Roasted Summer Squash with Crumb Topping Recipe

Bring out the best of fresh summer squash with this easy Roasted Summer Squash with Crumb Topping recipe. Tender, caramelized zucchini and yellow squash topped with a savory, crunchy breadcrumb-parmesan topping makes for a simple yet irresistible side dish perfect for weeknight dinners, summer gatherings, or holiday feasts.

Why You’ll Love This Roasted Summer Squash

This dish transforms mild summer squash into a flavorful side with minimal effort. Roasting intensifies the natural sweetness of the squash, while the golden-brown crumb topping adds texture and richness. It’s a family-friendly recipe that pairs well with grilled meats, roasted chicken, or can be served as a vegetarian main with a crisp salad.

Ingredients You’ll Need

• 2 medium zucchini, sliced 1/2-inch thick
• 2 medium yellow squash, sliced 1/2-inch thick
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the crumb topping:

• 1/2 cup panko or regular breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon melted butter
• 1 teaspoon Italian seasoning

How to Make Roasted Summer Squash with Crumb Topping

1. Preheat and prep:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Season the squash:
In a large bowl, toss zucchini and yellow squash slices with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.

3. Make the crumb topping:
In a small bowl, stir together panko breadcrumbs, grated parmesan, melted butter, and Italian seasoning until the crumbs are evenly coated and clumping slightly.

4. Roast and add topping:
Roast the squash for 15 minutes. Remove from oven and sprinkle the crumb mixture evenly over the squash slices. Return to the oven for 8-10 more minutes, or until the squash is tender and the crumb topping is golden and crispy.

5. Serve:
Transfer to a serving dish and enjoy immediately, garnished with fresh parsley if desired.

Tips for Success

• Try to slice your squash evenly so everything cooks at the same rate.
• For extra flavor, add minced garlic to the squash before roasting.
• You can use gluten-free breadcrumbs if needed.
• Swap parmesan with pecorino or nutritional yeast for a dairy-free option.

How to Store Leftovers

Cool leftovers to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven until warmed through and crispy.

What to Serve with Roasted Summer Squash

This dish goes beautifully with:

• Grilled chicken or steak
• Lemon herb salmon
• Quinoa or rice pilaf
• Garden salads

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