squash recipe

Baked Parmesan Yellow Squash Rounds...an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!

Baked Parmesan Yellow Squash Rounds

yellow summer squash

salt & black pepper

Parmesan cheese

Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.

Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.

Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

Delicious fall recipe made with butternut squash, ginger, and turmeric.

Vegan Butternut Squash Soup

butternut squash (seeds removed, halved and scored)

onion

garlic (tops sliced off)

thyme

paprika

& pepper

tbsp extra virgin olive oil

vegetable broth

tsp minced ginger

turmeric

full fat coconut milk (or vegan heavy cream)

Pumpkin seeds

Thyme sprigs

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Add the squash, onion, garlic and thyme to the baking sheet. Drizzle everything lightly with olive oil and add paprika, salt and pepper. Roast for 40 minutes, until the squash is fully cooked. If the onion and garlic are cooked before the squash, remove them from the sheet pan and allow the squash to cook for an additional 10 to 15 minutes.

Add the squash, apart from the skin, and remaining ingredients to a large pot. Using an immersion blender, combine until you have a smooth, creamy soup, adjusting the amount of broth to achieve a desired consistency. Enjoy immediately.

Tender pieces of zucchini and yellow squash in a mouthwatering creamy cheese sauce. This delectable easy skillet vegetable will quickly become one of your family favorites.

Zucchini and Yellow Squash Au Gratin

butter

zucchini

squash

garlic

heavy cream

parmesan

shredded smoked gouda

Melt butter in an oven-proof skillet over medium heat. Add onion and cook until the edges start to brown, approximately 5 minutes. Add garlic and cook for an additional 1 minute. Add cream and simmer until bubbly and starting to thicken. Slowly stir in parmesan. Add zucchini and yellow squash and cook an additional 4-5 minutes.

Sprinkle with smoked gouda and bake in the oven for 15-20 minutes or until cheese is golden brown.

Have made squash augratin and it’s so savory and flavorful the smoked Gouda is so good in this casserole making again today

It was soooo delicious! I had to triple the recipe. But everything was easy to assemble and tasted divine!  So happy I found this recipe! Will be making it again- especially since my garden is producing the squash! Thanks for sharing your recipe with us!!!

Made this &amp; brought to a cookout, everyone loved it. I didn't have Gouda, so used a 3 cheese blend with cheddar. Can't wait to make it w/smoked Gouda, it's my favorite! It came out very watery but was still very delicious, next time I will either sweat them or try in a cast iron skillet (water seems to evaporate better in a hot cast iron). Thank you so much for this delicious recipe!! Can't give it enough stars!⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

What a great dish for summer! So creamy and delicious!

I am sure my family will love this!  Looks SO good!

I will be having an abundance of squash and zucchini very soon! This is the perfect way to use both of them up.

The perfect dish for the Sunday dinner! Looks so creamy and delicious!

I know for sure this would be a huge hit in my house!

What a delicious dish! Squash &amp; zucchini are some of my favorites! I could eat this daily!

Love that bubbly cheese on top! Great way to use summer squash!

We made this with all of our zucchini and squash that my friend gave me from her garden! It was so delicious! We served it with grilled chicken, YUM!

Everyone at my house loved it! So delicious!

This is awesome! I can eat this everyday!

This was delicious!! Thank you! I grow a lot of squash, so new recipes are so needed?

Made this last night, we really liked it. Like so many of the other comments I didn't have any smoked gouda on hand so I used shredded cheddar. I am anxious to try it next time with the gouda cheese. Delicious!!

This was an awesome side for dinner, we paired it with a beef roast we had and it was so creamy and delicious. My grandmother grows her own zucchini so I am always looking for new ways to use it and this recipe was perfect.  Thank you.

My family inhaled this zucchini and squash casserole, giving it rave reviews! Even I, who never eats any summer squash, have to admit it was very tasty. If one follows the recipe exactly, the squash does not end up mushy, but retains its’ form and texture and comes out fork tender and intact. This recipe is a keeper....not the healthiest squash casserole, but definitely the most delicious! And makes a very pretty presentation. Thank you for sharing.

My stomach started growling as I was scrolling this post so it's safe to say I'll be making this ASAP!

This is amazing! I've been trying all sorts of recipes for my garden veggies and this one is a winner!

Do I have to share this with my family? I really want to hog this all to myself! So good. So very, very good!!

I had no zucchini, but used yellow squash. Dee-lish! Like another commentor, the onions did take the longest. I, too, had no gouda, so combined sharp white, sharp and medium yellow cheddar. Still so good, but will make again with the gouda. I was done the dishes before the dish was done! Thank you for this recipe!

Oh my gosh this is amazing, we’ve had a bounty of squash this year and I needed something new. My husband is a Alfredo nut so this was just up his alley. I will be making this again. Very indulgent tasting.

