25+ Delicious Summer Squash Dinner Recipes to Try This Season

Summer squash is one of the most versatile and delicious vegetables of the season, offering a mild flavor and tender texture that can be enjoyed in countless ways.

Whether you’re grilling, roasting, sautéing, or even baking, summer squash is perfect for creating light and healthy dinners that highlight the fresh flavors of summer.

From crispy fritters to hearty casseroles and vibrant salads, summer squash can transform any meal into something special.

In this blog post, we’ve gathered over 25+ summer squash dinner recipes that will inspire your cooking and help you make the most of this seasonal vegetable.

Whether you’re looking for plant-based dishes, easy weeknight dinners, or something to impress at your next gathering, these recipes will add a burst of flavor to your table.

25+ Delicious Summer Squash Dinner Recipes to Try This Season

Summer squash is truly a summer staple, offering endless possibilities for creating dishes that are as nutritious as they are delicious.

Whether you’re craving a simple stir-fry, a comforting casserole, or a refreshing salad, these 25+ summer squash dinner recipes provide options for every taste and dietary preference.

With its light texture and subtle sweetness, summer squash pairs beautifully with a wide range of ingredients, from creamy cheeses to savory herbs and spices.

As the days get warmer, it’s the perfect time to experiment with these vibrant and healthy recipes.

So, head to your local farmer’s market or grocery store, pick up some fresh summer squash, and let your culinary creativity shine.

Grilled Summer Squash and Pesto Pasta

This recipe celebrates the best of summer with charred zucchini and yellow squash tossed in a bright basil pesto sauce.

It’s a perfect balance of smoky, herby, and cheesy flavors with the comfort of pasta.

Ingredients:

• 2 medium zucchini, sliced into thin rounds
• 2 medium yellow squash, sliced into thin rounds
• 3 tablespoons olive oil
• Salt and pepper to taste
• 12 oz penne or rotini pasta
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat grill or grill pan over medium-high heat.
2. Toss squash slices with olive oil, salt, and pepper.
3. Grill squash slices for 3–4 minutes per side, until tender and slightly charred.
4. Cook pasta according to package instructions. Drain and reserve 1/4 cup of pasta water.
5. In a large bowl, toss cooked pasta with pesto, adding reserved pasta water to loosen the sauce if needed.
6. Fold in grilled squash and mix gently.
7. Top with Parmesan, pine nuts, and fresh basil.

This vibrant dish is a weeknight staple or a great picnic offering.

The grilled squash adds depth to the basil pesto, making it a fresh and filling dinner that screams summer.

Summer Squash and Black Bean Tacos

These vegetarian tacos are packed with flavor and texture, featuring sautéed summer squash, hearty black beans, and a touch of smoky seasoning.

They’re colorful, healthy, and ideal for casual outdoor dining.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 corn tortillas
• Toppings: avocado, cotija cheese, cilantro, lime wedges, hot sauce

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Stir in garlic, zucchini, and yellow squash. Sauté until tender, about 5–7 minutes.
4. Season with cumin, paprika, salt, and pepper.
5. Add black beans and cook for another 2–3 minutes until heated through.
6. Warm tortillas in a skillet or microwave.
7. Spoon the squash and bean mixture into tortillas and add desired toppings.

These tacos are proof that plant-based meals can be deeply satisfying.

The squash and beans soak up all the spices beautifully, and every bite bursts with flavor and freshness.

Cheesy Summer Squash Casserole

Comfort food gets a summer twist with this creamy, cheesy casserole.

Layered with tender squash and a crispy breadcrumb topping, this dish makes a hearty meatless dinner or a tasty side at any barbecue.

Ingredients:

• 2 tablespoons butter
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 3 zucchini or yellow squash (or a mix), thinly sliced
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a skillet, melt butter and sauté onion and garlic until soft.
3. Add sliced squash, season with salt and pepper, and cook until just tender, about 8–10 minutes.
4. Remove from heat and stir in sour cream and cheddar cheese.
5. Transfer mixture to the prepared baking dish. Sprinkle Parmesan on top.
6. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the casserole.
7. Bake for 20–25 minutes, until bubbly and golden on top.

This casserole is cozy yet seasonal.

