Summer is the season for fresh, vibrant vegetables, and nothing beats the comforting aroma of roasted summer squash with Parmesan and Panko sizzling in the oven. This easy-to-make dish transforms tender summer squash into a golden, crunchy delight that’s perfect as a side for family dinners, potlucks, or even a quick weeknight meal. Combining the nutty flavor of Parmesan with the crispiness of Panko breadcrumbs, every bite delivers texture, flavor, and satisfaction.
Thank you for reading this post, don't forget to subscribe!Imagine biting into a warm, tender slice of squash with a perfectly crispy topping that melts in your mouth—this Parmesan Panko Roasted Summer Squash does just that. With minimal ingredients and maximum flavor, this recipe is your go-to for quick, healthy, and impressive sides.
Why You’ll Love This Roasted Summer Squash with Parmesan and Panko Recipe
Quick and Easy: Ready in under 25 minutes, making it perfect for weeknight dinners.
Crispy Texture: Panko breadcrumbs create an irresistible crunch that complements tender squash.
Rich Flavor: Parmesan cheese adds a savory, nutty depth to every bite.
Healthy Side Dish: Low in calories, gluten-free options possible, packed with nutrients.
Budget-Friendly: Uses simple, seasonal ingredients available year-round.
Kid-Friendly: Crunchy, cheesy, and naturally sweet, kids love it.
Versatile: Pairs well with grilled chicken, fish, or pasta dishes.
Customizable: Easy to tweak with herbs, spices, or alternative cheeses.
Ingredients
Squash:
1 pound summer squash (about 2 medium), sliced into ½-inch rounds
Seasoning & Topping:
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon Panko breadcrumbs
1 teaspoon lemon pepper seasoning
½ teaspoon paprika
½ teaspoon kosher salt (adjust to taste)
Ingredient Tips & Substitutions:
For extra flavor, sprinkle fresh thyme or rosemary before roasting.
Swap Parmesan with Pecorino Romano for a sharper taste.
Gluten-free Panko works perfectly for dietary needs.
Olive oil can be replaced with avocado oil for a milder flavor and higher smoke point.
How to Make Parmesan Panko Roasted Summer Squash
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and allow it to preheat fully. A hot oven ensures the squash roasts evenly and develops a golden crust.
Step 2: Prepare the Squash
Slice the summer squash into ½-inch rounds. Toss the slices with olive oil until each piece is lightly coated. This step helps the topping adhere and promotes caramelization during roasting.
Step 3: Mix the Topping
In a small bowl, combine Parmesan cheese, Panko breadcrumbs, lemon pepper seasoning, paprika, and kosher salt. Toss the squash slices with this mixture, ensuring even coating for maximum crunch and flavor.
Step 4: Roast the Squash
Spread the coated squash in a single layer on a baking sheet lined with parchment paper. Roast for 12–14 minutes, flipping halfway if necessary. The squash should become tender but not mushy.
Step 5: Broil for Extra Crispiness
Switch your oven to broil for the last 1–2 minutes. Keep a close eye to prevent burning. The breadcrumbs should turn golden brown, adding a perfect crunchy finish.
Pro Tip: Broiling at the end gives a restaurant-quality crunch without overcooking the squash.
Pro Tips & Expert Advice
How Do I Make the Squash Crispy Without Overcooking?
Use a high oven temperature (400°F/200°C).
Ensure slices are uniform in thickness.
Do not overcrowd the pan; this prevents steaming instead of roasting.
Can I Use Other Types of Squash?
Yes! Zucchini, yellow squash, or even pattypan squash work well. Adjust roasting time if using larger or denser varieties.
What Herbs or Spices Work Best?
Fresh thyme, rosemary, oregano, or smoked paprika enhance flavor.
Lemon zest or garlic powder adds a zesty, aromatic note.
Is This Recipe Gluten-Free?
Yes, substitute traditional Panko with gluten-free breadcrumbs to make it fully gluten-free.
Best Ways to Serve Crispy Roasted Summer Squash
Serve alongside garlic butter steak bites or lemon herb chicken.
Mix into a fresh salad with cherry tomatoes and arugula for a warm summer salad.
Use as a topping for baked pasta dishes or gratins for extra crunch.
Pair with dips like tzatziki or aioli for a tasty appetizer.
Nutrition per Serving (Approximate)
Calories: 120 kcal
Protein: 5g
Carbs: 10g
Fat: 7g
Fiber: 2g
Sodium: 250mg
Note: Values may vary depending on ingredient brands and portion sizes.
Storage & Leftovers
Refrigeration: Store roasted squash in an airtight container for up to 3 days.
Reheating: Reheat in a 375°F oven for 5–7 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
Freezing: Not recommended, as the squash loses texture when frozen and reheated.
FAQs About Oven-Roasted Summer Squash with Parmesan
Q1: Can I prepare this ahead of time?
Yes! Slice and season the squash a few hours before roasting. Keep refrigerated until ready to bake.
Q2: How do I prevent the Panko from burning?
Broil for only 1–2 minutes at the end, and watch closely. Using parchment paper helps distribute heat evenly.
Q3: Can I make this recipe vegan?
Substitute Parmesan with nutritional yeast or a vegan cheese alternative, and ensure Panko is egg-free.
Q4: What if I don’t have lemon pepper seasoning?
Combine ½ teaspoon lemon zest with ½ teaspoon black pepper for a homemade alternative.
Q5: How can I enhance the flavor for a gourmet version?
Add a drizzle of truffle oil, fresh herbs, or a sprinkle of toasted pine nuts after roasting for an elevated taste.
Recipe Variations
Gourmet Roasted Summer Squash with Panko: Add truffle oil and fresh thyme.
Cheesy Summer Squash Bake: Top with shredded mozzarella before broiling.
Spicy Panko-Crusted Squash: Mix smoked paprika, cayenne, and garlic powder into the topping.
Mediterranean Style: Toss roasted squash with kalamata olives, cherry tomatoes, and feta cheese.
Herb Parmesan Squash: Add rosemary and oregano for extra aromatic depth.
Conclusion
The Roasted Summer Squash with Parmesan and Panko recipe is a guaranteed crowd-pleaser, combining golden, crispy topping with tender, flavorful squash. It’s quick, healthy, and versatile enough for weeknight dinners, potlucks, or even special occasions.