28+ Delicious Summer Squash Entrée Recipes for Every Taste and Occasion

When summer arrives, so do the vibrant and flavorful bounty of fresh vegetables, and few are as versatile and delicious as summer squash.

Whether it’s zucchini or yellow squash, these veggies offer a mild, slightly sweet flavor that adapts well to nearly any cooking style.

Summer squash is perfect for those looking to keep their meals light, healthy, and full of flavor, especially during the warm summer months.

In this article, we’ve gathered 28+ irresistible summer squash entrée recipes that will add color, flavor, and nutrition to your table.

From grilled squash to hearty casseroles, creative tacos, and creamy pastas, there’s something here for every palate.

If you’re looking for ways to make the most of this seasonal vegetable, read on to discover dishes that will impress your family, friends, or even just your own taste buds.

28+ Delicious Summer Squash Entrée Recipes for Every Taste and Occasion

Summer squash is a true gift of the season, offering endless possibilities for quick, easy, and flavorful meals.

Whether you’re craving something light and fresh or hearty and comforting, there’s a summer squash recipe here to suit your needs.

These 28+ entrées are just the beginning of what this versatile vegetable can bring to your plate.

With its tender texture, mild flavor, and ability to absorb so many delicious seasonings, summer squash makes for a perfect star ingredient in any dish.

So, the next time you’re at the farmer’s market or grocery store, pick up a few summer squash and get ready to experiment with these 28+ recipes that will take your meals to the next level.

Grilled Summer Squash and Halloumi Bowls

Summer is the perfect season to fire up the grill, and this vibrant bowl combines smoky grilled squash with hearty grains and creamy halloumi cheese.

The result is a warm, colorful, and satisfying vegetarian meal that’s both nourishing and full of Mediterranean flavor.

Ingredients:

• 2 medium zucchini, sliced into thick rounds
• 2 medium yellow squash, sliced into thick rounds
• 1 block halloumi cheese, sliced
• 1 cup cooked farro or quinoa
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil or mint leaves for garnish

Instructions:

1. Preheat the grill to medium-high heat. Toss the squash slices in olive oil, garlic, salt, and pepper.
2. Grill the squash and halloumi slices for 3–4 minutes on each side, or until grill marks appear and cheese is golden.
3. In a large bowl, combine the cooked grains, grilled squash, halloumi, and cherry tomatoes.
4. Drizzle with lemon juice and a little extra olive oil. Toss gently to combine.
5. Top with fresh herbs and serve warm or at room temperature.

This dish brings together creamy, salty halloumi and the tender, smoky sweetness of summer squash in a perfectly balanced entrée.

Whether you’re hosting a backyard dinner or meal-prepping lunches for the week, this bowl is a crowd-pleaser that’s as nutritious as it is flavorful.

Stuffed Summer Squash with Herbed Couscous and Chickpeas

Stuffed squash makes a beautiful and hearty presentation, ideal for a summer dinner.

This recipe features zucchini or yellow squash filled with a fragrant couscous mixture studded with chickpeas, fresh herbs, and lemon zest — a bright, light, and filling vegetarian main dish.

Ingredients:

• 4 medium summer squash (zucchini or yellow squash)
• 1 cup couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup chopped parsley
• 1/4 cup chopped mint
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp cumin
• Salt and pepper to taste
• Optional: crumbled feta cheese or pine nuts for topping

Instructions:

1. Preheat oven to 375°F (190°C). Slice squash in half lengthwise and scoop out the center to create boats. Set aside the pulp.
2. Cook couscous according to package instructions.
3. In a skillet, heat 1 tbsp olive oil and sauté garlic and reserved squash pulp for 2–3 minutes. Add chickpeas, cumin, salt, and pepper.
4. In a large bowl, mix cooked couscous, sautéed vegetables, lemon zest and juice, parsley, and mint. Stir to combine.
5. Fill squash boats with couscous mixture, drizzle with remaining olive oil, and bake for 20–25 minutes.
6. Top with feta or pine nuts if desired, and serve hot.

This entrée is a wholesome celebration of garden-fresh ingredients.

The couscous and chickpea filling makes it hearty enough to stand on its own, while the fresh herbs and lemon add a refreshing zing that keeps it light and summery.

