Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping.

I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket.

plated Roasted Summer Squash

An Easy Side Dish

This recipe brings out the very best flavors with just a few ingredients and even fewer steps!

Squash takes just minutes to roast and has great flavor.

The simple crispy coating clings to each piece adding flavor and crunch!

ingredients to make Roasted Summer Squash

Ingredients or Variations

SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too).

BREADING  The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether!

OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and bell peppers?

Roasted Summer Squash ingredients on a baking sheet

How to Roast Summer Squash

This yummy roasted squash is super easy. Just watch homegrown veggies get eaten with gusto!

  1. Slice squash and toss with olive oil.
  2. Combine other ingredients (per recipe below) and toss with the squash.
  3. Lay on a prepared baking pan. Bake until tender.
  4. Broil a minute or two to get the coating crispy and golden brown.

For squash that is tender-crisp, cut it a little thicker. For softer squash, cut it a bit thinner.

Roasted Summer Squash baked on a baking sheet

Serve this side with….

Literally anything!

It’s mild and flavorful and this dish pairs with roasted meats, tomato based dishes, anything grilled. It’s a great all around side.

More Roasted Veggies

Did your family love this Roasted Summer Squash? Be sure to leave a comment and a rating below! 

Roasted Summer Squash baked on a plate
4.96 from 173 votes↑ Click stars to rate now!
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Roasted Summer Squash

Coated in a seasoned breading and roasted until golden brown, this summer squash will be a new family favorite!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
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  • 1 pound summer squash about 2 medium
  • 1 tablespoon olive oil
  • 2 tablespoons parmesan cheese grated
  • 1 tablespoon panko bread crumbs
  • 1 teaspoon lemon pepper seasoning
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt or to taste


  • Preheat oven to 400°F.
  • Cut squash into ½" slices. Toss with olive oil.
  • Combine remaining ingredients in a small bowl and toss with squash.
  • Place squash on a baking pan and roast 12-14 minutes or until squash is tender. Broil 1-2 minutes or until crumbs are lightly browned.


For squash that is tender-crisp, cut it a little thicker. 
Leftovers can be stored in an airtight container in the fridge for up to 3 days. 
To reheat, place under broiler or in the toaster oven for 2-3 minutes or until crispy. 
4.96 from 173 votes

Nutrition Information

Serving: 0.5cup | Calories: 53 | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 349mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Calcium: 34mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Roasted Summer Squash on a plate with garnish and writing
Roasted Summer Squash on a baking sheet with a title
close up of Roasted Summer Squash with a title
Roasted Summer Squash on a baking sheet and plated with a title



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 173 votes (133 ratings without comment)

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Recipe Rating


  1. Wowzer!!!! I just ate a whole summer squash alone. This is such a great recipe. Never thought I’d like this. I totally tried it because of your rating. Now I’m keeping this for the long haul. So delicious!!!5 stars

  2. Delicious! Made this with fresh yellow squash from our garden. Next I will try with zucchini from the garden.5 stars

  3. my new go to. I grated my info parm because that’s what I had and after it was in pan I dropped a bit on each piece. cooked until a hair from burnt. so crisp so tender. 5 stars

  4. I love roasted summer squash, but the salt was a little over the top. You can’t really “Or to taste” something that isn’t completed or a recipe that you are trying for the first time. Maybe change it to a pinch or light dusting. This was way too much and definitely overpowered any flavor from the lemon pepper or paprika. I’m not sure if I’ll be able to even drink enough water to keep from drying up like a slug. I’ll definitely try this again but with a lot less salt. Remember folks less is more!

  5. Oh, my. First attempt was fan-flipping-tastic! I will never do roast chicken any other way again! You’ve never let me down with any other recipes. :)5 stars