27+ Irresistible Summer Squash Appetizer Recipes That Will Wow Your Guests

Summer squash is one of the most versatile and flavorful vegetables of the season.

With its mild flavor and tender texture, it’s the perfect base for a variety of appetizers that can complement any gathering or outdoor event.

Whether you’re hosting a backyard BBQ, a picnic with friends, or a family dinner, summer squash can be transformed into light, fresh, and innovative appetizers that everyone will love.

From crispy fried squash bites to creamy stuffed blossoms, the possibilities are endless.

In this blog post, we’ve curated 27+ mouthwatering summer squash appetizer recipes that will add a touch of brightness and flavor to your summer spread.

These recipes are not only easy to prepare but also packed with vibrant ingredients that highlight the essence of the season.

So, if you’re ready to bring some fresh squash to your next meal, keep reading!

27+ Irresistible Summer Squash Appetizer Recipes That Will Wow Your Guests

Summer squash is a true summer hero—simple, delicious, and incredibly versatile.

Whether you prefer it grilled, fried, stuffed, or baked, there are endless ways to create appetizers that bring out its natural sweetness and texture.

With these 27+ recipes, you’ll have a collection of options to suit any occasion, from casual gatherings to more formal celebrations.

The best part? These appetizers are not only delicious but also packed with fresh, wholesome ingredients.

They’re a great way to enjoy the summer harvest while impressing your guests with your culinary creativity.

So, go ahead and experiment with these recipes, and let your summer squash shine as the star of your appetizer table!

Grilled Summer Squash Roll-Ups with Herbed Goat Cheese

These elegant roll-ups combine the smoky flavor of grilled summer squash with the tangy richness of herbed goat cheese.

They’re light, vibrant, and make a visually appealing starter for summer parties or picnics. The soft cheese filling balances the tender texture of squash, making each bite smooth and satisfying.

Ingredients:

• 2 medium summer squash (yellow or zucchini), sliced lengthwise into thin ribbons
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 oz goat cheese, softened
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon zest
• Toothpicks or cocktail skewers

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Lightly brush squash ribbons with olive oil and season with salt and pepper.
3. Grill each side for about 1–2 minutes until tender and grill marks appear. Let cool slightly.
4. In a bowl, mix goat cheese, chives, basil, and lemon zest until smooth.
5. Spread about 1 teaspoon of the herbed cheese onto each squash ribbon.
6. Gently roll up and secure with a toothpick or skewer.
7. Serve chilled or at room temperature.

These roll-ups offer a clean, creamy flavor that doesn’t overpower.

They’re ideal for guests to grab and go, with a presentation that feels both rustic and refined. You can prepare them ahead, letting the flavors meld even more before serving.

Crispy Summer Squash Fritters with Lemon Yogurt Dip

Golden and crispy on the outside, tender on the inside—these fritters are a comforting yet fresh appetizer.

The addition of grated summer squash keeps the fritters moist, while herbs and spices give them a zesty lift. Paired with a lemony yogurt dip, they make a perfect balance of richness and tang.

Ingredients (Fritters):

• 2 cups grated summer squash (zucchini or yellow squash)
• ½ teaspoon salt
• 1 egg
• ¼ cup chopped scallions
• 2 tablespoons fresh parsley, chopped
• ¼ cup grated Parmesan cheese
• ⅓ cup all-purpose flour
• ¼ teaspoon black pepper
• Olive oil for frying

Ingredients (Lemon Yogurt Dip):

• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste

Instructions:

1. Place grated squash in a colander, sprinkle with salt, and let sit 10 minutes. Squeeze out excess moisture using a clean towel.
2. In a bowl, mix the squash with egg, scallions, parsley, Parmesan, flour, and pepper.
3. Heat olive oil in a skillet over medium heat. Drop spoonfuls of batter and flatten slightly.
4. Cook fritters 3–4 minutes per side or until golden brown. Drain on paper towels.
5. Mix all dip ingredients in a small bowl and chill until serving.
6. Serve fritters warm with lemon yogurt dip on the side.

