Description
Crispy, golden, and packed with summer flavor, this Roasted Summer Squash with Parmesan Garnished is a quick and easy recipe you’ll want to make again and again. Thin slices of zucchini and yellow squash are coated in a savory Parmesan-panko crust and roasted until crisp and tender. Perfect for anyone looking for easy dinner ideas, healthy snacks, or quick vegetable side dishes. Whether you’re after a quick breakfast option or need new food ideas for a light lunch, this dish fits the bill beautifully.
Ingredients
1 medium yellow squash
1 medium zucchini
2 tablespoons olive oil
1/3 cup freshly grated Parmesan cheese
1/3 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh thyme or parsley, chopped
Instructions
1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it.
2. Slice the yellow squash and zucchini into 1/4-inch rounds, keeping them even for uniform cooking.
3. In a large bowl, toss the squash slices with olive oil to coat them evenly.
4. In a separate bowl, mix the Parmesan, panko, garlic powder, salt, and pepper.
5. Press each squash slice into the Parmesan mixture, coating both sides.
6. Arrange slices in a single layer on the baking sheet, avoiding overlap.
7. Roast for 20-25 minutes, flipping halfway, until golden and crisp.
8. Remove from oven and garnish with fresh thyme or parsley before serving.
Notes
Make sure the squash slices are dry before coating to help the crust stick better.
Don’t skip flipping the slices halfway through roasting for even crisping.
Serve immediately for best texture; they’re crunchiest straight out of the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 7mg