Summer squash is the epitome of a light, refreshing ingredient that perfectly captures the essence of the season. With its tender flesh, mild flavor, and vibrant color, it’s no wonder that summer squash is a go-to for creating dishes that are not only delicious but also full of healthy, satisfying qualities. Whether you’re looking to add a vegetable side to your summer barbecue, make a quick weeknight dinner, or just explore new ways to enjoy the bounty of the season, summer squash is a versatile choice that doesn’t disappoint.
In this collection of 11 summer squash recipes, you’ll discover a variety of ways to highlight this vegetable’s natural sweetness while keeping your meals light and satisfying. From grilled squash that takes on a smoky char, to sautéed, spiralized, and roasted options that make the most of the squash’s texture, these dishes offer simple yet bold flavors. Whether served as a main or a side, these recipes embrace the best of what summer has to offer without weighing you down.
Each recipe is designed to highlight the freshness of summer squash, keeping them healthy yet indulgent enough to make your meal feel complete. You’ll find dishes that are perfect for serving with fresh herbs, tangy vinaigrettes, and light cheeses that complement the squash’s delicate flavor. Whether you’re after a low-carb alternative or simply a tasty vegetable side, these recipes ensure you’ll enjoy every bite, making your summer meals not only healthier but also more exciting.
So, if you’re ready to dive into the flavors of summer, grab a zucchini or yellow squash and get cooking. These recipes will inspire you to incorporate this refreshing vegetable into your meals in new and delicious ways.
Grilled Zucchini with Lemon and Feta
This grilled zucchini recipe is a delightful summer dish that combines the refreshing taste of zucchini with the tanginess of lemon and the creaminess of feta cheese. It’s not only easy to make but also perfect for outdoor gatherings or a simple weeknight dinner. The smoky flavor from the grill enhances the natural sweetness of the zucchini, making it a light yet satisfying option for any meal.
With just a few ingredients, you can whip up this dish in no time. The zesty lemon juice brightens up the flavors, while the crumbled feta adds a lovely creamy texture. Serve it as a side or toss it into a salad for an extra punch of flavor!
Ingredients
- 4 medium zucchini, halved lengthwise
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup feta cheese, crumbled
- Fresh parsley or basil, for garnish
Instructions
- Preheat the grill to medium heat.
- In a bowl, mix olive oil, lemon juice, lemon zest, salt, and pepper. Brush this mixture onto the cut side of the zucchini.
- Place the zucchini cut-side down on the grill and cook for about 4-5 minutes, or until grill marks appear.
- Flip the zucchini and grill for another 3-4 minutes until tender.
- Remove from the grill and sprinkle with crumbled feta and additional herbs before serving.
Summer Squash Noodles with Pesto
Summer squash noodles with pesto are a light and refreshing dish perfect for warm days. The noodles have a mild taste that pairs beautifully with the vibrant, herbaceous pesto. This recipe is simple to make and can be ready in no time, making it great for a quick lunch or dinner.
Combining spiralized summer squash with homemade or store-bought pesto and fresh cherry tomatoes creates a dish that feels indulgent yet healthy. It’s a fantastic way to enjoy seasonal produce while keeping things light and satisfying.
Ingredients
- 2 medium summer squash, spiralized
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Instructions
- Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper to taste.
- Prepare the Noodles: Heat a non-stick skillet over medium heat. Add the spiralized summer squash and sauté for about 2-3 minutes until just tender.
- Combine: Remove the skillet from heat and stir in the pesto until the noodles are well coated. Add cherry tomatoes and mix gently.
- Serve: Transfer to serving bowls and enjoy your fresh summer dish!
Sautéed Yellow Squash with Garlic and Herbs
Sautéed yellow squash is a delightful dish that brings out the natural sweetness and buttery texture of summer squash. With just a few ingredients, including garlic and fresh herbs, this recipe is both simple and satisfying, making it a perfect side for any meal.
The vibrant flavors meld beautifully, creating a dish that’s light yet full of taste. Whether you’re enjoying it as a quick weeknight dinner or serving it at a summer gathering, sautéed yellow squash is sure to impress.
Ingredients
- 4 medium yellow squashes, sliced into rounds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced yellow squash to the skillet and sauté for about 5-7 minutes until they begin to soften.
