25+ Delicious Summer Squash Baking Recipes for Fresh, Seasonal Dishes

When summer rolls around, the abundance of fresh, vibrant vegetables is nothing short of inspiring.

Among these, summer squash stands out as a versatile and delicious option that can be used in a variety of dishes.

While many might think of sautéing or grilling squash, one of the best ways to enjoy it is by baking!

Whether you’re looking to create a savory dish or a sweet treat, summer squash can easily take center stage in your oven.

From cheesy casseroles to light muffins, there’s no limit to the flavors and textures you can explore with this colorful veggie.

This blog features 25+ summer squash baking recipes that will elevate your cooking game, whether you’re planning a family dinner, prepping for a summer barbecue, or simply looking for ways to incorporate more veggies into your meals.

25+ Delicious Summer Squash Baking Recipes for Fresh, Seasonal Dishes

With these 25+ summer squash baking recipes, you now have a treasure trove of delicious and creative ways to enjoy one of summer’s most abundant vegetables.

Whether you opt for savory dishes like stuffed breads or gratins, or sweet treats like muffins and cakes, there’s something here to suit every taste and occasion.

These recipes not only make the most of summer squash’s delicate flavor but also offer a healthy and exciting way to explore seasonal baking.

So, gather your summer squash and get ready to create mouthwatering baked goods that will have everyone asking for more.

Cheesy Summer Squash Casserole

This baked dish is the perfect way to highlight the tender texture and mild sweetness of summer squash.

Layered with a rich, cheesy sauce and topped with crispy breadcrumbs, this casserole is comforting yet light—ideal for a summer evening meal or a potluck side. It also makes good use of seasonal vegetables, so it’s both delicious and resourceful.

Ingredients:

• 4 cups sliced yellow summer squash (about 3 medium)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 2 eggs, lightly beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup seasoned breadcrumbs
• 2 tbsp butter, melted
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add squash and onion and sauté for 8–10 minutes, or until softened. Stir in garlic and cook for another minute.
3. Remove from heat and let cool slightly. In a large bowl, mix together sour cream, eggs, cheddar, Parmesan, salt, and pepper. Add in the squash mixture and stir to combine.
4. Pour mixture into the prepared baking dish and spread evenly.
5. In a small bowl, mix breadcrumbs with melted butter, then sprinkle evenly over the top.
6. Bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbly.
7. Let cool for 5 minutes before serving.

This casserole delivers a balance of textures—from the silky interior to the golden, crisp topping.

It’s a crowd-pleaser that also reheats beautifully, making it perfect for leftovers or meal prep. If you’re looking to bring summer squash to the table in a cozy, delicious way, this is a go-to recipe.

Savory Summer Squash and Herb Muffins

These savory muffins are a fresh twist on traditional baked goods.

Packed with grated summer squash, fragrant herbs, and a hint of cheese, they’re moist, flavorful, and wonderfully portable. Serve them with a salad for lunch or as a savory snack on the go. They’re also a great way to sneak vegetables into something everyone will love.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme or 1 tsp fresh thyme
• 1 cup grated summer squash (zucchini or yellow squash)
• 2 large eggs
• 1/2 cup milk
• 1/4 cup olive oil
• 1/2 cup shredded sharp cheddar
• Optional: chopped chives or green onions for added flavor

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, pepper, and thyme.
3. In another bowl, whisk together eggs, milk, and olive oil. Stir in grated squash and cheese.
4. Add the wet ingredients to the dry and stir just until combined—do not overmix.
5. Divide the batter evenly among muffin cups, filling about 3/4 full.
6. Bake for 20–25 minutes, or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins are rich in flavor but not heavy, and the squash keeps them incredibly moist. They’re best enjoyed warm but also hold up well in lunchboxes or picnic baskets.

Try them with a smear of butter or soft goat cheese for a next-level treat.

Summer Squash and Ricotta Galette

This rustic, free-form tart is as beautiful as it is delicious.

With flaky pastry, creamy ricotta, and tender ribbons of squash, it’s an elegant dish that feels fancy but is easy to make. It showcases the natural beauty and subtle flavor of summer squash in a creative and satisfying way.

