27+ Delicious Summer Green Squash Recipes to Try This Season

As summer rolls in, it’s time to embrace the season’s bounty, and one vegetable that truly shines in the warmer months is green squash.

Whether it’s zucchini, yellow squash, or other varieties, green squash is incredibly versatile and packed with flavor, making it the perfect ingredient for a wide range of dishes.

From light salads to hearty casseroles, this vibrant vegetable can be used in nearly any meal, bringing fresh, savory, and even slightly sweet notes to your plate.

If you’re looking for ways to incorporate more green squash into your summer meals, you’re in the right place. In this article, we’ve curated 27+ creative and delicious green squash recipes that showcase its versatility.

Whether you’re a fan of grilled squash, cheesy casseroles, or refreshing salads, there’s a recipe here to suit every taste.

Plus, these dishes are easy to prepare, perfect for busy summer days when you want to eat something nutritious and satisfying without spending hours in the kitchen.

So, get ready to discover new favorites and make the most of the summer squash season with these flavorful and healthy recipes!

27+ Delicious Summer Green Squash Recipes to Try This Season

Green squash is one of the most versatile and delicious vegetables of the summer, offering endless possibilities for cooking.

With these 27+ recipes, you’ll have no shortage of inspiration for incorporating this fresh, seasonal ingredient into every meal of the day.

From quick and easy dishes to more elaborate preparations, these recipes are designed to highlight the natural flavors of green squash, allowing you to enjoy its lightness and mild sweetness in a variety of forms.

Whether you’re grilling, roasting, sautéing, or even baking, green squash can transform into something truly special.

The best part? These dishes are not only delicious but also packed with nutrients, making them perfect for health-conscious eaters.

So, take advantage of the summer squash season and explore these recipes to bring new flavors to your table.

Grilled Green Squash with Lemon Herb Dressing

Green squash, also known as zucchini, shines in this simple yet flavorful grilled dish. The charring brings out its natural sweetness, while a zesty lemon herb dressing elevates the flavor, making it perfect as a side or a main when paired with grains or proteins.

This recipe is ideal for summer barbecues or quick weekday meals when you want something light yet satisfying.

Ingredients:

• 2 medium green squash (zucchini), sliced lengthwise into ¼-inch strips
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 small garlic clove, minced

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush the green squash slices with olive oil and season with salt and pepper.
3. Grill the squash for 2–3 minutes per side until grill marks appear and the squash is tender.
4. In a small bowl, whisk together lemon juice, zest, parsley, basil, and garlic.
5. Arrange grilled squash on a platter and drizzle with the lemon herb dressing.
6. Serve warm or at room temperature.

This recipe celebrates the vibrant, crisp nature of green squash while adding complexity through fresh herbs and citrus.

It’s easy to make, pleasing to the eye, and perfect for entertaining or a quick summer dinner on the patio.

Chilled Green Squash and Mint Soup

This light and cooling soup makes excellent use of summer’s green squash bounty.

Blended with fresh mint and a hint of garlic, it’s an elegant yet easy dish perfect for warm evenings or light lunches. Served cold, it brings refreshing relief and vibrant green flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups chopped green squash (about 3 medium)
• 3 cups vegetable broth
• Salt and pepper to taste
• ¼ cup fresh mint leaves
• ½ cup plain Greek yogurt (plus more for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 3–4 minutes until soft.
2. Add chopped squash and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, or until squash is tender.
4. Remove from heat and stir in mint leaves.
5. Let cool slightly, then blend the soup in batches until smooth.
6. Stir in yogurt, season with salt and pepper, and chill for at least 2 hours.
7. Serve cold, topped with a swirl of yogurt and extra mint leaves.

Chilled green squash and mint soup is the ultimate summer first course—smooth, subtly sweet, and cooling with every spoonful.

It’s a great way to stay nourished without the heaviness of traditional soups.

Summer Green Squash and Corn Skillet

This vibrant, one-pan summer recipe features sweet corn and tender green squash sautéed with onions and cherry tomatoes.

