Roasted Summer Squash with Parmesan Garnished

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Crispy, golden edges. A tender bite. That subtle nuttiness of Parmesan melting into warm, seasoned squash slices. This Roasted Summer Squash with Parmesan Garnished recipe is your answer to using up those gorgeous summer veggies in a way that feels both comforting and elevated. Whether served as a side dish, midday snack, or topped onto a grain bowl, these roasted rounds are bursting with savory flavor and simplicity.

This recipe takes minimal effort but delivers maximum reward. The magic lies in how the squash caramelizes in the oven while the Parmesan adds an irresistible salty crust. No mushy veggies here—just perfectly roasted bites with that crave-worthy crunch.

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What Kind of Squash Should I Use?

This recipe works beautifully with both zucchini and yellow summer squash. You can use one or a mix of both for color and variety. Choose medium-sized squash with firm skin, avoiding ones that are overly large and seedy. Fresh, seasonal squash brings the best texture and flavor to this dish.

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Ingredients for the Roasted Summer Squash with Parmesan Garnished

• Summer Squash (zucchini and/or yellow squash): These form the base of the dish. Their natural moisture content helps soften the interior while the edges turn golden.
• Olive Oil: Helps the squash slices roast evenly and get that beautiful caramelized texture.
• Parmesan Cheese (finely grated): Adds savory depth and forms a crispy coating when roasted.
• Panko Breadcrumbs: Light and airy, they add crunch without weighing the dish down.
• Salt and Black Pepper: Essential for seasoning.
• Garlic Powder: Infuses gentle aromatic flavor.
• Fresh Thyme or Parsley (optional): Adds a pop of color and herbaceous brightness before serving.

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How To Make the Roasted Summer Squash with Parmesan Garnished

Step 1: Prep the Squash

Wash the squash well and slice into ⅜-inch rounds. Keep the size uniform to ensure even roasting. Lay them out on a paper towel and pat dry to remove excess moisture.

Step 2: Preheat and Line Your Baking Sheet

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly coat with cooking spray or a thin layer of oil.

Step 3: Season and Coat

In a large mixing bowl, toss the squash rounds with olive oil, salt, pepper, and garlic powder. In a separate shallow bowl, combine Parmesan and panko breadcrumbs.

Step 4: Dredge and Arrange

Dip each slice into the Parmesan-panko mix, pressing lightly to adhere the coating. Lay the slices in a single layer on the baking sheet. Make sure they don’t overlap.

Step 5: Roast to Golden Perfection

Roast for 18–20 minutes, flipping halfway through. They should be golden brown and crisp around the edges.

Step 6: Garnish and Serve

Sprinkle with freshly chopped thyme or parsley. Serve warm straight from the oven or let them cool slightly for a crispy snack.

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How to Serve and Store Roasted Summer Squash with Parmesan Garnished

These roasted squash rounds shine best fresh from the oven when they’re still crispy. Serve them as a flavorful side with grilled meats, toss into grain bowls or salads, or enjoy as a low-carb snack with a dipping sauce.

To store leftovers, let them cool completely and place in an airtight container. Refrigerate up to 3 days. Reheat in a toaster oven or skillet to help retain their crisp texture. Avoid microwaving, as it softens the coating.

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Frequently Asked Questions

Can I use frozen squash?

Fresh squash is best for roasting since frozen tends to release too much water, resulting in a soggy texture.

What’s a good Parmesan substitute?

Pecorino Romano or Grana Padano work well if you’re looking for an alternative with a similar salty bite.

Can I make these in the air fryer?

Yes! Air fry at 400°F for 10-12 minutes, flipping halfway through, until golden and crisp.

How thin should I slice the squash?

Stick with about ⅜ inch thick slices—any thinner and they’ll become too soft, any thicker and they won’t crisp properly.

Can I make this dairy-free?

You can try using a vegan Parmesan-style topping and omit or replace the panko with a gluten-free alternative.

Is there a dipping sauce you recommend?

A garlic aioli, marinara, or spicy yogurt dip would pair beautifully with these roasted rounds.

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Want More Veggie Side Dish Ideas?

If you love this savory Roasted Summer Squash with Parmesan Garnished recipe, you’ll definitely want to try these next:

• Roasted Potatoes and Carrots for a hearty, cozy veggie combo.
• Sweet Honey Glazed Carrots for a touch of sweetness and shine.
• Cheesy Cauliflower Patties when you want something crispy and cheesy.
• Mexican Street Corn Potato Salad for a bold, picnic-ready flavor burst.
• Healthy Lemon Butter Baked Cod to pair as a protein with these roasted veggies.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest veggie board so you can come back to it all season long.

And when you make it, let me know in the comments! Did you stick with zucchini or try the yellow squash mix? Did you serve it with dip or pile it over rice?

I’m always excited to hear how you make these recipes your own. Have a tip or a question? Drop it below—we’re all in this together.

Explore more daily recipes and visual guides on my Pinterest board: Life with Jam on Pinterest

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