Lemon Basil Roasted Summer Squash with Garlic Crisp

June 28, 2010
4 Ratings
  • Serves 4
Author Notes

This quick and easy summer squash side dish debuted in our dinner table last summer. It's one of our family fav dish to paired with a chicken or fish entree. - Dominique Fry —Dominique Fry

Test Kitchen Notes

A lovely way to dress up zucchini. The lemon juice -- which seeps through and perfumes the squash as it roasts -- also keeps it from browning as much as if roasted in oil alone (so don't wait for it!) but the garlicky breadcrumbs add a toasty crunch, and the basil chiffonade lands you on a nice final herbal note. Heads up: I only needed 1/2 teaspoon of salt in the breadcrumbs, so start low and add to taste. - Kristen —The Editors

What You'll Need
  • 4 medium zucchini and/or yellow squash
  • 2 tablespoons lemon juice
  • 3 large garlic cloves
  • 3/4 cup bread crumbs
  • Olive Oil
  • 5 large leaves of fresh Basil finely sliced
  1. Cut the squashes in bite size cubes and dressed with at least 1 tbsp of Olive Oil (according to your taste), salt, black pepper and the lemon juice. Quickly roast it at 360 for 15min. Remove and reserve. In a small fry pan heat 2 tbsp of olive oil, add the 3 clove of garlic chopped and 1 to 2 tsp of salt. When garlic starts to brown, turn heat down and add the bread crumbs. Mix to obtain small clusters. Remove from the heat once the clusters are browned. Add more olive oil if not moist enough. Top the roasted squash with the garlic crisp and the sliced basil. Enjoy it!

See what other Food52ers are saying.

  • Mike Prudhomme
    Mike Prudhomme
  • Dominique Fry
    Dominique Fry
  • Curlytexan
  • Patsy

10 Reviews

Curlytexan March 18, 2019
This was so good and easy! I didn’t have any basil on hand, but it was still delicious. I will definitely be making this again and I imagine it will be even better with the basil.
Patsy August 6, 2017
OMG just fixed this for dinner. It's so good and so easy. Since it's hot outside we put the zucchini in a tin and covered with tin foil and put it on the grill. It was done in 15 min. So good!!
Dominique F. August 7, 2017
So glad you enjoyed Patsy. I like the grill idea. Next time I'll try it!
Arizona C. August 6, 2017
What's with the 360 temp? Is that a misprint?
Dominique F. August 7, 2017
I generally roast vegetables between 350-400 F degrees when using convection oven.
Arizona C. August 7, 2017
I agree Dominique. 375 where you will find me.
hevandriel August 19, 2015
Fantastic recipe! I used matzo meal for the garlic crisp, and it worked out perfectly. This may be my new favorite way to cook squash.
Mike P. July 16, 2013
For squash lovers.....
sfielding July 3, 2012
This was amazing! I served this on top of polenta with sun dried tomatoes mixed in. All the different textures worked very well together. Definitely going to do the garlic topping on other roasted veggies.
innoabrd February 4, 2011
This was yummy. Baby squash are plentiful here and I just never know what to do with them...