If you are craving a dish that effortlessly blends tender, roasted vegetables with a satisfyingly crunchy, cheesy topping, this Roasted Summer Squash with Parmesan and Panko Recipe is going to become your new go-to. It’s a bright, flavorful way to showcase fresh summer squash, enhanced by the savory notes of Parmesan and the irresistible crisp of golden Panko breadcrumbs. Whether you want a quick side dish or a crowd-pleaser, this recipe delivers a perfect balance of textures and tastes in under 30 minutes.
Ingredients You’ll Need
Every ingredient here is simple but crucial — they build layers of flavor and texture that make this Roasted Summer Squash with Parmesan and Panko Recipe truly special. From the natural sweetness of the summer squash to the crispy, cheesy crust, each element plays its part perfectly.
- Summer squash (1 pound): Choose firm, fresh squash for the best texture and vibrant color.
- Olive oil (1 tablespoon): Helps the squash roast evenly and adds a subtle richness.
- Grated Parmesan cheese (2 tablespoons): Adds a salty, nutty flavor and enhances the crispiness.
- Panko bread crumbs (1 tablespoon): Creates a light, crispy topping that contrasts beautifully with tender squash.
- Lemon pepper seasoning (1 teaspoon): Lends a bright, zesty kick that lifts the overall flavor.
- Paprika (½ teaspoon): Provides a hint of smoky warmth and enhances the golden color.
- Kosher salt (½ teaspoon or to taste): Essential for balancing and elevating the dish’s flavor.
How to Make Roasted Summer Squash with Parmesan and Panko Recipe
Step 1: Preheat the Oven
Begin by heating your oven to 400°F (200°C). This temperature is perfect to roast the squash until tender while ensuring the topping crisps up beautifully during the final broil.
Step 2: Prepare the Squash
Slice your summer squash into half-inch rounds to create bite-sized pieces that roast evenly. Toss these slices gently in olive oil to coat them thoroughly — this step ensures they roast to a tender, juicy finish and that the topping will stick well.
Step 3: Season the Squash
In a small bowl, combine the Parmesan cheese, Panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. Toss this savory mixture with your oiled squash slices until every piece is coated with the tasty blend. The cheese and breadcrumbs will soon create that melt-in-your-mouth crunch we are aiming for.
Step 4: Roast the Squash
Lay the squash in a single layer on a baking pan. Spreading them out ensures each slice gets that perfect roast without steaming. Place the pan in the oven and roast for 12 to 14 minutes. At this point, the squash should be tender but still holding its shape.
Step 5: Finish with a Broil
To give your Roasted Summer Squash with Parmesan and Panko Recipe that irresistible golden crunch, switch your oven to broil for 1 to 2 minutes. Watch closely as the breadcrumbs brown and crisp up, transforming this dish into a delightful blend of soft and crispy textures.
How to Serve Roasted Summer Squash with Parmesan and Panko Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or basil adds a burst of color and freshness just before serving. A light squeeze of lemon can brighten up the flavors even more, balancing the richness of the Parmesan and olive oil.
Side Dishes
This dish pairs wonderfully with grilled chicken, fish, or even as part of a vegetarian meal alongside quinoa or couscous. The crisp, cheesy squash acts as the perfect foil—rich enough to satisfy yet light enough to complement any main course.
Creative Ways to Present
For a fun twist, mound the roasted squash atop toasted baguette slices for a savory appetizer, or toss it into a grain bowl with fresh greens and a lemon vinaigrette. The versatility of this Roasted Summer Squash with Parmesan and Panko Recipe lets you tailor it to your table and occasion.
Make Ahead and Storage
Storing Leftovers
Store any leftover squash in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit upon resting, though the topping will soften over time.
Freezing
While freezing roasted squash with its crunchy topping is not ideal, you can freeze the plain roasted squash before adding the breadcrumb mixture. Freeze in a single layer and thaw completely before adding the topping and broiling for best results.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 10 minutes to help crisp up the topping again. Avoid microwaving if you want to maintain that delicious crunch.
FAQs
Can I use other types of squash for this recipe?
Absolutely! Zucchini or yellow squash both work beautifully. Just ensure they are sliced evenly for consistent roasting.
Is Panko necessary or can I use regular breadcrumbs?
Panko breadcrumbs give the topping a lighter, crunchier texture, but regular breadcrumbs will work if that’s what you have on hand—expect a slightly denser crust.
Can this dish be made vegan?
Yes! Simply omit the Parmesan or substitute it with a vegan cheese alternative or nutritional yeast for that cheesy flavor without dairy.
What if I don’t have lemon pepper seasoning?
You can substitute with a combination of black pepper and a bit of lemon zest or lemon juice to achieve a similar bright, zesty flavor.
How can I make this dish spicier?
Add a pinch of cayenne pepper or some crushed red pepper flakes to the seasoning mix for a bit of heat that pairs perfectly with the roasted squash.
Final Thoughts
This Roasted Summer Squash with Parmesan and Panko Recipe is a shining example of how simple ingredients can come together to create something truly memorable. I hope you give this recipe a try soon — it’s an easy, flavorful way to celebrate summer’s bounty that your whole family can enjoy. Plus, it’s a fantastic way to elevate your vegetable game without much fuss.
Print
Roasted Summer Squash with Parmesan and Panko Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious roasted summer squash recipe featuring tender squash slices coated with a flavorful mixture of olive oil, Parmesan cheese, Panko breadcrumbs, and seasonings, then roasted to perfection and finished with a quick broil for a crispy topping.
Ingredients
Summer Squash
- 1 pound summer squash (about 2 medium)
Seasoning and Topping
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- Prepare the Squash: Cut the summer squash into ½-inch slices. Toss the slices with olive oil to coat them evenly for roasting.
- Season the Squash: In a small bowl, mix grated Parmesan cheese, Panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. Toss this mixture with the squash slices until they are well coated.
- Roast the Squash: Arrange the coated squash slices in a single layer on a baking pan. Roast them in the preheated oven for 12-14 minutes until the squash is tender.
- Finish with a Broil: Switch your oven to broil and broil the squash for an additional 1-2 minutes to lightly brown the breadcrumbs and create a crispy texture on top.
Notes
- For best results, ensure squash slices are evenly sized.
- Adjust seasoning to taste, especially the salt and lemon pepper seasoning.
- Watch carefully during broiling to prevent burning the topping.
- Serve immediately for the best crispy texture.
