Cheesy Baked Yellow Squash Recipe Easy Summer Side Dish

The golden-yellow hue of baked squash bubbling under a layer of melted cheese is enough to make anyone’s mouth water. This recipe is my go-to summer side dish, combining fresh garden veggies with creamy, cheesy goodness. It’s the perfect way to celebrate the season’s produce while keeping things simple and utterly delicious. Whether you’re hosting a backyard barbecue or just need a quick addition to a weeknight dinner, cheesy baked yellow squash always delivers comfort and flavor.

Honestly, I first stumbled upon this recipe when my garden was overflowing with yellow squash one summer. I wanted something easy yet indulgent, and after experimenting with a few variations, I landed on this gem. The mix of tender squash, garlic, and gooey cheese creates a side dish that feels like a hug in every bite. Trust me, your family will be asking for seconds!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy summer evenings when you don’t want to spend hours in the kitchen.
• Minimal Ingredients: You don’t need a long grocery list—just fresh yellow squash, pantry staples, and some cheese.
• Perfect for Any Occasion: Whether it’s a casual dinner or a summer potluck, this dish fits right in.
• Kid-Friendly: Even picky eaters love the cheesy goodness paired with mild squash flavor.
• Customizable: You can easily switch up the cheeses or add herbs to suit your preferences.
• Healthy Comfort Food: Packed with vitamins from the squash but indulgent enough to satisfy those cheesy cravings.

What really sets this recipe apart is its simplicity. There’s no fancy technique—just good, honest cooking that lets the fresh flavors shine. Plus, the combination of garlic and cheese is a match made in heaven. It’s the kind of dish that feels like a treat but is surprisingly wholesome!

What Ingredients You Will Need

This cheesy baked yellow squash recipe uses simple ingredients that are easy to find and even easier to work with. Here’s everything you’ll need:

• Yellow squash: About 4 medium-sized squash (fresh and firm for the best texture).
• Olive oil: 2 tablespoons (or use avocado oil for a slightly nuttier flavor).
• Garlic: 2 cloves, minced (fresh garlic works best for that punch of flavor).
• Salt: 1 teaspoon (adjust to taste).
• Black pepper: ½ teaspoon (freshly ground for the best flavor).
• Cheddar cheese: 1 cup, shredded (sharp cheddar adds bold flavor, but mild works well too).
• Parmesan cheese: ¼ cup, grated (for that salty, nutty finish).
• Breadcrumbs: ½ cup (for a golden, crispy topping; use panko for extra crunch).
• Fresh parsley: 1 tablespoon, chopped (optional for garnish).

These ingredients strike the perfect balance of fresh and indulgent. If you’re missing an item, don’t worry—there are plenty of substitutions (I’ll cover those later!).

Equipment Needed

You don’t need a lot of fancy tools for this recipe—just the basics. Here’s what you’ll need:

• Cutting board: For slicing the squash.
• Sharp knife: A good-quality knife makes slicing easier and more precise.
• Baking dish: A 9×13-inch dish works perfectly for even cooking.
• Mixing bowl: For combining the breadcrumb and cheese topping.
• Grater: For shredding cheese (if you’re not using pre-shredded).

If you don’t have a baking dish, a large oven-safe skillet works as a great alternative. And don’t stress about the grater—store-bought shredded cheese works just fine!

Preparation Method

1. Preheat your oven: Set it to 375°F (190°C) to get it nice and hot.
2. Prep the squash: Wash the yellow squash and slice them into ¼-inch rounds. Aim for even thickness to ensure everything cooks at the same rate.
3. Season the squash: In a large bowl, toss the slices with olive oil, minced garlic, salt, and black pepper until evenly coated.
4. Assemble in the baking dish: Layer the squash slices in the dish, slightly overlapping them for an attractive presentation.
5. Prepare the topping: In a mixing bowl, combine the shredded cheddar, grated parmesan, and breadcrumbs.
6. Add the cheese topping: Sprinkle the cheese mixture evenly over the squash slices.
7. Bake: Place the dish in the oven and bake for 20-25 minutes, or until the squash is tender and the cheese is melted and golden brown.
8. Garnish and serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve warm.

Pro tip: If you notice the breadcrumbs browning too quickly, cover the dish loosely with foil for the last 5 minutes of baking.

Cooking Tips & Techniques

Here are a few tips to make sure your cheesy baked yellow squash turns out perfectly:

• Don’t skip the oil: Olive oil helps the squash caramelize slightly and keeps the dish moist.
• Use fresh garlic: The flavor of fresh minced garlic is far superior to jarred varieties.
• Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting.
• Check the squash: Squash should be tender but not mushy—you’re looking for a slight bite.
• Breadcrumb alternatives: If you’re gluten-free, crushed gluten-free crackers or almond flour make great substitutes.

These small details make a big difference in texture and flavor, so don’t overlook them!

Variations & Adaptations

Want to mix things up? Here are some variations to try:

• Low-carb version: Skip the breadcrumbs and use crushed pork rinds for a keto-friendly topping.
• Add herbs: Mix fresh thyme or rosemary into the cheese topping for an aromatic twist.
• Swap the cheese: Try mozzarella or Gruyère for a different flavor profile.
• Make it spicy: Add a pinch of red pepper flakes or a drizzle of hot sauce to the squash before baking.
• Include other veggies: Layer zucchini slices or cherry tomatoes with the squash for a colorful medley.

I’ve tried the herb variation myself—adding rosemary gives it a slightly earthy vibe that pairs beautifully with grilled chicken or steak.

Serving & Storage Suggestions

This dish is best served warm, straight from the oven. Here’s how to make the most of it:

• Serving: Pair with grilled meats, roasted chicken, or even a simple green salad for a balanced meal.
• Presentation: Garnish with fresh parsley or a sprinkle of additional parmesan for a pop of color.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions for 1-2 minutes.

As the flavors meld in the fridge, the dish becomes even more flavorful—so don’t hesitate to enjoy those leftovers!

Nutritional Information & Benefits

Here’s a quick overview of the nutritional highlights per serving (approximate):

• Calories: 180
• Protein: 8g
• Carbs: 10g
• Fat: 12g
• Fiber: 2g

Yellow squash is packed with vitamins A and C, as well as fiber to support digestion. The cheese adds protein and calcium, making this dish both nutritious and satisfying. If you’re watching carbs, the low-carb variations will keep it diet-friendly!

Conclusion

There you have it—an easy, cheesy baked yellow squash recipe that’s perfect for summer. It’s a crowd-pleaser, adaptable to different diets, and a breeze to prepare. I love making this dish because it’s a reminder that simple ingredients can create something truly special. Whether you’re feeding a hungry family or impressing friends, this recipe is a winner.

Give it a try and let me know how you customize it! I’d love to hear your thoughts in the comments below. Don’t forget to share this recipe with friends—it might become their new favorite side dish too. Happy cooking!

FAQs

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini works just as well and has a similar mild flavor. You can even mix the two for a colorful dish.

Can I make this recipe ahead of time?

Yes, assemble the dish and cover it with foil. Store it in the refrigerator until ready to bake—just add a few extra minutes to the baking time.

What other cheeses can I use?

Feel free to experiment! Mozzarella, Gruyère, or even feta can add unique flavors to this dish.

How do I make this gluten-free?

Swap breadcrumbs for crushed gluten-free crackers or almond flour. Both work beautifully for a crispy topping.

Can I freeze leftovers?

While fresh is best, you can freeze leftovers for up to a month. Reheat in the oven to restore the texture.

Print