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Prep Time15 minutes
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Cook Time25 minutes
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Serv SizeYield: 4 servings
Quick, delicious appetizer or side dish! Yellow squash rounds with Parmesan cheese and buttery breadcrumbs for a tasty, crunchy topping.
Ingredients
Directions
Roasted Summer Squash with Parmesan & Breadcrumbs celebrates the simple, bright flavors of the garden — tender squash rounds roasted until golden and topped with a crisp, buttery Parmesan coating. With just five ingredients, it’s an easy summer side that pairs with anything and disappears fast.
Prepare your ingredients. This one’s easy — just five simple ingredients. Melt 6 tablespoons of butter in a small bowl and grate 6 tablespoons of Parmesan cheese.
In a small bowl, combine the melted butter, panko breadcrumbs, Parmesan cheese, and pepper, stirring until everything is evenly coated and fully combined.
Preheat the oven to 350°F. Cut the squash into 1/2‑inch rounds.
Line a baking sheet with parchment paper and arrange the squash rounds in a single layer. Spoon about a teaspoon of the Parmesan mixture onto each round and gently press it in so it adheres. Bake for 20–25 minutes, or until the tops are golden brown. Add a spoonful of marinara sauce and a slice of pepperoni, or serve them with marinara sauce for dipping — or simply enjoy them just the way they are.
Enjoy!
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Conclusion
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