15+ Delactable Olive Garden Summer Squash Recipes For Every Plate

Summer is the season of fresh vegetables, and there’s no better way to celebrate the bounty of the season than with some delicious recipes.

Olive Garden’s Summer Squash dishes have become a favorite for many, bringing together the natural sweetness of squash with savory flavors and rich ingredients.

Whether you’re looking to serve up a light side dish, a hearty main course, or a fresh take on comfort food, summer squash is an incredibly versatile ingredient that can elevate any meal.

In this blog post, we’ve gathered a collection of over 15 mouthwatering summer squash recipes inspired by the flavors and creativity of Olive Garden.

These dishes will not only showcase the goodness of summer squash but also offer a variety of cooking methods and flavor combinations, from grilled to sautéed and everything in between.

If you’re a fan of this seasonal vegetable or simply looking for new ways to incorporate it into your meals, these recipes are sure to inspire you to get creative in the kitchen.

15+ Delactable Olive Garden Summer Squash Recipes For Every Plate

Whether you’re a summer squash lover or just looking to try something new, these 25+ Olive Garden-inspired summer squash recipes provide endless possibilities for delicious and healthy meals.

From vibrant salads and savory casseroles to flavorful stir-fries and creamy soups, these recipes are perfect for a wide range of occasions, from casual weeknight dinners to special gatherings.

Plus, they’re a great way to celebrate the summer season and take full advantage of this abundant vegetable.

So, get ready to experiment with these tasty recipes and bring some sunshine to your plate with the fresh, bright flavors of summer squash.

Grilled Summer Squash with Garlic and Parmesan

This Grilled Summer Squash with Garlic and Parmesan recipe brings out the natural sweetness of summer squash while adding a rich, savory flavor with garlic and parmesan. The squash is grilled to perfection, imparting a smoky taste that’s perfectly complemented by the slight tang of the parmesan and the freshness of the garlic. This dish is an excellent side for any summer BBQ or light dinner.

Ingredients:

• 2 medium summer squashes, sliced into 1/2-inch thick rounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup freshly grated parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, minced garlic, salt, and pepper.
3. Brush the summer squash slices on both sides with the olive oil mixture.
4. Place the squash slices on the grill and cook for about 4-5 minutes per side, until grill marks appear and the squash becomes tender.
5. Remove from the grill and immediately sprinkle with parmesan cheese while the squash is still hot, so the cheese melts slightly.
6. Garnish with fresh basil leaves if desired and serve.

Grilled Summer Squash with Garlic and Parmesan is a vibrant, savory dish that is both easy to prepare and full of flavor. The combination of the smoky grill, fragrant garlic, and rich parmesan makes this dish a standout at any meal. Perfect as a side dish or a light vegetarian option, it’s sure to be a crowd-pleaser. The balance of textures—from tender squash to crispy parmesan—adds depth and appeal, making it an ideal addition to your summer recipe collection.

Olive Garden-Inspired Summer Squash with Ricotta and Herbs

Inspired by the flavors of Olive Garden, this Summer Squash with Ricotta and Herbs combines creamy ricotta cheese with a medley of fresh herbs to create a comforting and flavorful dish. Light yet satisfying, this recipe brings out the best in fresh summer squash, and the ricotta adds richness without overwhelming the delicate flavors of the squash. This dish is perfect for a light dinner or as a side to your favorite Italian-inspired meal.

Ingredients:

• 3 medium summer squashes, sliced into rounds
• 1 cup ricotta cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup grated parmesan cheese (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, basil, thyme, lemon zest, salt, and pepper. Mix well to combine.
3. Heat olive oil in a skillet over medium heat and sauté the summer squash slices for about 3-4 minutes, until lightly golden but still firm. Remove from heat.
4. Spread the ricotta mixture over the sautéed squash slices, arranging them in a single layer in a baking dish.
5. Bake in the oven for about 15-20 minutes, or until the ricotta is slightly golden and bubbly. If desired, sprinkle with parmesan cheese during the last 5 minutes of baking.
6. Serve hot, garnished with extra fresh herbs.