The mild flavor of squash blends perfectly with the cheesy richness, and the crispy topping adds the perfect contrast in texture. It’s a comfort food classic with a summer garden spin.

Summer Squash Stir-Fry with Tofu

This vibrant stir-fry is packed with crunchy summer squash, crispy tofu, and a savory, umami-rich sauce.

It’s a quick, healthy, and satisfying dinner option that’s perfect for busy weeknights.

Ingredients:

• 1 tablespoon sesame oil
• 1 block (14 oz) firm tofu, drained and cubed
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 bell pepper, sliced
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (optional)
• 1/4 cup chopped green onions for garnish
• Cooked rice for serving

Instructions:

1. Press tofu to remove excess water, then cut into cubes.
2. Heat sesame oil in a large skillet or wok over medium-high heat.
3. Add tofu and sauté until golden brown and crispy, about 5–7 minutes. Remove and set aside.
4. In the same skillet, add zucchini, yellow squash, and bell pepper. Stir-fry for 3–4 minutes until tender-crisp.
5. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, and garlic.
6. Add tofu back into the skillet, pour the sauce over the vegetables and tofu, and stir well to coat.
7. Cook for another 2–3 minutes until everything is heated through.
8. Serve with cooked rice and sprinkle with sesame seeds and green onions.

This stir-fry combines the freshness of summer squash with the savory depth of soy sauce and the sweetness of honey, creating a dish that’s both light and hearty.

It’s a great vegan option that’s full of flavor and perfect with a side of rice.

Baked Summer Squash Fritters

These crispy, golden-brown fritters make for a delightful and unique summer dinner.

Made with grated summer squash and seasoned with fresh herbs and cheese, these fritters are perfect for a light dinner or as a snack.

Ingredients:

• 2 medium zucchini or yellow squash, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup olive oil (for drizzling)
• Sour cream or tzatziki for dipping (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Grate the squash and squeeze out any excess moisture using a clean towel or cheesecloth.
3. In a large bowl, mix together grated squash, breadcrumbs, Parmesan, mozzarella, egg, parsley, dill, garlic powder, salt, and pepper.
4. Form the mixture into small patties, about 2 inches in diameter, and place them on the prepared baking sheet.
5. Lightly drizzle olive oil over the fritters.
6. Bake for 20–25 minutes, flipping halfway through, until the fritters are golden brown and crispy on both sides.
7. Serve with sour cream or tzatziki for dipping.

These fritters are crispy on the outside, soft on the inside, and packed with flavor from the fresh herbs and cheeses.

They make a great main or side dish, especially when paired with a cool, creamy dipping sauce.

Summer Squash and Chickpea Salad

This refreshing and protein-packed salad combines summer squash with hearty chickpeas, creating a dish that’s filling yet light.

With a zesty lemon dressing and a mix of fresh herbs, this salad is a perfect choice for a healthy dinner.

Ingredients:

• 2 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese (optional)
• 1/4 cup sliced almonds (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine zucchini, yellow squash, chickpeas, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
3. Pour dressing over the salad and toss everything gently to coat.
4. Top with crumbled feta and sliced almonds for extra texture and flavor.

This salad is light and full of refreshing summer flavors.

The tangy dressing enhances the natural sweetness of the squash and complements the chickpeas, making it an ideal choice for a filling yet fresh dinner.

Summer Squash and Corn Risotto

This creamy, comforting risotto combines the sweetness of summer squash with the juicy crunch of corn.

The dish is enriched with Parmesan cheese and fresh herbs, making it a perfect summer dinner option.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium zucchini or yellow squash, diced
• 1 cup corn kernels (fresh or frozen)
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat.
2. Add onion and garlic, cooking until fragrant and softened, about 3 minutes.
3. Stir in diced squash and corn, and cook for another 3–4 minutes until the squash begins to soften.
4. Add Arborio rice and cook for 2 minutes, stirring constantly.
5. Gradually add vegetable broth, about 1/2 cup at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth. Repeat this process until the rice is cooked through and creamy (about 20 minutes).
6. If using white wine, add it after the rice has absorbed the first bit of broth and stir until the wine is fully absorbed.
7. Once the risotto is creamy and the rice is tender, stir in Parmesan, fresh basil, salt, and pepper.
8. Serve hot, garnished with additional Parmesan or basil if desired.

