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Delicious Summer Squash Recipes for Every Table

When summer gardens start overflowing with yellow squash, zucchini, and pattypan squash, it’s time to get creative in the kitchen. These tender, versatile vegetables shine in everything from quick weeknight dinners to backyard cookouts, and even sweet baked treats. Whether you’re grilling, roasting, sautéing, or baking, summer squash adds fresh flavor, beautiful color, and a healthy boost to your plate.

Here are 10 mouthwatering recipes to help you celebrate this sunny-season staple.

1. Grilled Summer Squash Medley

Ingredients:

  • 2 zucchini, sliced lengthwise into ½-inch planks
  • 2 yellow squash, sliced lengthwise into ½-inch planks
  • 1 small pattypan squash, sliced into ½-inch rounds
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt & pepper to taste
  • 2 tbsp chopped fresh basil or thyme

Instructions:

  1. Preheat your grill to medium-high heat.
  2. In a large bowl, toss squash slices with olive oil, garlic, salt, and pepper.
  3. Grill for 3–4 minutes per side until lightly charred and tender.
  4. Transfer to a serving platter and sprinkle with fresh herbs before serving.

2. Cheesy Summer Squash Casserole

Ingredients:

  • 3 cups yellow squash, thinly sliced
  • 3 cups zucchini, thinly sliced
  • 1 small onion, diced
  • 1 tbsp olive oil
  • 1½ cups shredded cheddar cheese
  • 1 cup breadcrumbs (or almond flour for low-carb)
  • 2 eggs, beaten
  • ½ cup milk
  • 2 tbsp butter, melted
  • Salt & pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Sauté onion in olive oil until soft. Add squash and zucchini, cooking for 5 minutes to soften slightly.
  3. In a large bowl, mix eggs, milk, half the cheese, salt, and pepper. Add cooked veggies and stir.
  4. Pour into baking dish, top with remaining cheese, breadcrumbs, and melted butter.
  5. Bake 25–30 minutes until golden and bubbly.

3. Stuffed Zucchini Boats

Ingredients:

  • 4 medium zucchini, halved lengthwise
  • 1 cup cooked quinoa (or rice)
  • ½ cup cherry tomatoes, chopped
  • ¼ cup Kalamata olives, chopped
  • ½ cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt & pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Scoop out zucchini centers with a spoon, leaving a ¼-inch shell.
  2. In a bowl, mix quinoa, tomatoes, olives, feta, olive oil, oregano, salt, and pepper.
  3. Spoon filling into zucchini halves and place in a baking dish.
  4. Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until tender.

4. Sautéed Garlic-Parmesan Squash Ribbons

Ingredients:

  • 2 zucchini
  • 2 yellow squash
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • ¼ cup grated Parmesan
  • Zest of 1 lemon
  • Salt & pepper to taste

Instructions:

  1. Use a vegetable peeler to create long ribbons of squash.
  2. Heat olive oil in a skillet over medium heat, add garlic, and cook 30 seconds.
  3. Add squash ribbons, season with salt and pepper, and sauté for 2–3 minutes until just tender.
  4. Remove from heat, sprinkle with Parmesan and lemon zest, and serve.

5. Spiralized “Zoodles” with Pesto

Ingredients:

  • 3 medium zucchini, spiralized
  • 2 medium yellow squash, spiralized
  • ½ cup pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked shrimp or grilled chicken (optional)
  • Salt & pepper to taste

Instructions:

  1. Heat a large skillet over medium heat. Add zucchini and squash noodles, cooking 2–3 minutes until slightly softened.
  2. Remove from heat, toss with pesto, tomatoes, and protein if desired.
  3. Season with salt and pepper and serve immediately.

6. Lemon-Herb Roasted Pattypan Squash

Ingredients:

  • 1 lb pattypan squash, cut into quarters
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp fresh thyme leaves
  • Salt & pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss squash with olive oil, lemon juice, lemon zest, thyme, salt, and pepper.
  3. Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through.

7. Zucchini Bread with a Twist

Ingredients:

  • 2 cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 eggs
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini
  • ½ cup crushed pineapple (optional)
  • ½ cup chocolate chips (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a loaf pan.
  2. In one bowl, whisk flour, baking soda, cinnamon, and salt.
  3. In another bowl, beat eggs, sugar, oil, and vanilla until combined. Stir in zucchini, pineapple, and/or chocolate chips.
  4. Add dry ingredients to wet, mix gently, and pour into loaf pan.
  5. Bake 50–60 minutes or until a toothpick comes out clean.