Description
This Roasted Summer Squash Recipe. Is a simple yet flavorful way. To make the most of the season’s freshest produce. The combination of parmesan and panko. Gives the squash a delightful crunch. While the lemon pepper seasoning. Adds a bright, zesty flavor. It’s a dish. That’s both satisfying and light. Perfect as a side to any meal. The quick prep and bake time. Make it a go-to. For busy weeknights. And the result is a deliciously tender squash. With just the right amount of crispiness. It’s a recipe. That my family asks for again and again. And I’m sure it will become a favorite. In your home too.
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
To make this Roasted Summer Squash Recipe gluten-free. Simply swap out the panko breadcrumbs. For a gluten-free variety. There are several great options available. That will give you the same crispy texture. Without the gluten. Alternatively, you could omit the breadcrumbs altogether. And increase the parmesan slightly. For a different. But equally delicious result. This recipe is naturally gluten-free aside from the breadcrumbs. So it’s an easy adjustment. That won’t sacrifice flavor. Or texture. Enjoy the same great taste. With just a small tweak!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
