Roasted Summer Squash – If you’re looking for a quick. And a flavorful side dish. This Roasted Summer Squash Recipe is perfect! With tender slices of summer squash. Tossed in olive oil. And seasoned with a blend of parmesan, panko, and spices. This dish is not only easy to make. But also packed with flavor. It’s a great way. To make the most of fresh, seasonal produce.
The first time I made this Roasted Summer Squash. I was trying to use up a bounty of squash. From our garden. My husband is a huge fan of crispy textures. So I decided to add panko breadcrumbs. And a bit of parmesan. For a crunchy topping. When I pulled the dish out of the oven. The aroma was irresistible. And my husband and child. Couldn’t wait to dig in. Now, this recipe has become a family favorite. Especially during the summer months. When squash is abundant.
What makes this Roasted Summer Squash truly stands out?
This Roasted Summer Squash Recipe stands out. Because of its simplicity. And deliciousness. The combination of parmesan and panko. Gives it a delightful crunch. While the lemon pepper and paprika. Add a subtle zest. That enhances the natural sweetness of the squash. It’s a side dish. That’s not only quick to prepare. But also versatile enough. To pair with almost any main course.
What You Need To Make This Roasted Summer Squash Recipe?
Summer Squash: This recipe uses fresh summer squash. Which has a mild, slightly sweet flavor. And tender texture. Choose firm, unblemished squash. For the best results. Yellow squash or zucchini work equally well. Or a mix of both adds a nice visual contrast.
Olive Oil: A quality olive oil is key here. It not only helps the squash roast beautifully. But also adds a subtle, rich flavor. That complements the vegetables perfectly.
Parmesan Cheese: Freshly grated parmesan is recommended for its sharp, savory flavor. And smooth melting properties. It adds a delightful umami depth. That contrasts nicely. With the sweet squash.
Panko Bread Crumbs: These Japanese-style breadcrumbs are lighter. And crispier than traditional breadcrumbs. Giving the dish an irresistible crunch.
Lemon Pepper Seasoning: This blend of zesty lemon. And spicy black pepper. Brightens up the dish. And adds a refreshing citrusy kick. That pairs wonderfully. With the squash.
Paprika: Adds a subtle smokiness. And enhances the color of the roasted squash. It’s a small touch. That makes a big difference in flavor.
Kosher Salt: Coarse grains of kosher salt enhance all the other flavors in the dish. Without overpowering them. Adjust to taste. But remember. A little goes a long way!
Steps To Make Roasted Summer Squash:
Step 1: Preheat your oven to 400°F.
Step 2: Slice the summer squash. Into ½-inch thick rounds. Place the slices in a bowl. Toss with olive oil until evenly coated.
Step 3: In a small bowl, mix together the parmesan cheese, panko bread crumbs, lemon pepper seasoning, paprika, and kosher salt.
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Step 4: Sprinkle the seasoning mixture over the squash slices. And toss to coat evenly.
Step 5: Arrange the squash slices. In a single layer on a baking sheet.
Step 6: Roast in the preheated oven for 12-14 minutes. Until the squash is tender. And starting to brown.
Step 7: For extra crunch. Turn on the broiler for 1-2 minutes. Until the breadcrumbs are golden and crispy.
Step 8: Serve hot. And enjoy the perfect blend of crispy and tender textures!
Tip:
For an extra burst of flavor. Try adding a squeeze of fresh lemon juice over the squash. Just before serving. This will elevate the citrus notes from the lemon pepper seasoning. And add a bright, tangy finish. That really complements the sweetness of the squash. And the savory parmesan. If you’re feeling adventurous. Experiment with different herbs. Like fresh thyme or rosemary. Add these to the squash before roasting. Can infuse the dish. With an aromatic complexity. That’s simply divine. This recipe. Is versatile. Feel free to make it your own!
Frequently Asked Questions:
Can I use a different type of squash for this recipe?
Absolutely! Zucchini or any other type of summer squash would work well. You could even mix different varieties. For added color and flavor.
How can I make this recipe dairy-free?
To make it dairy-free. Simply omit the parmesan cheese. Or replace it with a dairy-free alternative. Nutritional yeast is a great option. That adds a cheesy flavor.
What can I serve with Roasted Summer Squash?
This dish pairs well. With grilled meats, and roasted chicken. Or even as a topping for salads. It’s also great alongside pasta or rice. For a vegetarian meal.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Roasted Summer Squash Recipe
Ingredients
- 1 lb summer squash about 2 medium
- 1 tbsp olive oil
- 2 tbsps parmesan cheese grated
- 1 tbsp panko bread crumbs
- 1 tsp lemon pepper seasoning
- ½ tsp paprika
- ½ tsp kosher salt or to taste
Instructions
- Preheat your oven to 400°F.
- Slice the summer squash into ½-inch thick rounds. Toss them in olive oil until evenly coated.
- In a small bowl, mix together parmesan, panko, lemon pepper, paprika, and kosher salt.
- Coat the squash slices in the seasoning mixture. And spread them out on a baking sheet.
- Roast in the oven for 12-14 minutes. Until the squash is tender.
- For an extra crispy finish. Broil for 1-2 minutes. Until the breadcrumbs are golden brown.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
