If you’re looking for a dish that’s both effortless and bursting with flavor, the Roasted Summer Squash with Parmesan and Panko Recipe is about to become your new favorite go-to side. This recipe celebrates the sunshine of summer squash with a crispy, golden topping of Parmesan and panko breadcrumbs that adds just the right amount of crunch to mellow, tender squash. Each bite combines nutty cheese, aromatic spices, and a subtle zing of lemon pepper that makes every forkful feel special yet wonderfully simple. Whether you’re cooking for a weeknight meal or entertaining guests, this dish brings that perfect balance of comfort and elegance to your table.
Ingredients You’ll Need
Gathering these straightforward ingredients will make all the difference for your Roasted Summer Squash with Parmesan and Panko Recipe. Each component is simple but essential, bringing texture, flavor, and color to the dish. The freshness of summer squash, the crispiness of panko, and the savory depth of Parmesan cheese meld perfectly to delight your palate.
- Summer squash (1 pound, about 2 medium): This fresh, tender vegetable forms the delicious base of the dish, offering a mild sweetness and vibrant color.
- Olive oil (1 tablespoon): Helps to coat the squash evenly and promotes beautiful roasting with a hint of richness.
- Grated Parmesan cheese (2 tablespoons): Adds a nutty, salty flavor that complements the squash wonderfully.
- Panko bread crumbs (1 tablespoon): Provides a delightful crunch that contrasts with the tender roasted squash.
- Lemon pepper seasoning (1 teaspoon): Lends a fresh, citrusy brightness with just a touch of spice.
- Paprika (½ teaspoon): Brings a mild smoky depth and beautiful color to the topping.
- Kosher salt (½ teaspoon, or to taste): Enhances all the natural flavors and rounds out the seasoning perfectly.
How to Make Roasted Summer Squash with Parmesan and Panko Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). This temperature strikes the perfect balance to roast the squash until tender while giving the panko topping a chance to crisp up without burning.
Step 2: Prepare the Squash
Slice your summer squash into half-inch rounds to ensure even cooking. Give them a good toss with olive oil – this not only helps prevent sticking but also enhances the roasting process by encouraging a lovely caramelization on the edges.
Step 3: Season the Squash
In a small bowl, mix the grated Parmesan, panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. Toss this savory mixture with the oiled squash slices until every piece is generously coated, so each bite bursts with flavor and texture.
Step 4: Roast the Squash
Spread your coated squash in a single layer on a baking sheet. Avoid overcrowding, so the heat circulates evenly. Roast in the oven for 12 to 14 minutes, just until the squash becomes tender while keeping enough firmness to hold up to the final broil.
Step 5: Finish with a Broil
Switch your oven to broil and give the squash 1 to 2 minutes under high heat. This last step crisps the breadcrumbs beautifully, turning the topping a golden brown and making the dish irresistibly crunchy on top.
How to Serve Roasted Summer Squash with Parmesan and Panko Recipe
Garnishes
To add a fresh pop of color and flavor, sprinkle chopped fresh herbs like parsley, basil, or chives over the roasted squash just before serving. A light drizzle of lemon juice or a scattering of red pepper flakes can also brighten the dish and add a little zing.
Side Dishes
This dish pairs spectacularly with grilled chicken, seared fish, or a hearty grain like quinoa or wild rice. Its vibrant textures and flavors add a fresh twist to any meal, making it versatile enough to complement a wide variety of menus.
Creative Ways to Present
Serve the Roasted Summer Squash with Parmesan and Panko Recipe in a colorful shallow bowl or on a rustic wooden board surrounded by herb sprigs and lemon wedges for a casual, inviting look. You can also layer it over toasted baguette slices for a charming appetizer everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Store leftover roasted squash in an airtight container in the refrigerator for up to 3 days. The topping might soften over time, but the flavors will intensify, making for a delicious next-day treat.
Freezing
While fresh is best, you can freeze roasted squash for up to 1 month. Lay the pieces out on a baking sheet to freeze individually before transferring to a freezer bag, which helps preserve the texture better when reheated.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 10 minutes to bring back the crispy topping. Avoid the microwave if possible, as it can make the panko soggy instead of crunchy.
FAQs
Can I use other types of squash in this Roasted Summer Squash with Parmesan and Panko Recipe?
Absolutely! While this recipe shines with summer squash, zucchini or yellow squash also work beautifully and will roast to the same tender-crisp perfection.
Is there a non-dairy alternative for Parmesan cheese?
If you’re avoiding dairy, consider nutritional yeast or a plant-based Parmesan substitute. These options still provide a cheesy, savory flavor that complements the roasted squash wonderfully.
Can I prepare this recipe without panko breadcrumbs?
You can omit the panko if needed, but keep in mind it contributes a crucial crunch. For a gluten-free alternative, try using gluten-free bread crumbs or crushed nuts like almonds or walnuts for texture.
How spicy is the lemon pepper seasoning in this recipe?
Lemon pepper seasoning adds a mild zing with a subtle peppery bite balanced by citrus notes, so it’s gentle and won’t overpower the delicate squash flavors.
What’s the best way to slice the squash for even cooking?
Slicing into uniform half-inch rounds ensures the squash cooks evenly and the topping adheres nicely, giving each slice a balanced crispy and tender bite.
Final Thoughts
This Roasted Summer Squash with Parmesan and Panko Recipe is a true summer delight that’s simple enough for weeknights but sophisticated enough to impress dinner guests. The combination of creamy squash, crispy topping, and zesty seasoning creates a harmonious dish that’s impossible not to love. Give it a try and enjoy a fresh, flavorful side that celebrates the best of the season with every bite.
Print
Roasted Summer Squash with Parmesan and Panko Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Summer Squash recipe features tender slices of summer squash coated in a flavorful mix of olive oil, Parmesan cheese, Panko breadcrumbs, and seasonings, then roasted and finished under the broiler for a crispy, golden topping. It’s a quick, easy, and delicious side dish perfect for warm weather meals.
Ingredients
Summer Squash
- 1 pound summer squash (about 2 medium)
Seasoning & Topping
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Panko bread crumbs
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon paprika
- ½ teaspoon kosher salt (or to taste)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- Prepare the Squash: Cut the summer squash into ½-inch slices. Toss the slices with 1 tablespoon of olive oil to coat them evenly, ensuring they roast nicely.
- Season the Squash: In a small bowl, combine 2 tablespoons grated Parmesan cheese, 1 tablespoon Panko breadcrumbs, 1 teaspoon lemon pepper seasoning, ½ teaspoon paprika, and ½ teaspoon kosher salt. Toss this mixture with the oiled squash slices until they are evenly coated with the flavorful topping.
- Roast the Squash: Spread the coated squash slices in a single layer on a baking pan. Roast them in the preheated oven for 12 to 14 minutes, or until the squash becomes tender when pierced with a fork.
- Finish with a Broil: Switch your oven to broil, and broil the squash for an additional 1 to 2 minutes. This step browns the breadcrumbs lightly, adding a crispy texture and enhancing flavor. Watch closely to avoid burning.
Notes
- Use fresh summer squash like zucchini or yellow squash for best results.
- Adjust seasoning according to taste, especially salt.
- For a gluten-free version, substitute Panko breadcrumbs with gluten-free breadcrumbs.
- Serve immediately for optimal crispiness; leftovers can be reheated but may lose crisp texture.