Finished with a sprinkle of cotija cheese and fresh cilantro, it’s a colorful celebration of seasonal produce that works as a vegetarian main or a hearty side.

Ingredients:

• 2 tablespoons olive oil
• 1 small red onion, sliced
• 2 medium green squash, diced
• 1 cup fresh or frozen corn kernels
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• ½ teaspoon smoked paprika
• ¼ cup crumbled cotija cheese (or feta)
• 2 tablespoons chopped cilantro
• Juice of half a lime

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add red onion and sauté for 3–4 minutes.
2. Add diced squash and cook for 5–6 minutes until starting to brown.
3. Stir in corn and cherry tomatoes. Season with salt, pepper, and smoked paprika.
4. Cook for another 4–5 minutes until veggies are tender and tomatoes are slightly blistered.
5. Turn off heat, sprinkle with cotija cheese, cilantro, and a squeeze of lime juice.
6. Serve warm or at room temperature.

This dish brings together the best of summer’s harvest in one easy pan.

The combination of squash and corn is comforting and sweet, while the tomatoes add a juicy pop and the cotija cheese lends salty depth. It’s a go-to for casual dinners or summer potlucks.

Green Squash Noodles with Cherry Tomato Basil Sauce

This light, pasta-free dish uses spiralized green squash (zucchini noodles) as the base for a quick sauté of cherry tomatoes, garlic, and fresh basil.

It’s low-carb, gluten-free, and bursting with summer garden flavors, making it a go-to meal when you want something both healthy and satisfying.

Ingredients:

• 2 medium green squash, spiralized into noodles
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1½ cups cherry tomatoes, halved
• Salt and pepper to taste
• ½ teaspoon red pepper flakes (optional)
• ¼ cup fresh basil leaves, torn
• 2 tablespoons grated Parmesan (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
2. Add cherry tomatoes and cook for 4–5 minutes until soft and slightly blistered.
3. Season with salt, pepper, and red pepper flakes.
4. Add zucchini noodles and toss for 2–3 minutes, just until tender but not soggy.
5. Stir in fresh basil and remove from heat.
6. Serve immediately, topped with Parmesan if desired.

This recipe is a summer staple that feels indulgent but is light and energizing.

The green squash noodles absorb the sweet and garlicky tomato sauce beautifully, creating a dish that’s simple yet elegant.

Baked Stuffed Green Squash Boats

Stuffed green squash boats make a filling and versatile summer dinner.

These zucchini halves are hollowed out and filled with a savory mix of grains, vegetables, and cheese. Roasted until golden and bubbling, they’re comforting without being heavy and can be adapted with endless variations.

Ingredients:

• 3 medium green squash
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 cup cooked quinoa or rice
• ½ cup diced bell pepper
• ½ cup cherry tomatoes, chopped
• ½ teaspoon dried oregano
• ½ cup shredded mozzarella or cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice each squash in half lengthwise and scoop out the center flesh with a spoon. Chop the scooped-out flesh and set aside.
3. In a skillet, heat olive oil and sauté onion and garlic for 2–3 minutes. Add bell pepper, chopped squash flesh, and tomatoes. Cook for 5 minutes.
4. Stir in quinoa, oregano, salt, and pepper. Remove from heat and mix in half the cheese.
5. Fill the squash boats with the mixture, top with remaining cheese.
6. Place on a baking sheet and bake for 20–25 minutes until squash is tender and cheese is golden.

Baked stuffed squash boats are a wholesome meal-in-one that’s both nourishing and visually appealing.

They’re easy to make ahead and reheat, making them great for family dinners or meal prepping for the week.

Green Squash and Feta Fritters

These crispy fritters are a fun way to enjoy summer squash. Grated zucchini is mixed with herbs, feta cheese, and a bit of flour, then pan-fried into golden patties.

They’re savory, slightly tangy, and perfect for dipping or stacking into sandwiches.

