Description
Parmesan Crusted Patty Pan Squash is an easy and quick side with simple pantry flavor and the best golden edges. This healthy recipe gives tender squash rounds with a crisp cheese crust and fresh herb finish. It fits weeknight dinner and meal prep and holiday tables and potluck trays and brunch spreads and party menus because every bite feels cozy and bright while still staying simple enough for busy cooks.
Ingredients
- 1 1/2 pounds Patty pan squash
- 3/4 cup finely grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 2 tablespoons chopped Fresh parsley
- 1 teaspoon Lemon zest
Instructions
- The patty pan squash changes from whole small summer squash into thick uneven rounds with pale centers and curved yellow edges. The slices should look casual with irregular sizes and a few angled cuts so the final dish feels homemade.
- The plain squash rounds become glossy as olive oil spreads over the surfaces and garlic powder and herbs cling in light speckles. The pieces shift around the bowl and overlap loosely with some dry edges still visible for a natural mixed look.
- The glossy squash rounds turn pale and textured as Parmesan and panko cling to the oiled sides in uneven patches. Some slices show heavier cheese on one edge while others have crumb trails in the bowl which keeps the coating realistic and homemade.
- The coated squash moves from the bowl to the sheet pan and becomes a single loose layer with crumbs scattered between pieces. The rounds are not lined up and a few overlap slightly while bare tray spaces show around the edges.
- The squash softens and the cheese coating changes from pale crumbs to golden melted patches with darker crisp edges. The pieces have shifted slightly and some rounds tilt upward while browned crumbs collect in small clusters around them.
- The roasted squash moves from the tray to a white plate where the golden rounds overlap in a loose single portion. Parsley and lemon zest scatter across the top and the crust looks crisp in some spots and melted in others with homemade uneven browning.
Notes
Pro Tips:
- Choose small patty pan squash because the skin stays tender and the slices hold their shape after roasting.
- Use finely grated Parmesan so it melts into the panko and forms a crust instead of falling off the squash.
- Do not crowd the sheet pan because extra space helps the edges brown and keeps the centers from steaming.
- Serve the squash soon after roasting because the crust is crispiest while the cheese is still warm.
Storage: Store leftover Parmesan Crusted Patty Pan Squash in a shallow airtight container once it has cooled fully. Keep it in the refrigerator for up to 3 days and place parchment between layers if the crust is delicate. Reheat leftovers on a baking tray until warm so the cheese crust can crisp again instead of turning soft. Avoid microwaving when possible because the crumbs can lose their crunch and the squash may become watery.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American