Crispy Roasted Summer Squash

My garden is overflowing with summer squash now. Beautiful yellow squash that are delicious and go great with a variety of meats and seafood. We enjoy them sautéed in a skillet with some olive oil, onions and seasonings. But we like them even better when lightly coated in a mixture of bread crumbs and parmesan cheese and roasted in the oven or air-fryer. Crispy Roasted Summer Squash are crunchy on the outside and tender and flavorful on the inside. More of summer’s best recipes!

Summer squash is considered a SUPERFOOD because of its nutritional value. High in potassium, vitamins A and C, and loaded with fiber, this squash is a healthy addition to any summer meal. And summer squash is low in calories and carbs, which means it is perfect for a low-cal or Keto diet.

How do I know when to pick my summer squash?

Make sure to pick or buy summer squash when they are small and light yellow in color. Squash that are allowed to grow bigger get a tough skin and can be full of seeds on the inside. Smaller summer squash are flavorful and more tender.

Slice your summer squash thin, about 1/4 inch thick, so the slices will roast and cook evenly. The crispy coating of panko bread crumbs and grated parmesan cheese gives the squash flavor and a wonderful crunch.

Crispy Roasted Summer Squash

This recipe requires only 6 ingredients. Once you have sliced your squash, simply put the bread crumbs, parmesan cheese and spices in a gallon-size plastic bag and shake. Add your squash slices and lightly coat with the bread crumb mixture.

Roast the slices of squash on a baking sheet at 375 degrees for about 14-15 minutes. Broil for another 1 to 2 minutes, if desired, to make the squash extra crispy.

Crispy Roasted Summer Squash is easy to prepare and full of flavor, which makes this one of my favorite summer side dishes. This same recipe can be used to make Crispy Roasted Zucchini, too. Check out the full recipe below.