Name: Cheesy Baked Yellow Squash with Panko Crust
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12
Cuisine: International
Ingredients: 4 lb yellow squash, preferably small to medium, sliced into rounds about 1/3-inch thick; 1 cup sour cream; 1 large egg; 1.08 cups panko breadcrumbs, divided (3/4 cup + 1/3 cup); 1 ¼ cups shredded sharp cheddar cheese; ½ cup chopped parsley; 2 tbsp dried chives; 3 tbsp butter, divided; 1 medium yellow onion, chopped; 2 garlic cloves, minced (2 tsp); 1 cup finely shredded parmesan cheese, divided; 0 Salt and freshly ground black pepper, to taste

Cheesy Baked Yellow Squash with Panko Crust

Tender yellow squash baked in a creamy, cheesy sauce and topped with crispy, golden panko breadcrumbs. A perfect summer side dish for any occasion.

Prep25 min

Cook35 min

Total1h

DifficultyEasy

Servings12

This baked squash dish is all about comfort and seasonality. The squash is briefly boiled until tender, then tossed with a rich mixture of sour cream, cheddar, and parmesan, along with fresh parsley and chives for a pop of flavor.

A crunchy topping of buttery panko breadcrumbs and more parmesan is added halfway through baking, then finished under the broiler for a beautiful golden crust. It’s a wonderful way to showcase late-summer squash and makes a delicious, crowd-pleasing side dish for holidays or family dinners.

Method

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish with cooking spray.
Bring a large pot of salted water to a boil. Add the sliced yellow squash and cook until just tender, about 5–6 minutes. Drain well in a colander.
In a large mixing bowl, combine the sour cream, egg, 1/3 cup panko, shredded cheddar, 1/2 cup parmesan, parsley, and chives. Stir until blended; set aside.
Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the chopped onion and cook until golden and soft, about 7 minutes. Stir in the minced garlic and cook for 1 minute more. Remove from heat.
Add the drained squash and the sour cream mixture to the skillet with the onions. Season with salt and pepper to taste and toss gently to coat everything evenly. Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover tightly with foil and bake for 20 minutes.
Meanwhile, melt the remaining 2 tablespoons of butter in a small bowl. Mix in the remaining 3/4 cup panko and the remaining 1/2 cup parmesan until the crumbs are well coated.
After 20 minutes, remove the casserole from the oven. Sprinkle the panko-parmesan mixture evenly over the top. Move the oven rack to the upper third position and return the dish to the oven. Bake for another 10 minutes, or until the topping is golden and the casserole is hot and bubbly.
Switch the oven to broil. Broil for 1–2 minutes, watching carefully, until the topping turns a deep golden brown. Serve warm, garnished with a little extra chopped parsley if desired.

💡 Tips

For a lighter topping, you can use fresh breadcrumbs instead of panko.
If you can't find yellow squash, substitute with green zucchini – the dish will be just as delicious.
To save time, you can boil the squash and prepare the sour cream mixture a day ahead; keep them refrigerated separately and assemble just before baking.

Inspired by a recipe from Cooking Classy

Cheesy Baked Yellow Squash with Panko Crust

Ingredients

Method

💡 Tips

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