Put that Farmer’s Market haul to good use with these bright and sunny summer squash recipes.
They’re sweet, nutty, and perfect as a summer side dish. That said, you’ll find everything from appetizers to desserts on this list!
This compilation gives you limitless options, from roasted squash to grilled zucchini and even a few zoodles.
And it doesn’t matter what kind of summer squash you have on hand, either. These recipes work with elbows, pattypans, zucchinis, crooknecks, and more!
So, if you need something healthy, salty, sweet, or deep-fried, you’ll find it on this list of easy summer squash recipes.
Let’s get the ball rolling with something simple but remarkable.
In this dish, round slices of yellow squash are sautéed and covered in a crispy vegan parmesan and panko topping.
It’s a light and refreshing side dish that will make your summer BBQ menu sing.
This recipe makes crunchy and tender summer squash that’s absolutely packed with flavor.
Again, the squash slices are coated with panko for crunch. Plus, they’re seasoned with parmesan, lemon pepper, paprika, and salt.
Finally, they’re roasted to perfection.
This dish is salty, nutty, and spicy, with just a hint of citrus.
And though it calls for yellow squash, other summer squashes like zucchini, pattypans, and crooknecks will work here, too.
These parmesan-crusted squash slices are sweet, salty, and super crispy!
They’re just as addictive as potato chips. But because they’re baked, they’re so much more nutritious.
Also, this recipe only calls for two ingredients – yellow squash and grated parmesan.
It couldn’t get any simpler than that.
If you want a summer squash dish with more color, this is it, right here.
A mix of sauteed yellow squash, zucchini, and cherry tomatoes, this dish is bright, vibrant, and enticing.
Using a variety of vegetables creates a beautiful combination of colors, flavors, and textures.
Sautéed with garlic and parmesan, the veggies get a pleasant nuttiness and peppery taste.
Why use just one summer squash when you can use two? This skillet features crookneck squash and zucchini, and it is marvelous.
First of all, its 2-toned hue makes it so pretty and mouthwatering.
Fried in olive oil and butter, the vegetables caramelize and get an even deeper, sweeter taste.
The dish is sprinkled with parmesan for the perfect nutty and salty finish.
I promised you a variety of indulgent squash recipes, and this one takes the cake.
With a cheesy veggie filling and a buttery crumb topping, this is the squash casserole of your dreams.
It’s rich, creamy, sweet, salty, and nutty. In short, it’s delish.
This veggie casserole is so tasty that even the kids will beg for seconds.
If you’re craving pasta but can’t have carbs, these zucchini noodles are the next best option.
Between the fresh tomatoes, mozzarella, basil, and chicken cubes, there’s a lot going on here.
But then it’s all tossed in a sweet and tart balsamic reduction.
This dish is so packed with ingredients you won’t even miss the pasta.
It’s nutritious, gluten-free, and most importantly, insanely delicious.
To me, grilling is the best way to cook zucchini. It imparts a ton of flavor without using any oil.
The thing is, you need to know a few things to perfect the science of grilling zucchini.
Don’t worry, though; it’s not that complicated. And this recipe has clear instructions to make sure you nail it on your first try.
This combination of spaghetti, zucchini, and yellow squash noodles is coated with a creamy pesto sauce.
Then, it’s jazzed up with a burst of cherry tomatoes.
This is what you need if you’re cutting back on carbs but don’t want to give them up.
It’s light and refreshing but also filling at the same time.
I had to give you at least one sweet zucchini bread recipe! And this one’s a doozy!
Infused with pumpkin puree and spices, this zucchini bread has a light and moist texture. Plus, it’s packed with the warming flavors of the fall.
In case you’re wondering – no, it doesn’t taste of zucchini at all. The veg is just there to add moisture.
These fritters are thin, crisp, and downright addictive.
Thankfully, as they’re made primarily from zucchini, they can be enjoyed without any guilt.
Serve them fresh from the skillet with some cold Greek yogurt and sour cream for dipping.
