Summer Squash Recipes

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.

This recipe brings out the very best flavors with just a few ingredients and even fewer steps!

SQUASH Naturally, summer squash is the star here (zucchini or pattypan work great in this recipe too).

BREADING The light breading mixture of Panko bread crumbs, Parmesan cheese, and some seasonings like lemon pepper, paprika, and salt is what pulls this recipe altogether!

OTHER VEGGIES Why not switch up the recipe and add some of your other favorite veggies. Ensure you use ones that have a similar cook time, we love asparagus spears and bell peppers?

For squash that is tender-crisp, cut it a little thicker. For softer squash, cut it a bit thinner.

It’s mild and flavorful and this dish pairs with roasted meats, tomato based dishes, anything grilled. It’s a great all around side.

Did your family love this Roasted Summer Squash? Be sure to leave a comment and a rating below!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Roasted Summer Squash

Coated in a seasoned breading and roasted until golden brown, this summer squash will be a new family favorite!

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 0.5 cup

Nutrition Facts: servingSize 0.5 cup, calories 53 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 349 mg, Fiber 1 g, Sugar 1 g

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)

Instruction:

1. Preheat oven to 400°F.
2. Cut squash into ½” slices. Toss with olive oil.
3. Combine remaining ingredients in a small bowl and toss with squash.
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.

23 Best Ways to Cook Summer Squash (+ Recipe Collection)

Put that Farmer’s Market haul to good use with these bright and sunny summer squash recipes. They’re sweet, nutty, and perfect as a summer side dish.

Ingredients:

• Sautéed Yellow Squash
• Roasted Summer Squash
• Baked Parmesan Yellow Squash Rounds
• Summer Squash Sauté
• Simple Skillet Zucchini and Yellow Squash
• Southern Squash Casserole
• Chicken Caprese Zucchini Noodles
• Grilled Zucchini
• Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
• Pumpkin Zucchini Bread
• Zucchini Fritters
• Summer Squash and Basil Pasta
• Grilled Zucchini Roll-Ups
• Goat Cheese and Summer Squash Tart
• Vegan Ramen Soup w/ Zucchini Noodles
• Summer Squash Salad with Lemon Citronette
• Summer Squash Tomato Gratin
• Summer Vegetable Tian
• Herb Garden Zucchini Pizza
• Crispy Garlic Parmesan Squash Chips
• Ratatouille
• Mexican Zucchini Burrito Boats
• Yellow Squash Tots with Garlicky Yogurt Dip

Instruction:

1. Select your favorite recipe.
2. Organize all the required ingredients.
3. Prep a delicious summer squash recipe in 30 minutes or less!

Sautéed Yellow Squash

This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.

Ingredients:

• 3 yellow squash
• Extra virgin olive oil (for drizzling)
• Fresh basil & thyme for garnish (optional)
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove (grated)
• 2 tablespoons parsley (finely chopped)
• ¼ teaspoon sea salt
• Freshly ground black pepper
• ¼ cup panko bread crumbs
• ¼ cup Vegan Parmesan
• 1 tablespoon chopped parsley
• ¼ to ½ teaspoon sea salt
• pinch of red pepper flakes (optional)

Instruction:

1. Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
2. Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
3. Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
4. Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

Yellow Squash Fritters (Croquettes) Perfect Summer Side

FAQ

What can I do with a lot of summer squash?

1. Fry Squash Into Fritters or Croquettes.
2. Freeze Squash for Winter. Photo courtesy of iStock user Roberto A. …
3. Slice Squash Into Noodles.
4. Make Squash Kid-Friendly.
5. Diversify Your Squash Recipe Repertoire.

Do you peel summer squash before cooking?

What is the difference between yellow squash and summer squash?

Do you have to remove seeds from summer squash?