Crispy squash fritters are a hit even with picky eaters.

They’re easy to whip up in batches and can be served as finger food or plated for a more upscale presentation. The dip adds a refreshing brightness that cuts through the savory richness.

Marinated Summer Squash Ribbons with Toasted Pine Nuts

This elegant appetizer celebrates the raw beauty of summer squash.

By marinating the thin ribbons in a tangy vinaigrette, the squash softens and absorbs flavor while keeping its freshness. Toasted pine nuts add a nutty crunch that enhances each bite.

Ingredients:

• 2 medium summer squash, shaved into thin ribbons using a vegetable peeler
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Salt and pepper, to taste
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped parsley
• 2 tablespoons toasted pine nuts

Instructions:

1. In a small bowl, whisk together olive oil, vinegar, mustard, honey, salt, and pepper.
2. Place squash ribbons in a large bowl and gently toss with the vinaigrette.
3. Let marinate for 15–20 minutes at room temperature.
4. Just before serving, toss in fresh herbs and sprinkle with toasted pine nuts.

This no-cook appetizer is ideal for hot summer days when you want something light and refreshing.

It’s quick to prepare but delivers complex flavor and texture, making it a standout on any summer appetizer spread.

Summer Squash and Ricotta Tartlets

These mini tartlets are a delightful mix of creamy ricotta and tender summer squash, baked into golden, flaky shells.

With their colorful appearance and balanced flavors, they’re a great way to showcase fresh garden squash in an elegant appetizer format.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 medium zucchini and 1 medium yellow squash, thinly sliced
• 1 tablespoon olive oil
• ¾ cup ricotta cheese
• 1 garlic clove, minced
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a muffin tin.
2. Roll out puff pastry and cut into 3-inch squares. Press each square into a muffin cup to form a shell.
3. In a bowl, mix ricotta, garlic, lemon zest, salt, and pepper.
4. Spoon ricotta mixture into each tart shell.
5. Top with overlapping slices of squash in a spiral or layered pattern.
6. Drizzle with olive oil and season lightly with salt and pepper.
7. Bake for 20–25 minutes or until pastry is golden and squash is tender.
8. Garnish with fresh thyme before serving.

These tartlets are rich yet refreshing, offering buttery crunch from the pastry and mellow creaminess from the ricotta.

They’re great served warm or at room temperature, making them versatile for parties, potlucks, or al fresco dinners.

Summer Squash Ceviche with Avocado and Cilantro

This clever, veggie-forward spin on ceviche features thinly sliced summer squash marinated in citrus juices, mimicking the texture and tang of traditional seafood versions.

The addition of avocado brings creaminess, while fresh cilantro and red onion brighten each bite.

Ingredients:

• 2 small summer squash, very thinly sliced
• ½ small red onion, thinly sliced
• ½ jalapeño, finely minced (optional)
• Juice of 2 limes
• Juice of 1 orange
• Salt, to taste
• 1 avocado, diced
• 2 tablespoons chopped fresh cilantro

Instructions:

1. In a glass or non-reactive bowl, combine squash, onion, jalapeño (if using), lime juice, orange juice, and salt.
2. Toss well and refrigerate for at least 30 minutes, stirring occasionally.
3. Just before serving, gently fold in avocado and cilantro.
4. Serve chilled in small cups or with tortilla chips.

This appetizer offers a refreshing and unexpected twist, especially for guests seeking vegetarian or gluten-free options.

The acidity from the citrus not only softens the squash but also lifts all the other flavors, making this a zesty standout on a summer spread.

Stuffed Summer Squash Rounds with Spicy Black Bean Salsa

These bite-sized rounds of squash are hollowed slightly and filled with a vibrant black bean salsa that packs a punch of flavor.

With a mix of heat, freshness, and creamy beans, this appetizer is a satisfying, plant-based option that’s as pretty as it is tasty.