This risotto is a wonderful marriage of sweet, tender squash and corn in a rich, cheesy base.

It’s the ultimate comfort food for summer, with a light, fresh twist.

Summer Squash and Eggplant Parmesan

A lighter take on the classic eggplant Parmesan, this recipe swaps out the heavy breading and focuses on the fresh, tender summer squash and eggplant.

It’s a delicious vegetarian dinner that’s full of flavor and comfort.

Ingredients:

• 2 medium zucchini, sliced into rounds
• 2 medium eggplants, sliced into rounds
• 1 cup marinara sauce (store-bought or homemade)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Arrange the zucchini and eggplant slices in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 15–20 minutes, flipping halfway through, until the vegetables are tender and lightly browned.
4. In the prepared baking dish, layer roasted zucchini and eggplant slices with marinara sauce and mozzarella cheese.
5. Top with grated Parmesan and bake for 15 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This lighter version of eggplant Parmesan showcases the fresh flavors of zucchini and eggplant while still delivering the comforting, cheesy goodness we love.

It’s a great option for a weeknight dinner or a vegetarian main dish.

Summer Squash and Shrimp Skewers

Grilled shrimp and summer squash make for a quick and delicious dinner, with smoky flavors from the grill and a tangy marinade that brightens the dish.

These skewers are perfect for outdoor gatherings or a simple, flavorful meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Thread shrimp, zucchini, and yellow squash onto skewers, alternating between shrimp and vegetables.
4. Brush the skewers with the marinade and let them sit for 10–15 minutes to soak up the flavors.
5. Grill the skewers for 3–4 minutes per side, or until the shrimp are cooked through and the squash is tender and lightly charred.
6. Remove from the grill and garnish with fresh parsley. Serve with lemon wedges.

These skewers are a fantastic summer dish, providing a smoky, fresh, and light option for dinner.

The combination of shrimp and squash creates a perfect balance of protein and vegetables, and the marinade adds a zesty, herbaceous flavor.

Summer Squash and Sausage Skillet

This one-pan dish is a savory and satisfying combination of summer squash, Italian sausage, and bell peppers.

It’s simple to prepare and packed with flavor, making it a perfect weeknight dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 lb Italian sausage (mild or spicy), casings removed
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 7–8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add zucchini, yellow squash, and bell peppers. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender.
4. Return the cooked sausage to the skillet, stirring in oregano, crushed red pepper flakes, salt, and pepper. Cook for an additional 2–3 minutes to combine the flavors.
5. Garnish with fresh parsley before serving.

This skillet dish is hearty yet light, offering a satisfying mix of sausage and fresh vegetables.

The simplicity of the ingredients allows the natural flavors of summer squash to shine, making it an easy yet flavorful dinner.

Summer Squash and Goat Cheese Stuffed Chicken Breast

Juicy chicken breasts stuffed with a savory mixture of summer squash and tangy goat cheese create a delicious and elevated dinner.

This dish pairs perfectly with a light salad or roasted potatoes for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium zucchini, grated
• 2 oz goat cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part without cutting all the way through.
3. In a bowl, mix the grated zucchini, goat cheese, and chopped basil. Season with salt and pepper.
4. Stuff each chicken breast with the zucchini mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken with garlic powder, paprika, salt, and pepper.
6. Sear the chicken breasts on each side for 3–4 minutes until golden brown.
7. Transfer the skillet to the preheated oven and bake for 15–20 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
8. Drizzle with fresh lemon juice before serving.

This dish combines the flavors of creamy goat cheese with fresh zucchini for a light yet rich filling inside tender chicken breasts.

It’s a perfect dinner for those looking for a healthy yet indulgent meal.

Summer Squash and Quinoa Stir-Fry

A nutritious and vibrant stir-fry with summer squash, quinoa, and a variety of fresh vegetables, this dish is a wholesome option that’s perfect for a light dinner.

The quinoa adds protein and makes this meal even more satisfying.