Summer Squash Pasta with Garlic Cream Sauce

Creamy without being heavy, this summer squash pasta is perfect for weeknight dinners or weekend gatherings.

The dish features tender squash sautéed with garlic and tossed in a light cream sauce, creating a luxurious texture that clings beautifully to your favorite pasta.

Ingredients:

• 12 oz fettuccine or linguine
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or basil for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water and drain the rest.
2. In a large skillet, heat butter and olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add squash and cook until just tender, about 5–6 minutes.
4. Stir in cream, Parmesan, salt, and pepper. Simmer for 2–3 minutes until slightly thickened.
5. Add pasta to the sauce and toss to coat, adding pasta water as needed for desired consistency.
6. Serve garnished with fresh herbs and extra cheese if desired.

This pasta combines comfort and freshness in every bite.

The creamy sauce hugs the tender ribbons of squash and pasta, making it rich yet still light enough to enjoy on a warm summer evening. It’s a fantastic way to turn humble squash into something elegantly satisfying.

Summer Squash and Black Bean Enchiladas

These enchiladas are a flavorful, plant-based twist on a Mexican classic.

Featuring tender squash, hearty black beans, and a mildly spicy red sauce, this dish brings bold, comforting flavor while staying light enough for hot weather meals.

Ingredients:

• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Mexican blend)
• Chopped cilantro and avocado for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté onion and garlic in a little oil for 2 minutes. Add zucchini and yellow squash and cook for 5–6 minutes until softened.
3. Stir in black beans, cumin, paprika, salt, and pepper. Cook for 2 more minutes.
4. Spread 1/2 cup enchilada sauce on the bottom of a 9×13 baking dish.
5. Fill each tortilla with a few spoonfuls of the squash and bean mixture, roll them up, and place seam-side down in the dish.
6. Pour remaining sauce over the top and sprinkle with cheese.
7. Bake for 20–25 minutes, or until bubbly and golden.
8. Garnish with fresh cilantro and sliced avocado before serving.

These enchiladas offer a satisfying balance of creamy, spicy, and savory flavors with a veggie-packed filling.

They’re a great way to use up abundant summer squash and perfect for family-style dinners or casual entertaining.

Summer Squash and Ricotta Galette

This rustic galette showcases the beauty of summer squash in a flaky, buttery crust.

Layered with creamy ricotta, fresh herbs, and colorful squash slices, this dish is perfect as a centerpiece for a light summer dinner or brunch.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp lemon zest
• 1 tbsp chopped fresh thyme or basil
• 2 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• Salt and pepper to taste
• 1 egg yolk + 1 tbsp water for egg wash

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix ricotta, Parmesan, egg, lemon zest, herbs, salt, and pepper.
3. Roll out the pie crust on a parchment-lined baking sheet.
4. Spread ricotta mixture in the center, leaving a 2-inch border around the edges.
5. Arrange squash slices in overlapping layers on top of the ricotta.
6. Fold the edges of the crust over the filling, pleating as needed.
7. Brush crust with egg wash and bake for 35–40 minutes, or until golden brown.
8. Let cool slightly before slicing and serving.

This galette is both rustic and elegant, with a rich yet fresh flavor profile.

The tangy ricotta pairs beautifully with the tender squash, and the buttery crust adds a satisfying crunch that makes this dish feel indulgent without being heavy.

Creamy Summer Squash and Corn Risotto

This comforting risotto blends creamy Arborio rice with sweet corn and sautéed squash for a warm, velvety entrée that’s as luxurious as it is seasonal.

A bit of lemon and Parmesan brightens the dish, making it a perfect summer dinner.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Zest and juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, and cook until soft.
2. Stir in rice and cook for 1–2 minutes until lightly toasted.
3. Begin adding warm broth, 1/2 cup at a time, stirring constantly and allowing it to absorb before adding more.
4. After 10 minutes, stir in the zucchini, yellow squash, and corn. Continue adding broth and stirring for another 10–15 minutes, until rice is creamy and al dente.
5. Remove from heat and stir in butter, Parmesan, lemon zest, and juice. Season with salt and pepper.
6. Serve warm, garnished with chopped parsley.

