As the seasons change, our pantries fill with a variety of colorful squashes and zucchinis, each one bursting with flavor and nutritional benefits. But what to do with these versatile veggies? From hearty casseroles to light and refreshing salads, we’ve gathered 20 mouthwatering recipes that showcase the best of zucchini and squash in every season.
In this article, we’ll explore a range of creative and delicious ways to prepare these summer staples, from savory main dishes to sweet treats. Whether you’re looking for a quick weeknight dinner or a show-stopping side dish for your next dinner party, these recipes are sure to inspire. So grab a pen and paper (or your favorite recipe app) and get ready to cook up some zucchini and squash magic!
Garlic Parmesan Roasted Zucchini and Squash
Elevate your summer vegetable game with this flavorful and easy-to-make roasted zucchini and squash recipe, featuring the perfect balance of garlic, parmesan, and herbs.
Ingredients:
– 2 medium zucchinis
– 1 medium yellow squash
– 3 cloves of garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the zucchinis and squash into 1-inch slices.
3. In a large bowl, toss the sliced vegetables with garlic, Parmesan cheese, olive oil, salt, and pepper until evenly coated.
4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until the vegetables are tender and lightly caramelized, stirring halfway through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Grilled Zucchini and Squash Skewers with Herb Marinade
Elevate your summer grilling game with these colorful skewers, packed with the flavors of fresh herbs. This recipe is perfect for a quick and easy side dish or light lunch.
Ingredients:
– 4-6 zucchinis, cut into 1-inch pieces
– 2-3 yellow squash, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
3. Thread zucchini, squash, and any remaining marinade onto skewers, leaving a small space between each piece.
4. Grill for 8-10 minutes, turning occasionally, until vegetables are tender and lightly charred.
5. Serve warm or at room temperature.
Cooking Time: 8-10 minutes
Creamy Zucchini and Squash Casserole
A comforting and flavorful casserole perfect for a cozy evening, this recipe combines the sweetness of zucchini and squash with a rich cream sauce.
Ingredients:
– 2 medium zucchinis, sliced
– 1 medium yellow squash, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1/4 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini, squash, onion, and garlic until tender.
3. In a separate saucepan, combine heavy cream, milk, and butter. Bring to a simmer over medium heat.
4. Add grated cheese to the cream mixture and stir until melted.
5. Combine cooked vegetables with the cream sauce and season with salt and pepper.
6. Pour mixture into a 9×13-inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Squash Fritters with Lemon Yogurt Dip
These crispy fritters are the perfect way to enjoy the flavors of summer squash. Serve them with a refreshing lemon yogurt dip for a tasty and healthy snack or side dish.
Ingredients:
For the fritters:
– 2 medium zucchinis, grated
– 1 medium yellow squash, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– Vegetable oil for frying
For the dip:
– 1 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. In a bowl, combine zucchini, squash, flour, cornstarch, salt, and pepper. Stir in parsley and egg until just combined.
3. Using a spoon, drop small amounts of the mixture into the hot oil. Fry for 2-3 minutes or until golden brown.
4. Drain fritters on paper towels and serve warm with lemon yogurt dip.
Cooking Time: 10-12 minutes
Spiralized Zucchini and Squash Noodles with Pesto
This light and refreshing summer dish combines the flavors of zucchini, yellow squash, and basil to create a flavorful and healthy meal. Perfect for a quick dinner or lunch.
Ingredients:
– 2 medium-sized zucchinis
– 1 medium-sized yellow squash
– 1/4 cup pesto sauce
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your spiralizer according to the manufacturer’s instructions.
2. Spiralize the zucchinis and yellow squash into noodle-like strands.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the spiralized noodles and cook for 3-4 minutes, or until they start to soften.
5. Stir in the pesto sauce and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Stuffed Zucchini and Squash Boats with Quinoa
Transform summer squash into a flavorful, nutritious meal by filling it with quinoa, cheese, and herbs.
Ingredients:
– 4 medium zucchinis and yellow squash
– 1 cup cooked quinoa
– 1/2 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise, scoop out the seeds, and place them on a baking sheet lined with parchment paper.
3. In a bowl, mix together quinoa, mozzarella cheese, parsley, olive oil, salt, pepper, and red pepper flakes (if using).
4. Divide the quinoa mixture among the squash boats, filling them to the top.
5. Bake for 25-30 minutes or until the squash is tender and the filling is lightly browned.
Cooking Time: 25-30 minutes
Zucchini and Squash Ratatouille
This vibrant ratatouille recipe celebrates the flavors of summer with tender zucchini, yellow squash, and rich tomatoes. Perfect for a quick weeknight dinner or as a side dish for your next BBQ.
Ingredients:
– 1 medium zucchini, sliced
– 1 medium yellow squash, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly.
