Roasted Summer Squash with Parmesan
This roasted summer squash with Parmesan is tender inside, crispy on top, and perfectly seasoned with lemon pepper and paprika. It’s an easy summer side that pairs well with everything from grilled meats to pasta or salad. Bonus: it’s ready in under 20 minutes!
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.