This cheesy Baked Squash Parmesan can be served as a meatless main dish or as a side dish with your favorite entrees. Fresh yellow squash takes the place of lasagna noodles and is layered with rich marinara sauce and cheese. Topped with buttery crumbs that bake crisp and golden, it transforms into a delicious vegetable lasagna.
Baked Squash Parmesan
Other Ways To Add Summer Squash to the Menu
Garden season is my favorite, I think. Enjoying fresh produce be it from the farmstand, friends, neighbors or my own backyard, you just can't beat fresh from the vine to the table ingredients. I adore squash in all forms as well as zucchini and they can usually be interchanged in recipes with no issues at all. Recipes such as my Squash Fritters, Italian Stuffed Summer Squash and Squash Croquettes are some of our favorites. You may also like this Pickled Squash from a Farmgirl Dabbles,
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Baked Squash Parmesan
Ingredients
- 4 large squash sliced ¼ inch thick [approximately 4 lb]
- 2 tablespoon olive oil
- 2 ½ teaspoon Mediterranean Herb seasoning OR Italian seasoning divided
- garlic salt and black pepper to taste
- 1 cup prepared marinara sauce
- 2 cup shredded mozzarella cheese
- 4 tablespoon grated Parmesan cheese divided
- ½ cup panko bread crumbs
- 3 tablespoon melted butter
- 1 tablespoon chopped fresh basil
Instructions
- Preheat the oven to 450°F. Spritz 2 baking sheets with cooking spray.
- In a mixing bowl, drizzle the sliced squash with 2 tablespoon olive oil and season with 2 teaspoon Mediterranean Herb seasoning, salt and black pepper to your taste. Use more or less seasoning if desired adjusting to your taste.
- Stir until the pieces are evenly coated. Arrange the slices in a single layer on the pans.
- Roast for 17-20 minutes, until fork tender then set aside to cool. Lower the oven temperature to 350°F.
- Spritz a 3 quart shallow baking dish with cooking spray.
- To assemble, arrange the roasted squash in a single layer on the bottom of the dish. Drizzle with ⅓ of marinara sauce, ⅓ of the shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese. [Use a thick marinara sauce for the best results]
- Repeat until all of the ingredients are used ending with shredded mozzarella cheese.
- To make the crumb topping: Toss ½ cup panko breadcrumbs with ½ teaspoon of Mediterranean or Italian seasoning, 2 tablespoon grated Parmesan cheese, 1 tablespoon chopped fresh basil and 3 tablespoon melted butter. Sprinkle on top.
- Bake for 20-23 minutes until the edge is bubbly and the crumb topping is golden.
- Rest for 10 minutes then serve.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Deb
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!
Melissa
I'm so happy you enjoyed it, thanks for letting me know!
Mike
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!
Melissa
Hi Mike, I'm so impressed! Enjoy.☺
Jennifer Crump
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.
Melissa
Hi Jennifer, I have never frozen this but, I would imagine it would do fine. Let me know if you try it and how it worked.
Melissa
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!
Linda
I love this recipe Melissa! I will be giving it a try sometime soon now that zucchini and squash are in season.
Melissa
My pleasure, Melissa!
Melissa @ My Recent Favorite Books
Thanks for sharing this great recipe! Pinned!