13 Delicious Summer Squash Recipes You Need to Try

Summer squash is not just a veggie; it’s a summertime staple that adds a burst of color and flavor to your meals. If you’re looking for fresh, easy-to-make recipes that highlight this versatile ingredient, you’re in the right place! From zoodles to stuffed options, there’s no shortage of delicious ways to enjoy these sunny squashes. Dive in and explore the tasty possibilities!

Grilled Summer Squash With Herb Butter

Grilled summer squash is a delightful side dish that captures the essence of summer. The natural sweetness of the squash pairs beautifully with the rich herb butter, creating a dish that bursts with flavor. It’s simple to prepare, making it perfect for both casual gatherings and more formal dinners.

This recipe not only highlights the fresh taste of summer squash but also adds a touch of aromatic herbs, elevating your meal without overwhelming it. You’ll love how easy it is to whip up, and grilling brings out a wonderful smokiness that complements the squash perfectly.

Ingredients

• 2 medium yellow squash, sliced into rounds
• 2 medium zucchini, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon garlic, minced

Instructions

1. Prepare the Squash: Preheat your grill to medium-high heat. In a large bowl, toss the summer squash and zucchini slices with olive oil, salt, and pepper until evenly coated.
2. Grill the Squash: Place the squash rounds directly on the grill. Cook for about 4-5 minutes on each side or until they are tender and have nice grill marks.
3. Make the Herb Butter: While the squash is grilling, combine the softened butter, parsley, basil, and minced garlic in a small bowl. Mix until well combined.
4. Serve: Once the squash is grilled, remove them from the grill and place them on a serving platter. Top with the herb butter while they are still warm, allowing it to melt over the squash.

Zucchini Ribbon Salad With Lemon And Fresh Herbs

This zucchini ribbon salad is a light and refreshing dish that’s perfect for warm summer days. The ribbons of zucchini, combined with a zesty lemon dressing and fresh herbs, create a delightful burst of flavor that’s both mild and invigorating. Plus, it’s incredibly easy to prepare, making it a go-to option for quick lunches or vibrant sides at dinner.

The texture of the zucchini ribbons adds an appealing crunch, while the lemon and herbs elevate the taste, giving it a bright and lively essence. This salad is not only delicious but also a nutritious choice that showcases the best of summer produce.

Ingredients

• 2 medium zucchinis
• 1 medium yellow squash
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 tablespoon honey (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Spiralize or use a vegetable peeler to create ribbons from the zucchinis and yellow squash.
2. In a small bowl, whisk together lemon juice, olive oil, and honey (if using). Season with salt and pepper.
3. In a large bowl, combine the zucchini and squash ribbons with the dressing and toss to coat.
4. Add the chopped parsley and basil, and mix gently.
5. Serve immediately, or let it chill in the refrigerator for about 30 minutes to enhance the flavors.

Classic Southern Squash Casserole

Classic Southern Squash Casserole is a delightful dish that celebrates the fresh flavors of summer squash, making it a perfect addition to any summer meal. This comforting casserole combines tender squash with creamy ingredients, creating a dish that’s both rich and satisfying. It’s an easy recipe that allows you to enjoy the summer bounty without much fuss in the kitchen.

The taste is a lovely balance of sweetness from the squash and savory notes from cheese and seasonings. This casserole is a hit at family gatherings and potlucks, showcasing the charm of Southern cuisine. Plus, it’s a great way to sneak in some veggies for those who might be hesitant!

Ingredients

• 4 cups sliced summer squash
• 1 cup chopped onion
• 2 cups shredded cheddar cheese
• 1 cup crushed buttery crackers
• 1/2 cup sour cream
• 4 large eggs, beaten
• 1/4 cup melted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, sauté the sliced squash and chopped onion over medium heat until tender, about 5-7 minutes. Drain any excess liquid.
3. In a large bowl, combine the cooked squash and onion with shredded cheddar cheese, crushed crackers, sour cream, beaten eggs, melted butter, salt, black pepper, and garlic powder. Mix until well combined.
4. Transfer the mixture into a greased baking dish and spread it evenly.
5. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the casserole is set. Allow to cool slightly before serving.