Ingredients:

• 2 medium yellow squash, cut into ½-inch thick rounds
• ½ cup cooked black beans
• ½ small red bell pepper, finely diced
• 1 green onion, finely sliced
• 1 teaspoon lime juice
• ¼ teaspoon ground cumin
• ¼ teaspoon chili powder
• Salt, to taste
• Optional: crumbled queso fresco or vegan cheese

Instructions:

1. Using a melon baller or small spoon, gently scoop out a shallow center from each squash round (do not go all the way through).
2. In a bowl, mix black beans, bell pepper, green onion, lime juice, cumin, chili powder, and salt.
3. Spoon the mixture into the squash cups, pressing gently to fill.
4. Top with a sprinkle of queso fresco if desired.
5. Chill for 15 minutes before serving.

These squash cups are not only colorful and fun to eat, but they also offer a protein-rich, flavorful bite with just the right amount of heat.

They’re ideal for serving on trays at summer BBQs or as part of a light tapas-style spread.

Zucchini and Squash Skewers with Balsamic Glaze

These skewers are simple to prepare, yet full of flavor, with the combination of lightly charred squash and a sweet and tangy balsamic glaze.

The natural sweetness of summer squash shines through, while the balsamic glaze provides a lovely contrast, making them a perfect appetizer for any gathering.

Ingredients:

• 2 medium zucchinis, cut into 1-inch thick slices
• 2 medium yellow squash, cut into 1-inch thick slices
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Thread zucchini and squash slices onto skewers, alternating between the two.
3. Brush with olive oil and season with salt and pepper.
4. Grill for about 3-4 minutes per side, or until the squash is tender and grill marks appear.
5. In a small saucepan, combine balsamic vinegar and honey over medium heat. Simmer for 3-4 minutes until it thickens slightly.
6. Drizzle the balsamic glaze over the grilled skewers and garnish with fresh basil leaves.

These skewers are a simple yet sophisticated appetizer with an unforgettable balance of flavors.

The glaze adds a touch of sweetness to the savory grilled squash, making each bite more irresistible.

Summer Squash and Pesto Crostini

This appetizer combines the freshness of summer squash with the herby richness of pesto, all served on crispy toasted baguette slices.

The crunch from the crostini complements the creamy pesto and tender squash, making it a perfect bite-sized treat for your next gathering.

Ingredients:

• 1 baguette, sliced into 1-inch thick pieces
• 2 medium summer squash, thinly sliced
• ½ cup pesto (store-bought or homemade)
• Olive oil for drizzling
• Fresh Parmesan, shaved, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil.
2. Toast the baguette slices in the oven for 5-7 minutes, or until golden and crispy.
3. In a skillet over medium heat, sauté the squash slices for 2-3 minutes, just until tender but still firm. Season with salt and pepper.
4. Spread a thin layer of pesto on each toasted baguette slice.
5. Top with sautéed summer squash and garnish with shaved Parmesan.
6. Serve immediately.

These crostini are perfect for a light appetizer before a main meal or as part of a larger spread.

The crispy bread, creamy pesto, and tender squash make this an appetizing combination that will delight guests.

Summer Squash and Corn Salad with Cilantro-Lime Dressing

This fresh and zesty salad brings together summer squash and sweet corn, two seasonal favorites, dressed in a tangy cilantro-lime vinaigrette.

It’s a light, vibrant appetizer that’s not only refreshing but also packed with flavor.

Ingredients:

• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup fresh corn kernels (from about 2 ears of corn)
• ½ small red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• Juice of 1 lime
• 1 tablespoon honey
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced zucchini, yellow squash, corn, and red onion.
2. In a small bowl, whisk together olive oil, vinegar, lime juice, honey, and a pinch of salt and pepper until well combined.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Stir in the chopped cilantro just before serving.

This salad is a perfect light appetizer that celebrates summer produce.

The crunch of the squash and corn contrasts beautifully with the creamy cilantro-lime dressing, making it a refreshing choice for hot weather.

Stuffed Summer Squash Blossoms with Ricotta and Mint

These delicate summer squash blossoms are stuffed with a creamy ricotta filling and accented with fresh mint.

Lightly fried to golden perfection, they make for an elegant and unique appetizer that showcases the flavor of summer in every bite.