This Olive Garden-Inspired Summer Squash with Ricotta and Herbs brings the taste of Italy to your table in a light, satisfying way. The creamy ricotta paired with fresh herbs enhances the subtle sweetness of the squash, while the touch of lemon adds brightness. The dish’s simplicity makes it perfect for both casual weeknight dinners and more festive occasions. Serve it alongside pasta or grilled meats for a wholesome meal, and enjoy the perfect balance of flavors in every bite.

Summer Squash and Zucchini Parmesan Casserole

This Summer Squash and Zucchini Parmesan Casserole is a cheesy, comforting dish with layers of tender squash and zucchini, topped with a golden, bubbly parmesan crust. It combines the classic flavors of parmesan and breadcrumbs with the freshness of summer squash, making it a fantastic side dish or main course for those who prefer vegetarian meals. The casserole’s hearty, savory notes are balanced by the fresh, light taste of the squash, making it a hit for any occasion.

Ingredients:

• 2 medium summer squashes, sliced into rounds
• 2 medium zucchinis, sliced into rounds
• 1/2 cup breadcrumbs (preferably panko)
• 1 cup grated parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the summer squash and zucchini to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the vegetables are just tender but not mushy.
4. Transfer the sautéed squash and zucchini to a greased 9×13-inch baking dish, spreading them out evenly.
5. In a small bowl, mix breadcrumbs, parmesan cheese, and mozzarella cheese. Sprinkle the breadcrumb mixture evenly over the vegetables.
6. Bake for 20-25 minutes, until the top is golden brown and the cheese has melted.
7. Remove from the oven and garnish with fresh parsley before serving.

Summer Squash and Zucchini Parmesan Casserole is a rich, satisfying dish that combines the best of summer produce with the indulgence of cheesy goodness. The blend of parmesan and mozzarella creates a crispy, golden topping that perfectly contrasts the tender squash and zucchini underneath. This casserole can stand alone as a vegetarian main course or be served as a hearty side dish. It’s a great way to enjoy summer’s bounty and is sure to be a favorite at family gatherings or dinner parties. Enjoy the delicious layers of flavor and texture in each bite!

Roasted Summer Squash with Balsamic Glaze and Feta

This Roasted Summer Squash with Balsamic Glaze and Feta is a tangy, sweet, and savory dish that takes summer squash to the next level. Roasting the squash intensifies its natural sweetness, while the balsamic glaze adds a rich, tart flavor. Crumbled feta cheese adds a creamy, salty contrast, making this dish a perfect balance of flavors and textures. Ideal as a side dish or a light vegetarian main course.

Ingredients:

• 2 medium summer squashes, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1/4 cup feta cheese, crumbled
• Salt and pepper, to taste
• Fresh thyme or basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper. Set aside.
3. Arrange the summer squash slices on a baking sheet and drizzle with olive oil. Toss to coat evenly.
4. Roast the squash in the preheated oven for 20-25 minutes, turning halfway through, until golden brown and tender.
5. While the squash is roasting, heat the balsamic vinegar mixture in a small saucepan over medium heat. Let it simmer for 5-7 minutes until it thickens slightly.
6. Once the squash is roasted, drizzle the balsamic glaze over the squash and top with crumbled feta cheese.
7. Garnish with fresh thyme or basil before serving.

The Roasted Summer Squash with Balsamic Glaze and Feta is a deliciously sophisticated dish that’s simple yet full of bold flavors. The sweetness of the roasted squash pairs beautifully with the tangy balsamic glaze, and the feta provides a creamy, salty contrast that brings everything together. This dish is perfect for adding a gourmet touch to any meal, and it’s an excellent choice for summer dinner parties or casual weeknight meals. The combination of flavors is refreshing and balanced, making it a perfect addition to your seasonal recipe rotation.

