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Roasted Summer Squash with Crumb Topping

Roasted summer squash gets a golden, crackly herb-and-parmesan crumb topping with a quick roast at high heat. Halved squash stays tender while the crumb mixture turns deeply golden for a crispy baked squash side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Summer squash
  • 4 medium yellow summer squash or zucchini halved lengthwise
  • 2 tbsp olive oil
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Crumb Topping
  • 0.5 cup panko breadcrumbs
  • 0.33 cup parmesan cheese, grated
  • 2 garlic minced
  • 1 tbsp fresh thyme or Italian herbs
  • 2 tbsp olive oil
  • 0.25 tsp red pepper flakes
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep and roast the squash
  1. Preheat the oven to 425°F and line a sheet pan with parchment. This ensures the surface browns quickly once the squash goes in.
  2. Brush the squash halves with olive oil, season with salt and black pepper, and place them cut-side up on the sheet pan. Arrange in a single layer so each half roasts evenly.
  3. Mix the panko, parmesan cheese, garlic, thyme (or Italian herbs), olive oil, red pepper flakes, salt, and pepper until the crumbs hold together slightly. Stop once it clumps so it will form a crackly crust.
  4. Press the crumb mixture generously onto the cut surface of each squash half. Press firmly so the topping adheres during roasting.
  5. Roast for 20–25 minutes at 425°F until the squash is tender and the crumb topping is deeply golden. Look for a dark-golden, crackly top and a soft squash interior.
Serve
  1. Serve immediately. The crumb stays crispest right off the oven.

Notes

For the crispiest crumb topping, press firmly and avoid crowding the sheet pan so the oven airflow stays strong. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm at 425°F for 5–8 minutes to re-crisp the topping. Freezing is not recommended because breadcrumb crust can soften. If you want a gluten-free version, swap panko for a gluten-free panko substitute and keep the same method.