Ingredients
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)
Instructions
- Preheat oven: Set oven to 400°F (200°C).
- Prep squash: Cut squash into ½″ slices and toss with olive oil.
- Season: In a small bowl, combine Parmesan, Panko, lemon pepper, paprika, and salt. Toss squash in mixture until well coated.
- Arrange: Spread squash slices in a single layer on a baking pan without overcrowding.
- Roast: Bake for 12–14 minutes, until tender.
- Broil: Switch to broil for 1–2 minutes, until crumbs are golden and crisp.
- Serve: Enjoy immediately as a side dish.
Notes
- Mix with zucchini, pattypan, or crookneck squash for variety.
- Slice thicker for firmer texture; thinner for softer squash.
- Don’t overcrowd the pan—this helps keep squash from getting soggy.
- Best reheated under the broiler or toaster oven; avoid microwaving.
- Nutritional yeast can replace Parmesan for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 95
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
