Baked Yellow Squash: No More Watery Squash!

Are you tired of bland, watery baked squash? I know I was! For years, I struggled to get that perfect, tender squash with a delicious, golden cheesy crust. But I finally cracked the code, and I’m so excited to share this foolproof recipe for baked yellow squash that will transform your side dish game!

Why You’ll Love This Baked Yellow Squash

This isn’t just another baked squash recipe. It’s the best baked yellow squash recipe, and here’s why:

• No More Soggy Squash: The secret salting technique draws out excess moisture, guaranteeing a perfectly tender, not mushy, result.
• Cheesy Goodness: A generous topping of Parmesan and mozzarella creates a bubbly, golden crust that’s irresistible.
• Simple Ingredients: You probably already have most of these pantry staples on hand.
• Quick and Easy: From prep to table, this dish is ready in under 30 minutes, making it perfect for busy weeknights.
• Versatile: It’s a fantastic side dish for almost any main course!

Gathering Your Ingredients for Perfectly Baked Yellow Squash

Let’s talk ingredients. The key to amazing baked yellow squash starts with selecting the best produce. Look for squash that are firm, with smooth, unblemished skin. Smaller to medium-sized squash tend to be sweeter and have fewer seeds.

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Here’s what you’ll need to create this culinary masterpiece:

• 2 medium yellow squash: The star of the show! Choose squash that are heavy for their size, indicating they’re full of flavor.
• 1 tablespoon olive oil: This helps the squash slices to roast beautifully and adds a touch of richness. Extra virgin olive oil is preferred for its flavor.
• 1/4 teaspoon salt, plus more for draining: Salt is crucial! Not only does it season the squash, but it’s also essential for drawing out excess moisture.
• 1/4 teaspoon black pepper: Adds a touch of warmth and enhances the other flavors. Freshly ground black pepper is always best.
• 1/2 teaspoon dried Italian seasoning (optional): This adds a classic Italian flavor profile. You can easily substitute with other dried herbs like oregano, basil, or thyme, or use a blend.
• 1/2 cup grated Parmesan cheese: The nutty, salty Parmesan is the foundation of our cheesy crust. Use freshly grated Parmesan for the best flavor and melting quality.
• 1/4 cup shredded mozzarella cheese (optional, for extra meltiness): Mozzarella adds a lovely stretch and extra creaminess to the cheese topping. Feel free to omit it if you prefer a sharper Parmesan flavor, or substitute with another cheese like provolone.

Crafting Your Baked Yellow Squash: Step-by-Step

Ready to get started? Don’t be intimidated! This recipe is incredibly simple, and I’m here to guide you every step of the way. The key to avoiding watery squash is in the salting process, so pay close attention to that step!

1. Preheat your oven to 400 degrees F (200 degrees C). Getting the oven nice and hot ensures the squash roasts perfectly and the cheese melts beautifully.
2. Slice the yellow squash into rounds about 1/2 inch thick. Aim for consistent thickness so the squash cooks evenly. Too thin, and they might get too soft; too thick, and they might take longer to cook through.
3. The Secret to Non-Soggy Squash: Salt and Wait. Lay the squash slices in a single layer on paper towels. Sprinkle generously with salt. Let them sit for about 15-20 minutes. You’ll notice beads of water forming on the surface. This is the excess moisture being drawn out, which prevents that dreaded watery squash. This step is essential, so don’t skip it!
4. Blot and Dry. Gently blot the squash slices dry with more paper towels, removing as much moisture and salt as possible. You want to remove as much of the surface salt as possible to avoid an overly salty final product.
5. Season the Squash. In a medium bowl, gently toss the dried squash slices with the olive oil, 1/4 teaspoon salt, black pepper, and dried Italian seasoning (if using). This coats the squash and infuses it with flavor.
6. Arrange on the Baking Sheet. Arrange the squash slices in a single layer on a baking sheet. Avoid overcrowding, as this will cause the squash to steam instead of roast.
7. Cheese It Up! In a small bowl, combine the grated Parmesan cheese and shredded mozzarella cheese (if using). Sprinkle the cheese mixture evenly over each squash slice.
8. Bake to Golden Perfection. Bake for 15-20 minutes, or until the squash is tender and the cheese is melted, bubbly, and golden brown around the edges. For extra browning, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
9. Serve and Enjoy! Remove from the oven and serve hot.

Tips for Perfect Baked Yellow Squash Every Time

Want to guarantee success with this recipe? Here are a few extra tips to keep in mind:

• Don’t skip the salting step! It’s truly the key to preventing watery squash.
• Use fresh, high-quality ingredients. The better the ingredients, the better the flavor!
• Adjust the seasoning to your liking. If you like things spicy, add a pinch of red pepper flakes.
• Get creative with the cheese! Try adding other cheeses like provolone, Monterey Jack, or even a sprinkle of crumbled feta.
• For a vegan version use vegan parmesan and mozzarella.

What to Serve With Baked Yellow Squash

Baked yellow squash is a wonderfully versatile side dish that pairs well with a variety of main courses. It’s delicious alongside grilled chicken or a herb-crusted chicken. It also complements seafood dishes beautifully. Consider pairing it with baked salmon or pan-seared shrimp. For a vegetarian meal, serve it with a hearty grain bowl or a flavorful lentil soup. You could also try it alongside a savory shepherd’s stew.

Your Baked Yellow Squash Questions Answered (FAQ)

Can I use zucchini instead of yellow squash?

Absolutely! Zucchini and yellow squash are very similar and can be used interchangeably in this recipe. The flavor and texture will be almost identical.

Can I make this recipe ahead of time?

You can slice and salt the squash ahead of time, then store it in the refrigerator until you’re ready to bake. However, it’s best to bake the squash fresh for the best texture and flavor. Baking it ahead of time and reheating can make it slightly mushy.

My squash is still watery after salting. What did I do wrong?

Make sure you are using enough salt and that the squash is laid out in a single layer. Also, ensure you are salting and drying the squash for long enough. It needs a full 15-20 minutes to effectively draw out the moisture.

Can I add breadcrumbs to the topping?

Yes! A sprinkle of breadcrumbs on top of the cheese adds a lovely crunchy texture. Use plain breadcrumbs or Italian-seasoned breadcrumbs. For an extra boost of flavor, try toasting the breadcrumbs in a skillet with a little olive oil and garlic before adding them to the cheese mixture.

Enjoy Your Homemade Baked Yellow Squash!

There you have it – a simple, foolproof recipe for perfectly baked yellow squash with a delicious, cheesy crust! Say goodbye to watery squash forever. I hope you enjoy this recipe as much as I do. Be sure to leave a comment below and let me know how it turns out, and don’t forget to share this recipe with your friends and family!