This easy roasted summer squash with crumb topping is a savory, golden side dish perfect for dinner.

Scale

2 medium yellow summer squash, sliced

1 cup breadcrumbs

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

2 tbsp olive oil

1 tsp salt

1/4 tsp pepper

Fresh herbs (optional)

1. Preheat oven to 400°F (200°C).

2. Toss squash with olive oil, salt, and pepper.

3. Arrange squash on a baking sheet and roast for 15-20 minutes.

4. Meanwhile, mix breadcrumbs, Parmesan, garlic, and herbs.

5. Once squash is tender, sprinkle breadcrumb mixture over the top.

6. Return to oven for 5-7 minutes until topping is golden and crispy.

Serve with grilled meats or pasta dishes.

Store leftovers in the fridge for up to 3 days.