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)
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