It’s a fantastic replacement for greasy potato chips.
This pasta dish is coated with a magnificent sauce of caramelized zucchini and yellow squash.
It’s made extra creamy with parmesan, and there’s a hint of spicy goodness, thanks to the ancho chili.
Basil offers an earthy taste, while the lemon juice helps cut through the richness.
All components combine to create a savory and hearty pasta dish that explodes with a fantastic balance of flavors.
Yum! That’s the first word that came to mind when I saw these roll-ups.
Granted, it’s not the most creative way to describe food, but it’s pretty darn accurate.
I love that these roll-ups make use of grilled zucchini. It’s such a simple way to add flavor.
They get even better when they’re filled with herby, spiced cream cheese.
This savory tart is loaded with goat cheese, summer squash, potatoes, and red onions.
It’s incredible how something completely vegetarian can also be insanely delicious and filling.
Some call this pizza, others flatbread. And there are also those who’ll say this is a galette.
No matter what you call it, one thing remains the same: this is one helluva treat.
I bet you never considered making ramen with zucchini noodles, huh?
The concept is pretty straightforward: use zucchini noodles instead of ramen noodles. Everything else about this Japanese soup stays the same.
Obviously, this version isn’t as filling as the classic ramen, but the glorious flavors are all there!
And since it’s way healthier, you can go ahead and have extra!
Did you know that summer squash can be eaten raw?
Both the flesh and the skin are tender enough to be consumed without cooking.
This salad features ribbons of squash mixed with feta cheese, pine nuts, and a refreshing lemon vinaigrette.
You’ll love the contrast of flavors and textures from the soft squash, creamy cheese, crunchy pine nuts, and sweet-tangy vinaigrette.
And doesn’t it look so inviting?! Make a big bowl and watch your family devour it!
Summer squash, bell peppers, shallots, and tomatoes join forces to make a delicious and nutritious gratin!
Covered with a crispy, cheesy topping, this gratin will delight your taste buds with its playful textures.
Of course, without the potatoes, this gratin is definitely on the lighter side. That means it’s the perfect summer side.
I like to serve this with grilled tuna or salmon.
This vegetable tian is a filling side dish featuring a medley of summer vegetables covered with cheese.
The veggies are sliced thinly, which allows them to crisp up when roasted. And because it’s roasted, you don’t need to season it much.
The oven does all the work to draw out the natural flavors. So, just a little bit of salt, pepper, and thyme will suffice.
I was once under the impression that pizza needed meat in order to taste good. But nope, I couldn’t be more wrong.
As proven by this zucchini pizza!
It turns out that summer squash and mozzarella with some pesto sauce are more than enough to make the Italian classic a big hit.
And it makes such a nice change from the norm.
Looking for a nutritious alternative to chips for game day or movie night? I’ve got just the recipe.
These squash chips are crispy and crunchy, yet they’re not greasy at all! That’s because they’re baked, not fried.
They’re also coated with a breadcrumb and cheese mixture, which transforms into a wonderfully crunchy coating.
You don’t need to head to France to sample sumptuous ratatouille!
This French delicacy may be difficult to spell, but it’s easy and fun to make.
Loaded with roasted tomatoes, eggplant, zucchini, yellow squash, and bell peppers, this dish is packed with beautiful colors and fresh flavors.
It’s so good that you won’t need anything on the side but a piece of bread to mop up the juices!
After just one bite of these burrito boats, you’ll reach for seconds.
They’re topped with a colorful mix of black beans, brown rice, bell peppers, corn, and jalapeńos.
And who can forget all that gooey cheese?
These burritos are a decadent yet healthy appetizer no one will be able to resist – even without the tortillas.
Making tater tots? Ditch the carb-loaded potatoes and use yellow squash instead!
Apart from being a more wholesome option, the yellow squash also adds a subtle sweetness to the tots.
The sweet and salty flavor profile goes really well with the garlic yogurt dip that’s also included in this recipe.
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