This cheesy Baked Squash Parmesan is a versatile dish that works beautifully as a meatless main or a hearty side. Fresh yellow squash replaces traditional lasagna noodles, layered with rich marinara sauce and gooey melted mozzarella for a comforting, familiar flavor. It’s finished with a buttery panko ans Parmesan cheese topping that bakes to a crisp, golden brown crust, adding the perfect contrast in texture. The result is a lighter, veggie-forward twist on classic lasagna that’s both satisfying and full of flavor.

Easy Baked Squash Parmesan Recipe

I’m always looking for ways to use up an abundance of squash, and this casserole is a favorite. Inspired by Eggplant Parmesan, it swaps in tender yellow squash and bakes it gratin-style instead of frying. Layers of squash, sauce, and melty cheese come together under a crispy, golden topping for the perfect balance of textures. It’s satisfying enough to serve as a meatless main, but just as delicious as a standout side. You can also make it with zucchini or a mix of both for an easy, versatile twist.

Key ingredients you’ll need to make Baked Squash Parmesan Recipe: (Scroll down for full printable recipe card and quantities)

Squash – Large yellow squash forms the “noodles” in this recipe.
Sauce – Store-bought jar of marinara sauce in your favorite flavor. I use Bertolli 4 cheese.
Cheese – Both shredded mozzarella cheese and grated parmesan cheese for a melty cheesy flavor.
Spices – Mediterranean seasoning (i.e. McCormick) or dried Italian seasoning, garlic salt, black pepper.
Breadcrumb Topping – Panko breadcrumbs, Parmesan cheese, melted butter and fresh parsley.

How to Make Baked Squash Parmesan Recipe

Heat Oven and Prepare Pans – Preheat the oven to 450 degrees f. Spray 2 baking sheet pans with cooking spray.
Prep Squash – Slice Squash, drizzle with olive oil and season. Stir to coat.
Arrange on Pan – Arrange the squash slices in a single layer on the prepared sheet pans.
Oven – Roast until fork tender then set aside to cool. Lower the oven temperature to 350°F.
Prepare Baking Dish – Spray a 2 quart shallow baking dish with cooking spray.
Assemble – Layer squash, marinara sauce and cheese.
Make Breadcrumb Topping – Toss panko breadcrumbs with seasoning, Parmesan cheese, fresh basil and melted butter in a small bowl. Sprinkle on top of squash.
Oven – Bake per the cooking time in the recipe until the edge is bubbly and the crumb topping is golden brown.
Serve – Let stand, then slice and serve.

Kitchen Equipment to Make Parmesan Squash

2 Large baking sheet pans so the squash can be roasted in a single layer
2 quart shallow baking dish.
Small bowl and large medium bowl.
Sharp knife and cutting board.
Cheese grater.
Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

Can I Use Raw Squash? Just the same as when making lasagna and pre-cooking the noodles, it’s important to roast the squash prior to assembling to allow it to release some of the juices. You can do this one day in advance, then chill until you’re ready to assemble the Squash Parmesan.
Zucchini – You could add zucchini to the mix or make this recipe using only zucchini.
Cheese – You could use an Italian blend of cheese that includes provolone.
Fresh Herbs – You could use fresh oregano, basil or chives.
Use a Thick Spaghetti Sauce – The marinara sauce I used in this recipe is store bought. Use a brand that you already enjoy and you have the chance to expand the flavor profile depending on the kind used. A thicker sauce works best.
Double for More Servings – This recipe easily doubles if you need a larger batch. Bake a double batch in a 13×9-inch casserole dish.
Stand Time – Allow a few minutes of stand time at the end of baking to allow the layers to set.
Bread Crumbs – You may opt to use Italian seasoned breadcrumbs or fresh breadcrumbs for the topping. If using pre-seasoned crumbs, adjust the amounts called for in the recipe to suit your taste.
Spice – You could add crushed red pepper flakes for a little heat.

Storage and Leftovers

Leftovers – Store Baked Squash Parmesan covered with plastic wrap, aluminum foil or in an airtight container chilled in the refrigerator for up to 3 days.
Reheating – Reheat in an air fryer or in a 375°F just until the topping is crisp.
Freezer – I don’t recommend freezing leftovers, as the squash can break down and become mushy when thawed.

More Easy Squash Recipes to Make

Crispy Squash Fritters are a lot like hush puppies.
Italian Stuffed Summer Squash can be enjoyed as an entree or a side dish.
Old fashioned Squash Croquettes are a family favorite.
Roasted Butternut Squash is a fall favorite drizzled with a honey sage sauce.
Sausage Stuffed Acorn Squash has such a pretty presentation!
Southern Style Fried Squash.
You may also like this Pickled Squash from a Farmgirl Dabbles.

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