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If you're anything like me, you’re always looking for a new and delicious way to use up that beautiful yellow squash from the garden or the farmers market. This Parmesan Roasted Yellow Squash is hands-down one of my favorite side dishes to make during the summer months — and trust me, it couldn’t be simpler.

Whether you're serving this alongside grilled chicken, burgers, or even a big summer salad, these roasted squash rounds are flavorful, light, and packed with cheesy, garlicky goodness.

If you love yellow squash, be sure to check out one of my most popular recipes — Lemon Poppy Seed Summer Squash Bread. And if you have an overabundance of squash from the garden, be sure to read my tips on How to Blanch Summer Squash for Freezing.

Let’s jump into the recipe!

Ingredients You’ll Need

• 2-3 medium yellow squash, sliced into 1/2″ thick rounds
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• 1/2 teaspoon of onion powder
• Salt and pepper to taste
• ½ cup freshly grated Parmesan cheese
• Optional: chopped fresh parsley for garnish

How to Make Parmesan Roasted Yellow Squash

Step 1: Preheat Your Oven
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly spray it with cooking spray.

Step 2: Slice and Season
Wash the squash and slice into uniform 1/2-inch rounds. This ensures even roasting.
Place the squash in a bowl and drizzle with olive oil. Sprinkle with garlic powder, onion powder, salt, and pepper. Toss until each piece is well-coated.

Step 3: Arrange and Top with Parmesan
Lay the squash slices in a single layer on your prepared baking sheet. Don’t overlap them. Sprinkle the tops generously with grated Parmesan.

Step 4: Roast to Perfection
Bake for 20–25 minutes, or until the squash is tender and the Parmesan is golden and slightly crispy around the edges.

Step 5: Garnish and Serve
Remove from the oven and let them cool for just a few minutes. Sprinkle with fresh parsley, if desired, then serve immediately.

Tips & Variations

• Don’t overcrowd the pan: Use two baking sheets if needed to keep everything in a single layer. Crowding = soggy squash.
• Add breadcrumbs: For extra crunch, mix some Panko breadcrumbs with the Parmesan.
• Try zucchini too: This recipe works beautifully with green zucchini or a mix of both!

Why You’ll Love This Recipe

• It’s low-carb, gluten-free, and keto-friendly
• Takes less than 30 minutes from start to finish
• A great way to get picky eaters to love their veggies
• Perfect for BBQs, weeknight dinners, or snacking straight from the pan (guilty!)

More Summer Side Dishes from the Blog

• Avocado Deviled Eggs
• Blackstone Hibachi Vegetables
• Homemade Peach Jam

📌 Don’t forget to save this recipe on Pinterest!
And if you try this Parmesan Roasted Yellow Squash, be sure to tag me @jenaroundtheworld1 on Instagram or leave a comment below. I’d love to hear how it turned out!