Roasted Summer Squash with Parmesan Garnished

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When the garden is bursting with zucchini and yellow squash, one of my favorite ways to celebrate the season is with this Roasted Summer Squash with Parmesan Garnished. It’s the kind of dish that feels simple yet elegant, with minimal ingredients that come together to create an unexpectedly delicious side. I love how the squash caramelizes in the oven, turning tender on the inside and golden brown around the edges, while the Parmesan crisps into a savory, nutty topping.

This recipe has become a go-to whenever I want something light yet satisfying. It’s quick enough to whip up on a weeknight but beautiful enough to serve at a summer dinner party. The crunchy breadcrumbs, fresh herbs, and sharp Parmesan balance the natural sweetness of the squash perfectly. Plus, it’s an excellent way to make the most of summer produce without much effort.

Why You’ll Love This Roasted Summer Squash with Parmesan Garnished

This dish is wonderfully versatile, pairs with nearly anything, and comes together in under 30 minutes. You’ll love the way it uses humble ingredients to deliver bold flavor. The texture contrast between the tender squash and the crisp Parmesan-panko coating is incredibly satisfying, while the fresh thyme or parsley adds a pop of freshness right before serving.

What Kind of Squash Should I Use?

The best squash for this recipe are yellow summer squash and zucchini. Both slice easily and roast quickly, and their mild flavors allow the Parmesan and herbs to shine. Choose squash that are small to medium in size, as these tend to be more tender and less watery than larger ones.

Options for Substitutions

If you’re out of Parmesan, Pecorino Romano works beautifully for a saltier, sharper taste. For a gluten-free version, swap in gluten-free breadcrumbs or crushed rice crackers. You can also use Italian seasoning instead of fresh herbs if you’re in a pinch. Olive oil is great, but feel free to experiment with avocado oil or even garlic-infused oil for extra depth.

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Ingredients for this Roasted Summer Squash with Parmesan Garnished

• Yellow squash – Adds a mildly sweet, tender base with vibrant color.
• Zucchini – Provides subtle flavor and soaks up the seasoning beautifully.
• Olive oil – Helps the squash roast evenly and allows the coating to crisp up.
• Parmesan cheese (freshly grated) – Gives the dish a salty, umami-packed crust.
• Panko breadcrumbs – Adds the perfect crunch and texture to contrast the tender squash.
• Garlic powder – Enhances the savoriness without overpowering the natural flavor of the squash.
• Salt and black pepper – Essential to balance and deepen all the flavors.
• Fresh thyme or parsley – Brightens the dish and adds a final fresh finish.

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Step 1: Preheat and Prep

Start by preheating your oven to 425°F (220°C). This high heat helps the squash develop that lovely golden-brown edge while staying soft inside. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

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Step 2: Slice the Squash

Cut your yellow squash and zucchini into ¼-inch thick rounds. Try to keep the slices uniform so they cook evenly. Avoid cutting them too thick or they’ll stay too soft and not crisp up well.

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Step 3: Season and Coat

In a large mixing bowl, toss the squash rounds with olive oil until coated. In a separate bowl, combine the Parmesan, panko, garlic powder, salt, and pepper. Dredge each slice of squash into the cheese and breadcrumb mixture, pressing lightly to help it stick.

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Step 4: Arrange and Roast

Place the coated squash slices in a single layer on the baking sheet, making sure they don’t overlap. Roast in the preheated oven for 20-25 minutes, flipping once halfway through, until they are golden and crisp on both sides.

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Step 5: Garnish and Serve

Once out of the oven, sprinkle with freshly chopped thyme or parsley. Serve immediately while the coating is at its crunchiest. These are excellent as a side or even as a healthy snack.

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How Long to Prepare the Roasted Summer Squash with Parmesan Garnished

Preparation Time:
Prepping the squash—slicing, seasoning, and coating—takes about 15 to 20 minutes. If you’re grating fresh Parmesan and chopping herbs, allow an additional 5 minutes. The process is smooth and simple, especially if you’ve made roasted vegetables before.

Cooking Time:
Once everything is arranged on your baking sheet, the roasting itself takes about 20 to 25 minutes. Flip halfway through to ensure both sides get evenly golden and crisp. In total, you can expect the full dish on the table in around 35 to 40 minutes.

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Tips for Perfect Roasted Summer Squash with Parmesan Garnished

• Use a hot oven (425°F) to help the coating brown beautifully.
• Slice squash evenly to ensure uniform roasting.
• Don’t overcrowd the pan; give each slice space for crisping.
• Freshly grated Parmesan works better than pre-shredded for melting and flavor.
• Serve immediately for maximum crunch and texture.

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Watch Out for These Mistakes While Cooking

• Cutting too thick – Thick slices won’t cook through or crisp well.
• Too much oil – Can make the coating soggy instead of crispy.
• Using soggy squash – Pat the slices dry if they release moisture while prepping.
• Crowding the baking sheet – Overlapping pieces will steam instead of roast.
• Skipping the flip – Turning the slices ensures both sides are golden.

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What to Serve With Roasted Summer Squash with Parmesan Garnished?

1. Grilled Chicken or Lemon-Herb Chicken

The bright, citrusy notes of grilled chicken pair well with the richness of the Parmesan topping.

2. Garlic Butter Pasta

Simple noodles tossed in garlic butter or olive oil make a neutral base that lets the squash shine.

3. Baked Salmon

A flaky, savory salmon fillet complements the crisp texture of the roasted squash.

4. Quinoa Salad

Serve with a lemony quinoa salad for a light, vegetarian-friendly combo.

5. Tomato Basil Soup

A warm bowl of tomato soup makes a cozy pairing, especially for a light lunch or dinner.

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Storage Instructions

Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3 days. They’ll lose a bit of crispness but still taste great.

Reheating:
To reheat, use an oven or toaster oven at 375°F for about 10 minutes to bring back some crispness. Avoid the microwave—it tends to make the coating soggy.

Freezing:
Not recommended. The squash contains a lot of water and will become mushy when thawed.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~140 kcal
• Protein: 6g
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 3g
• Fat: 8g
• Saturated Fat: 2.5g
• Sodium: 280mg
• Cholesterol: 7mg

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Frequently Asked Questions

How do I make the coating stick better?

Press the squash slices firmly into the Parmesan-panko mixture to help it adhere. Lightly patting the squash dry also helps.

Can I make this recipe vegan?

Yes, substitute the Parmesan with nutritional yeast or a dairy-free Parmesan alternative, and ensure your breadcrumbs are vegan.

What can I use instead of panko?

Regular breadcrumbs work, though they may not be as crispy. Crushed cornflakes or crushed crackers are also a good option.

Can I add more seasoning?

Absolutely! Feel free to add paprika, Italian herbs, or a touch of chili flakes for a little heat.

Is this dish good cold?

It’s best served hot, but you can enjoy leftovers cold or at room temperature in a lunchbox or salad.

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Conclusion

Roasted Summer Squash with Parmesan Garnished is a delightful celebration of summer produce—simple, flavorful, and wonderfully crisp. It comes together quickly and highlights the natural sweetness of squash with a salty, cheesy crunch. Whether you’re serving it alongside a main dish or enjoying it on its own, this recipe is sure to become a seasonal favorite.

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