Home » Italian » Baked Squash Parmesan

Baked Squash Parmesan

This cheesy Baked Squash Parmesan can be served as a meatless main dish or as a side dish with your favorite entrees. In it, fresh yellow squash takes the place of lasagna noodles and is layered with marinara sauce and shredded mozzarella cheese. For the finish, it’s topped with buttery panko breadcrumbs that bake crispy and golden transforming it into a delicious vegetable lasagna.

Baked Squash Parmesan

Easy Baked Squash Parmesan Recipe

I’m always looking for uses for squash especially when it’s abundantly available. This casserole is sort of a take on Eggplant Parmesan using yellow squash that’s baked like a gratin instead of fried. It makes a tasty meatless main dish, too. If you like, this casserole works equally well using zucchini or a mix of yellow squash and zucchini. The crispy topping and gooey cheese give it the perfect combination and balance. It’s a tasty side dish that’s main course worthy. How to make Baked Squash Parmesan: (Scroll down for full printable recipe.)

  • Prepare Pans – Preheat the oven to 450°F. Spritz 2 baking sheets with cooking spray.
  • Squash – Drizzle the sliced squash with olive oil and season with Mediterranean Herb seasoning, salt and black pepper. Stir until the squash is evenly coated. Arrange the slices in a single layer on the sheet pans.
  • Bake – Roast until fork tender then set aside to cool. Lower the oven temperature to 350°F.
  • Prepare Baking Dish – Spritz a 2 quart shallow baking dish with cooking spray.
  • Assemble – Arrange the roasted squash in a single layer on the bottom of the dish. Drizzle with 1/3 of marinara sauce, 1/3 of the shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese.
  • Repeat layers until all of the ingredients are used ending with shredded mozzarella cheese.
  • Panko Topping –  Toss panko breadcrumbs with Mediterranean or Italian seasoning, Parmesan cheese, chopped fresh basil and melted butter in a small bowl. Sprinkle on top of squash.
  • Bake for 20-23 minutes until the edge is bubbly and the crumb topping is golden.
  • Rest for 10 minutes then cut and serve.
step-by-step images how to prepare squash lasagna dish

How to Make the BEST Baked Squash Parmesan Recipe

  • Ingredients you’ll need to make homemade Baked Squash Parmesan: Large yellow squash, marinara sauce, shredded mozzarella cheese, grated parmesan cheese, Mediterranean seasoning (i.e. McCormick) or dried Italian seasoning, garlic salt, black pepper, panko breadcrumbs, melted butter and parsley.
  • Kitchen tools you’ll need: Sheet pans, 2 quart baking dish, small bowl, medium bowl, sharp knife and cutting board, cheese grater, measuring cups and spoons.
  • 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.
  • You could add zucchini to the mix or make this recipe using all zucchini.
  • The marinara sauce is store bought for this recipe. 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.
  • This recipe easily doubles if you need a larger batch.
  • Allow a few minutes of stand time at the end of baking to allow the layers to set.
  • 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.
  • You could add crushed red pepper flakes to add a level of spiciness to the squash, if desired.
  • Store Baked Squash Parmesan chilled in the refrigerator for up to 3 days. Reheat in an air fryer or in a 375°F just until the topping is crisp.
Baked Squash Parmesan

More Easy Squash Recipes to Make

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Baked Squash Parmesan

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: American, Italian Inspired, Southern
Keyword: baked-squash-parmesan, yellow-squash-recipes
Servings: 4 servings
Calories: 712kcal
Author: Melissa Sperka

Ingredients

  • 4-6 large yellow squash sliced 1/4 inch thick [approximately 4 lb]
  • 2 Tbsp olive oil
  • 2 1/2 tsp Mediterranean Herb seasoning (i.e. Mccormick) OR dried Italian seasoning divided use
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 cup prepared marinara sauce
  • 2 cup shredded mozzarella cheese
  • 4 Tbsp grated Parmesan cheese divided
  • 1/2 cup panko bread crumbs
  • 3 Tbsp melted butter
  • 1 Tbsp chopped fresh basil

Instructions

  • Preheat the oven to 450°F. Spritz 2 baking sheets with cooking spray.
  • In a medium size bowl drizzle the sliced squash with 2 Tbsp olive oil and season with 2 tsp Mediterranean Herb seasoning, salt and black pepper. (Adjust using more or less seasoning, to your taste.)
  • Stir until the pieces are evenly coated. Arrange the slices in a single layer on the sheet pans.
  • Roast for 17-20 minutes, until fork tender then set aside to cool. Lower the oven temperature to 350°F.
  • Spritz a 2 quart shallow baking dish with cooking spray.
  • Assemble: Arrange the roasted squash in a single layer on the bottom of the dish. Drizzle with 1/3 of marinara sauce, 1/3 of the shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese.
  • Repeat layers until all of the ingredients are used ending with shredded mozzarella cheese.
  • Topping: Toss 1/2 cup panko breadcrumbs with 1/2 tsp of Mediterranean or Italian seasoning, 2 Tbsp grated Parmesan cheese, 1 Tbsp chopped fresh basil and 3 Tbsp melted butter in a small bowl. Sprinkle on top of squash.
  • Bake for 20-23 minutes until the edge is bubbly and the crumb topping is golden.
  • Rest for 10 minutes then cut and serve.

Nutrition

Serving: 1serving | Calories: 712kcal | Carbohydrates: 99g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 49mg | Sodium: 933mg | Potassium: 2928mg | Fiber: 17g | Sugar: 20g | Vitamin A: 80835IU | Vitamin C: 162mg | Calcium: 744mg | Iron: 7mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

10 Comments

  1. 5 stars
    A friend of mine made this for a girls lunch. We had vegetarians at the table and they flipped for it as well as those of use who do eat meat. It’s delightful, and I will be making it for my family from now on. Thank you!

  2. Making this tonight using zuchinni yellow squash and grey grillers fresh from our gardens. Our spices too. Have to start making cheese soon so I can say its all mine!

  3. Can this be frozen? I am the only one in my house who would eat this, but I have some small baking dishes that would work.

  4. Hi Linda, this is the perfect dish for you since it can easily be down-sized for 1 or 2 people. I sure hope you enjoy it, thanks for your visit!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating