Description
There’s something truly special about a dish that comes together effortlessly yet tastes like you’ve poured your heart into it. This Parmesan Squash Bake is that kind of recipe—a warm, golden masterpiece that fills your kitchen with irresistible aromas and your table with smiles.
Ingredients
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2 medium yellow squash, sliced into ¼-inch rounds
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2 medium zucchini, sliced into ¼-inch rounds
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1 cup grated Parmesan cheese (freshly grated is best!)
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½ cup panko breadcrumbs
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon dried Italian seasoning (or a mix of oregano and thyme)
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½ teaspoon salt
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¼ teaspoon black pepper
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Fresh parsley, chopped (optional, for garnish)
Instructions
Let’s dive into the fun part—making this Parmesan Squash Bake! Preheat your oven to 400°F (200°C) and let’s get started.
First, grab that large mixing bowl and toss in your sliced yellow squash and zucchini. Drizzle the olive oil over them, letting it coat every piece like a glossy hug. Sprinkle in the garlic powder, Italian seasoning, salt, and pepper, then give it a good mix. The earthy aroma of the herbs will start to tease your senses, promising something delicious.
Next, arrange the squash slices in your baking dish. You can layer them neatly in rows for a picture-perfect look or scatter them casually—either way, it’ll taste amazing. The vibrant green and yellow hues are a feast for the eyes already.
In a small bowl, combine the Parmesan and panko breadcrumbs. Stir them together until they’re best friends, then sprinkle this cheesy, crunchy goodness evenly over the squash. The Parmesan will start to melt into the crevices as it bakes, and the panko will turn golden and crisp—it’s a match made in heaven.
Pop the dish into the oven and bake for 25-30 minutes. About halfway through, you’ll catch wafts of garlic and cheese drifting through your kitchen. When the top is bubbly and golden brown, it’s ready. Pull it out, and let it cool for a few minutes—the anticipation is half the fun! Garnish with a sprinkle of fresh parsley if you like; it adds a pop of green and a whisper of freshness.
Notes
What to Serve with This Parmesan Squash Bake
This dish is a versatile sidekick that plays well with others. Pair it with grilled chicken or juicy pork chops for a hearty weeknight meal—the savory squash complements the meat beautifully. For a lighter option, serve it alongside a crisp green salad or a bowl of tomato soup. It’s also a fantastic match for roasted salmon, where the Parmesan echoes the fish’s richness. Hosting a crowd? Add it to a spread with mashed potatoes and a roast—the cozy vibes will be off the charts!
Helpful Tips for the Best Results
To make your Parmesan Squash Bake shine, here are some insider tricks. Slice the squash evenly so it cooks uniformly—too thick, and it’ll be crunchy; too thin, and it might turn mushy. Freshly grated Parmesan melts better than pre-shredded, thanks to fewer additives, so grab a block if you can. Don’t skip the olive oil—it’s the secret to that tender texture. And keep an eye on the oven; if the top browns too fast, tent it with foil for the last few minutes. Trust me, these little tweaks make a big difference!
How to Store Your Leftovers
If you’ve got leftovers (lucky you!), they keep beautifully. Let the bake cool completely, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F (175°C) for 10-15 minutes to revive that crispy topping—microwaving works too, but it softens the crunch. Freezing isn’t ideal, as the squash can get watery, but if you must, freeze for up to a month and thaw overnight in the fridge before reheating
Nutrition
- Serving Size: 6 as a side dish
- Calories: 960 kcal
- Sugar: 18g
- Sodium: ~2280mg
- Fat: 60g
- Carbohydrates: ~72g
- Protein: ~36g