Ingredients:

• 1 pre-made pie crust (or homemade, if desired)
• 2 small summer squash (zucchini or yellow), thinly sliced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 egg, lightly beaten (for filling)
• 1 tsp lemon zest
• 1 tbsp chopped fresh basil
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix ricotta, Parmesan, beaten egg, lemon zest, basil, salt, and pepper.
3. Roll out pie crust on the prepared baking sheet. Spread ricotta mixture in the center, leaving a 2-inch border.
4. Layer the squash slices over the cheese in a circular pattern. Lightly season with salt and pepper.
5. Fold the crust edges over the filling, pleating as needed. Brush the crust with egg wash.
6. Bake for 35–40 minutes, until the crust is golden and the squash is tender.
7. Let cool slightly before slicing and serving.

The galette makes for a charming main course when paired with a salad or a delightful brunch dish with a glass of chilled white wine.

The combination of flaky crust and creamy filling highlights the delicate flavor of summer squash in the most sophisticated way—without being fussy.

Baked Summer Squash Fritters

These baked summer squash fritters offer a lighter take on the classic fried version.

Packed with zucchini, yellow squash, and aromatic herbs, these fritters are crispy on the outside and tender on the inside, without the excess oil. Perfect as an appetizer, side dish, or even a light lunch, they’re a great way to use up summer squash and enjoy a healthier alternative.

Ingredients:

• 2 medium zucchinis, grated
• 2 medium yellow squash, grated
• 1/4 cup finely chopped onion
• 1 egg
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil (for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated squash, onion, egg, breadcrumbs, Parmesan, parsley, salt, pepper, and garlic powder. Stir until well combined.
3. Form the mixture into small patties, about 2 inches wide, and place them on the prepared baking sheet.
4. Drizzle the fritters with olive oil.
5. Bake for 15–20 minutes, flipping halfway through, until golden and crispy on both sides.
6. Serve warm with a dipping sauce of your choice, like tzatziki or a lemony yogurt dip.

These fritters are a perfect way to enjoy the flavors of summer squash without the heaviness of frying.

They can easily be stored and reheated, making them a great option for meal prep or snacks. The addition of fresh herbs and Parmesan creates a delightful savory bite in every fritter.

Summer Squash and Bacon Quiche

This savory quiche combines the delicate flavor of summer squash with the richness of bacon and creamy custard in a buttery, flaky crust.

It’s an ideal dish for brunch, lunch, or a light dinner. With just the right amount of vegetables and indulgence, it’s a crowd-pleaser that’s bound to be a family favorite.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 4 slices of bacon, cooked and crumbled
• 1 medium yellow squash, sliced thin
• 1 medium zucchini, sliced thin
• 1/2 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp fresh chives, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the squash and zucchini over medium heat until tender, about 5–7 minutes. Remove from heat and set aside.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and paprika.
4. Spread the sautéed squash and zucchini evenly in the pie crust, then sprinkle with crumbled bacon and shredded cheddar cheese.
5. Pour the egg mixture over the top and gently shake the pan to distribute evenly.
6. Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
7. Sprinkle fresh chives on top before serving.

This quiche is a wonderful balance of textures—crunchy bacon, creamy custard, and tender squash. It’s perfect served warm or at room temperature, and it can be prepared in advance for an easy, elegant dish.

The summer squash adds a refreshing lightness, while the bacon brings a smoky, savory contrast. It’s an all-around winner.

Summer Squash and Tomato Gratin

This simple yet elegant gratin features thinly sliced summer squash layered with ripe tomatoes and topped with a crunchy breadcrumb and Parmesan crust.

It’s a perfect side dish for any summer meal, offering a fresh, flavorful combination of garden vegetables with a savory, cheesy finish. The gratin bakes to a bubbly golden brown and can be served as a side or even as a light main course.

Ingredients:

• 2 medium yellow summer squash, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch baking dish with olive oil.
2. Arrange a layer of summer squash slices in the bottom of the dish, followed by a layer of tomato slices. Repeat the layering process until all vegetables are used.
3. In a small bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper. Sprinkle the breadcrumb mixture evenly over the vegetables.
4. Drizzle the top with olive oil to help the crumbs crisp up.
5. Bake for 25–30 minutes, or until the vegetables are tender and the topping is golden and crispy.
6. Garnish with fresh basil before serving.

This gratin is a wonderful way to celebrate the flavors of summer squash and tomatoes.

The layers of vegetables bake down into a comforting, flavorful dish that’s as satisfying as it is easy to make. The crispy topping adds the perfect texture, and the fresh basil brings an aromatic burst to each bite.

