Some baked yellow squash recipes are Taste of Home’s Baked Parmesan Breaded Squash and Kraft’s Summer Squash Bake. For Taste of Home’s recipe, preheat the oven to 450 F. Place 4 cups of thinly sliced yellow summer squash in a large bowl.
Toss 3 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper and 1/8 teaspoon cayenne pepper with the squash. Mix ¾ cup panko bread crumbs and ¾ cup grated Parmesan cheese in a shallow bowl. Coat the squash in the cheese mixture and pat to help coating adhere. Place on baking sheets lined with parchment paper, and bake for 20 to 25 minutes or until golden brown. Rotate pans midway through baking.
For Kraft’s recipe, heat the oven to 375 F. Coat a large skillet in cooking spray, and heat on a medium heat. Add two small thinly sliced zucchini and a small thinly sliced yellow squash. Cook and stir until crisp-tender, which takes about 5 minutes. Beat 4 eggs with ½ cup Miracle Whip dressing using a whisk.
Stir in 1/3 cup grated Parmesan cheese. Add the squash mixture, 1 cup finely shredded Italian cheese blend, 1 small chopped onion, ½ cup chopped green pepper, ¼ teaspoon salt and ¼ teaspoon black pepper. Mix lightly, and spoon into an 8-inch square baking dish. Bake for 35 to 40 minutes or until the edges are light brown and the center is set.