Roasted Summer Squash

Why You’ll Love This Recipe

Roasted Summer Squash is a simple yet tasty dish that brings out the natural sweetness of the squash while adding a satisfying crispy texture. The combination of Parmesan cheese, Panko breadcrumbs, and lemon pepper seasoning gives it a burst of flavor, and the roasting process ensures the squash is tender with a golden, crispy coating. Whether you’re looking for a healthy side dish or just a new way to enjoy squash, this recipe is easy to make and packed with flavor.

Ingredients

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

• 1 pound summer squash (about 2 medium)

• 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)

Directions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).

2. Prepare the Squash:
   Cut the summer squash into ½-inch slices. Toss them with olive oil to coat evenly.

3. Season the Squash:
   In a small bowl, combine the grated Parmesan cheese, Panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. Toss this mixture with the squash until the slices are evenly coated.

4. Roast the Squash:
   Spread the squash in a single layer on a baking pan. Roast in the preheated oven for 12-14 minutes, or until the squash is tender.

5. Finish with a Broil:
   Broil the squash for an additional 1-2 minutes to brown the breadcrumbs lightly and make the squash crispy.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: 25 minutes

Variations

• Add Herbs: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.

• Spicy Kick: For a bit of heat, sprinkle some red pepper flakes over the squash before roasting.

• Cheese Variation: Swap the Parmesan cheese for Asiago or Pecorino Romano for a different flavor.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the squash under the broiler or in the toaster oven for 2-3 minutes to maintain its crispy texture.

FAQs

Can I use zucchini instead of summer squash?

Yes, zucchini works just as well in this recipe and can be substituted for summer squash.

Can I make this dish ahead of time?

You can prep the squash and coat it with the seasoning ahead of time, then store it in the fridge until ready to roast. Roasting is best done right before serving for the best texture.

Can I bake this dish instead of broiling?

Yes, you can skip the broiling step if you prefer and bake the squash until the breadcrumbs are golden and crispy. Just add a few extra minutes to the roasting time.

How can I make the squash extra crispy?

For extra crispiness, make sure the squash slices are evenly coated and spread out in a single layer on the baking pan to allow air circulation.

Can I use a different type of breading?

Yes, you can use regular breadcrumbs or crushed crackers as an alternative to Panko breadcrumbs. Panko tends to give a lighter, crunchier texture, but other breadcrumbs will work too.

Conclusion

This Roasted Summer Squash recipe is the perfect side dish for any meal. It’s quick, easy, and full of flavor, with crispy edges and a tender inside. With the added benefit of being versatile, you can customize it with your favorite seasonings and toppings. Whether served as a snack, a side, or even a light main dish, this squash recipe will quickly become a household favorite!