There’s something irresistibly comforting about golden roasted veggies, and this roasted summer squash is no exception.
Light, flavorful, and topped with crispy Parmesan and panko, it turns humble squash into a side dish worth savoring.
This is one of those recipes I always return to when I want something easy, healthy-ish, and satisfying—whether it’s for a busy weeknight or a laid-back barbecue.
Why You’ll Love This Recipe
The crispy, golden topping makes squash feel indulgent.
It only takes 15 minutes of oven time—super quick!
A flavorful, healthy-ish way to enjoy seasonal veggies.
It pairs well with everything from grilled meats to pasta.
What You’ll Need (Ingredient Highlights)
Summer Squash: Mild, slightly sweet, and perfect when roasted. Slice it evenly for best texture.
Parmesan Cheese: Adds nutty, salty flavor and crisps up beautifully.
Panko Breadcrumbs: Light and crunchy, ideal for a crisp topping.
Lemon Pepper Seasoning: Zesty and peppery, gives the dish a bright kick.
Paprika: A hint of warmth and color.
Olive Oil: Helps everything roast evenly and adds depth.
Pro Tips Before You Start
Don’t overcrowd the pan—space helps everything get crispy.
Use parchment paper for easier cleanup.
Try to slice squash evenly so it roasts uniformly.
Finish under the broiler to get a golden crust on top.
How to Make Roasted Summer Squash with Parmesan
Step 1: Preheat Oven
Set your oven to 400°F so it’s hot and ready for roasting.
Step 2: Prep the Squash
Slice squash into 1/2-inch rounds. Toss with olive oil until coated.
Step 3: Season and Coat
In a small bowl, mix together Parmesan, panko, lemon pepper seasoning, paprika, and salt.
Toss this mixture with the squash until well-coated.
Step 4: Roast and Broil
Spread squash slices in a single layer on a baking sheet.
Roast for 12–14 minutes or until tender.
Broil for an additional 1–2 minutes to brown the topping.
What to Serve It With
Grilled chicken or steak
Pasta primavera
Herbed rice or quinoa
A fresh garden salad
Variations / Substitutions
Use Zucchini: Works just as well if you don’t have yellow squash.
Add Herbs: Try dried thyme or rosemary for extra flavor.
Make It Spicy: Sprinkle a pinch of cayenne or red pepper flakes.
Cheese Options: Swap Parmesan for Asiago or Pecorino Romano.
Storage & Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a toaster oven or under the broiler to crisp things back up.
Not freezer-friendly, as squash gets mushy.
FAQs
Can I use zucchini instead of summer squash?
Yes! Zucchini roasts beautifully and works the same way.
Do I need to peel the squash first?
Nope—the skin is thin, tender, and totally edible.
Can I make this ahead of time?
It’s best served fresh, but you can prep the squash and topping ahead.
How do I get the topping extra crispy?
Don’t skip the broil at the end! It adds that golden crunch.
Is this recipe gluten-free?
Use gluten-free panko to keep it GF.
Can I make it in the air fryer?
Absolutely—air fry at 380°F for 8–10 minutes, shaking halfway.
What other vegetables can I use?
Try thin slices of eggplant, bell peppers, or even carrots.
Final Thoughts
This roasted summer squash is my go-to way to dress up fresh produce with bold flavor and satisfying texture.
With just a few simple ingredients and quick oven time, you get a veggie side that’s as exciting as the main course.
It’s proof that even humble squash can shine bright on the dinner table.
Roasted Summer Squash
Ingredients
Method
- Preheat oven to 400°F.
- Cut squash into 1/2-inch slices. Toss with olive oil.
- In a bowl, combine Parmesan, panko, lemon pepper, paprika, and salt. Toss with squash.
- Arrange squash on a baking sheet. Roast for 12–14 minutes or until tender.
- Broil for 1–2 minutes until topping is golden brown.
- See full steps with tips & photos → https://theboatshedcafe.com/roasted-summer-squash/
Notes
- Works well with zucchini or pattypan squash.
- Add a pinch of cayenne for a spicy kick.
- For a gluten-free version, use almond flour instead of panko.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.