Go Back
–+ servings
Square side shot of roasted yellow squash on a serving tray.
Print Pin
5 from 15 votes

Roasted Yellow Squash

This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep!
Course Side Dish
Cuisine American
Keyword oven roasted yellow squash, parmesan roasted yellow squash, roasted yellow squash, roasted yellow squash and zucchini, yellow squash recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 65kcal
Author Blair Lonergan

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.
    Sliced yellow summer squash in a bowl with olive oil, salt, and pepper.
  • Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese.
    Parmesan cheese on top of yellow squash rounds on a baking sheet.
  • 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.
    Roasted yellow squash after baking.
  • Garnish with fresh herbs and season with additional salt and pepper if desired. Serve immediately.
    Horizontal side shot of roasted yellow squash with crispy parmesan cheese on a serving tray.

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

Serving: 1/4 of the recipe | Calories: 65kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 60mg | Potassium: 302mg | Fiber: 1g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 19mg | Calcium: 59mg | Iron: 1mg