Parmesan-Crusted Zucchini Fritters

Parmesan-Crusted Zucchini Fritters are a delightful dish that showcases the fresh taste of summer squash. These fritters are crispy on the outside and tender on the inside, with a savory flavor that comes from the combination of zucchini and parmesan cheese. They’re easy to whip up, making them a fun addition to any meal or even a tasty snack.

Perfect for gatherings or a quick family dinner, these fritters can be served with a dipping sauce or enjoyed on their own. They’re a lovely way to incorporate more veggies into your diet while satisfying those comfort food cravings!

Ingredients

• 2 medium zucchinis, grated
• 1 teaspoon salt
• 1/2 cup grated Parmesan cheese
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Oil for frying

Instructions

1. Prep the Zucchini: Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture. Squeeze out the liquid using a clean kitchen towel.
2. Mix the Batter: In a large bowl, combine the zucchini, Parmesan cheese, flour, eggs, parsley, garlic powder, and black pepper. Stir until well mixed.
3. Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat.
4. Fry the Fritters: Scoop about 1/4 cup of the mixture and flatten it slightly in the pan. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
5. Serve: Enjoy the fritters warm with your favorite dipping sauce!

Chilled Yellow Squash Soup With Fresh Mint

Chilled Yellow Squash Soup is a refreshing and light dish, perfect for warm summer days. The vibrant flavor of yellow squash paired with fresh mint makes it a delightful choice for a light lunch or an appetizer at dinner. This soup is not only simple to prepare but also incredibly satisfying, bringing a burst of freshness to your table.

The creamy texture and soothing taste of this soup come together beautifully when chilled, making it a fantastic way to enjoy seasonal vegetables. Plus, with just a handful of ingredients, you can whip it up in no time!

Ingredients

• 4 medium yellow squashes, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/4 cup fresh mint leaves
• Salt and pepper to taste
• Olive oil for sautéing

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
2. Add the chopped yellow squash and cook for about 5 minutes until softened.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
4. Remove from heat and let cool slightly. Stir in the coconut milk and fresh mint leaves.
5. Blend the mixture until smooth using an immersion blender or a regular blender.
6. Chill the soup in the refrigerator for at least 2 hours before serving. Season with salt and pepper to taste.
7. Serve chilled, garnished with additional mint leaves if desired.

Spiralized Zucchini Pasta With Cherry Tomatoes And Basil

Spiralized zucchini pasta is a refreshing and light dish that’s perfect for summer. It combines the mild, slightly sweet taste of zucchini with juicy cherry tomatoes and fragrant basil. This recipe is not only quick to prepare, but it also offers a healthy alternative to traditional pasta, making it a great choice for those seeking a lighter meal.

With just a few ingredients and simple steps, you can whip up this delightful dish in no time. The bright flavors of the cherry tomatoes and basil really shine, making each bite a burst of summer goodness. Whether you’re cooking for yourself or entertaining friends, this spiralized zucchini pasta is sure to impress.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, torn or chopped
• Parmesan cheese, for serving (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
2. Add the spiralized zucchini to the skillet and cook for 3-4 minutes, stirring occasionally until slightly tender.
3. Stir in the cherry tomatoes, salt, and black pepper. Cook for another 2-3 minutes until the tomatoes are warmed through.
4. Remove from heat and toss in the fresh basil.
5. Serve immediately, topped with grated Parmesan cheese if desired.

Stuffed Pattypan Squash With Corn And Goat Cheese

Stuffed pattypan squash is a delightful dish that balances sweet corn and tangy goat cheese, creating a refreshing summer meal. The tender squash serves as a perfect vessel, allowing the flavors to meld beautifully while offering a satisfying bite. This recipe is not only simple to make but also provides a healthy option that’s ideal for warm weather gatherings.

The vibrant colors and textures of the ingredients make this dish visually appealing while delivering a delicious taste that everyone will enjoy. It’s a great way to showcase seasonal produce, and you can whip it up in no time, making it perfect for busy weeknights or casual weekend dinners.