Ingredients:

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/4 cup chopped green onions
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and set aside.
2. In a large skillet or wok, heat olive oil over medium-high heat.
3. Add zucchini, yellow squash, bell pepper, and broccoli. Stir-fry for 5–7 minutes, until vegetables are tender-crisp.
4. Add garlic and cook for another 1–2 minutes until fragrant.
5. In a small bowl, mix soy sauce, rice vinegar, and sesame oil. Pour over the vegetables and stir to coat.
6. Add the cooked quinoa to the skillet and toss everything together. Season with salt and pepper to taste.
7. Garnish with chopped green onions and sesame seeds before serving.

This quinoa stir-fry is a colorful, protein-packed dinner that’s easy to prepare and full of flavor.

The fresh squash and vegetables are perfectly complemented by the savory sauce, making it a well-rounded and healthy dish.

Summer Squash and Chickpea Curry

This vibrant, aromatic curry combines summer squash and chickpeas in a creamy, spiced coconut sauce.

It’s a healthy and satisfying dish that pairs perfectly with rice or flatbread.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
2. Add garlic, ginger, curry powder, cumin, turmeric, and cinnamon. Stir for 1–2 minutes until fragrant.
3. Add zucchini, yellow squash, and chickpeas, and stir to coat with the spices.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 10–15 minutes, until the squash is tender and the sauce has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice, garnished with fresh cilantro.

This curry is warm, comforting, and packed with vibrant spices.

The coconut milk provides a rich, creamy base while the chickpeas add protein, making it a hearty and satisfying meal that’s perfect for any time of year.

Summer Squash and Avocado Salad with Lime Dressing

This refreshing salad brings together the sweetness of summer squash, creamy avocado, and a zesty lime dressing.

It’s the perfect side dish for a light dinner or a great addition to any picnic or barbecue.

Ingredients:

• 2 medium zucchini or yellow squash, thinly sliced
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, combine the sliced zucchini, yellow squash, diced avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving.

This salad is a light, refreshing way to enjoy summer squash.

The creamy avocado complements the crisp squash and the tangy lime dressing adds a burst of flavor. It’s an easy dish that’s full of fresh ingredients and perfect for summer gatherings.

Summer Squash and Feta Grilled Flatbread

Grilled flatbread topped with roasted summer squash, feta cheese, and fresh herbs creates a delicious, light meal that’s perfect for casual dinners or as a unique appetizer.

Ingredients:

• 1 tablespoon olive oil
• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 flatbreads (store-bought or homemade)
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. Toss the zucchini and yellow squash with olive oil, oregano, salt, and pepper.
3. Grill the squash slices for 2–3 minutes per side, until lightly charred and tender.
4. While the squash is grilling, grill the flatbreads for 1–2 minutes per side, just until warm and slightly crispy.
5. Once the flatbreads are grilled, top each with the roasted squash, crumbled feta cheese, and chopped basil.
6. Drizzle with balsamic glaze if desired, and serve warm.

This grilled flatbread is a delicious and easy dinner or appetizer. The roasted squash pairs wonderfully with the creamy feta, and the fresh basil adds a burst of flavor.

The balsamic glaze offers a sweet finish that brings everything together.

Summer Squash and Bacon Frittata

A savory and satisfying dish that combines the creaminess of eggs with the smoky flavor of bacon and the freshness of summer squash.

This frittata is perfect for brunch or a light dinner.

Ingredients:

• 1 tablespoon olive oil
• 4 slices bacon, chopped
• 2 medium zucchini, sliced
• 1/2 cup red bell pepper, diced
• 6 large eggs
• 1/2 cup milk (or dairy-free milk)
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped bacon and cook until crispy, about 5–7 minutes. Remove the bacon and set aside.
3. In the same skillet, add the zucchini and red bell pepper. Cook for 3–4 minutes, until the vegetables are tender.
4. In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let it cook for 2–3 minutes without stirring.
6. Transfer the skillet to the oven and bake for 12–15 minutes, until the eggs are set and lightly golden.
7. Top with crispy bacon and garnish with fresh herbs before serving.

This frittata is a great way to enjoy summer squash, with the smoky bacon adding richness and the eggs providing a satisfying base.

It’s perfect for breakfast, brunch, or a light dinner.