Summer Squash and Goat Cheese Tart

This savory tart combines the delicate flavors of summer squash with tangy goat cheese and fresh herbs in a flaky, buttery crust.

It’s a perfect dish for a light lunch, a brunch gathering, or as an appetizer at a dinner party. The creamy goat cheese pairs wonderfully with the tender squash, and the herbs add a fresh, aromatic touch.

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade)
• 2 medium yellow squash, thinly sliced
• 1/2 cup goat cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 egg (for egg wash)
• 1 tbsp honey (optional, for drizzling)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet. Score a border around the edges, about 1 inch in from the edge, to form a crust.
3. Prick the center of the pastry with a fork to prevent it from puffing up too much during baking.
4. Brush the edges of the pastry with the beaten egg.
5. Layer the sliced squash evenly in the center of the pastry. Sprinkle with crumbled goat cheese, basil, salt, and pepper.
6. Drizzle with olive oil.
7. Bake for 20–25 minutes, or until the pastry is golden and the squash is tender.
8. Once out of the oven, drizzle with honey if you want a touch of sweetness. Let cool for a few minutes before slicing and serving.

This tart is a fantastic balance of savory and slightly sweet flavors.

The light, flaky pastry gives a satisfying crunch, while the goat cheese adds a creamy richness that complements the squash perfectly. It’s a great way to celebrate summer produce in a chic yet simple way.

Baked Summer Squash with Parmesan Crust

For a more straightforward and flavor-packed way to enjoy summer squash, this baked version with a Parmesan crust delivers crispy, cheesy goodness in every bite.

The zucchini and yellow squash slices become tender inside, while the Parmesan crust gives a delightful crunch. This dish works wonderfully as a side for grilled meats or as a vegetarian main course.

Ingredients:

• 3 medium summer squashes (zucchini and/or yellow), sliced into rounds
• 1 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.
2. In a shallow bowl, mix the Parmesan, breadcrumbs, garlic powder, salt, pepper, and parsley.
3. Arrange the squash slices in the prepared dish, slightly overlapping them.
4. Sprinkle the Parmesan breadcrumb mixture evenly over the squash.
5. Drizzle the top with a little olive oil.
6. Bake for 20–25 minutes, or until the squash is tender and the topping is golden brown and crispy.
7. Serve warm, garnished with additional parsley if desired.

This baked squash recipe makes a delicious side that can be paired with almost any main dish.

The crispy, cheesy crust adds a savory crunch that complements the tender squash beneath. It’s quick, simple, and full of flavor—a perfect way to enjoy summer squash without much fuss.

Summer Squash Bread

If you’re looking for a sweet yet healthy way to use summer squash, this moist summer squash bread is the answer! Infused with cinnamon and vanilla, it’s similar to a zucchini bread but with the added bonus of summer squash’s mild flavor.

It’s perfect for breakfast, an afternoon snack, or even as a light dessert. The squash adds moisture without overwhelming the flavor, making this bread a wonderfully light treat.

Ingredients:

• 2 cups grated summer squash (about 2 medium squash)
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat together the sugars, eggs, oil, and vanilla extract until smooth.
4. Stir in the grated summer squash and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the nuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This summer squash bread is an unexpected treat that’s perfect for when you have an abundance of squash.

It’s sweet, spiced, and full of flavor while still being light enough to feel like a refreshing summer snack. The addition of walnuts adds a satisfying crunch, but it’s equally delicious without them.

Baked Summer Squash and Spinach Frittata

This baked frittata is a light and healthy dish perfect for any meal of the day.

The summer squash and spinach provide a nutritious base, while eggs and cheese create a creamy texture. It’s an easy, one-pan dish that’s perfect for busy mornings or as a quick dinner when you’re craving something satisfying but not too heavy.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or oven-safe skillet.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the sliced squash and cook until tender, about 7-8 minutes. Stir in the spinach and cook for another 2 minutes until wilted. Remove from heat.
4. In a large bowl, whisk together the eggs, milk, mozzarella, Parmesan, garlic powder, salt, and pepper.
5. Add the cooked vegetables to the egg mixture and stir to combine.
6. Pour the mixture into the prepared dish or skillet.
7. Bake for 25–30 minutes, or until the frittata is set and golden on top.
8. Let cool for a few minutes before slicing and serving.

This frittata is a great option for breakfast, brunch, or even a light dinner.

