Judy’s Parmesan Baked Squash
I just love yellow summer squash (the soft-skinned crookneck variety) and have cooked it a ton of different ways over the years. But honestly, this recipe is by far the best way I’ve ever eaten it. This is a recipe of a friend I used to work with years ago. Parmesan is not usually the cheese people put on yellow squash dishes, but I’m here to tell ya it is an OUTSTANDING combination added with the sweet caramelized onions. I just use the Parmesan in the green canister we all are familiar with, as a rule, for this dish. But you can use whole, grated Parmesan if you prefer. OK for Induction.
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INGREDIENTS:
6 yellow summer squash (medium, about 6″ long)
6 oz. yellow onion
1 Flax Sandwich Bun, crumbled (or other low-carb biscuit or bread)
1/2 c. grated Parmesan cheese
Dash of Salt and Pepper
3 T. butter
DIRECTIONS:
Slice onion into thin slivers and saute in butter in no-stick skillet. Cook until they begin to brown, as the caramelizing is essential to the flavor of this dish. Turn off heat and let them cool.
Now grease a 9×13 glass casserole pan with butter. Slice the squash laterally/lengthwise into 1/4″ slices (or thinner if you want to speed this dish up a bit). This goes together in lasagna-type layers. First sprinkle 1-2 T.of the flax bun crumbs on the bottom of the pan. These will soak up moisture that bleeds out of the squash during cooking. Now place a single layer of squash slices in the pan. Jimmie them around, switching ends of slices so the pan is pretty much filled without gaps. Top with 1/4 of the browned onions. Next sprinkle 1-2 T. Parmesan cheese. Repeat these steps until all ingredients are used, ending with onion on top. Cover pan tightly with foil and bake 30-40 minutes at 350 º. Uncover, add 2-3 T. water if there is no moisture left in the bottom of the pan. Bake another 20-30 minutes (uncovered) or until squash feels tender when knife is stuck into it and onions on the top are toasty brown. Toast top in broiler if need be. You want the top layer of onion to be attractively toasted. This dish is a big hit every time I make it and it goes nicely with your holiday turkey dinners.
NUTRITIONAL INFO: Makes 6 servings, each containing:
150 calories
10.35 g fat
9.88 g carbs, 3.0 g fiber, 6.88 NET CARBS
7.2 g protein
26 g sodium
Buttoni's Low-Carb Recipes 
You could salt the yellow squash as you suggest for zucchini if moisture is a problem. To me zucchini and yellow squash are almost identical in flavor.
Yes, salting will draw out moisture for either squash. Either squash works in this recipe, but I don’t find their flavors to be all that similar. I find the yellow to have MORE flavor and find zucchini almost tasteless by itself. But I do find zucchini is more enhanced with spices and recipe additives than the yellow. Go figure. LOL
Is there a way to make it without the low carb bun? Don’t know where to find those and nearly 7 carbs is a lot for us. Looks yummy!
I’m gluten free so I use GF bread. You might even try crushed pork rinds
There needs to be some kind of low-carb bread. It absorbs the moisture that bleeds out of the squash. You will just have to try it without and see if it cooks right. I just don’t know. Never tried it without the bread element. Crushed pork rinds might work, or a very light sprinkling of ground chia seeds, perhaps.
I used GF Seasoned Breadcrumbs I found at Walmart and they worked just fine. What a delicious recipe. Thank you!!
glad you like it, Kathy! It’s sure one of my favs. 🙂
Thanks for the recipe.
I hope you like it, Shirley!
I’m looking to get into squash and just wanted to say thanks for the post.
This is a good one, Hoyt.
awesome! i wish i would have seen this before i went shopping. will get the squash next time as i can’t wait to try this!
Welcome to my recipe site, Jo! This dish really IS awesome! I was so blown away with it I made it for my parents several times. They too, loved it.
Are the last minutes of baking without a cover?
Yes, the directions tell you to uncover mid cooking.
Dear Ms Peggy. I tried this almost as soon as I saw the recipe! it was totally awesome! I am from the wondeful state of Kentucky. Growing up on a farm, the family garden was a main staple for food.. I took so much for granted then, but now that i am a lot older I have taken up cooking like a nightcrawer to a hook! There is nothing I will not try! I can wait to write my own Cookbook, I want to share these country secrets with all!
I’m glad you reacted to this recipe the way we did, Bob. It is so simple yet so good! Both my parents were raised in big families on farms that gardened, so I was raised on lots of good fresh vegetables, too. Beets are the only veggie I don’t like 🙂 When I was growing up, there were many I didn’t like, but we always “had to taste” before we judged. I think my parents taught me well on the veggie front. Now I just love them. I, like you, have so many good recipes I wanted to share them and started my blog 5 years ago. But I didn’t want to get into cookbook writing. A lot of work; a lot of expense, a lot of time involved. So I just operate my recipe blog at my own pace and share the occasional recipe or two with Jennifer Eloff to put into her cookbooks and post recipes on her website as a personal favor to her. Good luck if you decide to do a cookbook, Bob! I’m sure it can be very rewarding.
Would this work with zucchini? I’ve never seen yellow summer squash here in Australia.
I have tried this recipe with zucchini and it works very well. Zucchini is a variety of squash.
Well, it’ll be totally different in flavor, but it should work OK as long as you slice, salt and lay the slices of squash on paper towels to bleed off the excess water that’s in zucchini, else it might cook up “soupy”. Hope you like this, Anna!
When you say “yellow squash” are you referring to yellow summer squash, or some winter squash, many of which have yellow flesh?
Oh, I mean summer, soft-skinned, crookneck-type squash. I’d specify winter squash if that was what I meant. 🙂 At least I try to always make that distinction. Happy to clarify that for you, Maryanne.