As the warm weather sets in, there’s nothing like a delicious and refreshing summer squash dish to satisfy your cravings. Summer squash – including zucchini, yellow crookneck, and straight neck varieties – is at its peak ripeness during the summer months, making it the perfect addition to many meals. From savory side dishes to sweet desserts, we’ve got 18 mouthwatering summer squash recipes that are sure to become new favorites.
Whether you’re a seasoned chef or a culinary newbie, these easy-to-make and flavorful recipes will have you grilling, roasting, sautéing, and baking your way through the warmest months of the year. So go ahead, get creative in the kitchen, and let the taste of summer squash delight your senses!
Grilled Summer Squash with Garlic and Herbs
Summer squash is at its peak flavor during the warmest months, making it a perfect candidate for grilling. This simple recipe elevates this humble vegetable to a new level of deliciousness.
Ingredients:
– 2 medium-sized summer squash (yellow or crookneck)
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese for added flavor
Instructions:
1. Preheat your grill to medium-high heat.
2. Slice the summer squash into 1-inch thick rounds.
3. In a small bowl, mix together minced garlic and olive oil.
4. Brush both sides of the squash slices with the garlic-oil mixture.
5. Season with salt, pepper, and chopped parsley.
6. Grill the squash for 3-4 minutes per side, or until tender and slightly charred.
7. Remove from heat and sprinkle with crumbled feta cheese (if using).
8. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Summer Squash and Zucchini Fritters
Summer Squash and Zucchini Fritters: A Delicious Twist on Classic Fritters
These crispy fritters are the perfect way to enjoy the flavors of summer squash and zucchini. Made with a mixture of grated squash, zucchini, and cheese, these bite-sized treats are easy to make and sure to please.
Ingredients:
– 2 medium yellow squash, grated
– 1 medium zucchini, grated
– 1/2 cup grated cheddar cheese
– 1/4 cup all-purpose flour
– 1 egg, beaten
– 1/2 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, combine the grated squash, zucchini, and cheese.
2. Add the flour, egg, and salt to the bowl and mix until just combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small balls of the mixture into the oil and flatten slightly with a spatula.
5. Cook for 2-3 minutes on each side or until golden brown and crispy.
6. Remove from oil and drain on paper towels.
Cooking Time: 10-12 minutes
Creamy Summer Squash Soup
Summer squash is a refreshing ingredient that shines in this creamy soup. This recipe showcases the sweetness of yellow squash, perfect for warm weather dining.
Ingredients:
– 2 medium-sized yellow summer squashes, chopped
– 2 tablespoons butter
– 1 onion, diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the chopped summer squash to the pot and cook until tender, about 10 minutes.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and let simmer for 15-20 minutes or until the squash is very tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Roasted Summer Squash with Parmesan
A simple yet flavorful side dish that brings out the natural sweetness of summer squash.
Ingredients:
– 2 medium-sized summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss squash slices with olive oil, salt, and pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. Remove from oven and sprinkle Parmesan cheese over the top.
6. Return to the oven for an additional 2-3 minutes or until cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summer Squash and Corn Salad
This refreshing salad is a perfect blend of flavors and textures, highlighting the sweetness of summer squash and corn. It’s an ideal side dish for your next barbecue or potluck.
Ingredients:
– 2 medium-sized yellow summer squash, diced
– 1 cup fresh corn kernels (from about 2 ears)
– 1/2 red bell pepper, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Brush the summer squash with olive oil and season with salt and pepper. Grill for about 5-7 minutes per side, until tender and lightly charred.
3. In a large bowl, combine the grilled squash, corn kernels, red bell pepper, and cilantro.
4. Squeeze lime juice over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Stuffed Summer Squash with Quinoa and Feta
This recipe brings together the sweetness of summer squash, the nutty flavor of quinoa, and the tanginess of feta for a delightful vegetarian main course.
Ingredients:
– 2 medium-sized summer squash (zucchini or yellow crookneck work well)
– 1 cup cooked quinoa
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the summer squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together quinoa, feta, parsley, garlic, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Drizzle olive oil over the stuffed squash and season with salt and pepper to taste.
