A quick and easy roasted patty pan squash side dish with crispy edges and tender insides, flavored with fresh rosemary and thyme. Perfect for summer and fall meals, this recipe is simple, flavorful, and naturally gluten-free and vegan.
Pat dry squash slices if watery to avoid sogginess. Flip slices halfway through roasting for even crispiness. Broil for 2-3 minutes at the end for extra crisp edges but watch closely to prevent burning. Fresh herbs are preferred for best flavor. Can substitute zucchini or yellow squash if patty pan squash is unavailable. Air frying at 400°F for 10-12 minutes is a good alternative cooking method.
Keywords: patty pan squash, roasted squash, crispy squash, herb side dish, easy vegetable recipe, gluten-free, vegan, summer side dish