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The Boat Shed Kitchen

Roasted Summer Squash

This roasted summer squash with Parmesan is light, crispy, and full of flavor. A quick oven-roasted side dish with golden Parmesan and Panko topping, it’s the perfect way to enjoy fresh summer squash in under 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 1 pound summer squash about 2 medium
  • 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

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut squash into ½-inch slices and toss with olive oil.
  3. In a small bowl, mix Parmesan, Panko, lemon pepper, paprika, and salt.
  4. Toss mixture with squash until coated.
  5. Arrange squash in a single layer on a baking sheet.
  6. Roast for 12–14 minutes until tender.
  7. See full steps with tips & photos → https://theboatshedcafe.com/roasted-summer-squash-with-parmesan/

Notes

  • For extra crispiness, place squash on a wire rack over the baking sheet.
  • You can swap summer squash for zucchini or a mix of both.
  • Add a pinch of chili flakes for heat or fresh herbs for brightness.