6. Place the squash on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Summer Squash Pasta with Lemon and Basil
Summer Squash Pasta with Lemon and Basil
A refreshing summer pasta dish that highlights the sweetness of zucchini and yellow squash, paired with bright lemon zest and fragrant basil.
Ingredients:
• 8 oz. pasta (such as linguine or fettuccine)
• 2 medium zucchinis, sliced
• 1 medium yellow squash, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup lemon juice (freshly squeezed)
• 2 tbsp chopped fresh basil leaves
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add zucchini and yellow squash slices; cook for 5-6 minutes or until tender.
4. Remove from heat; stir in lemon juice and chopped basil leaves.
5. Combine cooked pasta with the squash mixture; season with salt and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Summer Squash and Tomato Gratin
This refreshing gratin is perfect for warm weather, showcasing the flavors of summer squash and tomatoes in a creamy, cheesy dish.
Ingredients:
– 2 medium yellow summer squash, sliced into 1/4-inch thick rounds
– 3 large tomatoes, sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter, softened
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash and tomato slices with softened butter until coated.
3. In a separate bowl, combine cheddar cheese and heavy cream. Mix well.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Arrange squash and tomato slices in the prepared dish. Pour cheese mixture over the top.
6. Season with salt and pepper to taste.
7. Bake for 35-40 minutes, or until golden brown and bubbly.
8. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Summer Squash Stir-Fry with Ginger and Soy
This recipe brings together the sweetness of summer squash, the spiciness of ginger, and the savory flavor of soy sauce to create a quick and easy stir-fry. Perfect for a light and satisfying meal on a warm evening.
Ingredients:
– 1 medium-sized yellow squash (such as zucchini or crookneck), sliced into thin strips
– 2 tablespoons vegetable oil
– 1-inch piece of fresh ginger, peeled and minced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the ginger and garlic; stir-fry until fragrant, about 30 seconds.
3. Add the squash and stir-fry for 4-5 minutes, or until tender but still crisp.
4. Season with soy sauce to taste, then remove from heat.
5. Garnish with green onions if desired. Serve immediately.
Cooking Time: 10-12 minutes
Summer Squash and Goat Cheese Tart
A refreshing twist on a classic tart, this Summer Squash and Goat Cheese Tart combines the sweetness of summer squash with the creaminess of goat cheese. Perfect for a light lunch or dinner.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Arrange squash slices on one half of the pastry, leaving a 1-inch border around edges.
4. Sprinkle goat cheese over squash, then drizzle with olive oil.
5. Fold other half of pastry over filling, pressing edges to seal. Crimp with a fork for a decorative edge.
6. Brush top with egg wash (beaten egg mixed with a little water) and sprinkle with salt.
7. Bake for 35-40 minutes or until golden brown.
Summer Squash and Chickpea Curry
This vibrant curry is a perfect blend of flavors and textures, featuring tender summer squash, creamy chickpeas, and aromatic spices. It’s a quick and easy meal that’s great for hot summer days.
Ingredients:
– 1 medium summer squash (such as yellow or zucchini), diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
4. Add the diced summer squash and chickpeas. Cook for an additional 5 minutes, or until the squash is tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Summer Squash and Bacon Hash
Elevate your brunch game with this sweet and savory summer squash and bacon hash, perfect for a warm-weather gathering or lazy Sunday morning.
Ingredients:
– 2 medium summer squash (such as zucchini or yellow crookneck), diced
– 6 slices of thick-cut bacon, cooked and crumbled
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the diced summer squash and cook until tender, about 10-12 minutes.
6. Stir in the crumbled bacon and season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and bake for 15-20 minutes or until lightly caramelized.
Cooking Time: 30-35 minutes
Summer Squash and Ricotta Stuffed Shells
Summer Squash and Ricotta Stuffed Shells Recipe
This refreshing summer twist on traditional stuffed shells combines the sweetness of squash with the creaminess of ricotta cheese, all wrapped up in a tender pasta package. Perfect for a light and satisfying dinner or lunch.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, cooked and diced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions until al dente. Drain and set aside.