Summer Squash and Pesto Pasta

This quick and flavorful pasta dish combines sautéed summer squash with a fresh pesto sauce for a light and satisfying meal.

It’s an easy weeknight dinner that’s packed with vibrant flavors.

Ingredients:

• 8 oz pasta (spaghetti, penne, or your choice)
• 2 medium zucchini, sliced into half-moons
• 2 tablespoons olive oil
• 1/4 cup homemade or store-bought pesto sauce
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the zucchini and sauté for 4–5 minutes, until tender and slightly browned.
3. Add the cooked pasta to the skillet with the zucchini, along with the pesto sauce and reserved pasta water. Toss everything together to coat the pasta evenly.
4. Stir in Parmesan cheese and season with salt and pepper to taste.
5. Serve with fresh basil leaves and extra Parmesan, if desired.

This pesto pasta is light yet flavorful, with the fresh squash adding texture and the pesto sauce delivering a burst of herbaceous richness.

It’s a simple yet delicious dinner that’s perfect for warm summer nights.

Grilled Summer Squash and Halloumi Skewers

These grilled skewers combine the smoky flavor of summer squash with the salty, savory goodness of halloumi cheese.

It’s a great vegetarian option that’s perfect for grilling season.

Ingredients:

• 2 medium zucchini, sliced into thick rounds
• 2 medium yellow squash, sliced into thick rounds
• 8 oz halloumi cheese, cut into cubes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper.
3. Thread the zucchini, yellow squash, and halloumi cubes onto skewers, alternating between the vegetables and cheese.
4. Brush the skewers with the olive oil mixture.
5. Grill the skewers for 3–4 minutes per side, until the squash is tender and the halloumi is golden and crispy.
6. Remove from the grill, garnish with fresh parsley, and serve with lemon wedges.

These grilled skewers are a perfect combination of textures, with the crispy, salty halloumi and tender, slightly smoky squash.

They make a great main dish for a vegetarian meal or a delicious side to pair with grilled meats.

Summer Squash and Spinach Stuffed Shells

Large pasta shells are stuffed with a mixture of summer squash, spinach, ricotta, and herbs, then baked in marinara sauce and topped with melted mozzarella.

This dish combines the comfort of pasta with the fresh flavors of summer vegetables.

Ingredients:

• 12 jumbo pasta shells
• 1 tablespoon olive oil
• 2 medium zucchini, finely chopped
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese, plus extra for topping
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package directions, drain, and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped zucchini and cook for 4–5 minutes until softened.
3. Stir in the spinach and cook for an additional 1–2 minutes until wilted. Remove from heat and allow the mixture to cool slightly.
4. In a bowl, combine the ricotta, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper. Stir in the zucchini and spinach mixture.
5. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
6. Pour marinara sauce over the stuffed shells, then sprinkle with extra mozzarella.
7. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden.
8. Serve hot and enjoy!

This dish brings the perfect balance of creamy, cheesy filling and fresh summer squash.

It’s a comforting and filling vegetarian dinner that’s sure to please everyone at the table.

Grilled Summer Squash and Prawn Tacos

Grilled summer squash and succulent prawns come together in a fresh and zesty taco with a tangy lime dressing.

These tacos are a light, healthy, and flavorful dinner option, perfect for summer evenings.

Ingredients:

• 1 lb large prawns, peeled and deveined
• 2 medium zucchini, sliced into rounds
• 2 medium yellow squash, sliced into rounds
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 cup sour cream (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the prawns, zucchini, and yellow squash with olive oil, chili powder, cumin, salt, and pepper.
3. Grill the prawns for 2–3 minutes per side until pink and cooked through. Grill the squash for 3–4 minutes per side, until tender and lightly charred.
4. Warm the corn tortillas on the grill for about 30 seconds per side.
5. Assemble the tacos by placing grilled prawns and squash on each tortilla. Top with shredded cabbage, fresh cilantro, a squeeze of lime juice, and sour cream (if using).
6. Serve immediately with extra lime wedges.

These tacos are bursting with fresh flavors from the grilled prawns and squash, with a refreshing tang from the lime and cabbage.

They’re perfect for a light and flavorful summer dinner or a fun taco night.