This risotto is summer comfort food at its finest.

The creamy texture, sweet bursts of corn, and tender squash create a rich yet refreshing dish that’s ideal for cozy evenings on the patio or as a dinner party centerpiece.

Summer Squash and Tomato Frittata

This light and fluffy frittata is a wonderful way to use summer squash, pairing it with ripe tomatoes and fresh herbs for a vibrant, satisfying dish.

It’s perfect for brunch, lunch, or a simple dinner, offering a rich combination of flavors while still feeling light and fresh.

Ingredients:

• 6 large eggs
• 1/2 cup milk or cream
• 2 small zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup grated cheddar or mozzarella cheese
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an ovenproof skillet, heat olive oil over medium heat. Add zucchini and yellow squash slices and cook for 5–6 minutes, until softened.
3. Add halved cherry tomatoes and cook for an additional 2–3 minutes, until slightly softened.
4. In a bowl, whisk together eggs, milk or cream, salt, and pepper. Pour the egg mixture over the cooked vegetables in the skillet.
5. Sprinkle cheese on top and transfer the skillet to the oven.
6. Bake for 15–20 minutes, or until the frittata is set and lightly golden.
7. Garnish with fresh basil before serving.

This frittata brings out the natural sweetness of the summer squash and tomatoes while the cheese adds a creamy richness.

The basil provides a lovely aromatic finish, making it the perfect summer dish for a laid-back brunch or a light dinner.

Grilled Summer Squash Tacos

These grilled summer squash tacos are a fresh, healthy twist on the classic taco, featuring tender, smoky squash paired with a zesty lime dressing and fresh toppings.

They’re easy to prepare and full of flavor, perfect for a quick dinner or casual summer gathering.

Ingredients:

• 2 medium zucchini, sliced into thick strips
• 2 medium yellow squash, sliced into thick strips
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup shredded cabbage or lettuce
• 1/4 cup crumbled feta or cotija cheese
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1/4 cup sour cream or Greek yogurt

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Toss the squash slices with olive oil, cumin, paprika, salt, and pepper.
3. Grill the squash for 3–4 minutes per side until lightly charred and tender.
4. Warm the tortillas on the grill for 30 seconds per side.
5. To assemble, place grilled squash slices on each tortilla. Top with shredded cabbage, cheese, cilantro, and a drizzle of sour cream or Greek yogurt.
6. Serve with lime wedges for squeezing over the tacos.

These grilled squash tacos are light yet packed with flavor, offering a smoky depth from the grill and a tangy crunch from the fresh toppings.

They’re perfect for a taco night or as a vegetarian option at a barbecue.

Summer Squash and Spinach Stuffed Portobello Mushrooms

These stuffed mushrooms are a savory and satisfying entrée that combines the earthy flavor of Portobello mushrooms with a vibrant summer squash and spinach filling.

Topped with a golden, melty cheese crust, this dish is a delicious low-carb option that feels hearty without being heavy.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 medium zucchini, finely chopped
• 1 medium yellow squash, finely chopped
• 2 cups fresh spinach, chopped
• 2 tbsp olive oil
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute, then add zucchini, yellow squash, and spinach. Sauté for 5–7 minutes, until the vegetables are tender and the spinach has wilted.
3. Remove from heat and stir in ricotta cheese, Parmesan, salt, and pepper. The mixture should be creamy and thick.
4. Place the Portobello mushroom caps on a baking sheet and spoon the vegetable mixture into each cap, packing it in tightly.
5. Sprinkle shredded mozzarella cheese on top of each stuffed mushroom.
6. Bake for 15–20 minutes, or until the mushrooms are tender and the cheese is golden and bubbling.
7. Serve immediately.

These stuffed Portobello mushrooms are an elegant and satisfying way to enjoy summer squash.

The creamy filling pairs perfectly with the earthy mushrooms, making it a great main course or side dish for a summer dinner.

Summer Squash and Pesto Pizza

This quick and easy summer squash pizza is a perfect blend of fresh veggies and the rich, herbaceous flavor of pesto.