3. In a medium bowl, combine cooked squash, ricotta cheese, Parmesan cheese, and beaten egg. Mix well to combine.
4. Stuff each pasta shell with the squash-ricotta mixture, placing them in a baking dish as you go.
5. Cover the shells with aluminum foil and bake for 20 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until lightly browned on top.
Cooking Time: 30-35 minutes
Summer Squash and Black Bean Tacos
This recipe combines the sweetness of summer squash with the savory flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 medium-sized summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: diced tomatoes, shredded cheese, avocado, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced squash and cook for 3-4 minutes on each side, or until tender.
3. Add the onion, garlic, cumin, and chili powder to the skillet and cook for an additional 2 minutes.
4. Stir in the black beans and cook for 1 minute.
5. Season with salt and pepper to taste.
6. Warm taco shells according to package instructions.
7. Assemble tacos by filling shells with the squash and bean mixture, and top with desired toppings.
Cooking Time: 15-20 minutes
Summer Squash and Mozzarella Panini
This panini combines the sweetness of summer squash with the creaminess of mozzarella cheese, all wrapped up in a crispy baguette. Perfect for a light lunch or snack.
Ingredients:
– 2 slices of baguette
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 8 ounces fresh mozzarella cheese, sliced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Brush the mixture onto both sides of the zucchini slices.
4. Assemble the panini by placing a few zucchini slices on one slice of baguette, followed by a slice of mozzarella cheese.
5. Top with another slice of baguette and cook for 2-3 minutes or until the bread is toasted and the cheese is melted.
6. Garnish with chopped basil leaves, if desired.
Cooking Time: 2-3 minutes
Summer Squash and Potato Bake
This recipe is a perfect way to enjoy the flavors of summer squash and potatoes during the warm weather months. The combination of tender squash, creamy potatoes, and crispy breadcrumbs makes for a satisfying side dish that pairs well with grilled meats or as a vegetarian main course.
Ingredients:
– 2 medium summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash slices with olive oil, onion, and garlic.
3. In a separate bowl, combine sliced potatoes and breadcrumbs.
4. Grease a 9×13-inch baking dish with butter or cooking spray.
5. Arrange squash slices in the dish, followed by potato layers.
6. Bake for 45-50 minutes or until squash is tender and potatoes are golden brown.
7. Sprinkle with cheese (if using) and return to oven for an additional 2-3 minutes.
Cooking Time: 45-50 minutes
Summer Squash and Pesto Pizza
A refreshing twist on traditional pizza, this recipe combines the sweetness of summer squash with the creaminess of pesto for a flavorful and healthy meal. Perfect for a quick dinner or weekend brunch.
Ingredients:
– 1 pre-baked pizza crust
– 1/2 cup pesto sauce
– 1 medium summer squash (such as zucchini or yellow crookneck), sliced into 1/4-inch thick rounds
– 1/2 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spread pesto sauce evenly over the pre-baked pizza crust.
3. Arrange summer squash slices on top of the pesto sauce.
4. Sprinkle mozzarella cheese over the squash.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 12-15 minutes
Summer Squash and Shrimp Skewers
Beat the heat with this refreshing summer recipe that combines succulent shrimp, flavorful squash, and a hint of Mediterranean flair.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 red bell pepper, sliced into 1-inch pieces
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: feta cheese crumbles, chopped fresh parsley
Instructions:
1. Preheat grill to medium-high heat.
2. Thread shrimp, squash, bell pepper, and onion onto skewers.
3. In a small bowl, mix garlic with olive oil. Brush mixture evenly onto skewers.
4. Season with salt and pepper to taste.
5. Grill skewers for 8-10 minutes, turning occasionally, until shrimp are pink and squidgy.
6. Serve immediately, garnished with feta cheese crumbles and chopped parsley if desired.
Cooking Time: 8-10 minutes
Summary
Discover the delicious flavors of summer squash with these 18 mouth-watering recipes! From classic grilled squash with garlic and herbs to innovative dishes like summer squash and zucchini fritters, there’s something for everyone. Enjoy creamy soups, savory salads, and satisfying main courses, such as roasted squash with parmesan or stuffed squash with quinoa and feta. These refreshing recipes are perfect for a flavorful feast on a warm summer day.