Ingredients

• 4 medium pattypan squash
• 2 cups fresh corn kernels (or frozen, thawed)
• 1 cup goat cheese, crumbled
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the pattypan squash and scoop out the insides, leaving a thin layer of flesh. Set aside the scooped flesh.
3. In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
4. Add the corn and the reserved squash flesh to the skillet. Cook for about 5-7 minutes until the corn is tender. Season with salt and pepper.
5. Remove from heat and stir in the crumbled goat cheese.
6. Stuff the mixture into the hollowed-out pattypan squash. Place them in a baking dish and cover with foil.
7. Bake in the preheated oven for 25-30 minutes, or until the squash is tender.
8. Garnish with fresh parsley or cilantro before serving.

Squash Blossom Quesadillas

Squash blossom quesadillas are a delightful summer dish that showcases the vibrant flavors of fresh squashes and their delicate flowers. These quesadillas are simple to whip up and offer a delicious combination of creamy cheese and tender squash, all nestled between crispy tortillas. Perfect for a quick lunch or light dinner, they make the most of seasonal produce.

The taste is fresh and slightly sweet, with a satisfying crunch from the tortillas. You don’t need a lot of ingredients or complicated techniques to create this dish, making it ideal for both experienced cooks and beginners alike.

Ingredients

• 2 cups summer squash, diced
• 1 cup squash blossoms, cleaned and roughly chopped
• 1 cup shredded cheese (like Monterey Jack or mozzarella)
• 4 large flour tortillas
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Sauté the Squash: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced summer squash and cook for about 5-7 minutes until tender. Season with salt and pepper.
2. Add Squash Blossoms: Stir in the chopped squash blossoms and cook for another 2-3 minutes until they wilt slightly. Remove from heat.
3. Assemble the Quesadillas: Lay out two tortillas and sprinkle half of the cheese on each. Distribute the squash mixture evenly over the cheese, then top with the remaining cheese and cover with the second tortilla.
4. Cook the Quesadillas: In the same skillet, add the remaining olive oil and heat over medium-high. Cook each quesadilla for about 3-4 minutes on each side, until golden brown and the cheese is melted. Cut into wedges and serve warm.

Grilled Squash And Corn Succotash

Grilled squash and corn succotash is a light and flavorful dish that perfectly captures the essence of summer. With its vibrant colors and smoky taste, this recipe combines the sweetness of corn with the subtle earthiness of zucchini and bell peppers. It’s simple to prepare, making it ideal for casual gatherings or weeknight dinners.

This dish not only bursts with fresh flavors but also provides a delightful crunch, thanks to the grilled veggies. It’s a wonderful side that pairs well with grilled meats or can stand alone as a refreshing salad. Enjoy this seasonal dish that celebrates the bounty of summer vegetables!

Ingredients

• 2 medium zucchinis, sliced
• 2 cups fresh corn kernels (or 1 can, drained)
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the sliced zucchini, corn, and diced bell pepper. Drizzle with olive oil, and sprinkle with salt, pepper, and smoked paprika. Toss to coat evenly.
3. Place the vegetable mixture on the grill in a grill basket or directly on the grates. Grill for about 10-12 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
4. Remove from the grill, transfer to a serving bowl, and stir in the chopped parsley before serving.

Summer Squash Carpaccio With Pine Nuts And Feta

This summer squash carpaccio is an inviting dish that showcases the fresh, mild flavor of summer squash. It’s light and refreshing, making it an ideal choice for warm days when you want something simple yet satisfying. The combination of creamy feta and crunchy pine nuts adds delightful texture and taste, making each bite enjoyable.

Not only is this recipe easy to prepare, but it also comes together in no time, allowing you to focus on enjoying your meal with friends or family. It’s a fantastic way to incorporate summer squash into your diet, highlighting its versatility and subtle sweetness.

