Parmesan Roasted Summer Squash is the ultimate answer to a quick, flavor-packed veggie side dish that practically tastes like summer sunshine. With its golden, crispy edges and a rich, cheesy topping, this dish is a vibrant way to showcase one of the season’s best vegetables. Prepare to fall for each addictive, savory bite!
Why You’ll Love This Recipe
- Irresistibly Crispy: The combination of parmesan and panko gives every slice that golden, crunchy finish that’s utterly crave-worthy.
- Super Quick & Easy: You can have this Parmesan Roasted Summer Squash on the table in under 20 minutes with barely any prep required.
- Bursting with Fresh Flavors: A touch of garlic and thyme brings out the best in summer squash, making every bite wonderfully aromatic.
- Versatile Delight: Effortlessly pairs with anything from grilled meats to pasta—making it a star for family dinners or special gatherings.
Ingredients You’ll Need
One of the best things about Parmesan Roasted Summer Squash is just how little you need to make something so memorable. Every ingredient lends its own character—bringing out the sweetness of the squash, the crispiness of the topping, and a punch of flavor that makes this recipe unforgettable.
- 2 medium summer squash: Choose firm, glossy squash—yellow or green—for the best texture and color.
- 1 tablespoon olive oil: Helps the squash caramelize and the toppings crisp up beautifully.
- 2 tablespoons parmesan cheese, freshly grated: Fresh parmesan melts and browns into a nutty, savory crust—don’t skip fresh if you can!
- 1 tablespoon panko breadcrumbs: These create an irresistible crunch that takes this dish to the next level.
- 1/2 teaspoon garlic powder: Adds warmth and depth without overpowering the subtle squash flavor.
- 1/2 teaspoon dried thyme: Brings a hint of earthiness and a beautiful aroma that pairs perfectly with parmesan.
- 1/2 teaspoon kosher salt, or more to taste: Enhances all the flavors and balances the savory goodness.
Variations
Part of the charm of Parmesan Roasted Summer Squash is how flexible it can be. Let your pantry and taste buds lead the way—you’ll be surprised by how many creative twists you can try!
- Add Extra Veggies: Toss in sliced zucchini, eggplant, or bell peppers for a colorful summer medley.
- Make it Gluten-Free: Swap out the panko breadcrumbs for your favorite gluten-free alternative or crushed gluten-free crackers.
- Go Spicy: Mix in a pinch of red pepper flakes or cayenne powder if you love a little heat with your crunch.
- Cheese Swap: Try Pecorino Romano or Grana Padano if you want a slightly different, sharper cheesy kick.
How to Make Parmesan Roasted Summer Squash
Step 1: Preheat and Prep
Begin by preheating your oven to 400°F. While it warms up, give your summer squash a quick rinse and slice it into even ½-inch rounds. Uniform slices are key—they roast at the same speed, giving you that perfect tender-bite texture in every piece.
Step 2: Season and Toss
Place all those beautiful squash rounds in a large bowl. Drizzle with olive oil and toss to coat. Next, sprinkle in the parmesan cheese, panko breadcrumbs, garlic powder, dried thyme, and salt. Mix thoroughly so every round glistens with flavor and cheesy goodness.
Step 3: Arrange and Roast
Spread the coated squash slices in a single layer on a baking sheet lined with parchment for easy cleanup. Slide the pan into your hot oven and roast for about 12 minutes, or until the squash is just tender but not mushy.
Step 4: Broil to Finish
For that glorious golden topping, switch your oven to broil and cook for another 1-2 minutes. Keep a close eye—this is when the magic happens! The parmesan and breadcrumbs bubble and brown into a gorgeous, crisp finish.
Pro Tips for Making Parmesan Roasted Summer Squash
- Don’t Crowd the Pan: Arrange the squash in a single, even layer with a little space between rounds—this encourages caramelization instead of steaming.
- Use Freshly Grated Parmesan: Skip the shelf-stable stuff and grate your cheese just before using for the most melt-in-your-mouth results.
- Watch the Broiler: Squash can go from golden to burnt in seconds under the broiler, so peek in frequently while crisping up that top layer.