It’s an ideal dish for casual summer dinners or a fun pizza night, featuring a light crust topped with tender squash and melted cheese.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1/2 cup pesto (store-bought or homemade)
• 1 cup fresh mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• Olive oil for drizzling
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 475°F (245°C). If using a pizza stone, preheat it as well.
2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
3. Spread a thin layer of pesto evenly over the pizza dough, leaving a border around the edges.
4. Arrange the zucchini and yellow squash slices on top of the pesto.
5. Sprinkle with mozzarella and Parmesan cheese, then drizzle with olive oil and season with salt and pepper.
6. Bake for 10–12 minutes or until the crust is golden and the cheese is melted and bubbly.
7. Garnish with fresh basil leaves before serving.

This pizza offers a delicious, light way to enjoy summer squash.

The pesto adds a fresh, aromatic layer of flavor, while the melted cheese and squash make it a satisfying yet light entrée for warm weather.

Summer Squash and Chickpea Curry

A hearty, flavorful vegetarian curry that combines tender squash with chickpeas in a fragrant, spiced sauce.

This dish is full of rich flavors but is still light enough to enjoy during summer months, especially served with basmati rice or flatbread.

Ingredients:

• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, cooking for 3–4 minutes until softened and fragrant.
2. Stir in curry powder, cumin, and turmeric, and cook for 1–2 minutes to toast the spices.
3. Add the diced zucchini and yellow squash to the pot, cooking for 4–5 minutes until slightly tender.
4. Stir in chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer, and cook for 15–20 minutes, or until the squash is tender and the sauce thickens slightly.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This curry is a vibrant, comforting dish that combines the earthy flavor of squash with the creamy richness of coconut milk.

The spices add a warm depth, making it a perfect dish for a cozy yet light summer meal.

Summer Squash and Goat Cheese Quiche

A savory quiche with a buttery crust filled with fresh summer squash and creamy goat cheese, this dish is perfect for brunch or a light dinner.

The combination of the soft squash and tangy cheese creates a beautifully balanced flavor profile.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the zucchini and yellow squash in a little olive oil over medium heat for 5–7 minutes, until softened. Set aside to cool slightly.
3. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and dried thyme.
4. Spread the sautéed squash evenly in the pie crust, and sprinkle with crumbled goat cheese and grated Parmesan.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35–40 minutes, or until the quiche is set and golden on top.
7. Let cool for a few minutes before slicing and serving.

This quiche is a lovely way to enjoy the natural flavors of summer squash in a rich, creamy filling.

It’s perfect for brunch or a light, savory dinner and pairs beautifully with a fresh salad.

Summer Squash and Prawn Stir-Fry

This light yet satisfying stir-fry combines fresh summer squash with juicy prawns and a savory stir-fry sauce. It’s a quick and easy dish that’s perfect for a healthy, flavorful dinner on a warm summer evening.

The crispness of the squash and the sweetness of the prawns create a perfect balance.

Ingredients:

• 2 medium zucchini, sliced into thin strips
• 2 medium yellow squash, sliced into thin strips
• 1 lb large prawns, peeled and deveined
• 1 red bell pepper, julienned
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp rice vinegar
• 1 tbsp sesame seeds (optional)
• 2 green onions, chopped for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the prawns and cook for 2–3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the garlic, ginger, zucchini, yellow squash, and bell pepper. Stir-fry for 5–6 minutes, until the vegetables are just tender but still crisp.
3. While the vegetables are cooking, whisk together soy sauce, honey, and rice vinegar in a small bowl.
4. Return the prawns to the skillet, and pour the sauce over the shrimp and vegetables. Toss to coat and cook for an additional 2 minutes until heated through.
5. Serve the stir-fry garnished with sesame seeds and green onions.

This stir-fry is quick, light, and packed with vibrant flavors.

The combination of the sweet prawns and tender squash in a savory sauce makes for a perfect summer meal that’s both healthy and delicious.

Grilled Summer Squash and Farro Salad

This refreshing grilled squash salad is a fantastic way to enjoy summer squash, combining smoky grilled veggies with nutty farro and a tangy vinaigrette.

It’s light but filling, and can be served warm or at room temperature, making it a great choice for picnics or barbecues.

