Can I use only zucchini or yellow squash?

Yes! Use whichever you prefer or have on hand. The recipe works well with just one type or both.

Can I make this ahead?

It’s best fresh from the oven, but you can prep the squash slices and crumb topping separately ahead of time and assemble just before baking.

Tender roasted zucchini and yellow squash topped with a savory, crispy breadcrumb-parmesan mixture.

Scale

2 medium zucchini, sliced 1/2-inch thick

2 medium yellow squash, sliced 1/2-inch thick

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

For the crumb topping:

1/2 cup panko breadcrumbs

1/4 cup grated parmesan cheese

1 tbsp melted butter

1 tsp Italian seasoning

Cook Mode Prevent your screen from going dark

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Toss zucchini and yellow squash with olive oil, salt, and pepper. Arrange on the baking sheet.

3. Mix panko, parmesan, melted butter, and Italian seasoning in a small bowl.

4. Roast squash for 15 minutes.

5. Remove from oven, sprinkle crumb topping over squash.

6. Return to oven and bake 8-10 minutes more, until squash is tender and topping is golden.

7. Serve warm, garnished with parsley if desired.

Use gluten-free breadcrumbs if needed.

Swap parmesan with pecorino or nutritional yeast for a dairy-free alternative.

Best served fresh but can be reheated in the oven.