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.
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 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?
How to Roast Summer Squash
This yummy roasted squash is super easy. Just watch homegrown veggies get eaten with gusto!
- Slice squash and toss with olive oil.
- Combine other ingredients (per recipe below) and toss with the squash.
- Lay on a prepared baking pan. Bake until tender.
- 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.
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
- Roasted zucchini – reader favorite
- Roasted Sweet Potatoes – sweet & savory
- Crispy Garlic Roasted Broccoli – ready in 15 minutes
- Roasted Parmesan Asparagus – 4 simple ingredients
- Easy Oven Roasted Carrots – a 5 star recipe
Did your family love this Roasted Summer Squash? Be sure to leave a comment and a rating below!
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
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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This was sooo easy and delicious
Thank You
Delicious!!! I’ve made it 2 times since I got the recipe!! I plan on making this a summer staple
Very Good! Best squash I have ever made.
Thanks, Judy!
Made tonight fresh garden squash Hubby loved it was very good
So happy you both enjoyed it, Linda!
Really easy and good!!! I def recommend this… Although, the next time I’m gonna do half butter half olive oil.
Best squash recipe!
Yum! Have a bunch of yellow squash and needed something different for a side. This was easy and yummy! Thank you!
Delicious, family loved it
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….
Delicious! Glad you enjoyed it, Sharon.
Excellent. A nice way to get used to and eat squash.
It’s such a great way to use summer squash, glad you enjoyed it, Cheri!
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❤️
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!!
So glad you liked them Diane!
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.
This was delicious. Always looking for new ways to cook Summer squash or zucchini. A definite keeper.
Glad you enjoyed it, Betty!
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.
Mmmm, that sounds delicious Janice. Thanks, for sharing.
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.
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.
We love summer squash and this recipe was an instant hit!! Quick, easy and delicious!! Will be having this all summer
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!
You’re welcome Lynn, so great for the summer squash season!
Can this be made in the air fryer?
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.