The creamy cheese pairs beautifully with the fresh vegetables, and the egg base holds everything together. It’s quick, flavorful, and can easily be customized with other veggies or herbs if desired.

Summer Squash and Sweet Corn Bake

This baked dish combines sweet summer corn with mild, tender summer squash in a casserole-like bake, making it a great side dish for any summer meal.

The sweetness of the corn complements the squash, while the cheesy, creamy topping adds richness and depth. It’s a perfect way to use in-season vegetables and bring a little extra comfort to your table.

Ingredients:

• 2 cups fresh corn kernels (or frozen, thawed)
• 2 medium yellow summer squash, thinly sliced
• 1/2 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 small onion, finely chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the sliced squash and cook for an additional 5–7 minutes, until tender. Remove from heat.
3. In a large bowl, combine the sautéed vegetables with the corn, sour cream, cheddar, Parmesan, garlic powder, salt, and pepper. Stir well to combine.
4. Transfer the mixture to the prepared baking dish and smooth it out evenly.
5. In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the top of the squash and corn mixture.
6. Bake for 20–25 minutes, or until the top is golden and the mixture is bubbling.
7. Let cool for 5 minutes before serving.

This summer squash and corn bake is a wonderful side dish that can accompany almost any main course, especially grilled meats.

The combination of sweet corn and tender squash, along with the cheesy topping, creates a comforting dish that celebrates the best of summer vegetables.

Summer Squash and Mushroom Gratin

A rich and savory gratin that layers tender summer squash with earthy mushrooms and a creamy cheese sauce.

This dish has a decadent, yet light feel that makes it perfect as a main course or as a side. The crispy top adds texture, while the creamy middle is rich and satisfying.

Ingredients:

• 2 medium yellow summer squash, thinly sliced
• 1 cup mushrooms, thinly sliced (such as cremini or white button mushrooms)
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 cup shredded Gruyère cheese (or Swiss cheese)
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1 tbsp butter
• Salt and pepper, to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a small baking dish or gratin dish.
2. In a skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the sliced mushrooms and cook until soft, about 5 minutes. Remove from heat and set aside.
3. In a small saucepan, combine the heavy cream, milk, and thyme. Heat gently over medium heat until warmed.
4. Layer the squash and mushrooms in the prepared baking dish, alternating the vegetables.
5. Pour the cream mixture over the vegetables and sprinkle with Gruyère and Parmesan cheese.
6. If desired, sprinkle breadcrumbs on top for a crispy finish.
7. Bake for 30–35 minutes, or until the top is golden and the gratin is bubbling.
8. Let cool for a few minutes before serving.

This summer squash and mushroom gratin is an elegant dish that pairs well with roasted meats or a fresh salad.

The creamy sauce and melted cheese create a comforting texture, while the mushrooms add a deep, savory flavor. It’s a great way to bring out the best of both summer squash and mushrooms in a single dish.

Cheesy Summer Squash Casserole

This cheesy summer squash casserole is the ultimate comfort food, combining tender squash with a creamy, cheesy sauce and a crispy breadcrumb topping. It’s perfect as a side dish to complement grilled meats or roasted chicken, and it’s a great way to use up a bounty of summer squash.

The richness of the cheese pairs perfectly with the sweetness of the squash, creating a satisfying and crowd-pleasing dish.

Ingredients:

• 4 medium summer squashes (zucchini or yellow), sliced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large skillet, sauté the squash slices with olive oil over medium heat until tender, about 7–8 minutes. Season with salt, pepper, and garlic powder, then remove from heat.
3. In a large bowl, mix together the sour cream, mayonnaise, cheddar cheese, and Parmesan. Stir in the sautéed squash and combine until everything is evenly coated.
4. Pour the mixture into the prepared baking dish and smooth it out evenly.
5. In a small bowl, mix the panko breadcrumbs with the fresh parsley, then sprinkle evenly over the casserole.
6. Bake for 25–30 minutes, or until the top is golden and bubbly.
7. Let cool for a few minutes before serving.

This casserole is the perfect dish to bring to family gatherings, potlucks, or holiday meals. It’s rich, cheesy, and comforting, yet still a great way to get in those nutritious summer veggies.

The crispy breadcrumb topping adds a nice contrast to the creamy filling, making it irresistible!

Summer Squash and Bell Pepper Gratin

This summer squash and bell pepper gratin combines colorful bell peppers, tender summer squash, and a creamy, cheesy sauce.

