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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!

Close up front shot of parmesan roasted yellow squash on a blue and white platter

How to Roast Yellow Squash | 1-Minute Video

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!

An Easy Weeknight Side Dish

While we enjoy 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 comes together in about 10 minutes — 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!

What is the yellow squash called?

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!

What is summer squash vs zucchini?

Zucchini and yellow squash are both part of the larger summer squash family, which also includes yellow crookneck, zephyr squash, chayote, cousa, yellow zucchini (or golden zucchini), and pattypan squash. All of the seasonal gourds in the summer squash group have an edible thin skin, tender insides, and typically a fairly mild flavor. As I mentioned above, green zucchini works as a great substitute for the yellow squash in this recipe!

What do I do if my yellow squash is too big?

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.

Overhead shot of crispy roasted yellow squash on a blue and white platter

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: or use zucchini, or a combination of the two.
  • Olive oil: the fat that adds flavor, prevents the vegetables from sticking to the pan, helps them brown, 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!”
  • 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.

  1. Toss together squash rounds, olive oil, salt and pepper.
  2. Arrange squash in a single layer on a rimmed baking sheet.
  3. Top with Parmesan cheese.
  4. Roast in a 400°F oven for 12-14 minutes, or until the squash is tender.
  5. Transfer to the broiler for 1-2 more minutes, or until the cheese on top is crisp and golden brown.
  6. Garnish with chopped fresh herbs, if desired.
Process shot showing how to make roasted yellow squash
Process shot showing how to make crispy roasted yellow squash
Pan of roasted yellow squash
Oven roasted yellow squash square image with herbs and parmesan on top

What to Serve with Oven Roasted Summer Squash

This versatile side dish goes well with almost any of your favorite dinners. Here are a few ideas to serve with the yellow squash:

Overhead image of roasted summer squash on a blue and white serving platter

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 refrigerator for 3-4 days. I don’t recommend storing leftovers in the freezer, as the vegetables will have a mushy, watery texture when thawed.

Recipe Variations

  • Use zucchini instead of yellow squash, or try a combination of the two.
  • Add more seasoning, to taste. Try Italian seasoning, garlic powder, seasoned salt, or our favorite all-purpose seasoning blend.
  • Top with chopped nuts. For a special touch and added crunch, sprinkle with toasted almonds, pecans or walnuts before serving.

Tips for the Best Roasted Yellow Squash Recipe

  • 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.
  • Garnish the roasted summer squash with fresh herbs, when possible. I love a sprinkling of chopped parsley, thyme or basil with this dish.
Side shot of a plate of oven roasted yellow squash with parmesan and herbs on top
Square side shot of roasted yellow squash on a serving tray.

Roasted Yellow Squash

5 from 14 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings 4 people
Calories 65 kcal
This crispy roasted yellow squash with Parmesan and fresh herbs requires just 3 ingredients and 10 minutes of prep!

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 recipeCalories: 65kcalCarbohydrates: 4gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 60mgPotassium: 302mgFiber: 1gSugar: 3gVitamin A: 259IUVitamin C: 19mgCalcium: 59mgIron: 1mg
Keyword: oven roasted yellow squash, parmesan roasted yellow squash, roasted yellow squash, roasted yellow squash and zucchini, yellow squash recipes
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Robin says:

    5 stars
    Super easy and incredibly delicious!! Will be a regular recipe for us.

    1. Blair Lonergan says:

      Thank you, Robin!

      1. Debbie Smith says:

        5 stars
        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!!

        1. The Seasoned Mom says:

          Small world! We’re so happy you found us and enjoyed the recipe!

    2. CFitzRN says:

      5 stars
      Absolutely delicious and so easy. Now I know what to do with all this summer squash I’m growing.

      1. Blair Lonergan says:

        Thank you!! 🙂

  2. K says:

    I do not print recipees which require an additional software to be downloaded

    1. Sam says:

      This is something to do with your equipment. I printed straight to my air printer using my cellphone with no issues.

  3. Ann Michaels says:

    Thanks.

  4. Angela says:

    5 stars
    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.

    1. The Seasoned Mom says:

      Thank you, Angela! We’re so happy you enjoyed it!

  5. Vicki Garland says:

    5 stars
    Delicious!!!! I did my zucchini the same way and it was wonderful. Definite keeper!!!!

    1. Blair Lonergan says:

      Yay! Thanks, Vicki!

  6. larry says:

    5 stars
    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

    1. Blair Lonergan says:

      I’m so glad to hear that, Larry. Thank you!

    2. Wetryharder57 says:

      5 stars
      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..

  7. Cynthia Axtell says:

    5 stars
    Sounds good! Will try it.

    1. The Seasoned Mom says:

      We hope you enjoy, Cynthia!

  8. Sherry Oswald says:

    Thank you for this recipe. So easy and so quick. Perfect paired with a buffalo veggie stew and sour dough bread.

    1. Blair Lonergan says:

      Glad you enjoyed it, Sherry!

  9. Felicia says:

    5 stars
    Yum! Very easy and tasted delicious.

    1. The Seasoned Mom says:

      Thank you, Felicia!

  10. Cici says:

    5 stars
    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.

    1. The Seasoned Mom says:

      We’re so glad it turned out well for you, Cici!

  11. Velma Saccone says:

    5 stars
    Excellent dish. East to prepare, cook and eat.

    1. Blair Lonergan says:

      Thanks, Velma!

  12. Estella Hilario says:

    5 stars
    Me and my hubby enjoyed this recipe!

    1. The Seasoned Mom says:

      Thank you, Estella! We’re so glad!

  13. Lucy A. O'Grady says:

    5 stars
    easy for me who cant cook!

    1. The Seasoned Mom says:

      We’re so glad! Thank you for trying it out, Lucy.

  14. Barbara says:

    5 stars
    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.

    1. The Seasoned Mom says:

      We’re so happy to hear this, Barbara! Thank you for trying it out and taking the time to leave a review.