Description
Roasted Summer Squash is a simple, flavorful side dish featuring tender summer squash slices coated with olive oil, Parmesan cheese, Panko breadcrumbs, and a blend of lemon pepper, paprika, and salt, then roasted to perfection and finished under the broiler for a crispy, golden top.
Ingredients
Scale
Squash and Oil
- 1 pound summer squash (about 2 medium)
- 1 tablespoon olive oil
Seasoning Mix
- 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 the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the squash evenly and develop a nice caramelization.
- Prepare the Squash: Slice the summer squash into ½-inch thick rounds and toss them with olive oil so each piece is evenly coated, which helps with roasting and flavor absorption.
- Season the Squash: In a small bowl, mix together grated Parmesan cheese, Panko bread crumbs, lemon pepper seasoning, paprika, and kosher salt. Toss this mixture with the oiled squash slices until they are well coated with the flavorful breadcrumb and cheese mixture.
- Roast the Squash: Arrange the coated squash slices in a single layer on a baking pan to allow even roasting. Place in the preheated oven and roast for 12 to 14 minutes, or until the squash becomes tender but still holds its shape.
- Finish with a Broil: Switch your oven to the broil setting and broil the squash for an additional 1 to 2 minutes. This step browns the breadcrumbs lightly, adding a crispy, golden texture on top without overcooking the squash.
Notes
- Ensure slices are uniform in thickness for even cooking.
- Watch closely during broiling to prevent burning the breadcrumbs.
- Use fresh Parmesan cheese for the best flavor.
- Can serve as a side dish or a light vegetarian main course.
- Adjust salt according to dietary preferences.
