Baked Squash Parmesan

Tender baked squash topped with a crispy, golden layer of Parmesan and breadcrumbs, light and savory with a satisfying crunchy texture.

Course Main Course, Side Dish

Cuisine American, Italian Inspired, Southern

Keyword baked-squash-parmesan, yellow-squash-recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 712kcal

Author Melissa Sperka

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

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.
Spray a 2 quart shallow baking dish with cooking spray.
Assemble: Arrange the roasted squash slices 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 brown.
Let stand for 5-10 minutes then slice and serve.

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 13x9-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.