Sautéed Summer Squash with Lemon and Thyme

This Sautéed Summer Squash with Lemon and Thyme is a bright and refreshing dish that highlights the freshness of summer squash. The squash is sautéed with aromatic thyme and finished with a burst of lemon juice, creating a zesty, flavorful dish. The simplicity of the ingredients allows the squash to shine, making this recipe a perfect side for a variety of main courses or a light meal on its own.

Ingredients:

• 2 medium summer squashes, sliced thinly
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 tablespoon lemon juice
• Zest of half a lemon
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced summer squash and sauté for 5-7 minutes, stirring occasionally, until the squash is tender but still slightly crisp.
3. Add the fresh thyme leaves, salt, and pepper to the skillet and continue to sauté for another 2 minutes.
4. Remove the skillet from heat and drizzle the lemon juice over the squash. Stir in the lemon zest.
5. Taste and adjust seasoning as needed before serving.

Sautéed Summer Squash with Lemon and Thyme is the epitome of simple yet flavorful summer cooking. The combination of fresh thyme and lemon gives the dish an herby, citrusy brightness that complements the natural sweetness of the squash. This recipe is quick and easy to prepare, making it an ideal choice for busy weeknights or as a refreshing side dish for grilled meats or seafood. The light, fresh flavors will add a burst of color and taste to any meal, making it a go-to recipe for anyone seeking a healthy and vibrant dish.

Summer Squash and Tomato Salad with Basil Vinaigrette

This Summer Squash and Tomato Salad with Basil Vinaigrette is a fresh and vibrant salad that combines crisp summer squash with juicy tomatoes, all brought together by a tangy and fragrant basil vinaigrette. The dish is light, yet full of flavor, making it a great addition to a summer barbecue or a light lunch. The dressing, with its fresh basil and tangy lemon notes, perfectly complements the sweetness of the vegetables.

Ingredients:

• 2 medium summer squashes, thinly sliced
• 2 medium tomatoes, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the sliced summer squash, chopped tomatoes, and red onion.
2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, fresh basil, salt, and pepper.
3. Pour the basil vinaigrette over the vegetables and toss gently to combine.
4. Let the salad sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

The Summer Squash and Tomato Salad with Basil Vinaigrette is a refreshing and flavorful dish that highlights the best of summer produce. The bright and aromatic basil vinaigrette adds a zesty punch to the tender squash and juicy tomatoes. This salad is a perfect light meal on its own, or it can be paired with grilled meats or seafood for a complete summer feast. Whether served at a picnic or as a side at dinner, this salad is a delicious way to enjoy the flavors of the season. The vibrant colors and fresh ingredients make it a visually appealing dish as well as a tasty one!

Summer Squash and Bell Pepper Stir-Fry

This Summer Squash and Bell Pepper Stir-Fry is a quick and colorful dish full of crisp vegetables, making it a perfect side dish or light meal. The natural sweetness of summer squash is complemented by the crunchy bell peppers, and the soy sauce adds a savory umami depth. This stir-fry is both flavorful and nutritious, and it can easily be customized with your favorite vegetables or protein for a more filling meal.

Ingredients:

• 2 medium summer squashes, sliced thinly
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. Add the sliced summer squash and bell peppers to the pan. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
4. In a small bowl, mix the soy sauce, rice vinegar, and sesame oil.
5. Pour the sauce over the vegetables and toss to coat evenly. Cook for another 2-3 minutes to let the sauce soak in and the vegetables to cook through.
6. Garnish with sesame seeds before serving.

The Summer Squash and Bell Pepper Stir-Fry is a fast and flavorful dish that packs a punch of color and taste. The freshness of the squash and peppers, combined with the savory soy sauce and sesame oil, makes this dish both vibrant and satisfying. It’s a great way to enjoy healthy, crisp vegetables in a quick, easy-to-make meal. This stir-fry can be served as a side or main, and is easily adaptable for those who like to add proteins like chicken, shrimp, or tofu. A perfect dish for busy weeknights when you want something flavorful and nourishing.

