If you’re craving something bright, crispy, and utterly satisfying, the Roasted Summer Squash with Parmesan and Panko Recipe is an absolute must-try. This dish celebrates the natural sweetness and tenderness of summer squash, elevated by a delicate coating of crunchy Panko breadcrumbs and savory Parmesan, seasoned perfectly with a hint of lemon pepper and paprika. It’s quick to prepare, bursting with flavor, and makes a stunning side or even a light main course when you want something fresh and comforting. I love how simple ingredients transform into this irresistible dish that’s perfect for any day of the week.

Roasted Summer Squash with Parmesan and Panko Recipe - Recipe Image

Ingredients You’ll Need

Getting started with this Roasted Summer Squash with Parmesan and Panko Recipe is delightfully easy because the ingredients are simple yet powerful in how they come together. Each one plays a crucial role in balancing flavor, texture, and color to make this dish pop.

Summer squash (1 pound): Choose firm, medium-sized squash for the best texture and sweetness.
Olive oil (1 tablespoon): Helps coat the squash evenly and crisps up the breadcrumb topping.
Grated Parmesan cheese (2 tablespoons): Adds a sharp, nutty flavor that complements the squash beautifully.
Panko breadcrumbs (1 tablespoon): Creates that signature crispy crust everyone loves in roasted vegetables.
Lemon pepper seasoning (1 teaspoon): Brings a bright, citrusy kick with a peppery edge to brighten the dish.
Paprika (½ teaspoon): Provides a subtle smokiness and depth without overpowering the delicate squash.
Kosher salt (½ teaspoon, or to taste): Enhances all the flavors, making sure every bite sings.

How to Make Roasted Summer Squash with Parmesan and Panko Recipe

Step 1: Preheat Your Oven

Start by heating your oven to 400°F (200°C). This temperature is perfect for roasting the squash slices until they’re tender and for crisping up the breadcrumb topping without drying out the vegetables.

Step 2: Prepare the Squash

Wash your summer squash and slice it into half-inch rounds. This size ensures even cooking and makes each piece easy to serve and enjoy. Toss the slices with olive oil, coating each piece lightly but thoroughly for that beautiful golden finish.

Step 3: Mix the Seasoning

In a small bowl, combine the grated Parmesan, Panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. This flavorful blend is where the magic happens, creating a crust that’s both crunchy and bursting with zest. Toss the squash slices in this mixture until they are evenly coated, making sure every bite will be loaded with flavor.

Step 4: Roast the Squash

Arrange your coated squash slices in a single layer on a baking sheet. Single layering is key for even heat distribution and prevents sogginess. Roast them for 12 to 14 minutes or until the squash is tender but still holds a slight bite — you want that perfect balance of soft and crisp.

Step 5: Finish with a Broil

For the ultimate crunch, switch your oven to broil and let the squash brown for 1 to 2 minutes. Keep a close eye on them during this step to achieve a gorgeous golden crust without burning. This final broil seals in the flavors and creates that irresistible texture contrast that makes this Roasted Summer Squash with Parmesan and Panko Recipe so memorable.

How to Serve Roasted Summer Squash with Parmesan and Panko Recipe

Garnishes

To elevate this dish even more, consider sprinkling some freshly chopped parsley or basil on top for a pop of color and fresh herbal brightness. A light squeeze of fresh lemon juice right before serving will also brighten the flavors and complement the lemon pepper seasoning beautifully.

Side Dishes

This roasted summer squash pairs wonderfully with grilled chicken or fish for a light, healthy meal. It also makes a fantastic vegetable side for just about any rib dinner or pasta dish. Try it alongside a hearty grain salad or a simple quinoa dish for a complete and satisfying dinner.