Ingredients:

• 12 fresh squash blossoms, carefully cleaned and stems removed
• ½ cup ricotta cheese
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon zest
• Salt and pepper, to taste
• 1 egg, beaten
• ¾ cup breadcrumbs
• Olive oil for frying

Instructions:

1. In a small bowl, combine ricotta, mint, lemon zest, salt, and pepper.
2. Gently stuff each squash blossom with about 1 tablespoon of the ricotta mixture, taking care not to tear the petals.
3. Heat olive oil in a frying pan over medium heat.
4. Dip each stuffed blossom into the beaten egg and then coat lightly with breadcrumbs.
5. Fry the blossoms for 2–3 minutes on each side, or until golden and crispy.
6. Drain on paper towels before serving.

These stuffed blossoms are a perfect appetizer to kick off a summer meal.

The crispy exterior gives way to a creamy and fragrant ricotta filling, offering a bite of lightness and freshness. They’re sure to be a conversation starter!

Summer Squash and Hummus Bites

These simple yet flavorful bites combine crunchy summer squash with smooth, creamy hummus for a fresh and satisfying snack.

Perfect for dipping or stacking into mini towers, these bite-sized appetizers are perfect for parties or casual get-togethers.

Ingredients:

• 2 medium zucchinis, sliced into ¼-inch rounds
• 1 cup hummus (store-bought or homemade)
• ¼ cup toasted sesame seeds
• Fresh parsley, chopped, for garnish
• Salt and pepper, to taste

Instructions:

1. Arrange zucchini slices on a baking sheet and season with salt and pepper.
2. Lightly toast the sesame seeds in a dry pan over medium heat until golden (about 2–3 minutes).
3. Spread a small dollop of hummus onto each zucchini round.
4. Top with toasted sesame seeds and a sprinkle of fresh parsley.
5. Serve immediately or chill for an hour to let the flavors meld.

These zucchini hummus bites are a healthy and vibrant addition to any appetizer spread.

They’re light, refreshing, and packed with flavor, making them an ideal choice for anyone looking for a light and satisfying snack.

Grilled Summer Squash and Eggplant Bruschetta

A twist on the classic bruschetta, this recipe combines grilled summer squash and eggplant with a tangy tomato topping, all served on crispy toasted baguette slices.

The smoky vegetables and the fresh, juicy tomatoes bring a burst of summer flavor with each bite.

Ingredients:

• 1 small eggplant, sliced into ½-inch rounds
• 2 medium summer squash, sliced into ½-inch rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh basil, chopped
• 1 baguette, sliced into 1-inch thick pieces

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush eggplant and squash slices with olive oil and season with salt and pepper.
3. Grill the vegetables for 3–4 minutes per side, until grill marks appear and they are tender. Set aside to cool slightly.
4. In a small bowl, combine chopped cherry tomatoes, balsamic vinegar, and fresh basil.
5. Toast the baguette slices on the grill for 1–2 minutes until crispy.
6. Top each toasted slice with a piece of grilled squash or eggplant and a spoonful of tomato mixture.
7. Serve immediately for a fresh, flavorful appetizer.

This grilled vegetable bruschetta is a fantastic way to enjoy the natural sweetness and smokiness of summer squash and eggplant, paired with the freshness of tomatoes and basil.

It’s a great addition to any outdoor gathering.

Summer Squash and Feta Cheese Tarts

These flaky, buttery tarts are filled with a savory mixture of summer squash and creamy feta cheese, creating a perfect balance of texture and flavor.

With a hint of fresh herbs, these little bites make an elegant appetizer for any occasion.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup crumbled feta cheese
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface and cut into small squares or circles to fit tart pans or a baking sheet.
3. Heat olive oil in a pan over medium heat and sauté the zucchini slices until tender, about 4–5 minutes. Season with salt and pepper.
4. Place the pastry squares on a baking sheet and brush with a little bit of beaten egg.
5. Top each pastry with a spoonful of sautéed zucchini, crumbled feta cheese, and a sprinkle of fresh dill and mint.
6. Bake for 15–20 minutes, or until the pastry is golden and crispy.
7. Serve warm.