Summer Squash and Corn Fritters

Summer Squash and Corn Fritters are a delightful combination of sweet corn and tender squash, mixed with a light batter and fried to golden perfection. These crispy fritters are full of flavor and make for a great appetizer, side dish, or even a light meal. The sweetness of the corn and squash pairs beautifully with a hint of onion and spices, creating a dish that is savory, crispy, and satisfying.

Ingredients:

• 2 medium summer squashes, grated
• 1 cup fresh or frozen corn kernels
• 1/2 small onion, finely chopped
• 1 egg
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Vegetable oil for frying
• Fresh parsley, chopped for garnish
• Sour cream or yogurt for dipping (optional)

Instructions:

1. Place the grated squash in a clean kitchen towel and squeeze out any excess moisture.
2. In a large mixing bowl, combine the grated squash, corn kernels, chopped onion, egg, flour, baking powder, smoked paprika, salt, and pepper. Mix until all ingredients are well combined.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Scoop small spoonfuls of the fritter mixture into the hot oil, pressing gently to flatten them into rounds.
5. Fry for 2-3 minutes per side, or until golden brown and crispy.
6. Remove the fritters from the skillet and drain on a paper towel.
7. Garnish with fresh parsley and serve with sour cream or yogurt for dipping.

Summer Squash and Corn Fritters are a crispy, savory treat that brings together the best flavors of summer in a bite-sized package. The fritters have a satisfying crunch on the outside, while remaining tender and flavorful on the inside. Whether you serve them as a snack, appetizer, or side dish, they are sure to impress with their crispy texture and delicious combination of ingredients. These fritters are perfect for enjoying the bounty of summer produce in a fun and easy-to-make dish. Pair them with a tangy dipping sauce for even more flavor, and they’ll be a hit at your next gathering!

Creamy Summer Squash Soup

This Creamy Summer Squash Soup is a light yet comforting dish that combines the natural sweetness of summer squash with a smooth, velvety texture. A perfect blend of fresh vegetables, broth, and cream, this soup is flavorful without being heavy. It’s a fantastic way to use up summer squash and makes for a satisfying, healthy meal that can be served as a starter or main course.

Ingredients:

• 3 medium summer squashes, diced
• 1 small onion, chopped
• 2 tablespoons olive oil
• 2 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until soft and translucent.
2. Add the diced summer squash and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 15 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Stir in the heavy cream, garlic powder, salt, and pepper. Adjust the seasoning to taste.
6. Serve the soup hot, garnished with fresh basil or parsley.

The Creamy Summer Squash Soup is a comforting and healthy dish that highlights the sweet, delicate flavors of summer squash. The soup’s smooth texture and rich creaminess make it a perfect option for a light yet satisfying meal. Its simplicity makes it easy to prepare, and it’s an excellent way to enjoy the season’s bounty. Whether served as a starter or a standalone dish, this soup is a delightful addition to any meal. The fresh herbs provide a refreshing finish, making each spoonful a comforting and flavorful experience.

Summer Squash and Chickpea Curry

This Summer Squash and Chickpea Curry is a flavorful and hearty dish, perfect for those who enjoy bold, aromatic spices. The summer squash adds a light texture, while the chickpeas provide a satisfying protein-rich base. The curry sauce, made with coconut milk, turmeric, cumin, and garam masala, delivers a rich, warming flavor that is balanced by the freshness of the squash. This dish is vegan and can be served over rice or with naan for a complete meal.

Ingredients:

• 2 medium summer squashes, sliced into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon garam masala
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for 4-5 minutes until the onion softens.
2. Stir in the curry powder, turmeric, cumin, and garam masala, cooking for another 1-2 minutes until fragrant.
3. Add the sliced summer squash and chickpeas to the pot. Stir to coat the squash and chickpeas in the spices.
4. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer. Cook for 15-20 minutes, or until the squash is tender and the curry sauce thickens.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The Summer Squash and Chickpea Curry is a rich, comforting dish that offers a delicious combination of tender squash and hearty chickpeas, enveloped in a fragrant, spiced coconut curry sauce. The curry’s warmth and the freshness of the squash create a balanced meal that is as satisfying as it is flavorful. This dish is perfect for a cozy weeknight dinner or a special weekend meal. It’s vegan and full of plant-based goodness, and the addition of fresh cilantro adds a refreshing note that brightens the entire dish. Pair it with steamed rice or naan for a complete, comforting meal.

