Sunday Yellow Squash
Transform your weekend dinner into a celebration of flavor with this irresistible Sunday Yellow Squash recipe! Featuring tender yellow squash and sweet caramelized onions, this dish is elevated with a crunchy, golden topping of panko breadcrumbs, buttery parmesan cheese, and a hint of garlic. Perfectly seasoned with a touch of red pepper flakes for optional heat, it’s baked to perfection and finished with a sprinkle of fresh parsley for a bright, fresh note. With just 40 minutes from prep to plate, this side dish is as easy as it is delicious, pairing perfectly with roast chicken, grilled fish, or even as a light vegetarian main. Packed with summer flavors and simple, wholesome ingredients, this baked yellow squash recipe is destined to become your new Sunday dinner staple!
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Recipe Information
Ingredients
- 4 medium yellow squash
- 1 large onion
- 3 tablespoons olive oil
- 2 garlic cloves
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon optional: red pepper flakes
Instructions
Preheat your oven to 375°F (190°C).
Wash and dry the yellow squash. Slice them into thin rounds, about 1/4 inch thick.
Peel and slice the onion into thin strips.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté for 5–7 minutes, stirring occasionally, until softened and slightly caramelized.
Mince the garlic cloves and add them to the skillet. Sauté for another 1–2 minutes until fragrant.
Add the sliced squash to the skillet along with the salt, black pepper, and optional red pepper flakes. Stir everything together and cook for 3–4 minutes until the squash begins to soften.
In a small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of olive oil, melted butter, and grated parmesan cheese.
Transfer the squash mixture to a lightly greased baking dish. Spread the breadcrumb mixture evenly over the top.
Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and the squash is tender.
Remove from the oven and sprinkle freshly chopped parsley over the top before serving.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
