parmesan baked yellow squash recipe
The Best parmesan baked yellow squash recipe
Parmesan Baked Yellow Squash
This recipe for parmesan baked yellow squash is a quick and easy side dish. The squash gets tender in the oven and the parmesan cheese forms a crispy, golden topping.
🥘Ingredients
For the Squash
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Parmesan Baked Yellow Squash Works
This parmesan baked yellow squash recipe is one I turn to again and again because it is reliable and always turns out well. It works for a simple family dinner or a larger gathering like a potluck or holiday meal. I hope you try it and enjoy it as much as we do.
❓ Frequently Asked Questions About Parmesan Baked Yellow Squash
1. Can I use frozen yellow squash for this recipe?
I recommend using fresh yellow squash for the best texture. Frozen squash can release extra water during baking and make the dish soggy.
2. How do I store leftovers?
Store any leftover baked squash in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the topping crispy.
3. Can I use a different type of cheese?
Yes, you can swap parmesan for a similar hard cheese like pecorino romano or grana padano. For a milder flavor, try mozzarella or provolone.
4. Do I need to peel the yellow squash?
No, the skin of yellow squash is thin and tender, so there is no need to peel it. Just wash it well before slicing.
5. Can I add other vegetables to the baking sheet?
Absolutely. Zucchini, cherry tomatoes, or bell peppers work well. Just make sure to cut them to a similar size so they cook evenly.