- Slice Evenly: Consistent ½-inch slices ensure every piece roasts to the same tender texture—no crunchy ends or soggy middles.
How to Serve Parmesan Roasted Summer Squash
Garnishes
Bring your plate to life by showering the finished squash with fresh basil, parsley, or a pinch of extra parmesan right before serving. For a pop of color and brightness, add a quick squeeze of lemon or a light zest—this really makes flavors sing.
Side Dishes
Parmesan Roasted Summer Squash plays well with so many mains—from herby roasted chicken to a juicy steak or simple pasta. It’s also fantastic tucked beside a grain bowl or as part of a big Mediterranean spread with pita, hummus, and olives.
Creative Ways to Present
Line the squash rounds overlapping in a pretty shingled pattern on a platter, or pile them up tapas-style with a cocktail pick through the center. They even make a vibrant addition when layered over a leafy green salad or as a topping for homemade pizza or focaccia.
Make Ahead and Storage
Storing Leftovers
Leftover Parmesan Roasted Summer Squash keeps beautifully in an airtight container in the refrigerator for up to 3 days. They’ll soften slightly, but the flavor stays spot-on and delicious.
Freezing
While you technically can freeze roasted squash, the texture will be much softer once thawed, which means the crispy topping turns tender. If you must freeze, lay cooled slices flat in a single layer, then transfer to freezer bags for up to 2 months.
Reheating
To recapture some of the crispness, reheat the squash in a single layer on a baking sheet in a 375°F oven for about 5 minutes (skip the microwave, which makes it mushy). A quick broil at the end will refresh that golden top!
FAQs
-
Can I use zucchini instead of summer squash?
Absolutely! Zucchini is closely related to summer squash and works beautifully in this recipe. Feel free to use it on its own or mix it with yellow squash for a colorful combination.
-
What kind of parmesan is best for this dish?
Freshly grated parmesan cheese (ideally Parmigiano-Reggiano) gives the best melt, flavor, and golden finish. Pre-grated or shelf-stable varieties don’t melt as well or taste as rich.
-
Can I prepare Parmesan Roasted Summer Squash ahead of time?
While it’s best enjoyed hot and crispy, you can slice the squash and prep the topping mixture up to a day ahead. Simply assemble and bake when ready to serve for the freshest flavor and texture.
-
How do I prevent the squash from getting soggy?
The key is to avoid overcrowding the pan so moisture can evaporate, and use the broiler at the end for that signature crispy finish. Thicker slices also help maintain a tender, not mushy, bite.
Final Thoughts
I can’t wait for you to try Parmesan Roasted Summer Squash—it’s truly a celebration of the season on your table. With its golden, cheesy crunch and fresh summer flavor, this recipe always wins hearts (and disappears fast). Gather your squash and let’s roast up some joy!
Print
Parmesan Roasted Summer Squash Delight Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Summer Squash recipe is a delightful way to enjoy the fresh flavors of summer. Tender squash rounds are coated in a savory mixture of olive oil, parmesan cheese, breadcrumbs, and herbs, then roasted to perfection. A simple yet flavorful side dish that pairs well with any meal.
Ingredients
Main Ingredients:
- 2 medium summer squash
Seasoning Mix:
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese, freshly grated
- 1 tablespoon panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, or more to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Prepare the Squash: Slice the summer squash into rounds about 1/2-inch thick.
- Season the Squash: In a bowl, toss the squash rounds with olive oil, parmesan cheese, breadcrumbs, garlic powder, thyme, and salt until well coated.
- Roast the Squash: Arrange the seasoned squash on a baking pan and roast in the preheated oven until tender, approximately 12 minutes.
- Broil for Crispy Topping: For a crispy topping, broil the squash for an additional 1-2 minutes or until the crumbs are lightly golden.
- Serve and Enjoy: Remove from the oven and serve the roasted summer squash immediately. Enjoy the flavorful dish as a delicious side!
Nutrition
- Serving Size: 1 serving
- Calories: 92 kcal
- Sugar: 3g
- Sodium: 285mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 4mg
