Parmesan Baked Yellow Squash
Parmesan Baked Yellow Squash is one of my favorite ways to prepare yellow squash. I really enjoy yellow squash, and this recipe is quite special. I like yellow squash fried, baked, in soups, casseroles and in salads.
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If you like yellow squash as much as I do, you may also enjoy my Yellow Squash Casserole, Balsamic Yellow Squash Bake and Black-Eyed Pea’s Baked Yellow Squash. Or consider my favorite way to make it: Fried Eggplant, Zucchini or Yellow Squash.
Parmesan Baked Yellow Squash has the delicate flavors of parmesan cheese and cornmeal permeating it. Then it’s seasoned very simply with salt and pepper. It’s so incredibly easy–too easy! On top of that, it’s a lower calorie option. It’s certainly a way to get your kids to try yellow squash. It’s so tasty.
Parmesan Baked Yellow squash is a fabulously tasty, lower calorie version of my regular sautéed squash or zucchini. This version cuts hundreds of calories since the butter is removed from the recipe. Dredging the squash in cornmeal gives the squash an even sweeter flavor. I can eat bowls full of this delicious side dish, it’s so hearty and satisfying. For those of you who grow a garden, this is a good way to use up garden produce, too.
When I originally made this recipe in August 2012, I only snapped a few pictures, and those were of inferior quality. Since this recipe has over 37k pins on Pinterest, I figured it was time to make up another batch of Parmesan Baked Yellow Squash again so everyone could see the beauty of it.
I served it last night for company (April 2014) and I took some new pictures. I hope you can have a better appreciation of this tasty squash. This time I sprinkled a 6-cheese Italian blend of cheeses on top of the yellow squash before baking. Those cheeses include mozzarella, parmesan, asiago, romano, provolone and fontina cheeses. It is awesome!
If you’re looking for a healthy, low calorie, gluten free way to make up yellow squash, then give Parmesan Baked Yellow Squash a try. You won’t be disappointed….any you may even find yourself a new favorite side dish!
Parmesan Baked Yellow Squash is succulent, savory and wonderful to the tastebuds.
I cooked up 4 yellow squash for this batch.
Doesn’t Parmesan Baked Yellow Squash look terrific?
Here’s what I did.
Wash squash and cut off ends. Do not pat dry. Slice squash and dredge in cornmeal. Place on a cookie sheet that has been sprayed with cooking spray or on parchment paper.
Sprinkle squash liberally with salt and pepper.
Sprinkle with parmesan cheese or 6-cheese Italian blend: mozzarella, parmesan, asiago, romano, provolone and fontina. Both options make this a mouthwatering vegetable.
Bake at 350 for about 30 minutes until slightly browned and squash is cooked through.
Here’s what the squash looked like after it was done. It was mouthwatering. I could literally eat this every day! I’d use the same ingredients but with zucchini, eggplant, and even golden beets.
Remove yellow squash to serving bowl to serve.
Ready to eat! I can eat my weight in squash prepared this way. (But my husband has asked me not to!) I think what makes it taste so wonderful is the cornmeal it is dredged in. It adds a wonderful flavor.
Seriously, every bite is so mouthwatering, succulent and amazing!
Here’s the recipe.
PARMESAN BAKED YELLOW SQUASH
(Recipe inspired by Lorrel Newton, First Baptist Church Indian Rocks, Largo, FL)
Parmesan Baked Yellow Squash
Parmesan Baked Yellow Squash is amazing.. Yellow Squash is coated in cornmeal and sprinkled with a six-cheese Italian blend before baking. It is absolutely mouthwatering, succulent and amazing! This quick and easy side dish has superb flavor and texture. It's a lower calorie version that's healthy and gluten free. Great side dish for company or holidays like Easter, Mother's Day or Father's Day.
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Equipment
- 1 18x26" cookie sheet pan
- 1 small bowl
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1-2 medium yellow squash washed and sliced
- 1/2-3/4 cup cornmeal
- 1/2 tsp. Salt and pepper as desired
- 1/4 cup Parmesan cheese grated, or Italian 6-cheese blend, shredded
Instructions
- Spray large cookie sheet with cooking spray.
- Place cornmeal in small bowl.
- Press yellow squash slices into cornmeal to cover completely on one side.
- Turn squash slices over and coat other side with cornmeal.
- Place on cookie sheet.
- Sprinkle generously with salt, pepper, and Parmesan cheese (or 6-cheese Italian blend).
- Bake at 350° for about 30 minutes until yellow squash is slightly browned and cooked through.
- Remove to medium-sized paper towel-lined bowl.
- Season again with salt and pepper, if desired.
Notes
NOTE: This is equally good substituting zucchini, peeled eggplant, or mixing any combination of all three.
NOTE: My original recipe called for sautéing the squash in an electric skillet or frying pan. But to sauté 2 squash would have taken more than a stick of butter (more than 800 calories in oil alone). This way you can get the taste of the vegetable without it being saturated in lots of additional calories. Very healthy and low-calorie.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 110kcalCarbohydrates: 17gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 111mgPotassium: 204mgFiber: 2gSugar: 1gVitamin A: 152IUVitamin C: 8mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!