Creative Ways to Present

For a fun twist, serve the roasted squash on a bed of creamy polenta or alongside a vibrant tomato salad. You could even pile the slices on toasted baguette rounds for a quick and elegant appetizer that’s full of crunch and flavor. The versatility of this recipe makes it easy to adapt to your favorite mealtime style.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Roasted Summer Squash with Parmesan and Panko Recipe, place them in an airtight container and refrigerate. They will keep well for up to 3 days without losing too much of their crispness, making them an excellent choice for make-ahead meals or quick snacks.

Freezing

This dish is best enjoyed fresh, but if you want to freeze it, arrange the roasted squash in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. To maintain texture, reheat them in the oven rather than the microwave to avoid sogginess. Still, freezing may soften the breadcrumb crust slightly.

Reheating

When reheating your roasted squash, preheat your oven to 350°F (175°C) and warm the leftovers for about 8-10 minutes. This method helps recapture the crispiness of the Panko topping and warms the squash evenly. Avoid microwaving if you want to keep that delightful crunch intact.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While summer squash is traditional here, zucchini or yellow squash work beautifully as alternatives. Just make sure to adjust cooking times if the slices are thicker or thinner to get that perfect tenderness and crunch balance.

Is there a way to make this recipe vegan?

Yes! You can substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor, and use a plant-based oil as usual. The crunchy Panko topping will still provide amazing texture and flavor to keep this dish delicious and plant-friendly.

How crispy will the Panko topping stay after refrigeration?

The Panko topping will lose some of its initial crispness once refrigerated, but reheating it in the oven helps restore much of that delightful crunch. Avoid covering the dish tightly while warm, as steam can soften the topping faster.

Can I prepare the seasoned squash in advance before roasting?

Yes, you can toss the squash with the Parmesan and Panko mixture up to a few hours before cooking. Keep it covered and refrigerated until you’re ready to roast. This can be a great time saver for busy days or dinner parties.

What makes this Roasted Summer Squash with Parmesan and Panko Recipe special compared to simply roasting squash?

The combination of Parmesan and Panko adds a beautiful savory crunch that contrasts with the tender squash perfectly. The lemon pepper and paprika seasonings bring layers of flavor that turn a simple vegetable side into something truly memorable and crave-worthy.

Final Thoughts

There’s something incredibly satisfying about a dish that feels both wholesome and indulgent at the same time, and that’s exactly what you get with this Roasted Summer Squash with Parmesan and Panko Recipe. It’s easy to whip up, packed with fresh, vibrant flavors, and offers just the right touch of crunch. I hope you try it soon and discover just how transformative a humble vegetable can be when given a little love and the right ingredients.

Roasted Summer Squash with Parmesan and Panko Recipe

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4 from 141 reviews

Author: admin
Total Time: 24 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A simple and delicious roasted summer squash recipe featuring tender slices coated in a flavorful mixture of Parmesan, Panko breadcrumbs, lemon pepper, and paprika, then roasted to crispy perfection in the oven.

Ingredients

Scale

Squash

1 pound summer squash (about 2 medium)

Seasoning & 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)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the squash.
Prepare the Squash: Cut the summer squash into ½-inch slices. Toss these slices with olive oil to coat them evenly, ensuring they roast well.
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 evenly coated for a flavorful crust.
Roast the Squash: Spread the coated squash slices in a single layer on a baking pan. Place them in the preheated oven and roast for 12 to 14 minutes, or until the squash becomes tender.
Finish with a Broil: After roasting, broil the squash for an additional 1 to 2 minutes to lightly brown the breadcrumbs and crisp up the edges, enhancing texture and flavor.

Notes

Use kosher salt or adjust the salt amount to your taste preference.
Panko breadcrumbs add extra crunch but can be substituted with regular breadcrumbs if necessary.
Keep an eye during broiling to avoid burning the breadcrumbs.
You can substitute lemon pepper seasoning with a mix of lemon zest and cracked black pepper.
This dish pairs well as a side with grilled meats or as part of a vegetarian meal.

Prep Time: 8 minutes
Cook Time: 16 minutes
Category: Side Dish
Method: Baking
Cuisine: American