- Stir in the minced garlic, thyme, and parsley, cooking for another 2-3 minutes until fragrant.
- Season with salt and pepper to taste, then squeeze the lemon juice over the squash before serving.
- Enjoy your sautéed yellow squash warm as a delicious side dish!
Baked Parmesan Squash Chips
Baked Parmesan squash chips are a fantastic way to enjoy summer squash in a light and crispy form. They offer a savory crunch that is perfect for snacking or adding to a meal. The flavor of the squash shines through, complemented by a sprinkle of Parmesan cheese.
This recipe is simple to make and perfect for those warm summer days when you’re looking for a healthy alternative to traditional chips. With just a few ingredients and minimal prep time, you’ll have a delicious snack ready in no time!
Ingredients
- 2 medium summer squash (any variety)
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and slice the squash into thin, even rounds, about 1/8 inch thick.
- In a large bowl, toss the squash slices with olive oil, ensuring they are well-coated.
- Add the Parmesan cheese, garlic powder, salt, and pepper to the bowl. Mix until the squash is evenly coated with the cheese and seasonings.
- Spread the squash slices in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.
- Allow the chips to cool slightly before serving. Enjoy them as is or with your favorite dip!
Summer Squash and Tomato Gratin
This Summer Squash and Tomato Gratin is a delightful dish that perfectly balances the fresh, light flavors of summer produce. With layers of tender squash and juicy tomatoes, topped with a crispy breadcrumb crust, it’s both satisfying and easy to prepare.
The flavors meld beautifully as the dish bakes, creating a comforting yet vibrant addition to any meal. Whether served as a main dish or a side, it’s sure to impress your family and friends without requiring hours in the kitchen!
Ingredients
- 2 medium zucchinis, sliced
- 2 medium yellow squash, sliced
- 2 cups cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine sliced zucchinis, yellow squash, cherry tomatoes, garlic, oregano, salt, and pepper. Toss in olive oil until evenly coated.
- Layer the vegetable mixture in a greased baking dish. Sprinkle shredded mozzarella cheese over the top.
- In a separate bowl, mix breadcrumbs and Parmesan cheese. Scatter the breadcrumb mixture over the cheese layer.
- Bake for 30-35 minutes, or until the top is golden brown and the vegetables are tender. Serve warm and enjoy!
Stuffed Summer Squash Boats
Stuffed summer squash boats are a delightful way to enjoy the flavors of summer. These vibrant squash are hollowed out and then filled with a tasty mixture, making them not only colorful but also satisfying. They’re light, fresh, and perfect for warm days, combining various vegetables and grains for a nutritious meal.
This recipe is simple to make and allows for plenty of customization based on your preferences. Whether you choose to use quinoa, couscous, or rice as a base, the choices are endless. The textures and flavors meld together beautifully, making each bite a treat!
Ingredients
- 4 medium summer squashes (zucchini or yellow squash)
- 1 cup cooked quinoa or couscous
- 1 cup diced bell peppers (mixed colors)
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped red onion
- 1/4 cup fresh herbs (parsley or cilantro), chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the summer squashes in half lengthwise and scoop out the seeds to create boats.
- In a large bowl, combine the cooked quinoa or couscous, diced bell peppers, cherry tomatoes, red onion, and fresh herbs. Drizzle with olive oil and season with salt and pepper.
- Stuff each squash half with the mixture, pressing it down gently.
- Arrange the stuffed squash on a baking dish and cover with foil. Bake for about 25-30 minutes until the squash is tender.
- Remove the foil and bake for an additional 5-10 minutes to slightly brown the tops, if desired.
- Serve warm, garnished with extra herbs if you like!
Savory Summer Squash Soup
Summer squash soup is a delightful dish that’s perfect for warm days. With its creamy texture and a hint of sweetness from the squash, this soup offers a comforting yet refreshing meal. It’s simple to prepare, making it an ideal choice for both busy weeknights and leisurely weekends.
This recipe brings out the natural flavors of summer squash, enhanced by fresh herbs and a splash of cream. The result is a light, satisfying soup that can be enjoyed hot or chilled, making it versatile for any season.
Ingredients
- 2 medium yellow squash, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant.
- Add the diced yellow squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the squash is tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a blender, blend in batches, and return to the pot.
- Stir in the heavy cream and season with salt and pepper. Heat for another 5 minutes.