Summer Squash and Tomato Casserole

This casserole layers thinly sliced summer squash and tomatoes with breadcrumbs and cheese, creating a dish that’s both comforting and healthy.

It’s a perfect side dish or light dinner, showcasing the flavors of the season.

Ingredients:

• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer the zucchini, yellow squash, and tomatoes alternately in the prepared baking dish.
3. In a small bowl, mix the breadcrumbs, Parmesan, mozzarella, thyme, salt, and pepper.
4. Sprinkle the breadcrumb mixture evenly over the layered vegetables.
5. Drizzle with olive oil and bake for 25–30 minutes, until the vegetables are tender and the topping is golden and crispy.
6. Garnish with fresh basil before serving.

This casserole is a flavorful and light way to enjoy summer squash and tomatoes.

The crispy breadcrumb topping adds a satisfying crunch to the tender, roasted vegetables, making it a perfect dish for a light dinner or as a side for grilled meats.

Summer Squash and Chickpea Buddha Bowl

This nourishing and colorful Buddha bowl combines roasted summer squash with chickpeas, quinoa, and fresh veggies, topped with a creamy tahini dressing.

It’s a wholesome, plant-based dinner that’s packed with protein and fiber.

Ingredients:

• 1 cup cooked quinoa
• 2 medium zucchini, sliced into rounds
• 1 cup cooked chickpeas (or canned, drained, and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Water to thin as needed

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini slices and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast for 20–25 minutes, stirring halfway through, until the zucchini is tender and the chickpeas are crispy.
4. While the zucchini and chickpeas roast, prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water to reach your desired consistency.
5. To assemble the Buddha bowl, layer the quinoa, roasted zucchini, chickpeas, cherry tomatoes, and red onion in a bowl.
6. Drizzle with tahini dressing and sprinkle with fresh parsley.
7. Serve warm or at room temperature.

This Buddha bowl is the perfect balance of textures and flavors, from the tender roasted squash and crispy chickpeas to the creamy tahini dressing.

It’s a healthy, satisfying dinner that’s easy to customize with your favorite veggies.

Summer Squash and Corn Fritters

These crispy, golden fritters are made with a combination of summer squash and fresh corn, perfect for a light, savory meal or appetizer.

They’re wonderfully crispy on the outside and tender on the inside.

Ingredients:

• 2 medium zucchini, grated
• 1 cup fresh corn kernels (about 2 ears of corn)
• 1/4 cup all-purpose flour (or gluten-free flour)
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil for frying
• Sour cream or yogurt for serving (optional)

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, corn, flour, eggs, garlic powder, paprika, salt, pepper, and parsley. Mix until well combined.
3. Heat olive oil in a large skillet over medium-high heat.
4. Scoop spoonfuls of the fritter mixture into the skillet, flattening them slightly with the back of a spoon. Cook for 3–4 minutes per side, until golden and crispy.
5. Remove the fritters from the skillet and place them on a paper towel to drain any excess oil.
6. Serve the fritters warm with sour cream or yogurt for dipping.

These fritters are a delicious way to enjoy summer squash and corn, with a crispy exterior and tender inside.

They’re perfect as a snack, appetizer, or a light dinner paired with a fresh salad.

Summer Squash and Bell Pepper Stir-Fry with Tofu

This quick and healthy stir-fry combines colorful summer squash with bell peppers, tofu, and a savory stir-fry sauce.

It’s a vegan-friendly dish that’s full of flavor and can be served over rice or noodles.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons olive oil
• 2 medium zucchini, sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds for garnish
• Cooked rice or noodles for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5–7 minutes, turning occasionally, until golden and crispy. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining olive oil. Add the zucchini and bell peppers and sauté for 4–5 minutes, until the vegetables are tender-crisp.
3. Add the garlic and cook for another 1–2 minutes until fragrant.
4. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes (if using).
5. Return the cooked tofu to the skillet and pour the sauce over the vegetables and tofu. Stir to combine and cook for an additional 2–3 minutes until everything is heated through and coated in the sauce.
6. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds.

This stir-fry is a quick and flavorful meal, with the tofu providing protein and the summer squash adding freshness and texture.

The savory stir-fry sauce brings everything together for a satisfying dinner.