The rich sauce is complemented by the mild sweetness of the bell peppers and the delicate flavor of the squash. With a golden, bubbly top, this gratin makes an impressive and flavorful side dish for any meal.

Ingredients:

• 2 medium yellow summer squash, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a small gratin or baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the bell peppers and sauté for about 5 minutes until softened. Add the squash slices and cook for another 5–7 minutes until both vegetables are tender. Season with garlic powder, salt, and pepper.
3. In a small saucepan, combine the heavy cream and milk, heating it over medium heat until warm.
4. Layer the cooked vegetables in the prepared baking dish, alternating between squash and bell pepper slices.
5. Pour the warm cream mixture evenly over the vegetables. Sprinkle mozzarella and Parmesan cheese on top.
6. If using breadcrumbs, sprinkle them over the cheese for a crispy topping.
7. Bake for 25–30 minutes, or until the top is golden and the gratin is bubbling.
8. Garnish with fresh basil and serve warm.

This gratin is a flavorful and visually stunning side dish.

The combination of squash, bell peppers, and cheese creates a harmonious blend of savory flavors. It pairs well with grilled meats or can be served as a vegetarian main course with a side salad.

Summer Squash and Ricotta Stuffed Shells

These stuffed pasta shells are filled with a rich, herbed ricotta mixture and topped with roasted summer squash.

The squash adds a fresh, light flavor to the creamy filling, making these shells a perfect comfort food dish with a summery twist. It’s an easy and elegant meal that’s sure to satisfy.

Ingredients:

• 12 large pasta shells (jumbo size)
• 2 medium yellow summer squash, diced
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tbsp fresh basil, chopped
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Cook the pasta shells according to package instructions, drain, and set aside.
2. In a skillet, heat olive oil over medium heat. Add the diced summer squash and sauté for 5–7 minutes, until tender. Season with salt, pepper, and garlic powder, then set aside to cool.
3. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, fresh basil, and sautéed squash. Stir until everything is well combined.
4. Stuff each cooked pasta shell with the ricotta and squash mixture, then place them in a greased baking dish.
5. Spread the marinara sauce evenly over the stuffed shells.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly.
7. Serve warm, garnished with fresh basil or additional Parmesan cheese, if desired.

These stuffed shells are a delightful and hearty dish, perfect for a comforting weeknight dinner.

The ricotta and squash filling is rich and creamy, while the marinara sauce provides a nice contrast. It’s an ideal way to incorporate summer squash into a classic pasta dish.

Summer Squash and Tomato Gratin

This summer squash and tomato gratin is a fresh and vibrant dish that highlights the best of summer vegetables.

The layers of tender squash and juicy tomatoes are baked under a cheesy, golden crust, creating a comforting and satisfying side dish. It’s a wonderful way to showcase the flavors of the season and can be served alongside grilled meats or as a vegetarian main dish.

Ingredients:

• 2 medium yellow summer squash, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère or Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup breadcrumbs (optional, for topping)
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
2. Layer the sliced squash and tomatoes alternately in the prepared dish. Season each layer with salt, pepper, and a sprinkle of thyme.
3. In a small bowl, mix the heavy cream, garlic powder, Gruyère, and Parmesan cheese. Pour the mixture evenly over the squash and tomatoes.
4. If using, sprinkle breadcrumbs over the top for a crispy, golden crust.
5. Drizzle with olive oil.
6. Bake for 25–30 minutes, or until the top is golden brown and the vegetables are tender.
7. Let cool for a few minutes before serving.

This gratin is a perfect balance of creamy, savory, and fresh flavors. The tomatoes add a burst of juiciness, while the squash provides a subtle earthiness.

The cheese topping creates a golden crust that contrasts perfectly with the tender vegetables beneath.

Summer Squash Cornbread

This cornbread is a savory twist on a classic, adding shredded summer squash to the batter for extra moisture and flavor.

The squash pairs beautifully with the cornmeal, resulting in a slightly sweet, slightly savory bread with a soft and fluffy texture. It’s perfect as a side dish for a summer barbecue or as a quick snack.

Ingredients:

• 1 1/2 cups cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup buttermilk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup shredded summer squash (about 1 medium squash)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chopped green onions (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or a similar-sized baking pan.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the shredded squash, corn kernels, and green onions (if using).
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes before slicing and serving.

