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
5 from 42 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


  • 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. 
5 from 42 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Yum! Have a bunch of yellow squash and needed something different for a side. This was easy and yummy! Thank you!5 stars

  2. Fantastic!! Had a bunch, doubled ingredients… stacked on sheet pan.. .. worked out great.. threw a handful of cheddar on top.. dont monkey around with changing .. Thanks for a great recipe….5 stars

  3. I make a mixture of 3/4 cup of sour cream and a tablespoon of prepared horseradish mixed together for an awesome dipping sauce for my squash . Sooo delicious❤️5 stars

  4. My very first review! Too good to not comment. Absolutely perfect. You could eat them like chips. Made them very thin and used garlic plus as my spice because it was in the cupboard. Came out like crispy goodness. Yum!!

  5. Sliced these thin, followed these directions, and they turned out great! I did spread them on parchment for less clean up. Definitely will make again.5 stars

  6. This was delicious. Always looking for new ways to cook Summer squash or zucchini. A definite keeper.5 stars

  7. I just made this with summer squash, zucchini and asparagus, it was amazing and a huge hit. Served with Chicken cherry sausage cooked with onions and mushrooms.5 stars

  8. Our neighbor gave us summer squash from his garden, but my husband doesn’t like the typically watery texture. So what do I do? I made this recipe and he LOVED it! The topping is flavorful and the broiling step makes it crispy.5 stars

  9. Delicious! I used five fresh picked squash that were small to medium in size. Next time, I’ll cut the amount of salt in half since it was just a little too salty for my taste.5 stars

  10. We love summer squash and this recipe was an instant hit!! Quick, easy and delicious!! Will be having this all summer5 stars

  11. My husband loves summer squash; I am not a fan. He brings it home when it is in season and I never know what to do with it. I tried your recipe and it was delicious – even though I subbed toasted dry bread for the panko crumbs and years-old lemon pepper seasoning. :)
    I will be making it again… and again. Thanks so much!5 stars

    1. I have made a similar recipe in the air fryer and it was great. I use a high temperature (400°F) so the crumbs get crisp without overcooking (they only need about 5 minutes). I would suggest cooking in a single layer so you might need to do batches.