Description
These Roasted Summer Squash with Parmesan are the ultimate easy side dish—golden, crispy, and packed with flavor. With tender zucchini and yellow squash rounds, coated in olive oil, Parmesan, and Panko, they’re a perfect go-to for quick dinners, healthy snacks, and simple food ideas. Whether you’re looking for easy dinner sides, vegetable recipes, or something elegant to serve with grilled meat, this recipe hits the mark.
Ingredients
2 medium yellow squash
2 medium zucchini
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
1/3 cup Panko breadcrumbs
1 teaspoon fresh thyme leaves
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the squash into 1/4-inch thick rounds and place in a large mixing bowl.
3. Toss the squash with olive oil, salt, and black pepper until evenly coated.
4. Add Parmesan and Panko breadcrumbs and gently toss to distribute evenly.
5. Arrange the squash rounds in a single layer on the baking sheet, making sure they don’t overlap.
6. Roast in the oven for 20-25 minutes, flipping halfway through, until golden and crisp on the edges.
7. Remove from oven and sprinkle with fresh thyme before serving.
Notes
Use freshly grated Parmesan for the best flavor and melting quality.
Make sure squash slices don’t overlap to get maximum crispiness.
Line your pan with parchment paper for easier cleanup and better browning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 165
- Sugar: 3g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: easy dinner, healthy snack, quick side dish, roasted vegetables, zucchini recipe, parmesan squash, summer squash recipe, food ideas