4. Add the sliced zucchini and yellow squash; cook, stirring occasionally, until tender, about 5-6 minutes.
5. Stir in the diced tomatoes and season with salt and pepper to taste.
6. Simmer the ratatouille for 10-15 minutes or until the flavors have melded together.
7. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Cheesy Zucchini and Squash Gratin
A creamy, flavorful side dish that’s perfect for a weeknight dinner or special occasion. This gratin combines the natural sweetness of zucchini and squash with the richness of cheese.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 tablespoons unsalted butter
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the zucchini and squash in butter until tender, about 5 minutes.
3. In a separate bowl, mix flour, cheddar cheese, Parmesan cheese, and heavy cream.
4. Add the cooked squash mixture to the cheese mixture and stir until combined.
5. Transfer the mixture to a baking dish and top with additional grated cheese if desired.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Zucchini and Squash Stir-Fry with Ginger Soy Sauce
Get ready to enjoy a flavorful and healthy stir-fry dish that combines the best of summer squash with the zesty goodness of ginger soy sauce. This recipe is perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 medium zucchini, sliced
– 1 medium yellow squash, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1/4 cup soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; cook until fragrant, about 30 seconds.
3. Add the zucchini and squash; cook, stirring occasionally, until tender, about 5 minutes.
4. In a small bowl, whisk together soy sauce and a pinch of salt. Pour the mixture over the vegetables and stir to combine.
5. Season with pepper to taste.
6. Garnish with green onions, if desired.
Cooking Time: 10-12 minutes
Enjoy your delicious Zucchini and Squash Stir-Fry with Ginger Soy Sauce!
Baked Zucchini and Squash Chips
Transform zucchinis and squashes into crispy chips, perfect as a healthy snack or side dish. This recipe requires minimal effort and yields delicious results.
Ingredients:
– 2-3 medium-sized zucchinis and/or yellow squash
– 1/4 cup olive oil
– Salt, to taste
– Optional: Additional seasonings (e.g., garlic powder, paprika, or dried herbs)
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis and squash into thin rounds, about 1/16 inch thick.
3. Place the slices on the prepared baking sheet in a single layer, leaving some space between each chip.
4. Drizzle the olive oil over the chips, then sprinkle with salt and any desired additional seasonings.
5. Bake for 15-20 minutes or until the chips are crispy and golden brown, flipping them halfway through the cooking time.
Cooking Time: 15-20 minutes
Zucchini and Squash Soup with Coconut Milk
This refreshing soup is the perfect way to enjoy the flavors of summer squash and zucchini. The addition of coconut milk adds a rich and creamy texture that will keep you coming back for more.
Ingredients:
– 2 medium-sized zucchinis, chopped
– 1 medium-sized yellow squash, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the chopped zucchini and yellow squash, cooking until they begin to soften.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat and let simmer for 15-20 minutes or until the vegetables are tender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Zucchini and Squash Lasagna Rolls
This recipe combines the flavors of zucchini and squash with classic lasagna, wrapped up in a neat little package. The result is a delicious and healthy twist on a traditional favorite.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and egg. Mix well.
4. Assemble the rolls by spreading a layer of the cheese mixture on each noodle, then topping with a zucchini slice, a squash slice, and a sprinkle of salt and pepper. Roll up tightly and place seam-side down in a baking dish.
5. Repeat with remaining noodles and filling.
6. Cover with aluminum foil and bake for 30 minutes.
7. Remove foil and top with additional mozzarella cheese (if desired). Return to oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Zucchini and Squash Pizza Crust with Fresh Toppings
Create a flavorful and nutritious pizza crust using zucchini and squash, topped with your favorite fresh ingredients. This recipe is perfect for a quick and easy dinner or as a healthy snack.
Ingredients:
– 1 medium zucchini
– 1 medium yellow squash
– 1/2 cup whole wheat flour
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– Fresh toppings of your choice (e.g. cherry tomatoes, mozzarella cheese, basil)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Grate the zucchini and squash into a bowl.
3. Add flour, Parmesan cheese, and salt; mix well.
4. Gradually add olive oil until the mixture forms a dough.
5. Knead the dough for about 5 minutes until smooth.
6. Roll out the dough to your desired thickness (about 1/4 inch).
7. Top with your favorite fresh toppings and bake for 15-20 minutes, or until crust is golden brown.
Cooking time: 15-20 minutes
Zucchini and Squash Hash with Poached Eggs
A hearty and flavorful breakfast or brunch option that’s perfect for any time of year.
Ingredients:
– 1 medium zucchini, diced
– 1 medium yellow squash, diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 poached eggs
– Optional: chopped fresh herbs (such as parsley or chives) for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the zucchini and squash; cook, stirring occasionally, until tender and lightly browned, about 5-7 minutes.
