Description
These Roasted Summer Squash with Parmesan Garnished rounds are the crispy, cheesy side dish your summer table needs. With golden edges, a savory Parmesan crust, and light herb garnish, they’re perfect as a healthy snack, a picnic-friendly side, or a topping for grain bowls. Roasting brings out a rich flavor while maintaining a tender center—no sogginess in sight.
Ingredients
2 medium summer squash (zucchini and/or yellow squash)
1 ½ tablespoons olive oil
⅓ cup finely grated Parmesan cheese
¼ cup panko breadcrumbs
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
1 tablespoon chopped fresh parsley or thyme (optional)
Instructions
1. Wash and slice the squash into ⅓-inch rounds. Pat dry with a paper towel.
2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or foil.
3. In a bowl, toss squash rounds with olive oil, salt, pepper, and garlic powder.
4. In a separate bowl, combine Parmesan and panko.
5. Dredge each squash slice in the cheese and breadcrumb mix. Press lightly to adhere.
6. Arrange slices on the baking sheet in a single layer without overlapping.
7. Roast for 18–20 minutes, flipping halfway, until golden and crispy.
8. Garnish with fresh herbs if desired. Serve immediately or allow to cool slightly.
Notes
For best crispiness, don’t skip drying the squash before roasting.
Use freshly grated Parmesan for maximum flavor and crunch.
To reheat, use a toaster oven or skillet—microwaving will soften the crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approx. 1 cup
- Calories: 130
- Sugar: 2g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg