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
Scale
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.