Ingredients

• 2 medium summer squashes, thinly sliced
• 1/4 cup pine nuts
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs (like basil or mint) for garnish

Instructions

1. Prepare the Squash: Using a mandoline or sharp knife, slice the summer squash into thin rounds. Arrange the slices on a serving platter in an overlapping pattern.
2. Toast the Pine Nuts: In a small skillet over medium heat, toast the pine nuts for about 3-5 minutes until golden brown, stirring frequently to prevent burning. Set aside to cool.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Assemble the Dish: Drizzle the dressing over the arranged squash slices. Sprinkle the toasted pine nuts and crumbled feta cheese on top.
5. Garnish and Serve: Add fresh herbs for garnish. Serve immediately or let it chill in the refrigerator for 15 minutes before serving to enhance the flavors.

Zucchini Boats With Italian Sausage And Bell Peppers

If you’re looking for a simple yet flavorful dish to enjoy this summer, zucchini boats with Italian sausage and bell peppers are a perfect choice. These stuffed zucchinis are filled with a hearty combination of savory sausage and colorful bell peppers, making for a delightful meal that’s both healthy and satisfying.

This recipe is easy to prepare, taking only about 30 minutes from start to finish. The result is a delicious blend of flavors that the whole family will love, making it a go-to option for busy weeknights or casual gatherings.

Ingredients

• 4 medium zucchinis
• 1 pound Italian sausage, casings removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats.
2. In a large skillet over medium heat, add the Italian sausage. Cook until browned, breaking it apart as it cooks.
3. Add the diced onion, bell peppers, and garlic to the skillet. Sauté for about 5 minutes until vegetables are tender.
4. Stir in the marinara sauce and Italian seasoning. Season with salt and pepper to taste.
5. Fill each zucchini boat with the sausage and vegetable mixture, then top with shredded mozzarella cheese.
6. Place the stuffed zucchinis in a baking dish and cover with foil. Bake for 20-25 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly.
7. Garnish with chopped parsley before serving. Enjoy your delicious zucchini boats!

Yellow Squash Pickles

Yellow squash pickles are a delightful way to preserve the bright flavors of summer. These pickles offer a tangy and slightly sweet taste, making them a perfect addition to any meal. Plus, they are quick and easy to make, requiring minimal ingredients and effort.

Whether you’re looking to jazz up a sandwich or add a vibrant side to your dinner plate, these pickles are a fun choice. Let’s dive into a simple recipe that will have you enjoying homemade yellow squash pickles in no time!

Ingredients

• 4 cups sliced yellow squash
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup granulated sugar
• 2 tablespoons salt
• 1 tablespoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves garlic, sliced

Instructions

1. Prepare the Squash: Wash and slice the yellow squash into thin, even slices. Set aside.
2. Make the Brine: In a medium saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, and garlic. Bring to a boil, stirring until the sugar and salt dissolve.
3. Pack the Jars: Place the sliced yellow squash into sterilized jars, packing them tightly. Pour the hot brine over the squash, making sure they are fully submerged.
4. Seal and Cool: Wipe the rims of the jars clean, seal them with lids, and allow to cool at room temperature. Once cooled, refrigerate for at least 24 hours before enjoying.

Zucchini Cornbread With Jalapeño And Cheddar

This zucchini cornbread is a delightful twist on a classic dish, combining the sweetness of corn with the savory flavors of jalapeño and cheddar. The zucchini adds moisture, making each bite soft and tender, while the jalapeño provides just the right kick for those who enjoy a little heat. It’s simple to prepare, making it an ideal choice for a quick side dish or a tasty snack.

This cornbread pairs perfectly with soups, barbecues, or on its own with a pat of butter. It’s a great way to sneak in some veggies while enjoying a comforting treat!

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1 cup shredded cheddar cheese
• 1-2 jalapeños, diced (adjust based on spice preference)
• 1/4 cup sugar
• 1 cup milk
• 2 large eggs
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish.
2. In a large bowl, mix together the flour, cornmeal, baking powder, salt, and sugar.
3. In another bowl, combine the milk, eggs, and melted butter. Stir in the zucchini, jalapeños, and cheddar cheese.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let it cool slightly before slicing and serving warm.