[b]Parmesan Baked Yellow Squash[/b]
Recipe Type: Veggie/Side Dish
Cuisine: American
Author:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Quick and easy side dish that has superb flavor and texture. This low calorie version is healthy and gluten free.
Ingredients
- 1 or 2 medium yellow squash, washed, ends cut off, and sliced in 1/8” slices
- about ½ to 3/4 cup cornmeal
- Salt and pepper, as desired
- Parmesan cheese, or Italian 6-cheese blend, as desired
Instructions
- Spray large cookie sheet with cooking spray.
- Place cornmeal in small bowl.
- Press yellow squash slices into cornmeal to cover completely on one side.
- Turn squash slices over and coat other side with cornmeal.
- Place on cookie sheet.
- Sprinkle generously with salt, pepper, and Parmesan cheese (or 6-cheese Italian blend).
- Bake at 350° for about 30 minutes until yellow squash is slightly browned and cooked through.
- Remove to medium-sized paper towel-lined bowl.
- Season again with salt and pepper, if desired.
Notes
This is equally good substituting zucchini, peeled eggplant, or mixing any combination of all three.[br][br]My original recipe called for sautéing the squash in an electric skillet or frying pan. But to sauté 2 squash would have taken more than a stick of butter (more than 800 calories in oil alone). This way you can get the taste of the vegetable without it being saturated in lots of additional calories. Very healthy and low-calorie.
While this recipe isn’t vegan, it is gluten free, low calorie, clean and a healthier option than many casserole recipes.
This is a great way to use up yellow squash and extra garden produce, too.
Every forkful is amazing.
You may also enjoy these delicious recipes!
Fried Eggplant, Yellow Squash or Zucchini
Parmesan Baked Yellow Squash
Parmesan Baked Yellow Squash is amazing.. Yellow Squash is coated in cornmeal and sprinkled with a six-cheese Italian blend before baking. It is absolutely mouthwatering, succulent and amazing! This quick and easy side dish has superb flavor and texture. It's a lower calorie version that's healthy and gluten free. Great side dish for company or holidays like Easter, Mother's Day or Father's Day.
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Equipment
- 1 18×26" cookie sheet pan
- 1 small bowl
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1-2 medium yellow squash washed and sliced
- 1/2-3/4 cup cornmeal
- 1/2 tsp. Salt and pepper as desired
- 1/4 cup Parmesan cheese grated, or Italian 6-cheese blend, shredded
Instructions
- Spray large cookie sheet with cooking spray.
- Place cornmeal in small bowl.
- Press yellow squash slices into cornmeal to cover completely on one side.
- Turn squash slices over and coat other side with cornmeal.
- Place on cookie sheet.
- Sprinkle generously with salt, pepper, and Parmesan cheese (or 6-cheese Italian blend).
- Bake at 350° for about 30 minutes until yellow squash is slightly browned and cooked through.
- Remove to medium-sized paper towel-lined bowl.
- Season again with salt and pepper, if desired.
Notes
NOTE: This is equally good substituting zucchini, peeled eggplant, or mixing any combination of all three.
NOTE: My original recipe called for sautéing the squash in an electric skillet or frying pan. But to sauté 2 squash would have taken more than a stick of butter (more than 800 calories in oil alone). This way you can get the taste of the vegetable without it being saturated in lots of additional calories. Very healthy and low-calorie.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 110kcalCarbohydrates: 17gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 111mgPotassium: 204mgFiber: 2gSugar: 1gVitamin A: 152IUVitamin C: 8mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!
Parmesan Baked Yellow Squash
Yellow Squash is coated in cornmeal and sprinkled with a six-cheese Italian blend before baking. It is absolutely mouthwatering, succulent and amazing! This quick and easy side dish has superb flavor and texture. It's a lower calorie version that's healthy and gluten free. Great side dish for company or holidays like Easter, Mother's Day or Father's Day.
Ingredients
- 1-2 medium yellow squash washed and sliced
- 1/2-3/4 cup cornmeal
- Salt and pepper as desired
- parmesan cheese grated, or Italian 6-cheese blend, shredded
Instructions
- Spray large cookie sheet with cooking spray.
- Place cornmeal in small bowl.
- Press yellow squash slices into cornmeal to cover completely on one side.
- Turn squash slices over and coat other side with cornmeal.
- Place on cookie sheet.
- Sprinkle generously with salt, pepper, and Parmesan cheese (or 6-cheese Italian blend).
- Bake at 350° for about 30 minutes until yellow squash is slightly browned and cooked through.
- Remove to medium-sized paper towel-lined bowl.
- Season again with salt and pepper, if desired.
Notes
NOTE: This is equally good substituting zucchini, peeled eggplant, or mixing any combination of all three.
NOTE: My original recipe called for sautéing the squash in an electric skillet or frying pan. But to sauté 2 squash would have taken more than a stick of butter (more than 800 calories in oil alone). This way you can get the taste of the vegetable without it being saturated in lots of additional calories. Very healthy and low-calorie.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!
10 Comments
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Erin’s DC Kitchen
August 26, 2012 at 9:30 am
I love this combo, my Mom made this growing up, but she sauteed in oil- this baking method seems nice and healthy!
Teresa
August 26, 2012 at 2:15 pm
This is not a bad alternative. But I have to admit I love squash dredged in cornmeal and sauteed in butter! Nothing quite like it!