Ingredients:

• 2 medium green squash, grated
• 1 teaspoon salt
• 1 egg
• ¼ cup crumbled feta
• 2 tablespoons chopped fresh dill or parsley
• ¼ cup all-purpose flour (or chickpea flour for gluten-free)
• ¼ teaspoon black pepper
• Olive oil for frying

Instructions:

1. Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Then squeeze out as much moisture as possible using a clean towel.
2. In a bowl, mix zucchini with egg, feta, herbs, flour, and pepper.
3. Heat a thin layer of olive oil in a skillet over medium heat.
4. Scoop heaping tablespoons of the mixture into the pan and flatten slightly. Cook 2–3 minutes per side until golden and crispy.
5. Drain on paper towels and serve warm with tzatziki or plain yogurt.

These green squash fritters are a crowd-pleasing appetizer or light lunch that’s crunchy on the outside and tender inside.

They capture the fresh, bright taste of summer while being hearty enough to stand alone or pair with salads.

Green Squash and Ricotta Frittata

This easy-to-make frittata is packed with tender green squash, creamy ricotta, and fresh herbs. It’s perfect for brunch, light dinners, or even a picnic, as it can be enjoyed warm or at room temperature.

The balance of the mild squash and the richness of the ricotta creates a satisfying dish that’s both savory and comforting.

Ingredients:

• 2 medium green squash, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 large eggs
• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh thyme or basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In an ovenproof skillet, heat olive oil over medium heat. Add onions and sauté for 2–3 minutes until soft.
3. Add sliced squash and cook for another 5 minutes, stirring occasionally, until the squash is tender.
4. In a bowl, whisk together eggs, ricotta, Parmesan, fresh herbs, salt, and pepper.
5. Pour the egg mixture over the cooked squash in the skillet.
6. Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are set and slightly golden.
7. Slice and serve warm or at room temperature.

The green squash and ricotta frittata is a simple yet elegant dish that’s full of flavor.

It’s an easy, versatile recipe that can be modified with other veggies or herbs, making it a great option for using whatever produce you have on hand.

Green Squash Salad with Avocado and Lime Dressing

This bright and refreshing salad features thinly sliced green squash, creamy avocado, and a tangy lime dressing.

The combination of the crisp squash and smooth avocado, paired with the zesty lime, makes it a perfect accompaniment to grilled meats, seafood, or as a light lunch on its own.

Ingredients:

• 2 medium green squash, thinly sliced
• 1 ripe avocado, diced
• ½ red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon honey or agave syrup
• Salt and pepper to taste
• Fresh cilantro leaves, chopped (optional)

Instructions:

1. In a large bowl, combine the sliced green squash, avocado, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to coat.
4. Garnish with fresh cilantro if desired.
5. Serve immediately, or chill in the refrigerator for 10–15 minutes for a colder option.

This light and vibrant green squash salad is a great way to enjoy the freshness of summer produce.

The lime dressing adds a refreshing kick, while the avocado makes it satisfyingly creamy. It’s an ideal choice for hot days when you need something quick and cooling.

Green Squash and Chickpea Stir-Fry

This vegetable-packed stir-fry combines green squash, chickpeas, and bell peppers for a colorful, protein-rich dish.

With the addition of soy sauce, garlic, and a touch of ginger, this stir-fry delivers bold, savory flavors in every bite. It’s great served over rice or as a standalone meal.

Ingredients:

• 2 medium green squash, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cooking for 1–2 minutes until fragrant.
2. Add the green squash and bell pepper and stir-fry for 5–6 minutes, until the vegetables are tender but still crisp.
3. Add chickpeas, soy sauce, and rice vinegar. Stir to combine, cooking for another 3 minutes until heated through.
4. Sprinkle with sesame seeds and garnish with chopped green onions before serving.

This stir-fry is a simple yet satisfying dish, combining the flavors of crisp green squash and hearty chickpeas.

It’s a versatile meal that’s easy to customize with your favorite vegetables and spices, making it a great option for a quick dinner or lunch.

Green Squash and Sweet Potato Hash

This hearty yet healthy hash combines tender green squash with the sweetness of roasted sweet potatoes and a touch of savory onions.

It’s a great way to start the day for breakfast or serve as a satisfying side dish. With a balance of textures and flavors, it’s both nourishing and delicious.