This summer squash cornbread is both moist and flavorful, thanks to the addition of squash and corn.

It’s a perfect side for any summer meal, from barbecues to hearty stews, and it’s a great way to sneak in some extra veggies!

Summer Squash and Bacon Muffins

These savory muffins combine the mild flavor of summer squash with crispy bacon for a delicious, hearty breakfast or snack.

The squash keeps the muffins moist, while the bacon adds a salty, savory crunch. It’s a perfect handheld treat for busy mornings or a brunch gathering.

Ingredients:

• 2 medium summer squashes, grated
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 large eggs
• 1/4 cup olive oil
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled (about 4–5 slices)
• 1/4 cup fresh chives, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder.
3. In another bowl, beat the eggs and olive oil until smooth. Stir in the grated squash and shredded cheese.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the crumbled bacon and chives, if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
8. Let cool for a few minutes before transferring to a wire rack to cool completely.

These savory muffins are a great way to enjoy summer squash in a fun, handheld form.

The crispy bacon and cheddar cheese provide a wonderful contrast to the moistness of the squash, making these muffins a satisfying snack or breakfast option.

Summer Squash and Herb Quiche

This delicious summer squash and herb quiche is a perfect way to enjoy the freshness of the season’s vegetables. The quiche features tender squash, a variety of fresh herbs, and a rich egg custard filling, all nestled in a flaky, buttery crust.

It’s ideal for brunch, lunch, or a light dinner, and you can customize it with other veggies or proteins as desired.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 2 medium yellow summer squash, thinly sliced
• 1/2 cup shredded Gruyère cheese (or cheddar)
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch tart or pie pan and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the sliced squash and cook until tender, about 7–8 minutes. Season with salt and pepper.
3. In a large bowl, whisk together the eggs, heavy cream, milk, parsley, thyme, and a pinch of salt and pepper.
4. Layer the sautéed squash mixture into the pie crust, then pour the egg mixture over the vegetables. Sprinkle the shredded cheese on top.
5. Bake for 35–40 minutes, or until the center is set and the top is golden.
6. Let cool for 5–10 minutes before slicing and serving.

This quiche is a great way to incorporate fresh squash into a savory, satisfying meal.

The combination of herbs and cheese brings out the best in the squash, making it a flavorful and comforting dish that works for any occasion.

Summer Squash and Bacon Stuffed Bread

This stuffed bread is a fun and hearty way to enjoy summer squash in a baked form.

It’s filled with a savory mixture of sautéed squash, crispy bacon, and gooey cheese, then baked inside a crusty loaf of bread. It’s perfect for a brunch spread or served as a savory side dish alongside your favorite main course.

Ingredients:

• 1 large loaf of Italian or French bread
• 2 medium yellow summer squash, diced
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the top off the loaf of bread and hollow out the inside, leaving about a 1-inch border around the edges. Set the bread crumbs aside for another use (like breadcrumbs or stuffing).
2. In a skillet, heat olive oil over medium heat. Add the diced squash and cook until soft and lightly browned, about 5-7 minutes. Season with salt, pepper, and garlic powder.
3. In a large bowl, combine the sautéed squash, crumbled bacon, mozzarella, Parmesan, and fresh basil.
4. Stuff the hollowed-out bread with the squash and bacon mixture, packing it in tightly.
5. Place the stuffed bread on a baking sheet and bake for 20–25 minutes, until the bread is crispy and the cheese is melted.
6. Slice into thick pieces and serve warm.

This stuffed bread is indulgent and delicious, with the savory combination of bacon, cheese, and squash packed into a crispy loaf.

It’s a fun twist on a traditional stuffed bread, and it’s sure to be a crowd-pleaser!

Summer Squash and Ricotta Pastry Bites

These savory pastry bites are made with flaky puff pastry and stuffed with a delicious mixture of summer squash, ricotta, and herbs.

They’re perfect for a party appetizer, a brunch spread, or a light snack. The combination of creamy ricotta and tender squash wrapped in crispy pastry is irresistible!