4. Season with salt and pepper to taste.
5. Poach eggs by cracking them into simmering water and cooking for 3-4 minutes or until desired doneness.
6. Serve the hash hot, topped with poached eggs.
Cooking Time: 15-20 minutes
Zucchini and Squash Tacos with Avocado Crema
A flavorful twist on traditional tacos, this recipe combines the freshness of summer squash and zucchini with the creaminess of avocado crema.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchini and squash with olive oil and season with salt, pepper, and cumin.
3. Grill for 3-4 minutes per side, or until tender and slightly charred.
4. Meanwhile, sauté onion and garlic in a small skillet until softened.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing grilled squash and zucchini on each tortilla, topping with sautéed onion mixture, and serving with Avocado Crema.
Avocado Crema:
– 2 ripe avocados, diced
– 1 tablespoon lime juice
– Salt to taste
Mash avocados in a bowl until mostly smooth. Stir in lime juice and season with salt to taste. Serve on top of tacos.
Cooking Time: 20-25 minutes
Zucchini and Squash Bread with Walnuts
Moist and flavorful, this bread is perfect for snacking or serving as a side dish. The combination of zucchini, squash, and walnuts adds natural sweetness and texture.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup grated zucchini and squash (about 2 medium-sized)
• 1/2 cup chopped walnuts
• Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs, then stir in grated zucchini and squash.
5. Fold in chopped walnuts.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Zucchini and Squash Salad with Feta and Mint
This refreshing salad combines the flavors of zucchini, yellow squash, crumbly feta cheese, and fragrant mint for a light and satisfying side dish perfect for warm weather gatherings.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine zucchini, yellow squash, and feta cheese.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Sprinkle mint leaves on top and season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is a quick and easy no-cook affair.
Zucchini and Squash Curry with Chickpeas
This flavorful and nutritious curry is a perfect blend of Indian-inspired spices, tender zucchini and squash, and creamy chickpeas. A great vegetarian option for a weeknight dinner or special occasion.
Ingredients:
– 1 medium zucchini, sliced
– 1 medium yellow squash, sliced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 onion, diced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 1 cup vegetable broth
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, zucchini, and squash; cook until tender, about 5-7 minutes.
3. Stir in cumin, curry powder, and cayenne pepper (if using); cook for 1 minute.
4. Add chickpeas, vegetable broth, salt, and pepper; bring to a simmer.
5. Reduce heat to low and let curry cook for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves before serving.
Cooking Time: 20-25 minutes
Zucchini and Squash Pancakes with Maple Syrup
Discover the sweet side of summer with these Zucchini and Squash Pancakes, perfectly balanced by a drizzle of pure maple syrup. A delightful twist on traditional pancakes, this recipe showcases the versatility of seasonal vegetables in a tasty breakfast or brunch dish.
Ingredients:
• 1 medium zucchini
• 1 medium yellow squash
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 tablespoons melted butter
• Maple syrup (for serving)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Shred the zucchini and squash using a box grater or food processor.
3. In a bowl, whisk together flour, sugar, baking powder, and salt.
4. Add egg, milk, and melted butter to the dry ingredients; mix until smooth.
5. Stir in shredded zucchini and squash.
6. Drop by 1/4 cupfuls onto the preheated skillet or griddle.
7. Cook for 2-3 minutes or until bubbles appear on surface and edges start to set.
8. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
9. Serve warm with a drizzle of maple syrup.
Cooking Time: Approximately 10-12 minutes (depending on the number of pancakes)
Zucchini and Squash Smoothie with Spinach and Banana
Start your day with a refreshing and healthy smoothie that combines the best of summer’s bounty! This recipe brings together zucchini, squash, spinach, banana, and a hint of sweetness to create a nutritious and delicious drink.
Ingredients:
– 1 medium zucchini
– 1 medium yellow squash
– 2 cups fresh spinach leaves
– 1 ripe banana
– 1 tablespoon honey (optional)
– Ice cubes (as needed)
Instructions:
1. Add the zucchini, squash, and spinach to a blender.
2. Peel the banana and add it to the blender as well.
3. Blend the mixture on high speed until smooth and creamy.
4. Taste and adjust sweetness by adding honey if desired.
5. Add ice cubes if you want a thicker consistency.
6. Blend again until the ice is crushed and the smoothie is frosty.
Cooking Time: 2 minutes
Summary
Get ready to delight your taste buds with these 20 scrumptious zucchini and squash recipes, perfect for every season! From summer salads to winter casseroles, this collection has something for everyone. Try Garlic Parmesan Roasted Zucchini and Squash, Grilled Skewers with Herb Marinade, or Creamy Casserole for a comforting treat. Or go lighter with Spiralized Noodles with Pesto, Stuffed Boats with Quinoa, or refreshing Zucchini and Squash Soup with Coconut Milk. Whatever the occasion, these recipes will inspire you to get creative in the kitchen!