Made this today! Loved it. I didn’t have the Gouda cheese so I used some sharp cheddar and some Swiss cheese. We are iced in for the 4th day now in a state that isn’t prepared for snow and ice! (Louisiana). It is just my mom (88 yrs old) and me so I have plenty of time to make recipes I’ve been wanting to try. Thank goodness I loaded up the fridge with extra food so we have been eating very well.

OMG! Made this tonight to accompany pork chops and it was awesome! We are a senior family of 2 and ate all but a couple spoonfuls....AWESOME! Thank you for this recipe. 💕

I have severe dairy intolerance so I was a littled scared to try this out with substitutions, but it turned out great!  I subbed the cream with 2 cups coconut milk and 2 Tbsp arrowroot starch (my squash was big so I had to double these ingredients).  I also subbed the cheese with vegan parmesan (doubled to 1/2 cup), shredded vegan cheddar, and a heavy dash of smoked paprika.  I made sure to caramelize the onions with a little salt and after baking, topped it with bacon bits.  Yum! So good!  It smelled incredibly garlicy but it did not taste very strong at all - it was mild, smoky, creamy, and delicious!

It turned out great! I added extra heavy cream because I wanted it to have more sauce. I also seasoned it with salt and pepper. This will definitely be a repeat for us!

Yum!  I loved this recipe.  The smoked gouda gave the dish not just rich flavor, but a slight "earthiness" so that I was reminded of my mother's scalloped potatoes.  So, if anyone going low carb is missing scalloped potatoes or au gratin potatoes, give this dish a try. I used a Vidalia onion. I was worried because the sauce was so thick at first but, after adding the squash, the moisture from the squash made the sauce "just right." (Thank you, Beth, for creating a recipe that didn't  make us salt and squeeze the zucchini first!) My skillet could withstand oven temps no higher than 400 degrees, but the dish was still ready in 15 minutes.

I loved this recipe, I just made it! I changed a couple things. I can't have dairy so I used coconut milk and a T. Of rice flour for thickening, but it really thickens quite well when you put the parmesan in. I also didn't cook it for 5 minutes on the stove, only a couple minutes. So when it was finished it still was a little bit firm. That's a good thing because I don't like my veggies mushy. I'm not a giant fan of summer squash or zucchini but I really did love this recipe!

Why is it cooked at such a high temperature ?

I have never left a review before, but this was great.  Recipe done as written and it was so good.  Thank you for giving this to us!

I made this today and it was soooo good!  I added fresh corn to increase vegetables.  Love it.  I'll make it again soon.  Thanks for the recipe!

This was so easy and so delicious! Other recipes called for mayonnaise, which I don't find appealing. This was prepped in a flash and my husband and I both loved it. Thank you!

Excellent dish:  My husband said I could make this anytime.  I did transfer it to a baking dish as I wasn't  about to put my pan in a 450 degree oven. Didn't have garlic cloves so used garlic powder. and was fine.  The smoked gouda really makes this dish so I wouldn't substitute.   Will be making this again soon♥️

OMG I cannot believe how amazing this dish was. We could not stop eating it. I did make a couple changes - added 1lb of asparagus and 2 leftover ears of corn, 1 squash, 1 zucchini, 1 onion. Also, I didn't have smoked Gouda but used a shredded pizza blend that I had on hand.

I finally made this tonight and my family loved it.  I was lazy and used the slicer grater so my veggies were a lot thinner.  I used Trader Joe’s green goddess Gouda cheese because it was the only Gouda I had on hand. This was absolutely delicious!!!  Actually sweet and savory in every bite.

I made this for the second time tonight. My fiance loved it so much the first time she forbid me from eating the leftovers so she could take them to work the next day. I've already shared this recipe with a few friends and my mother. I look forward to making it several more times! Thanks so much for a great recipe.

Winner! This was a tasty recipe Beth. And oh so easy! Didn't have gouda in the fridge but I did have Havarti dill and that was delicious!

I have made this before and it was so delicious I decided it deserves a place at the Thanksgiving dinner tomorrow. Hoping I can make it in a casserole dish as opposed to an oven safe skillet. Thank you!

I have made this several times, I've substitute different cheese for the top. It is my absolute favorite recipe.

This dish got rave reviews from the company at Thanksgiving dinner.

Made this for a dinner party last night. Got rave reviews! Several requests for the recipe. 
I swapped out Monterey Jack for the Gouda. 
Can’t wait to make it again. Love anything with zucchini and squash.

Looks great a little watery I added extra squash may do with breadcrumbs next time to absorb some of the moisture also used Gruyère

I made this recipe, and omg !!!! It was by far the best. Thank you for share can’t wait tho add my own extra ingredients to it to make it my own. I really loved it.,

Holy deliciousness! My zucchini was pretty big so I added extra cream and parm. Sliced the zucchini super thin. Baked to perfection.  Will definitely make again.  Thanks!

