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Roasted Summer Squash with Crumb Topping

Roasted summer squash with a golden, crackly parmesan breadcrumb crust—simple to make and ready fast. Halved squash gets roasted until tender, then topped with herby crumbs that turn deeply golden.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Roasted summer squash
  • 4 yellow summer squash Use zucchini if that’s what you have; halve lengthwise.
  • 2 tbsp olive oil For brushing the squash and mixing the crumbs.
  • 0.25 tsp salt Use to taste for squash and crumb topping.
  • 0.25 tsp black pepper Use to taste for squash and crumb topping.
Crumb topping
  • 0.5 cup panko breadcrumbs Helps the crumb topping stay crisp and crackly.
  • 0.33 cup parmesan cheese Grated for best melting and browning.
  • 2 garlic Minced.
  • 1 tbsp fresh thyme Or use Italian herbs.
  • 2 tbsp olive oil Used to bind the crumb mixture.
  • 0.25 tsp red pepper flakes Optional heat.
  • 0.25 tsp salt Season the crumb topping to taste.
  • 0.25 tsp black pepper Season the crumb topping to taste.

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat oven to 425°F and line a sheet pan with parchment.
  2. Brush squash halves with olive oil, season with salt and black pepper, and place cut-side up on the baking sheet.
  3. Roast at 425°F for 20–25 minutes until the squash is tender and the crumb topping is deeply golden.
Make and add the crumb topping
  1. Mix panko breadcrumbs, parmesan cheese, minced garlic, fresh thyme (or Italian herbs), olive oil, red pepper flakes, salt, and black pepper until the crumbs hold together slightly.
  2. Press the crumb mixture generously onto the cut surface of each squash half.
  3. Serve immediately after roasting.

Notes

For the crispiest crackle, press the crumb topping firmly so it adheres to the cut surface before roasting; if crumbs fall off, gently press again right before the pan goes into the oven. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 425°F for 5–8 minutes to re-crisp. Freezing is not recommended because the crumb texture softens. For a dairy-light option, swap parmesan for a hard aged dairy-free alternative and expect a slightly less browned crust.