Roasted Summer Squash

Coated in a seasoned breading and roasted until golden brown, this summer squash will be a new family favorite!

Why You’ll Love This Recipe

• Flavorful crunch: The light Parmesan‑Panko topping bakes to crispy, golden goodness.

• Effortless prep: Just slice, toss, bake, and broil—quick and satisfying.

• Versatile veggie: Uses yellow squash, zucchini, pattypan, or crookneck.

• Crowd-pleaser side: Perfect alongside grilled meats, pastas, or tomato-based dishes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb summer squash (about 2 medium), sliced into ½″ rounds

• 1 tbsp olive oil

• 2 tbsp grated Parmesan cheese

• 1 tbsp Panko breadcrumbs

• 1 tsp lemon pepper seasoning

• ½ tsp paprika

• ½ tsp kosher salt (or to taste)

directions

1. Preheat oven to 400 °F.

2. Cut squash into ½″ slices and toss with olive oil.

3. In a small bowl, combine Parmesan, Panko, lemon pepper, paprika, and salt. Toss mixture with the squash until well coated.

4. Arrange squash slices in a single layer on a baking pan.

5. Roast for 12–14 minutes, until squash is tender.

6. Broil for 1–2 minutes, until the crumbs are lightly browned and crisp.

Servings and timing

• Serves: 4

• Prep time: ~10 minutes

• Cook time: ~15 minutes

• Total time: ~25 minutes

storage/reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended—texture becomes mushy after thawing.

• Reheating: For best results, reheat under the broiler or in a toaster oven for 2–3 minutes to restore crispiness.

Variations & Tips

• Veggie swap: Substitute or mix with zucchini, pattypan, or crookneck squash.

• Cutting style: Slice thicker for a firm, crisp-tender texture; thinner for a softer bite.

• Add-ins: Try adding asparagus, bell peppers, or fresh herbs like thyme or parsley.

• Oven tip: Avoid overcrowding the pan to ensure even browning and crisping.

FAQs

Can I make this ahead of time?

Yes. Roast and cool completely, then refrigerate. Reheat before serving for best texture.

How long can leftovers be kept?

Up to 3 days in the fridge; some sources say up to 4 if properly stored.

Is freezing a good option?

Not ideal. Squash tends to become soggy after freezing and reheating.

Best method to reheat?

Broil or toast briefly to re-crisp the topping. Avoid microwaving for best texture.

Can I use zucchini or other squash types?

Absolutely. Zucchini, pattypan, and crookneck squash all work well in this recipe.

What if my squash gets soggy?

Slice evenly, avoid overcrowding the pan, and bake at a high heat for optimal texture.

Can I double the recipe for a crowd?

Yes. Use two pans and rotate them halfway through for even roasting.

What dipping sauces pair well with this?

Try ranch, garlic aioli, or a tangy yogurt-lemon sauce.

Can I make this without cheese?

Yes, but the flavor and texture will change. Nutritional yeast can be used as a substitute.

Can I use regular breadcrumbs instead of Panko?

Yes, but Panko gives a lighter, crispier texture.

Conclusion

This Roasted Summer Squash is a quick, flavorful side with a crispy, caramelized finish. It’s simple, versatile, and perfect for summer meals. Roast fresh for best results—store in the fridge, reheat for crisp revival, and enjoy its crunchy deliciousness all week long!