There’s something so simple yet satisfying about roasted vegetables, and this roasted summer squash with Parmesan has become one of my favorite go-to sides.
It’s quick, crispy, and packed with just the right amount of seasoning and crunch.
Perfect for weeknight dinners, backyard barbecues, or anytime you want to turn garden-fresh squash into something golden and irresistible.
Why I Love This Recipe
Ready in 20 minutes – Fast, easy, and oven-friendly.
Crispy outside, tender inside – The broiled finish is perfection.
Bursting with flavor – Lemon pepper, paprika, and Parmesan = flavor fireworks.
Great way to use squash – Especially when your garden is overflowing.
Healthy and satisfying – Light, low-carb, and gluten-friendly with simple swaps.
What You’ll Need (Ingredient Highlights)
Summer squash – Bright, tender, and perfect for roasting.
Olive oil – Helps squash caramelize and crisp.
Parmesan cheese – Adds savory depth and golden edges.
Panko breadcrumbs – Light crunch without frying.
Lemon pepper seasoning – Tangy and aromatic.
Paprika – Warmth and color in every bite.
Kosher salt – Enhances all the other flavors.
Pro Tips Before You Start
Slice evenly – Keeps roasting time consistent.
Don’t overcrowd the pan – Space between pieces = better browning.
Use parchment paper – Makes cleanup a breeze and prevents sticking.
Finish under broiler – Just a minute or two gives that perfect crisp.
Serve immediately – Best hot out of the oven with the crumbs still crunchy.
How to Make Roasted Summer Squash with Parmesan
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
Step 2: Slice and Toss
Cut the summer squash into ½-inch thick slices.
Place in a bowl and toss with olive oil to coat evenly.
Step 3: Add Seasoning and Crunch
In a small bowl, mix together Parmesan, Panko breadcrumbs, lemon pepper, paprika, and salt.
Sprinkle over the squash and toss gently to coat.
Step 4: Roast Until Tender
Arrange the squash in a single layer on the baking sheet.
Roast for 12–14 minutes, or until tender.
Step 5: Broil for Crunch
Turn the oven to broil and cook for 1–2 more minutes, until the topping is golden and slightly crisp.
What to Serve It With
Grilled chicken or steak
Roasted salmon or shrimp
Fresh garden salad
Herbed rice or couscous
A drizzle of lemon aioli or yogurt dip
Variations / Substitutions
Use zucchini – Works just as well or combine both.
Make it dairy-free – Omit Parmesan or use a vegan alternative.
Add spice – A pinch of red pepper flakes for heat.
Try Italian seasoning – For a different herbal note.
Use almond meal instead of breadcrumbs – For a gluten-free version.
Storage & Leftovers
Fridge – Store in an airtight container for up to 3 days.
Reheat – Use oven or air fryer to bring back crisp texture.
Avoid microwaving – It softens the crumb too much.
Freeze? – Not ideal—texture becomes mushy after thawing.
Use leftovers – Toss into pasta or scrambled eggs.
FAQs
Can I make this with zucchini?
Yes! Zucchini works beautifully and pairs well with the same seasonings.
Do I need to peel the squash?
Nope—just wash and slice. The skin is tender and totally edible.
What if I don’t have lemon pepper?
You can mix black pepper with a little lemon zest for a homemade version.
Can I prep it ahead?
You can slice and store squash in the fridge, but roast just before serving for best texture.
Will this work in an air fryer?
Absolutely—just reduce cooking time slightly and avoid crowding the basket.
Can I skip the breadcrumbs?
Sure! It will be less crispy but still flavorful.
Is this kid-friendly?
Yes! It’s cheesy, crispy, and mild—kids usually love it.
Final Thoughts
This roasted summer squash with Parmesan is proof that simple ingredients can become something truly crave-worthy.
Whether you’re trying to use up garden squash or need a quick veggie side, this dish always delivers comfort, flavor, and a touch of crunch in every bite.
Roasted Summer Squash with Parmesan
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 (200°C).
- Cut squash into ½-inch slices and toss with olive oil.
- In a small bowl, mix Parmesan, Panko, lemon pepper, paprika, and salt.
- Toss mixture with squash until coated.
- Arrange squash in a single layer on a baking sheet.
- Roast for 12–14 minutes until tender.
- See full steps with tips & photos → https://wimpysdiner.net/roasted-summer-squash-with-parmesan/
Notes
- Use yellow squash, zucchini, or a mix—this recipe works with all summer varieties.
- For extra crispness, pat the squash slices dry with a paper towel before roasting.
- Add red pepper flakes for a little heat.