Ingredients:

• 2 medium green squash, diced
• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 2 eggs (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender.
3. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking for 3–4 minutes until softened.
4. Add the diced green squash and cook for an additional 5 minutes until the squash is tender.
5. Once the sweet potatoes are done, add them to the skillet with the squash and vegetables. Stir in smoked paprika and fresh parsley.
6. Optionally, fry two eggs in a separate pan and serve them on top of the hash.
7. Serve warm and enjoy!

This green squash and sweet potato hash is a satisfying and vibrant dish that combines the earthiness of sweet potatoes with the fresh, crisp texture of squash.

The smoked paprika adds depth, while the fried eggs make it even more filling.

Green Squash and Basil Pesto Crostini

For an easy yet impressive appetizer, these crostini topped with creamy ricotta, fresh green squash, and homemade basil pesto will steal the show at any gathering.

The fresh crunch of the squash complements the rich pesto, making these a perfect bite-sized treat.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces
• 2 tablespoons olive oil
• 1 medium green squash, thinly sliced
• ¼ cup ricotta cheese
• ¼ cup homemade basil pesto (or store-bought)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the baguette slices with olive oil and bake for 8–10 minutes, or until golden and crispy.
3. While the crostini are baking, sauté the sliced green squash in a little olive oil over medium heat for 2–3 minutes until slightly tender but still crisp. Season with salt and pepper.
4. Spread a thin layer of ricotta cheese on each crostini, followed by a spoonful of basil pesto.
5. Top with sautéed squash and garnish with fresh basil leaves.
6. Serve immediately and enjoy!

This green squash and basil pesto crostini is a simple, yet flavorful dish that’s perfect for summer gatherings.

The creamy ricotta, vibrant pesto, and crunchy crostini bring out the best in the squash, making it an irresistible snack or appetizer.

Lemon Garlic Green Squash Pasta

This light pasta dish features zucchini (green squash) ribbons tossed in a bright, lemony garlic sauce with a sprinkle of Parmesan.

It’s a quick and refreshing meal that perfectly balances tangy, garlicky flavors with the mild squash. It’s also a great way to incorporate more vegetables into your pasta dishes.

Ingredients:

• 2 medium green squash, cut into ribbons using a vegetable peeler
• 8 oz spaghetti or pasta of choice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to the package instructions, then drain, reserving 1/4 cup of pasta cooking water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the zucchini ribbons to the skillet, cooking for 2–3 minutes until just tender but still crisp.
4. Add the cooked pasta to the skillet, along with the reserved pasta water, lemon zest, and lemon juice. Toss well to combine, adding salt and pepper to taste.
5. Remove from heat and toss in Parmesan cheese.
6. Garnish with fresh basil and serve immediately.

Lemon garlic green squash pasta is a wonderfully light and zesty dish that’s perfect for a warm summer evening.

It’s a flavorful yet simple way to highlight the fresh taste of green squash while keeping things light and refreshing.

Green Squash and Tomato Gratin

This green squash and tomato gratin is a comforting and flavorful side dish that combines tender green squash and juicy tomatoes, topped with a crispy breadcrumb and Parmesan crust.

It’s the perfect way to showcase summer’s best produce in a dish that’s both satisfying and light.

Ingredients:

• 2 medium green squash, sliced into rounds
• 2 medium tomatoes, sliced into rounds
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup breadcrumbs (preferably panko)
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, arrange alternating layers of green squash and tomatoes, slightly overlapping.
3. Drizzle olive oil over the vegetables and sprinkle with oregano, salt, and pepper.
4. In a small bowl, combine breadcrumbs and Parmesan cheese. Sprinkle the mixture evenly over the top of the vegetables.
5. Bake for 20–25 minutes, or until the top is golden and the squash is tender.
6. Garnish with fresh basil before serving.

This green squash and tomato gratin is the epitome of summer comfort food.

The crispy topping contrasts beautifully with the juicy vegetables beneath, making it a perfect accompaniment to grilled meats or as a standalone vegetarian dish.

Green Squash and Feta Quesadillas

These green squash and feta quesadillas are a fresh, savory twist on a classic Mexican dish.

