nutrition
This recipe was originally published in July, 2021. It was updated in July, 2024.
Super easy and incredibly delicious!! Will be a regular recipe for us.
Thank you, Robin!
We also live in Central Virginia! We have lots of squash already, so looking for new recipes, I came to yours. It’s so easy and delicious. Thank You!!
Small world! We’re so happy you found us and enjoyed the recipe!
Absolutely delicious and so easy. Now I know what to do with all this summer squash I’m growing.
Thank you!! 🙂
I do not print recipees which require an additional software to be downloaded
This is something to do with your equipment. I printed straight to my air printer using my cellphone with no issues.
Thanks.
This was unexpectedly really, really good!!!!! Season well (I used salt, pepper, and Greek seasoning) and don’t cut too thin. Definitely my go to recipe for yellow squash.
Thank you, Angela! We’re so happy you enjoyed it!
Delicious!!!! I did my zucchini the same way and it was wonderful. Definite keeper!!!!
Yay! Thanks, Vicki!
I am very fond of summer yellow squash and came to find your recipe. I gave it a try and found it to be so easy and truly delicious. With the summer months ahead I’m going to do again and will roast some zucchini in between times. Thanks for a great recipe.
Larry
I’m so glad to hear that, Larry. Thank you!
I have been given 3 hugh yellow squashes and yams rt from a farmers supply but don’t know what to do with them do you hv recipes that are easy for both I am a city person moved to farmers country ashamed to ask his wife..
You might enjoy this southern squash casserole recipe! Hope that helps.
Sounds good! Will try it.
We hope you enjoy, Cynthia!
Thank you for this recipe. So easy and so quick. Perfect paired with a buffalo veggie stew and sour dough bread.
Glad you enjoyed it, Sherry!
Yum! Very easy and tasted delicious.
Thank you, Felicia!
I made this last night for dinner, and I was a bit worried that it wouldn’t turn out well using frozen yellow squash. But that’s what I had on hand. Also, I sprinkled dried basil and shredded parmesan on top. It turned out delicious! I’ll definitely mKe this recipe again.
We’re so glad it turned out well for you, Cici!
Excellent dish. East to prepare, cook and eat.
Thanks, Velma!
Me and my hubby enjoyed this recipe!
Thank you, Estella! We’re so glad!
easy for me who cant cook!
We’re so glad! Thank you for trying it out, Lucy.
Thank you. That was easy, fast, visually appealing and truly delicious! I clicked on this recipe while doing a quick search for different yellow squash recipes for the future and ended up using it right away. I thought it would go nicely with thin sliced boneless pork chops and rice and it almost did. I took the pan out of the oven, turned my back for a moment and they were gone. I was asked if I could make more and I thought why not? With all the squash I still had and it just takes 12 minutes. The second batch made it to the table but not for long. I will be making this again and soon.
We’re so happy to hear this, Barbara! Thank you for trying it out and taking the time to leave a review.
Love these recipes
Thank you, Betty!
Easy and tasty!
Thank you, Sandra!
Would love more recipes! Trying yellow squash tonight.
Thank you,