Baked Parmesan Breaded Squash Recipe
Baked Parmesan Breaded Squash Recipe photo by Taste of Home

Baked Parmesan Breaded Squash Recipe

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Yellow summer squash crisps beautifully when baked. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 4 cups thinly sliced yellow summer squash (3 medium)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup panko (Japanese) bread crumbs
  • 3/4 cup grated Parmesan cheese

Nutritional Facts

2/3 cup equals 137 calories, 10 g fat (2 g saturated fat), 7 mg cholesterol, 346 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 fat, 1 vegetable


  1. Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat.
  2. In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment paper-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Yield: 6 servings.
Originally published as Baked Parmesan Breaded Squash in Taste of Home February/March 2014

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Reviewed Sep. 14, 2015

"This was easy and came out great. It would also be good made with pattypan (flying saucer) squash. It would probably be less crisp with zucchini.

I made about 1/2 pound of squash, which made 2 generous side-dish servings, and then I used the leftover panko and parmesan mixture to coat some pork chops, which I baked at the same time."

Reviewed Oct. 10, 2014

"Simple and very tasty. I also tried the same method with zucchini and green tomatoes with good results. I used some seasoned Panko bread crumbs the second time and omitted the parmesan. It was really good."

Reviewed Jun. 6, 2014

"Easy recipe for summertime meals."

Reviewed May. 16, 2014

"I've been looking for something different to do with squash. This was yummy and very easy to prepare."

Reviewed Jan. 30, 2014

"Very good and easy enough for a weeknight dinner to boot."

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