The creamy feta, paired with sautéed squash, makes for a flavorful filling that’s perfect for lunch or a light dinner. The crispy tortilla adds an irresistible crunch, making each bite deliciously satisfying.

Ingredients:

• 2 medium green squash, grated
• 1 tablespoon olive oil
• 1 small onion, chopped
• ½ cup crumbled feta cheese
• 4 flour tortillas
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste
• 1 tablespoon butter or oil for frying

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
2. Add the grated green squash and cook for another 5 minutes, stirring occasionally, until the squash is tender and any moisture has evaporated. Season with salt and pepper.
3. Remove the skillet from heat and stir in the crumbled feta cheese and chopped cilantro.
4. Place a tortilla on a flat surface and spread a quarter of the squash mixture on one half. Fold the tortilla over to close it.
5. Heat a small amount of butter or oil in a skillet over medium heat and cook the quesadilla for 2–3 minutes on each side, until golden and crispy.
6. Repeat with the remaining tortillas and filling.
7. Serve warm with salsa or sour cream.

Green squash and feta quesadillas are a fun and flavorful way to use zucchini.

The savory squash and creamy feta pair wonderfully, while the crispy tortillas give this dish a satisfying crunch. It’s a quick and easy option for a light meal.

Spicy Green Squash and Corn Salad

This vibrant salad brings together the sweetness of corn and the freshness of green squash, tossed with a spicy lime dressing.

It’s perfect for picnics, BBQs, or as a side dish to grilled meats. The addition of chili powder and fresh cilantro gives it a zesty kick that pairs beautifully with the natural flavors of the vegetables.

Ingredients:

• 2 medium green squash, diced
• 1 cup corn kernels (fresh or frozen)
• ½ red onion, finely chopped
• 1 red chili, finely chopped (optional)
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced green squash and sauté for 4–5 minutes, until tender but still slightly crisp.
2. Add the corn kernels and cook for an additional 2–3 minutes, stirring occasionally.
3. Remove from heat and let cool slightly.
4. In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
5. Toss the squash and corn mixture with the lime dressing and chopped red onion.
6. Garnish with chopped fresh cilantro and serve.

This spicy green squash and corn salad is a burst of summer flavors with the perfect balance of sweet, spicy, and tangy.

It’s a refreshing and exciting dish that’s sure to be a hit at your next gathering or meal.

Green Squash and Shrimp Stir-Fry

This quick and flavorful stir-fry combines the lightness of green squash with the sweetness of shrimp, all tossed in a savory soy-ginger sauce.

It’s a fantastic dinner option when you’re looking for something light, fresh, and satisfying. Plus, it comes together in just 20 minutes!

Ingredients:

• 2 medium green squash, sliced into thin half-moons
• 1 pound shrimp, peeled and deveined
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon sesame seeds (optional)
• Green onions, sliced, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and cooked through. Remove and set aside.
2. In the same skillet, add garlic and ginger, sautéing for 1–2 minutes until fragrant.
3. Add the green squash to the skillet and stir-fry for 4–5 minutes, until tender but still crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour over the squash and stir to coat.
5. Return the shrimp to the skillet and toss everything together to combine and heat through.
6. Garnish with sesame seeds and green onions before serving.

This stir-fry is a quick and flavorful way to enjoy shrimp and green squash.

The sesame oil and ginger give it an aromatic richness, while the honey and vinegar balance the sweetness and acidity. It’s perfect served with rice or noodles.

Green Squash and Goat Cheese Tart

This elegant tart features a crisp, flaky pastry filled with a creamy goat cheese mixture and topped with thinly sliced green squash.

It’s perfect for a light summer lunch, picnic, or dinner, offering a satisfying combination of textures and flavors.

