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!
Roasted Summer Squash
Ingredients
- 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
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 delicious, will make again an again.
Thanks.
Loved it. So quick and simple to make. I didn’t have lemon pepper but I splashed a bit of fresh lemon and added ‘everything but the bagel’ seasoning. Served up with baked Salmon.
We loved this recipe. Only thing I changed was to sprinkle some sunflower seeds on before roasting because I had them in my cabinet.
I made this earlier this week with fresh squash from our garden. I also used seasoned bread crumbs. So good! I’m making it again tonight.
I didn’t have any Panko so I used seasoned breadcrumbs for stuffing with a little extra Italian seasoning and pepper. Family loved it! Will try it next time with the lemon pepper. It is now in my recipe rotation. ❤️
easy and delicious! one I’ll be adding to my list
Thanks for the recipe! It’s in the oven right now. I had to add a lot more of coating (panko/spice/cheese)-I used gluten free panko & oil. I only used one squash…wish me luck :)
Enjoy Deb! I can’t wait for you to try it!
What a great recipe….best squash I’ve ever made in the oven!
I could not get the panko mix to stick. Any clues?
It’s just a very light coating. Anything Panko that hasn’t stuck to the squash you can sprinkle on top before you bake. I hope this helps Joan!
This was delicious. It was super easy to throw together and came out perfectly. I left out the lemon pepper because my panko already had Italian seasoning. Will make this again and again!
I’m assuming you used fresh grated Parmesan cheese. Can I use the prepared Parmesan cheese in the can?
Yes, the powdered style parmesan cheese works perfectly in this recipe.
That would totally work. The benefit of using aged parmesan is more flavor which generally equals less needed. This is a plus if you’re counting calories.
Loved the recipe. Super easy and warms up well if you cook a bunch. I am not fond of Lemon so I swapped it with garlic powder, onion powder and black pepper. I absolutely will make this again and would recommend it.
Really delicious, just follow directions.
So gross. This recipe must be for people who don’t like summer squash in the first place and want to cover up the flavor rather than bring it out. I was so disappointed. 77 people are WRONG! Probably would be delicious without the lemon pepper. Save your lemon pepper to mix with sage and salt and put on yukon gold potatoes with butter.
I’m sorry you didn’t enjoy this as much as the other 77 people. Lemon pepper is a combination of salt, pepper, and lemon (often with a hint of garlic) which we love on fresh spring veggies but you can certainly swap it out for another seasoning you enjoy.
Excellent! And so easy!
Delicious and easy to prepare