If you’re craving a vibrant, flavorful side dish that’s as easy to make as it is delicious, look no further than this Roasted Summer Squash with Parmesan and Panko Recipe. It brings together tender, slightly caramelized summer squash slices tossed in a crispy, golden Parmesan and panko coating that adds just the right amount of savory crunch. This recipe is a wonderful way to celebrate fresh summer produce, transforming simple ingredients into something truly special and comforting. Whether you’re a seasoned cook or a kitchen newbie, you’ll find this dish both approachable and irresistibly tasty.
Ingredients You’ll Need
The magic of this Roasted Summer Squash with Parmesan and Panko Recipe lies in the simplicity of its ingredients. Each one plays an essential role—from the juicy squash that forms the base, to the Parmesan’s rich, salty depth, and the panko’s airy crunch. These components come together effortlessly, creating a dish that’s well-balanced in flavor, texture, and color.
- Summer squash (1 pound, about 2 medium): Choose fresh, firm squash for the best tenderness after roasting.
- Olive oil (1 tablespoon): Helps the squash roast beautifully and assists in crisping up the coating.
- Grated Parmesan cheese (2 tablespoons): Adds a nutty, savory punch that pairs perfectly with the squash’s mild flavor.
- Panko bread crumbs (1 tablespoon): Provides a light, crunchy texture that contrasts deliciously with the soft squash.
- Lemon pepper seasoning (1 teaspoon): Brings a zesty, peppery brightness to the whole dish.
- Paprika (½ teaspoon): Adds subtle smokiness and beautiful color.
- Kosher salt (½ teaspoon, or to taste): Enhances all the flavors without overpowering them.
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 is perfect for roasting the squash evenly while getting that wonderful golden crust on the topping. Proper preheating ensures your squash roasts quickly and develops great flavor and texture.
Step 2: Prepare the Squash
Slice your summer squash into ½-inch rounds so they cook evenly and maintain just the right amount of tenderness. Toss these slices generously with olive oil—this not only prevents sticking but encourages crisping during roasting.
Step 3: Season the Squash
In a small bowl, mix grated Parmesan, panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. This mixture is the heart of the dish, combining sharp, savory, and zesty flavors with a bit of smoky warmth. Toss the squash slices with this blend until they’re coated evenly, making sure every piece gets a delicious crust.
Step 4: Roast the Squash
Lay the coated squash slices out on a baking pan in a single layer. Give them enough space to roast properly without steaming. Roast for 12-14 minutes until the squash is tender but still holds its shape. This stage softens the squash while gently browning the topping.
Step 5: Finish with a Broil
Turn on your broiler and place the pan under it for 1-2 minutes. Watch carefully as the panko and Parmesan brown and crisp up to perfection, creating that irresistible crunchy top that makes this dish so memorable.
How to Serve Roasted Summer Squash with Parmesan and Panko Recipe
Garnishes
Add a sprinkle of fresh herbs like chopped parsley or basil for a pop of color and an herbal brightness that complements the warm, nutty flavors beautifully. A small squeeze of fresh lemon juice right before serving amplifies the lemon pepper seasoning and keeps things lively on your palate.
Side Dishes
This Roasted Summer Squash with Parmesan and Panko Recipe shines alongside grilled chicken, seared fish, or even a hearty grain bowl. Its light but flavorful profile makes it versatile enough to pair with almost any main course for a complete, nourishing meal.
Creative Ways to Present
For an eye-catching presentation, try serving your roasted squash on a long platter sprinkled with additional Parmesan and a drizzle of olive oil. You can also layer it over creamy polenta or toss pieces into a warm pasta salad for a fun twist that highlights its crispy texture and delightful flavor.
Make Ahead and Storage
Storing Leftovers
Leftover roasted summer squash can be stored in an airtight container in the refrigerator for up to three days. Keeping the crumbs crisp can be challenging, but reheating in the oven helps restore that delightful texture.
Freezing
While freezing may soften the texture of the squash and its topping, you can freeze leftovers for up to one month in a freezer-safe container. To minimize sogginess, freeze in a single layer, then reheat thoroughly before serving.
Reheating
Reheat leftover squash in a preheated oven at 375°F (190°C) for about 10 minutes. This method revives the crispy Parmesan-panko crust and warms the squash evenly. Avoid microwaving to keep the topping crunchy.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While summer squash works beautifully here, you can try yellow squash, zucchini, or even a mix of both for variety. Just adjust the roasting time slightly if your slices are thicker.
Is this recipe suitable for gluten-free diets?
To make it gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The Parmesan and vegetables remain naturally gluten-free.
What can I do if I don’t have lemon pepper seasoning?
You can create your own by mixing equal parts lemon zest and ground black pepper, or simply use a combination of lemon juice and freshly cracked pepper to get a similar bright, peppery flavor.
Can I make this dish vegan?
Yes! Replace the Parmesan with a vegan cheese alternative or nutritional yeast and use vegan breadcrumbs instead of panko for a plant-based version that still delivers flavor and crunch.
How do I ensure the squash doesn’t get soggy?
Cut the squash into even slices and avoid overcrowding the pan when roasting. The olive oil and high oven temperature help the squash roast rather than steam, keeping it tender but not soggy.
Final Thoughts
I hope you give this Roasted Summer Squash with Parmesan and Panko Recipe a try soon because it truly is a celebration of simple, fresh ingredients that come together beautifully. It’s the sort of dish that comforts and delights, showing how easy it is to transform everyday produce into something memorable and delicious. Happy roasting!
Print
Roasted Summer Squash with Parmesan and Panko Recipe
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Summer Squash recipe delivers a simple, flavorful side dish perfect for any meal. Tender slices of summer squash are coated in olive oil and a savory blend of Parmesan cheese, Panko breadcrumbs, lemon pepper, paprika, and kosher salt, then roasted to perfection and finished under the broiler for a crispy, golden topping.
Ingredients
Squash and Oil
- 1 pound summer squash (about 2 medium)
- 1 tablespoon olive oil
Seasoning Mix
- 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: Slice the summer squash into ½-inch thick pieces. Toss the slices with olive oil to ensure even coating.
- Season the Squash: In a small bowl, combine grated Parmesan cheese, Panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. Mix well. Toss this seasoning mixture with the oiled squash slices so they are evenly coated.
- Roast the Squash: Lay the seasoned squash slices in a single layer on a baking pan. Roast in the preheated oven for 12 to 14 minutes, or until the squash is tender.
- Finish with a Broil: After roasting, switch the oven to broil and broil the squash for an additional 1 to 2 minutes. This step lightly browns the breadcrumbs and crisps the squash for added texture and flavor.
Notes
- For even cooking, try to slice the squash uniformly to ½-inch thickness.
- Adjust salt to taste if using salted Parmesan cheese.
- Broil time is short; watch carefully to avoid burning the topping.
- You can substitute lemon pepper seasoning with a mix of lemon zest and black pepper if preferred.
- This dish pairs well with grilled meats, fish, or as a standalone vegetarian side.
