Crispy Oven-Roasted Parmesan Zucchini and Yellow Squash
This incredibly fast, violently crunchy vegetable side dish completely ends the curse of soggy squash! You get perfectly tender rounds of fresh summer zucchini and yellow squash coated in savory garlic oil and topped with a shattered, deeply toasted parmesan and panko crust.
Ingredients
- 2 small Fresh zucchini thoroughly washed with the dark green skin left completely intact
- 2 small Fresh yellow squash thoroughly washed with the skin left completely intact
- 2 tablespoons Extra virgin olive oil highly rich and dark
- 1 teaspoon Garlic powder finely ground and deeply savory
- 1 teaspoon Dried oregano deeply aromatic and earthy
- 3/4 teaspoon Kosher salt aggressively coarse
- 1/4 teaspoon Crushed red pepper flakes for a gentle background heat (optional)
- 1/2 cup Parmesan cheese freshly grated directly from a cold block
- 1/4 cup Panko breadcrumbs wildly crunchy and airy (use gluten-free if necessary)
- 1/2 teaspoon Fresh lemon zest highly floral and bright (Optional flavor twist!)
Instructions
- Heat the Oven: Violently preheat your oven to exactly 400°F (200°C). Grab a large, heavy-duty rimmed metal baking sheet and line it completely flat with unbleached parchment paper.
- Slice the Coins: Cut the tough stem ends off the washed vegetables. Use a sharp knife to slice the squash and zucchini into perfectly uniform, flat rounds that are exactly 1/3 of an inch thick.
- Coat in Oil: Drop the raw slices into a massive mixing bowl. Pour the olive oil, garlic powder, dried oregano, coarse salt, and red pepper flakes over the top. Use your bare hands to gently toss until every piece is heavily coated.
- Arrange Flat: Dump the oiled vegetables onto your lined baking sheet. Take the time to arrange them into a single, perfectly flat layer. Do not let the edges overlap at all, or they will aggressively steam.
- Build the Crust: In a small dry bowl, toss your freshly grated parmesan, panko breadcrumbs, and fresh lemon zest together. Sprinkle a heavy pinch of this dry, cheesy mixture directly onto the flat top of every single vegetable round.
- Roast and Broil: Roast undisturbed on the center rack for 10 to 12 minutes until the squash is perfectly tender. If the cheese isn't completely golden brown, violently blast the pan under the high broiler for exactly 1 to 2 minutes until perfectly crispy!
Notes
Spacing Secret: You absolutely must leave visible empty space around the vegetables on the baking sheet. Overcrowding traps heavy steam and completely prevents the breadcrumbs from getting crunchy.
Cheese Warning: Never use the powdery, shelf-stable parmesan cheese from a plastic shaker. It contains heavy anti-caking agents that aggressively refuse to melt, leaving you with a chalky, horribly dry topping.
Storage Instructions: Let the hot pan cool completely to room temperature before packing away. Store the leftovers in airtight glass containers in the fridge, and reheat strictly in a warm oven (never the microwave) to revive the loud crunch.