Delight in a keto culinary journey with this Baked Parmesan Yellow Squash recipe, offering a burst of flavor that complements your low-carb lifestyle. Sliced yellow squash takes center stage as it’s bathed in olive oil and seasoned with a blend of garlic powder, onion powder, dried oregano, and a generous sprinkle of Parmesan cheese. Baked to perfection, the yellow squash emerges from the oven with a tender yet slightly crisp texture, showcasing the savory notes of Parmesan that meld seamlessly with the vegetable’s natural sweetness. Finished with a touch of fresh parsley for brightness, this side dish is not only visually appealing but also a delightful addition to your keto repertoire. Elevate your meals with the wholesome goodness of Baked Parmesan Yellow Squash, proving that indulgence can harmonize with your commitment to a carb-conscious lifestyle.


  • 3 medium-sized yellow squash, sliced into rounds
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, toss the yellow squash rounds with olive oil until evenly coated.
  3. Season the squash with salt, black pepper, garlic powder, onion powder, and dried oregano. Toss again to ensure even seasoning.
  4. Arrange the seasoned squash rounds in a single layer on a baking sheet lined with parchment paper.
  5. Sprinkle grated Parmesan cheese evenly over the squash rounds.
  6. Bake in the preheated oven for 20-25 minutes or until the squash is tender and the Parmesan is golden and slightly crispy.
  7. Remove from the oven and garnish with fresh chopped parsley.
  8. Serve your Baked Parmesan Yellow Squash as a delightful keto-friendly side dish.