Roasted Summer Squash

Roasted summer squash is oven-easy and super tasty! Rounds of squash are seasoned and topped with a crispy crumb topping.

I love yellow squash in this recipe but you can use zucchini, patty pans, and even crookneck squash if they’re still popping up in your supermarket.

Ingredients  

• 1 pound summer squash about 2 medium
• 1 tablespoon olive oil
• 2 tablespoons parmesan cheese grated
• 1 tablespoon panko bread crumbs
• 1 teaspoon lemon pepper seasoning
• ½ teaspoon paprika
• ½ teaspoon kosher salt or to taste

Instructions 

Sep 1

Preheat oven to 400°F.

Sep 2

Cut squash into ½” slices. Toss with olive oil.

Sep 3

Combine remaining ingredients in a small bowl and toss with squash.

Sep 4

Place squash on a baking pan and roast 12-14 minutes or until squash is tender. Broil 1-2 minutes or until crumbs are lightly browned.

Notes

1. For squash that is tender-crisp, cut it a little thicker. 
2. Leftovers can be stored in an airtight container in the fridge for up to 3 days. 
3. To reheat, place under broiler or in the toaster oven for 2-3 minutes or until crispy.