
This savory baked yellow squash dish transforms humble summer squash into a comforting, cheesy delight that pairs perfectly with almost any main course. The natural sweetness of yellow squash combines beautifully with sharp cheddar and nutty parmesan for a side dish that even vegetable skeptics will enjoy.
I first made this recipe when my garden produced an overwhelming amount of yellow squash one summer. Now it's become our favorite way to enjoy this seasonal vegetable, and my children actually request it regularly despite their usual vegetable reluctance.
Ingredients
- Yellow Squash: Choose medium sized squash that feel firm and heavy for their size with bright unblemished skin
- Cheddar Cheese: Use freshly shredded for best melting quality rather than pre packaged varieties
- Parmesan Cheese: Opt for freshly grated for superior flavor and texture
- Olive Oil: Use good quality extra virgin for best flavor
- Garlic Powder: Provides aromatic flavor without the risk of burning that fresh garlic might have
- Salt: Enhances all the flavors in the dish
- Black Pepper: Adds a gentle heat that balances the creamy cheese
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to 375°F and allow it to fully preheat while you prepare the other ingredients. A properly preheated oven ensures even cooking and proper browning of the cheese topping.
- Prepare Squash:
- Wash your yellow squash thoroughly under cool running water to remove any dirt. Using a sharp knife slice them into even rounds approximately half an inch thick. Consistency in thickness is crucial for even cooking throughout the dish.
- Season:
- Transfer the sliced squash to a large mixing bowl. Drizzle with olive oil then sprinkle with garlic powder salt and pepper. Use your hands or a large spoon to toss gently ensuring each slice is evenly coated with the seasoning mixture. This step infuses the squash with flavor before baking.
- Create Layers:
- Grab a baking dish and lightly grease it with olive oil or cooking spray. Arrange half of your seasoned squash slices in a single layer covering the bottom of the dish. Avoid overcrowding or stacking pieces as this can lead to uneven cooking. Sprinkle a generous layer of cheddar cheese followed by a light dusting of parmesan over this first layer. Add the remaining squash as a second layer then top with the remaining cheeses ensuring good coverage.
- Bake to Perfection:
- Cover the baking dish tightly with aluminum foil. This initial covered baking period allows the squash to steam slightly and become tender without the cheese burning. Bake for 25 minutes then carefully remove the foil. Return to the oven for an additional 10 to 15 minutes until you see the cheese bubbling and developing an irresistible golden brown color on top.
The parmesan cheese is truly the secret ingredient in this recipe. Its salty nuttiness perfectly complements the mild sweetness of yellow squash. My grandmother always insisted on using freshly grated parmesan rather than the pre grated variety and after years of making this dish I can confirm her wisdom was spot on.
Make Ahead Options
This squash dish can be prepped entirely up to 24 hours before baking. Simply follow all preparation steps through layering in the baking dish then cover tightly with plastic wrap and refrigerate. When ready to bake remove from the refrigerator while the oven preheats then proceed with the baking instructions adding about 5 extra minutes to the covered baking time to account for the chilled ingredients.
Variations To Try
The basic recipe is wonderfully adaptable to different flavor profiles. For an Italian twist mix in some dried Italian herbs like oregano basil and thyme before baking. For a spicier version add a pinch of red pepper flakes or a few slices of jalapeño between the layers. You can also experiment with different cheese combinations such as pepper jack gruyère or smoked gouda to create entirely new flavor experiences.
Serving Suggestions
This baked yellow squash makes an excellent companion to grilled meats roasted chicken or even as a main dish served with a simple green salad. For a complete vegetarian meal pair it with a hearty grain like quinoa or farro. I particularly enjoy serving it alongside a simple roast chicken with the squash soaking up all those delicious juices on the plate.

Recipe FAQs
- → Can I use other types of squash for this dish?
Yes, you can substitute zucchini, pattypan squash, or even butternut squash (though cooking times may vary with harder varieties). Summer squashes like zucchini work best as direct substitutes since they have similar cooking properties to yellow squash.
- → How do I prevent my baked squash from becoming watery?
To prevent excess moisture, you can salt the sliced squash and let it sit for 15-20 minutes before cooking. This draws out water. Pat dry with paper towels before proceeding with the olive oil and seasonings. Also, avoid overcooking, as squash releases more moisture the longer it cooks.
- → Can I make this dish ahead of time?
Yes, you can assemble the dish up to 24 hours in advance and refrigerate it covered. When ready to serve, bake as directed, potentially adding 5-10 minutes to the covered baking time since you're starting with a cold dish. Alternatively, you can fully bake it, refrigerate, and reheat at 350°F until warm.
- → What main dishes pair well with baked yellow squash?
This cheesy side dish pairs beautifully with grilled or roasted chicken, baked fish, or pork tenderloin. It also complements pasta dishes and works well alongside other vegetables for a vegetarian meal. The mild flavor of the squash with savory cheese makes it versatile enough for most protein-centered meals.
- → Is there a dairy-free alternative for this dish?
Yes, you can make a dairy-free version using plant-based cheese alternatives. Nutritional yeast can also provide a cheesy flavor without dairy. Another option is to skip the cheese entirely and focus on herbs and seasonings like thyme, rosemary, and a breadcrumb topping drizzled with olive oil for texture.
- → How do I know when the yellow squash is perfectly cooked?
Perfectly cooked yellow squash should be tender when pierced with a fork, but not mushy. It should maintain its shape while still being easy to cut. The cheese on top should be melted and golden brown. If the squash releases too much liquid during baking, you can drain some off before adding the final cheese layer.