Ingredients:

• 1 sheet puff pastry
• 2 medium green squash, thinly sliced
• 4 ounces goat cheese, softened
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 egg, beaten (for brushing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a parchment-lined baking sheet. Use a knife to score a 1-inch border around the edges, creating a frame.
3. Spread the softened goat cheese evenly within the border of the pastry.
4. Layer the sliced green squash on top of the goat cheese, slightly overlapping.
5. Drizzle olive oil over the squash, and sprinkle with fresh thyme, salt, and pepper.
6. Brush the edges of the puff pastry with the beaten egg.
7. Bake for 20–25 minutes until the pastry is golden and the squash is tender.
8. Let cool for a few minutes before slicing and serving.

This green squash and goat cheese tart is a perfect balance of creamy, savory goat cheese with the tender crunch of green squash.

The puff pastry adds a rich, buttery texture, making it an elegant dish that’s sure to impress.

Grilled Green Squash with Herb Marinade

Grilled green squash is one of the best ways to enjoy its natural sweetness, and when marinated with fresh herbs and a simple vinaigrette, it becomes a smoky, fragrant dish that’s perfect for summer BBQs or as a side to any grilled protein.

Ingredients:

• 3 medium green squash, sliced lengthwise into ½-inch thick planks
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary or thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, salt, and pepper.
2. Place the sliced squash in a shallow dish and pour the marinade over them. Let them marinate for 15–30 minutes.
3. Preheat the grill or a grill pan to medium-high heat.
4. Grill the squash slices for 3–4 minutes on each side until grill marks appear and the squash is tender.
5. Remove from the grill and serve immediately, garnished with extra fresh herbs if desired.

This grilled green squash with herb marinade is an easy yet flavorful side dish.

The smoky char from the grill pairs perfectly with the fresh, herbal notes from the marinade, making it an ideal accompaniment to grilled meats or a light summer salad.

Green Squash and Corn Fritters

These crispy green squash and corn fritters are perfect for a summer appetizer or a light side dish.

The sweetness of corn combined with the mild flavor of green squash makes for a deliciously crispy exterior and tender interior. Pair them with a tangy dipping sauce for the perfect bite!

Ingredients:

• 2 medium green squash, grated
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 egg
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons grated Parmesan cheese
• Vegetable oil for frying

Instructions:

1. Grate the green squash using a box grater, then place it in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a bowl, combine the grated squash, corn, egg, flour, baking powder, parsley, Parmesan, salt, and pepper. Mix until everything is well incorporated.
3. Heat vegetable oil in a large skillet over medium heat. Drop spoonfuls of the fritter mixture into the hot oil, flattening them slightly with the back of the spoon.
4. Fry the fritters for 3–4 minutes per side, or until golden brown and crispy.
5. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
6. Serve warm with your favorite dipping sauce, such as a creamy yogurt dip or spicy salsa.

These green squash and corn fritters are crunchy, flavorful, and a great way to enjoy fresh summer ingredients.

They’re perfect as a snack or appetizer for any gathering.

Green Squash and Pesto Pasta

This fresh and vibrant pasta dish is quick to make and bursting with flavor.

Green squash is sautéed until tender, then tossed with pasta and a homemade or store-bought basil pesto for a simple yet satisfying meal. It’s a great way to celebrate summer herbs and vegetables.

Ingredients:

• 2 medium green squash, sliced into thin half-moons
• 8 oz pasta (such as spaghetti, penne, or fusilli)
• ¼ cup basil pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh Parmesan cheese, grated (for garnish)
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
3. Add the sliced green squash to the skillet and cook for 5–6 minutes, until the squash is tender and slightly caramelized.
4. Add the cooked pasta to the skillet with the squash, tossing to combine. Stir in the pesto and reserved pasta water, tossing until the pasta is evenly coated.
5. Season with salt and pepper to taste.
6. Garnish with grated Parmesan and fresh basil leaves before serving.

Green squash and pesto pasta is a simple and flavorful dish that makes the most of summer squash.

The fresh pesto adds a burst of herbaceous flavor, and the squash contributes a light, tender texture. It’s an easy, quick meal perfect for busy summer nights.

Green Squash and Chickpea Curry

This flavorful green squash and chickpea curry is a rich, comforting dish that’s perfect for those who love bold spices and hearty plant-based meals.

The creamy coconut milk and fragrant curry spices coat the squash and chickpeas, making it a warming dish that’s satisfying and full of flavor.