I made this yesterday for dinner and I it was a hit.  We love zucchini and yellow squash.  The cheese combination, particularly the gouda, made it extra special.  This one is a keeper.  It's a really nice variation to my usual sautéed squash.  This for the recipe!!!

This recipe is fabulous! It was a great side dish for Easter Sunday dinner. Definitely going into normal rotation. This is also a great recipe for the Keto diet.

Dana, I don't think you can 'reduce cream. It separates when it's boiled. But, anyway, I would just reduce the amount of cream or half and half a dash and go for it. What have you got to lose? You can try it on a smaller scale first if you're unsure about it. See how it goes. Good luck with whatever you decide. And above all, ENJOY!!!

I made it and like it very much. I used half n half instead of heavy cream. I layered it in a casserole dish with sliced Munster since that is what I had. I would make it again! It reminded me of vegetable lasagna.

Awesome recipe to use our garden veggies!  I tweaked it to add bell pepper slivers since I have an abundance of those as well as squash &amp; zucchini from the garden, and big dash of PD House seasoning.  SO GOOD!!  Thank you for sharing this recipe!

Very, very flavorful dish!  I'm always looking for ways to get my girls to eat their veggies and this was a hit. It's great as written and the only con, for me, is that the squash puts out a lot of moisture in the cooking process and makes the sauce a little watery and the veggies soggy. Next time I may sprinkle the slices of veg with a little salt and let them sit for about 20 minutes to draw out the moisture and then pat them dry prior to putting them in the gratin.i think they may hold up better that way. But even so, still very delicious!

I made this and it is delicious!  In fact, it was so good I had to make it again the next day.

https://content.jwplatform.com/videos/PLMtWoTd.mp4

ZUCCHINI GRATIN WITH YELLOW SQUASH IS A DELICIOUS SIDE DISH THAT IS EASY AND QUICK TO PREPARE. IT WILL MAKE A SUMMER SQUASH LOVER OUT OF YOU!

ZUCCHINI GRATIN

A simple, delicious Zucchini and Yellow Squash recipe that only uses 5 staple ingredients!

Sauteed Zucchini and Yellow Squash

olive oil

yellow squash, sliced

yellow onion, chopped or sliced

Salt and pepper

Wash the zucchini and yellow squash thoroughly. Then slice each one into even slices, roughly 1/2 inch thick. Slice half of a yellow onion as well. Be sure to leave the skin on your zucchini and squash.

In a large skillet, heat butter and extra virgin olive oil over medium heat.

Add the zucchini, squash and onion to the skillet in an even layer (as best as you can). The veggies should sizzle when they hit the skillet.

Add a little salt and pepper over the top. 

Let the squash cook without stirring for 2 minutes on one side so the squash can get a golden brown color. Then gently stir the squash and cook on the opposite side for 3-4 minutes or until the squash is tender to your liking. Add a little more salt &amp; pepper to taste after you stir. Remove from heat, serve and enjoy!

Thank you! So good and simple recipe and my family loved it.

Thank you. This quick and easy recipe is perfect for a full meal or as a side dish. It’s super flavorful and easy to make.

https://www.youtube.com/watch?v=aAZV6u06SFQ

Hey Y'all! In this video I am showing you my new favorite Summer vegetable, Zucchini and Yellow Squash! Growing up we didn’t eat a lot of squash, so I never knew how delicious it could taste with just a little salt and pepper! Now whenever I need a quick side dish to make, this is my go-to option! Or sometimes I will just eat this by itself…with some cornbread or a roll on the side🤦🏾‍♀️😩 lol…I just can’t let that bread go haha!  

Hope you enjoy!

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Easy Skillet Zucchini and Yellow Squash

Sweet and creamy roasted butternut squash with soft confit garlic cloves, cooked in the hollows of the squash. Perfect autumn food.

Confit Garlic & Parmesan Roast Squash

Butternut Squash

Garlic Cloves

Parmesan

Lemon

Ricotta

Tbsp Olive Oil

Mixed Lettuce Leaves

Cut the squash in half lengthways, then scoop out the seeds. Fill both scooped-out cavities with extra virgin olive oil, then place 3 whole unpeeled garlic cloves into each cavity so they’re submerged in the oil.

Season each half with salt and pepper, then place in the oven to roast for 30-35 mins, until golden and soft.

Carefully spoon out the garlic and allow it to cool for a minute, then squeeze out the soft insides onto a plate or chopping board.

Squeeze the juice of the lemon over the squash while it’s still hot, followed by a generous amount of Parmesan on each side, then chop it into chunks. 

Serve the squash with a dollop of ricotta, the soft confit garlic, and a big green salad dressed with lemon juice and extra virgin olive oil. Simplicity at its best.

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Baked Parmesan Yellow Squash Rounds

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Top 5 squash recipe recipes from across the web

The most viewed squash recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Parmesan Yellow Squash Rounds

Vegan Butternut Squash Soup

Zucchini and Yellow Squash Au Grati...

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The most viewed squash recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine