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
Scale
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.