Ingredients:

• 2 medium green squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice (for serving)

Instructions:

1. Heat olive oil in a large pot or skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
2. Add the garlic and ginger and cook for another 1–2 minutes until fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for 1 minute to release the spices’ aromas.
4. Add the diced green squash, chickpeas, and coconut milk to the pot. Stir to combine.
5. Bring the mixture to a simmer, cover, and cook for 10–12 minutes, or until the squash is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the curry over cooked rice and garnish with fresh cilantro.

This green squash and chickpea curry is a hearty, comforting dish full of vibrant flavors.

The creamy coconut milk pairs beautifully with the bold spices, making it an excellent option for a satisfying dinner that’s also vegan and gluten-free.

Green Squash and Avocado Tacos

These fresh and vibrant green squash and avocado tacos are perfect for a light, healthy meal. The roasted squash provides a savory base, while the creamy avocado adds richness.

Topped with a zesty lime and cilantro dressing, these tacos are a fun and flavorful way to enjoy seasonal produce.

Ingredients:

• 2 medium green squash, cut into 1/2-inch cubes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1 ripe avocado, sliced
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled queso fresco (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed green squash with olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 20 minutes, or until tender and slightly caramelized.
3. While the squash is roasting, warm the tortillas in a dry skillet or oven.
4. In a small bowl, combine lime juice and cilantro to create a simple dressing.
5. Assemble the tacos by layering roasted squash, avocado slices, red onion, and queso fresco (if using) on each tortilla.
6. Drizzle with the lime-cilantro dressing and serve immediately.

These green squash and avocado tacos are light, refreshing, and full of flavor.

The roasted squash brings out its natural sweetness, which pairs beautifully with the creamy avocado and bright lime dressing.

Green Squash and Feta Stuffed Bell Peppers

This colorful and hearty dish features green squash and crumbled feta cheese stuffed into bell peppers, then baked to perfection.

It’s a satisfying vegetarian meal that combines the sweetness of the squash with the saltiness of the feta, all in a flavorful, easy-to-make package.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 2 medium green squash, diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 cup cooked quinoa or rice
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley 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 onion and sauté for 4–5 minutes until softened.
3. Add the diced green squash and cook for an additional 5–6 minutes until tender.
4. Stir in the cooked quinoa or rice, crumbled feta, oregano, salt, and pepper. Remove from heat.
5. Stuff the bell peppers with the squash and quinoa mixture, packing them tightly.
6. Place the stuffed peppers in a baking dish and bake for 25–30 minutes until the peppers are tender.
7. Garnish with fresh parsley and serve.

These green squash and feta stuffed bell peppers are a satisfying, healthy dish that’s perfect for lunch or dinner.

The combination of creamy feta and savory squash adds a Mediterranean twist to the traditional stuffed pepper.

Green Squash and Ricotta Pizzas

These individual green squash and ricotta pizzas are a fun and easy way to enjoy squash in a delicious and creative way.

The creamy ricotta and fresh herbs pair perfectly with the roasted squash, and the thin pizza crust provides the perfect base for these summery toppings.

Ingredients:

• 2 medium green squash, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 small pizza crusts (store-bought or homemade)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced green squash with olive oil, salt, and pepper. Arrange the squash in a single layer on a baking sheet and roast for 10–15 minutes, until tender.
3. While the squash is roasting, prepare the pizza crusts according to the package instructions or your recipe.
4. Spread a generous amount of ricotta cheese on each pizza crust. Sprinkle with grated Parmesan, fresh basil, and thyme.
5. Once the squash is done, arrange the roasted squash slices over the ricotta.
6. Bake the pizzas in the oven for 8–10 minutes, until the crust is golden and crispy.
7. Drizzle with honey (if using) for a hint of sweetness and serve immediately.

Green squash and ricotta pizzas are a light yet flavorful meal that’s perfect for summer.

The roasted squash adds depth of flavor, while the creamy ricotta creates a rich and satisfying base. It’s an easy way to enjoy fresh, seasonal produce.