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The Boat Shed Kitchen

Roasted Summer Squash

Tender roasted squash coated with Parmesan, panko, and spices, finished with a golden crisp topping. A quick and flavorful veggie side dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 1 pound summer squash about 2 medium
  • 1 tablespoon olive oil
  • 1.5 tablespoons grated Parmesan cheese
  • 1 tablespoon Panko bread crumbs
  • 1.2 teaspoon lemon pepper seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt or to taste

Method
 

  1. Preheat oven to 400°F.
  2. Cut squash into 1/2-inch slices. Toss with olive oil.
  3. In a bowl, combine Parmesan, panko, lemon pepper, paprika, and salt. Toss with squash.
  4. Arrange squash on a baking sheet. Roast for 12–14 minutes or until tender.
  5. Broil for 1–2 minutes until topping is golden brown.
  6. 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.