These tarts are a delicious, savory treat that’s perfect for a brunch or an appetizer spread.

The combination of creamy feta and tender zucchini wrapped in a buttery puff pastry is irresistible!

Spicy Summer Squash and Sweet Potato Wontons

These crispy wontons are filled with a flavorful mixture of summer squash and sweet potato, seasoned with a hint of heat.

They’re perfect for dipping in soy sauce or a spicy chili sauce for an added kick.

Ingredients:

• 1 medium yellow squash, grated
• 1 small sweet potato, peeled and grated
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 1 teaspoon soy sauce
• 1 teaspoon chili paste (or adjust to taste)
• 1 package wonton wrappers
• Olive oil for frying

Instructions:

1. Heat olive oil in a pan over medium heat. Add minced garlic and grated ginger, and sauté for 1–2 minutes.
2. Add the grated squash and sweet potato to the pan and cook for about 5 minutes, until soft. Stir in soy sauce and chili paste. Let the mixture cool.
3. Lay a wonton wrapper flat on a clean surface and place a spoonful of the squash and sweet potato mixture in the center.
4. Moisten the edges with water, fold the wrapper into a triangle, and seal the edges tightly.
5. Heat olive oil in a frying pan over medium-high heat and fry the wontons in batches for about 2–3 minutes per side, or until golden and crispy.
6. Serve immediately with a dipping sauce of your choice.

These wontons are the perfect fusion of savory and spicy flavors, with a crisp exterior and a tender, flavorful filling.

They’re a great appetizer for anyone who loves a bit of heat!

Summer Squash and Tomato Caprese Salad Skewers

A fresh take on the classic Caprese salad, these skewers combine juicy summer squash, ripe tomatoes, and creamy mozzarella, drizzled with balsamic glaze.

They’re light, flavorful, and easy to eat, making them an excellent appetizer for any summer gathering.

Ingredients:

• 1 medium zucchini, sliced into thick rounds
• 1 cup cherry tomatoes, halved
• 8 oz mozzarella balls (bocconcini or ciliegine)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh basil leaves

Instructions:

1. Thread zucchini slices, cherry tomatoes, mozzarella balls, and fresh basil onto small skewers or toothpicks, alternating between each ingredient.
2. Arrange the skewers on a serving platter.
3. Drizzle olive oil and balsamic vinegar over the skewers, and season with salt and pepper.
4. Serve chilled or at room temperature.

These Caprese skewers are light, fresh, and packed with the vibrant flavors of summer.

They’re perfect for picnics, barbecues, or as a quick and elegant appetizer to complement a larger meal.

Crispy Summer Squash Chips with Garlic Aioli

Thinly sliced summer squash is baked or fried until crispy, creating a light, crunchy snack.

Paired with a creamy garlic aioli for dipping, these chips make for a delicious appetizer that’s both addictive and fresh.

Ingredients:

• 2 medium yellow squash, thinly sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) or heat oil in a deep pan if frying.
2. Toss the squash slices in olive oil, salt, and pepper.
3. For baking: Spread the squash slices on a baking sheet in a single layer and bake for 15–20 minutes, flipping halfway through, until crispy and golden.
4. For frying: Fry squash slices in hot oil for about 2–3 minutes until golden and crispy. Drain on paper towels.
5. While the squash chips are cooling, mix together mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl to make the aioli.
6. Serve the crispy squash chips with garlic aioli on the side for dipping. Garnish with fresh parsley.

These crispy squash chips are a fun and healthier alternative to traditional potato chips, offering a savory crunch with every bite.

The garlic aioli enhances the flavor with a creamy, zesty kick.

Zucchini and Summer Squash Frittata Bites

These bite-sized frittata squares are made with a mix of zucchini, yellow squash, and fresh herbs, offering a savory and protein-packed appetizer that’s perfect for brunch or a light bite.