- Serve hot, garnished with fresh parsley. This soup can also be chilled for a refreshing summer treat!
Zucchini and Corn Fritters
Zucchini and corn fritters are a delightful summer treat, combining the freshness of zucchini with sweet corn for a light and satisfying dish. They have a crispy exterior and a soft, flavorful interior, making them perfect for a snack or a side dish. Plus, they’re simple to whip up, which means you can enjoy them any time you like!
These fritters are versatile and can be served with a variety of dips or toppings. Whether you go for a dollop of sour cream, a sprinkle of fresh herbs, or a zesty salsa, you can’t go wrong. They’re a fun way to enjoy seasonal veggies and are sure to be a hit at your next gathering.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 2 large eggs
- 1/4 cup chopped green onions
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the Zucchini: Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture.
- Mix Ingredients: In a large bowl, combine the zucchini, corn, flour, cornmeal, eggs, green onions, baking powder, salt, and pepper. Mix until well combined.
- Heat Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat.
- Fry Fritters: Drop spoonfuls of the mixture into the hot oil, flattening them slightly. Cook for about 3-4 minutes on each side or until golden brown.
- Drain and Serve: Remove fritters from the skillet and drain on paper towels. Serve warm with your favorite toppings.
Squash and Chickpea Curry
This Squash and Chickpea Curry is a fantastic dish that bursts with flavor. The combination of tender squash and hearty chickpeas creates a satisfying meal that feels light and refreshing, perfect for summer. You’ll love the warm spices that add depth to each bite, making it a comforting choice for those cozy evenings.
Not only is this curry easy to whip up, but it’s also packed with nutrients. With just a few simple ingredients and one pot, you can have a delicious dinner on the table in no time. Pair it with rice or flatbread for a complete meal that everyone will enjoy!
Roasted Summer Squash Salad
This Roasted Summer Squash Salad is a delightful way to embrace the flavors of summer. The tender roasted squash pairs perfectly with fresh greens and crunchy nuts, creating a dish that is light yet satisfying. It’s simple to prepare and makes for a great side or light main dish.
The combination of warm, roasted squash and crispy greens gives this salad a nice contrast in textures. Toss in some nuts for added crunch and a hint of nuttiness, and you’ve got a salad that’s not only tasty but also visually appealing. Plus, it’s a breeze to whip up, making it a fantastic choice for busy summer evenings!
Ingredients
- 2 medium summer squash, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1/2 cup walnuts or pecans, toasted
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the sliced summer squash with olive oil, salt, and pepper. Spread them out in a single layer.
- Roast the squash for 20-25 minutes until tender and slightly golden, flipping halfway through.
- In a large bowl, combine the mixed greens, toasted walnuts or pecans, and roasted squash.
- Drizzle with balsamic vinegar and honey, if using, and toss gently to combine.
- Top with crumbled feta cheese if desired, and serve immediately.
Zucchini Frittata with Fresh Herbs
The Zucchini Frittata is a delightful dish that captures the essence of summer. It’s light, packed with flavor, and perfect for brunch or a quick weeknight dinner. The combination of fresh zucchini and herbs offers a refreshing taste, while the eggs provide a satisfying base.
This recipe is easy to whip up, making it ideal for both seasoned cooks and kitchen novices. With just a few ingredients, you can create a colorful and nutritious meal that everyone will enjoy.
Ingredients
- 4 large eggs
- 1 medium zucchini, thinly sliced
- 1/2 cup milk
- 1/2 cup shredded cheese (like mozzarella or feta)
- 1/4 cup fresh herbs (such as parsley, basil, or chives), chopped
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and milk until well combined. Stir in the cheese, herbs, salt, and pepper.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the zucchini slices and cook for about 3-4 minutes, until slightly softened.
- Pour the egg mixture over the zucchini in the skillet. Cook for 2-3 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature!
Final Thoughts
With its light texture and endless culinary possibilities, summer squash proves that healthy meals can also be incredibly satisfying. These 11 recipes offer a perfect balance of flavor and freshness, making them ideal for summer dining. Whether you’re hosting a cookout, preparing a quick weeknight dinner, or simply looking to make the most of this seasonal vegetable, these dishes are sure to become a staple in your kitchen. Light, healthy, and utterly delicious—what more could you ask for?