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade)
• 1 medium yellow summer squash, grated
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh thyme, chopped
• 1 egg (for egg wash)
• Salt and pepper, to taste
• Olive oil, for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Heat a little olive oil in a skillet over medium heat. Add the grated squash and sauté until the squash releases its moisture and softens, about 5-7 minutes. Season with salt and pepper. Remove from heat and let cool.
3. In a bowl, combine the cooled squash, ricotta, Parmesan, and fresh thyme. Stir to combine, adjusting seasoning as needed.
4. Roll out the puff pastry sheet on a floured surface and cut it into squares (about 3×3 inches).
5. Spoon a small amount of the squash mixture into the center of each square, then fold the edges to create a small pocket or triangle.
6. Brush the tops with a beaten egg to create a golden crust.
7. Place the pastry bites on the prepared baking sheet and bake for 15–20 minutes, or until golden brown and puffed.
8. Let cool slightly before serving.

These little pastry bites are the perfect combination of light, flaky pastry and creamy, savory filling.

The ricotta and squash pair beautifully with the delicate thyme, creating a delightful appetizer or snack for any occasion.

Summer Squash and Spinach Stuffed Chicken Breasts

This dish features chicken breasts stuffed with a flavorful mixture of sautéed summer squash, spinach, and cheese.

Baked until golden and juicy, it’s an elegant and healthy meal that combines the freshness of summer squash with the richness of the filling. It’s perfect for a weeknight dinner or a special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium yellow summer squashes, finely diced
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 tbsp fresh basil, chopped (optional)
• 1/4 cup grated Parmesan cheese (for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced squash and cook until tender, about 5–7 minutes. Add the spinach and cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.
3. In a bowl, mix the cooked squash and spinach with the ricotta, mozzarella, garlic powder, onion powder, and a pinch of salt and pepper. Stir until well combined.
4. Cut a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through. Stuff each chicken breast with the squash and spinach mixture. Secure with toothpicks if needed.
5. Place the stuffed chicken breasts in a baking dish and sprinkle with Parmesan cheese.
6. Bake for 25–30 minutes, or until the chicken is cooked through and the filling is bubbling.
7. Let rest for 5 minutes before serving.

These stuffed chicken breasts are flavorful and hearty, with the creamy ricotta and tender squash complementing the juicy chicken.

They make for a satisfying and healthy meal that’s packed with flavor.

Summer Squash and Sweet Potato Bake

This dish combines the earthiness of sweet potatoes with the mild flavor of summer squash, creating a hearty and comforting side dish.

Baked with a cheesy topping, it’s the perfect accompaniment to any main course, from grilled meats to roasted vegetables. It’s also a great way to use up those extra summer squash from the garden!

Ingredients:

• 2 medium summer squashes, thinly sliced
• 2 medium sweet potatoes, peeled and thinly sliced
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Layer the sweet potato slices in the bottom of the prepared baking dish. Drizzle with olive oil and season with salt, pepper, and paprika.
3. Add a layer of summer squash slices over the sweet potatoes, seasoning with salt and pepper.
4. In a small bowl, mix the sour cream, mozzarella, and Parmesan. Spread the mixture evenly over the top of the squash.
5. Cover the dish with aluminum foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the top is golden and bubbly.
7. Let rest for a few minutes before serving.

This bake is a flavorful and filling side dish that brings together the sweetness of the potatoes and the savory flavor of the squash.

The cheesy topping adds a comforting richness, making it a perfect addition to any meal.

Summer Squash and Carrot Fritters

These crispy fritters are a great way to enjoy summer squash in a fun, bite-sized form. Grated squash and carrots are combined with a simple batter and fried to golden perfection.

These fritters are perfect as a snack, appetizer, or even as a side dish to any meal. They’re light, crispy, and packed with flavor.

Ingredients:

• 2 medium yellow summer squashes, grated
• 2 medium carrots, grated
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (optional)
• Vegetable oil, for frying

Instructions:

1. Grate the summer squash and carrots using a box grater or food processor. Place the grated vegetables in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the grated squash, grated carrots, eggs, flour, garlic powder, onion powder, and a pinch of salt and pepper. Mix until the batter is well combined.
3. Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat.
4. Spoon small amounts of the fritter mixture into the hot oil and flatten them slightly with a spatula. Fry for 2-3 minutes per side, or until golden brown and crispy.
5. Transfer the fritters to a paper towel-lined plate to drain excess oil.
6. Serve warm, garnished with fresh parsley if desired.

These fritters are a fun and crispy way to enjoy summer squash.

The addition of carrots provides a sweet contrast to the savory batter, and the crispy texture makes them irresistible. Serve with a dollop of sour cream or yogurt for added flavor!