Ingredients:

• 1 medium zucchini, grated
• 1 medium yellow squash, grated
• 4 large eggs
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin with olive oil or non-stick spray.
2. In a large bowl, whisk the eggs and add the grated zucchini and yellow squash. Stir in Parmesan cheese, basil, chives, salt, and pepper.
3. Pour the mixture into the muffin tin, filling each cup about ¾ full.
4. Bake for 12–15 minutes, or until the frittata bites are golden and set in the middle.
5. Allow the bites to cool slightly before removing them from the muffin tin. Serve warm or at room temperature.

These frittata bites are a fantastic savory appetizer that’s easy to prepare and serve.

They’re light, full of fresh summer squash, and perfect for any occasion, from casual picnics to more elegant brunches.

Summer Squash and Red Pepper Dip

This vibrant dip combines roasted summer squash with sweet red peppers, blended into a creamy, smooth dip that’s perfect for serving with fresh veggies or crackers.

It’s a healthy, flavorful option that’s sure to be a crowd-pleaser.

Ingredients:

• 2 medium yellow squash, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• ½ cup Greek yogurt
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Toss the diced squash and red bell pepper in olive oil, cumin, smoked paprika, salt, and pepper.
2. Spread the vegetables on a baking sheet and roast for 20–25 minutes, or until they are tender and caramelized.
3. Allow the roasted vegetables to cool slightly, then transfer them to a food processor.
4. Add Greek yogurt, tahini, and lemon juice to the food processor and blend until smooth.
5. Taste and adjust seasoning with salt, pepper, or extra lemon juice if needed.
6. Garnish with fresh cilantro and serve with vegetable crudités, pita chips, or crackers.

This creamy and smoky dip is a great alternative to classic hummus or other dips.

The roasted summer squash and red peppers give it a rich, sweet flavor, while the yogurt and tahini make it creamy and tangy.

Grilled Summer Squash and Halloumi Skewers

These skewers are a perfect combination of grilled summer squash and salty halloumi cheese, creating a savory bite that’s smoky, cheesy, and utterly satisfying.

The grilling adds a fantastic char, while the cheese melts just enough to give these skewers a unique, rich flavor.

Ingredients:

• 2 medium zucchinis, sliced into 1-inch thick rounds
• 2 medium yellow squash, sliced into 1-inch thick rounds
• 8 oz halloumi cheese, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh mint leaves, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine olive oil, lemon juice, oregano, salt, and pepper.
3. Thread the zucchini, yellow squash, and halloumi cheese cubes onto skewers, alternating between the vegetables and cheese.
4. Brush the skewers with the olive oil mixture, ensuring everything is well-coated.
5. Grill the skewers for 3-4 minutes per side, or until the squash is tender and the halloumi cheese is golden and slightly melted.
6. Garnish with fresh mint leaves before serving.

These grilled skewers are a perfect appetizer for a summer BBQ.

The savory halloumi cheese pairs beautifully with the sweet, smoky squash, making each bite a delightful combination of textures and flavors.

Summer Squash and Ricotta Stuffed Mushrooms

These bite-sized stuffed mushrooms are filled with a creamy mixture of ricotta cheese and summer squash, creating a satisfying and flavorful appetizer.

The tender mushroom caps, combined with the creamy filling, make this a great option for a light snack or elegant party food.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 1 small zucchini, finely grated
• 1 tablespoon olive oil
• ½ cup ricotta cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
2. In a pan, heat olive oil over medium heat. Add the grated zucchini and cook for 3-4 minutes until softened. Remove from heat and allow it to cool slightly.
3. In a bowl, combine the ricotta cheese, parsley, Parmesan cheese, and cooked zucchini. Season with salt and pepper.
4. Spoon the ricotta mixture into each mushroom cap, filling them generously.
5. Bake for 15-18 minutes, or until the mushrooms are tender and the filling is golden on top.
6. Serve warm, garnished with additional parsley if desired.

These stuffed mushrooms are creamy and flavorful, making them an irresistible appetizer for any occasion.

The combination of ricotta and zucchini provides a light yet satisfying filling, while the roasted mushrooms offer a rich, earthy flavor.

