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
Scale
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.