Summer Squash Gratin with Garlic and Gruyère

This Summer Squash Gratin with Garlic and Gruyère is a rich and indulgent side dish that takes summer squash to a whole new level. The squash is baked in a creamy garlic sauce and topped with a crispy, golden crust of Gruyère cheese. The garlic and cheese create a decadent layer of flavor that beautifully complements the squash’s natural sweetness, making this gratin a perfect accompaniment to any dinner or holiday meal.

Ingredients:

• 3 medium summer squashes, sliced into rounds
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup breadcrumbs (preferably panko)
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the heavy cream, salt, and pepper. Let the mixture simmer for 3-4 minutes until slightly thickened.
4. Arrange the sliced summer squash in a greased baking dish, layering them evenly.
5. Pour the creamy garlic mixture over the squash and top with grated Gruyère cheese and breadcrumbs.
6. Bake for 25-30 minutes, or until the top is golden brown and the squash is tender.
7. Garnish with fresh thyme or parsley before serving.

This Summer Squash Gratin with Garlic and Gruyère is a luscious, comforting dish that transforms humble squash into a rich, flavorful side dish. The creamy garlic sauce combined with the nutty Gruyère cheese creates an indulgent topping that perfectly complements the tender squash. It’s an ideal side dish for any main course, especially roast meats or grilled dishes. The gratin’s crispy, golden top adds a satisfying texture, making each bite a delightful experience. It’s perfect for a cozy dinner or a more formal gathering where you want to impress with a gourmet vegetable dish.

Summer Squash and Pesto Pasta

Summer Squash and Pesto Pasta is a vibrant and flavorful dish that combines fresh pasta with thinly sliced summer squash and a zesty pesto sauce. The squash adds a light, crisp texture, while the pesto provides a fragrant, herbaceous kick. This dish is quick to make and perfect for a light summer meal or a casual dinner. It’s a great way to incorporate seasonal produce into a satisfying and easy-to-make pasta dish.

Ingredients:

• 2 medium summer squashes, thinly sliced
• 8 oz pasta (penne, spaghetti, or fusilli work well)
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1/4 cup parmesan cheese, grated (optional)
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta cooking water.
2. Heat olive oil in a skillet over medium heat. Add the sliced summer squash and sauté for 3-4 minutes until tender but still crisp.
3. Toss the cooked pasta with the pesto sauce, adding a little reserved pasta water if necessary to help coat the noodles.
4. Add the sautéed squash and toss everything together, seasoning with salt and pepper to taste.
5. Serve the pasta topped with grated parmesan cheese and fresh basil.

The Summer Squash and Pesto Pasta is a light, flavorful dish that brings out the best in both fresh summer vegetables and the aromatic flavors of pesto. The squash’s crisp texture pairs perfectly with the rich, herby pesto sauce, and the whole dish is made even more indulgent with a sprinkle of parmesan cheese. This recipe is quick, easy, and perfect for a warm summer evening when you want something fresh but satisfying. It can also be easily adapted with other vegetables or proteins, making it a versatile choice for any meal. Whether for a weeknight dinner or a special occasion, this pasta will be a crowd-pleaser.

Grilled Summer Squash with Herb Marinade

Grilled Summer Squash with Herb Marinade is a simple and flavorful dish that’s perfect for summer barbecues or as a light side for any meal. The squash is marinated in a fragrant blend of olive oil, garlic, and fresh herbs before being grilled to perfection. The grill imparts a smoky flavor that complements the squash’s natural sweetness, while the marinade adds depth and freshness. This dish is quick to prepare, full of fresh flavor, and sure to impress.