Summer Squash and Avocado Salsa

This fresh, zesty salsa is a great way to enjoy summer squash with a twist.

The cool, creamy avocado combines perfectly with the light crunch of the squash, creating a refreshing and flavorful dip that pairs wonderfully with tortilla chips or fresh veggies.

Ingredients:

• 2 medium summer squash, diced
• 1 ripe avocado, diced
• ½ small red onion, finely diced
• 1 small tomato, chopped
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the diced summer squash, avocado, red onion, and tomato.
2. Drizzle with lime juice and gently toss to combine.
3. Season with salt, pepper, and chopped cilantro, and toss again.
4. Serve immediately with tortilla chips, crackers, or as a topping for grilled meats or tacos.

This salsa is a great alternative to traditional tomato-based salsas, offering a fresh, light, and creamy texture with a burst of lime and cilantro.

It’s perfect for outdoor parties and picnics.

Summer Squash and Pecan Pâté

This rich and creamy squash pâté is a unique and delicious spread made with roasted summer squash and toasted pecans.

It’s perfect for serving on crostini, crackers, or fresh vegetable slices, making it an elegant and tasty appetizer for any gathering.

Ingredients:

• 2 medium yellow squashes, roasted
• 1/2 cup pecans, toasted
• 1/4 cup cream cheese, softened
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Roast the summer squash in a lightly oiled pan for 20–25 minutes until tender and slightly caramelized.
2. In a food processor, combine the roasted squash, toasted pecans, cream cheese, olive oil, fresh thyme, lemon juice, salt, and pepper.
3. Blend until smooth, adjusting seasoning as necessary.
4. Transfer the pâté to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve with crostini, crackers, or fresh veggies, garnished with parsley.

This squash pâté is rich, smooth, and packed with flavor.

The combination of roasted squash and toasted pecans makes it a perfect spread for your next party or picnic.

Baked Summer Squash Fries with Spicy Ketchup

For a fun and crispy appetizer, these baked summer squash fries are coated in a light breadcrumb mixture and baked to perfection.

Served with a tangy spicy ketchup dip, they’re the perfect alternative to regular French fries.

Ingredients:

• 2 medium zucchinis, cut into fries
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 egg, beaten
• 1/2 cup ketchup
• 1 tablespoon hot sauce (or to taste)

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip each zucchini fry into the beaten egg, then coat with the breadcrumb mixture, pressing gently to ensure it sticks.
4. Place the coated fries on the prepared baking sheet in a single layer.
5. Bake for 15–20 minutes, flipping halfway through, until golden brown and crispy.
6. In a small bowl, mix together ketchup and hot sauce to make the dipping sauce.
7. Serve the baked fries warm with spicy ketchup on the side.

These zucchini fries are crispy, flavorful, and a lighter alternative to traditional fried snacks.

The spicy ketchup gives them an extra kick that’ll keep your guests coming back for more.

Summer Squash and Tomato Tartlets

These mini tartlets are a perfect combination of savory summer squash and juicy tomatoes, all encased in a buttery pastry shell.

They make for an elegant and easy-to-eat appetizer that’s sure to impress.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 medium zucchini, thinly sliced
• 1 small tomato, thinly sliced
• 1/2 cup ricotta cheese
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface and cut into small squares or circles.
2. Place the pastry pieces on a baking sheet lined with parchment paper.
3. In a small bowl, mix the ricotta cheese with salt, pepper, and chopped basil.
4. Spread a thin layer of ricotta on each piece of pastry.
5. Top with alternating slices of zucchini and tomato, gently overlapping them.
6. Brush the edges of the pastry with a beaten egg for a golden finish.
7. Bake for 20–25 minutes, or until the pastry is golden and puffed.
8. Serve warm, garnished with extra fresh basil.

These summer squash and tomato tartlets are an ideal appetizer for a brunch or as part of a summer spread.

The creamy ricotta and fresh vegetables pair perfectly with the buttery puff pastry, offering a light yet flavorful bite.