Easy Baked Yellow Squash

Andy Anderson !


I’m always on the lookout for interesting recipes for my catering business, and for myself, family, and friends.

I’ve got some Summer squash in the garden, and this is a perfect recipe to put together for one… or for a crowd.

The ingredients are simple, and the taste amazing… I just love the nice crunch the panko breadcrumbs impart to this dish. So yummy.

And, you know what? If you’ve got some good Summer squash… Autumn can’t be very far away.

So, you ready… Let’s get into the kitchen.

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★★★★☆ 1 vote
10 Min
25 Min



8 oz
garden-fresh yellow squash
3 Tbsp
olive oil, extra virgin
4 Tbsp
parmesan cheese, grated
4 Tbsp
panko breadcrumbs
1 pinch
sweet paprika, or to taste
1 pinch
cayenne pepper for kick, optional
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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2Gather your ingredients.

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3Wash, and cut the squash into 1/4-inch (.6 cm) rounds.

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4Chef's Tip: If the skins on the squash are a bit thick, you might peel them first.

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5Toss the squash rounds with the olive oil, and allow them to sit for 10 minutes.

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6In a separate bowl, add the Parmesan cheese, panko breadcrumbs, paprika and salt and pepper (to taste), and thoroughly combine.

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7Place a rack in the lower position, and preheat the oven to 355f (180c).

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8Add the squash to a small ovenproof baking dish.

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9Add the breadcrumb/Parmesan mix to the top.

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10Cover with foil.

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11Place in the preheated oven for 20 minutes.

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12Remove the foil and continue to bake until the top of the squash begins to brown, about an additional 5 – 7 minutes.

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14Serve with your favorite protein, or just relish on their own. Enjoy

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15Keep the faith, and keep cooking.

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16If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me:


About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American