How do you keep summer squash from getting soggy when roasting?

To keep summer squash from getting soggy, roast at a high temperature of 425°F and spread the slices in a single layer on the sheet pan with at least half an inch of space between each piece. Thoroughly dry the squash after washing and avoid overcrowding the pan, which traps steam and causes the vegetables to cook rather than roast.

What temperature should I roast summer squash?

Roast summer squash at 425°F (218°C). This high heat helps evaporate moisture quickly, promoting browning and preventing a mushy texture. The total roasting time is 12 to 15 minutes, flipping the slices once halfway through.

Do I need to peel summer squash before roasting?

No, you do not need to peel summer squash or zucchini before roasting. The skin is entirely edible and provides structure during cooking, helping the slices hold their shape and preventing them from becoming too soft.

Should I salt summer squash before roasting?

Salting summer squash before roasting is not necessary for this recipe. The combination of high heat, a single layer, and a dry surface is sufficient to evaporate moisture during the 12 to 15 minute roast. Pre-salting can make the slices too soft and prone to breaking.

Crispy Sheet Pan Roasted Summer Squash With Parmesan Crust

Name: Crispy Sheet Pan Roasted Summer Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb yellow summer squash, sliced into 1/2 inch rounds; 1 lb zucchini, sliced into 1/2 inch rounds; 2 tbsp extra virgin olive oil; 1 tsp granulated garlic; 3/4 tsp kosher salt; 1/2 tsp cracked black pepper; 1/4 cup grated Parmesan cheese

Ingredients

Scale

1 lb yellow summer squash, sliced into 1/2 inch rounds
1 lb zucchini, sliced into 1/2 inch rounds
2 tbsp extra virgin olive oil
1 tsp granulated garlic
3/4 tsp kosher salt
1/2 tsp cracked black pepper
1/4 cup grated Parmesan cheese

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Instructions

1-Preheat your oven to 425°F (218°C): Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even heat distribution.
2-Wash and dry the squash and zucchini: Wash and dry the squash and zucchini thoroughly to ensure excess water does not lead to steaming.
3-In a large mixing bowl, toss the: In a large mixing bowl, toss the sliced squash and zucchini with olive oil, garlic powder, salt, and pepper until every piece is thinly coated.
4-Toss in the grated Parmesan cheese so: Toss in the grated Parmesan cheese so it adheres to the oil-coated vegetables.
5-Spread the vegetables in a single layer: Spread the vegetables in a single layer on the sheet pan, leaving at least a half inch of space between each piece to optimize airflow.
6-Roast for 12 to 15 minutes, flipping: Roast for 12 to 15 minutes, flipping once halfway through, until the edges are deeply browned and the squash smells nutty and toasted.

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Prep Time: 10 min
Cook Time: 15 min
Method: bake

Nutrition

Calories: 127 kcal
Sugar: 3.1g
Sodium: 390mg
Fat: 9.1g
Carbohydrates: 8.2g
Fiber: 2.7g
Protein: 4.7g