Ingredients:

• 2 medium summer squashes, sliced into 1/2-inch thick rounds or lengthwise
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme or rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, thyme (or rosemary), parsley, salt, and pepper.
3. Place the sliced summer squash in a shallow dish and pour the herb marinade over the top. Toss to coat and let marinate for 15-20 minutes.
4. Grill the squash for 2-3 minutes per side, or until grill marks appear and the squash is tender but still slightly crisp.
5. Remove from the grill and serve immediately, garnished with additional fresh parsley if desired.

Grilled Summer Squash with Herb Marinade is a vibrant and healthy dish that highlights the natural flavors of summer squash in the best possible way. The smoky char from the grill, combined with the fresh, herb-infused marinade, makes for a wonderfully aromatic and flavorful side dish. This recipe is not only easy to prepare but also quick to cook, making it ideal for weeknight dinners, picnics, or summer barbecues. Whether served alongside grilled meats or as a standalone vegetarian dish, it’s a light yet satisfying way to enjoy summer produce at its peak.

Summer Squash and Ricotta Stuffed Shells

Summer Squash and Ricotta Stuffed Shells is a hearty, comforting dish that combines the creaminess of ricotta cheese with the delicate texture of summer squash. The stuffed pasta shells are baked in marinara sauce, creating a warm and flavorful meal that’s perfect for any occasion. This dish is a great way to enjoy summer squash in a more indulgent form, combining fresh vegetables and cheese in a savory, filling recipe.

Ingredients:

• 12 large pasta shells, cooked al dente
• 2 medium summer squashes, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped summer squash and sauté for 5-7 minutes until softened. Season with garlic powder, salt, and pepper.
3. In a medium bowl, combine the cooked squash with ricotta cheese, grated parmesan, and red pepper flakes (if using). Stir to combine.
4. Stuff the cooked pasta shells with the squash and ricotta mixture.
5. Spread 1/2 cup of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish, then pour the remaining marinara sauce over the top.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cheese is golden.
7. Garnish with fresh basil before serving.

Summer Squash and Ricotta Stuffed Shells is a comforting and flavorful dish that combines the creamy richness of ricotta cheese with the fresh, light taste of summer squash. The baked shells soak up the savory marinara sauce, making each bite satisfying and full of flavor. This dish is perfect for feeding a crowd or for a cozy family dinner. It’s a wonderful way to enjoy summer squash in a rich, hearty dish, while still incorporating the lightness of seasonal produce. Serve with a side salad or some garlic bread to complete this comforting meal.

Summer Squash and Zucchini Frittata

This Summer Squash and Zucchini Frittata is a versatile, easy-to-make dish that’s perfect for breakfast, brunch, or even dinner. The tender summer squash and zucchini are sautéed and then combined with eggs, cheese, and fresh herbs to create a fluffy, savory frittata. This dish is light yet satisfying, making it a great way to incorporate summer vegetables into your meals. It can be served hot or at room temperature, making it a perfect make-ahead option for gatherings.

Ingredients:

• 1 medium summer squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 6 large eggs
• 1/4 cup milk (or dairy-free milk)
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced summer squash and zucchini, and sauté for 5-7 minutes until tender and slightly browned. Season with salt and pepper.
3. In a bowl, whisk together the eggs, milk, shredded mozzarella, and fresh basil. Season with a pinch of salt and pepper.
4. Pour the egg mixture over the sautéed vegetables in the skillet, making sure the vegetables are evenly distributed.
5. Cook over medium heat for 3-4 minutes until the edges start to set. Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.
6. Let cool for a few minutes before slicing and serving.

The Summer Squash and Zucchini Frittata is a light, flavorful dish that showcases the best of summer vegetables in a deliciously simple way. The frittata is fluffy and satisfying, with the tender squash and zucchini adding a fresh, savory touch. Whether enjoyed for breakfast, brunch, or dinner, this dish is versatile and easy to prepare. It’s also a great option for meal prep, as it can be enjoyed warm or at room temperature. The addition of fresh basil and mozzarella adds a fragrant, cheesy richness that ties the dish together. It’s a perfect, wholesome way to enjoy summer’s bounty in a single, satisfying meal.

Note: More recipes are coming soon!