Ingredients:

• 2 medium zucchini, sliced lengthwise
• 2 medium yellow squash, sliced lengthwise
• 1 cup farro, cooked according to package instructions
• 1/4 cup feta cheese, crumbled
• 1/4 cup toasted pine nuts
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat. Toss zucchini and yellow squash slices with olive oil, salt, and pepper.
2. Grill the squash for 3–4 minutes per side until lightly charred and tender.
3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, garlic, and a pinch of salt and pepper.
4. In a large bowl, combine the cooked farro, grilled squash, crumbled feta, and toasted pine nuts.
5. Drizzle the vinaigrette over the salad, tossing gently to combine.
6. Garnish with fresh parsley and serve warm or at room temperature.

This grilled squash salad is a perfect summer side dish or a light main course.

The smoky char from the grill and the nutty farro add depth to the freshness of the squash, while the feta and pine nuts bring in a satisfying richness.

Summer Squash and Ricotta Stuffed Chicken Breasts

For a heartier, yet still light summer entrée, these stuffed chicken breasts filled with summer squash, ricotta cheese, and fresh herbs make for a deliciously savory and juicy meal.

The flavors meld together beautifully, and it’s easy to prepare for weeknight dinners or even entertaining.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium zucchini, grated
• 1 medium yellow squash, grated
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup chicken broth (optional for added moisture)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the grated zucchini, yellow squash, ricotta cheese, Parmesan, garlic, thyme, salt, and pepper. Mix well.
3. Cut a pocket into each chicken breast by slicing through the side without cutting all the way through.
4. Stuff the chicken breasts with the squash and ricotta mixture, securing the opening with toothpicks if needed.
5. Heat olive oil in a skillet over medium-high heat. Brown the chicken breasts for 3–4 minutes on each side until golden.
6. Transfer the chicken to a baking dish and add the chicken broth (if using) around the chicken to keep it moist.
7. Bake for 20–25 minutes, or until the chicken is fully cooked through.
8. Remove toothpicks, slice, and serve.

These stuffed chicken breasts are tender, flavorful, and packed with fresh summer squash and creamy ricotta.

The dish is both satisfying and light, with the added benefit of being easy to prepare in a single pan.

Summer Squash and Sausage Skillet

This hearty skillet dish combines the savory flavors of Italian sausage with the sweetness of summer squash, making it a perfect one-pan dinner.

It’s a quick and satisfying meal with a little bit of everything—protein, vegetables, and a delightful blend of spices.

Ingredients:

• 1 lb Italian sausage (bulk or in casings)
• 2 medium zucchini, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup chicken broth or water
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-6 minutes).
2. Remove the sausage from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil.
3. Add the onion and garlic to the skillet and sauté for 2–3 minutes until fragrant.
4. Add the zucchini and yellow squash, and cook for 5–6 minutes, stirring occasionally, until the squash is tender.
5. Return the sausage to the skillet and stir in the oregano, red pepper flakes (if using), and chicken broth. Cook for another 2-3 minutes until everything is heated through and the liquid has evaporated slightly.
6. Season with salt and pepper, and garnish with fresh basil or parsley before serving.

This skillet dish is a savory, flavorful combination of sausage and squash, making it an easy and satisfying meal.

The vegetables balance the richness of the sausage, and the spices bring it all together beautifully.

Summer Squash and Lentil Stew

This hearty vegetarian stew is perfect for those who want a filling yet light dish.

The combination of summer squash and lentils creates a satisfying, protein-packed meal, while the warm spices and savory broth make it perfect for cooler summer evenings.

Ingredients:

• 1 cup dry lentils (red or green)
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro or parsley for garnish

Instructions:

1. Rinse the lentils and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 2–3 minutes until softened.
3. Stir in the cumin, turmeric, smoked paprika, and a pinch of salt and pepper. Cook for another minute to toast the spices.
4. Add the diced zucchini, yellow squash, and lentils to the pot, and pour in the vegetable broth and diced tomatoes with their juices.
5. Bring to a simmer and cook for 25–30 minutes, or until the lentils are tender and the squash is cooked through.
6. Taste and adjust seasoning with salt and pepper.
7. Serve the stew garnished with fresh cilantro or parsley.

This lentil stew is comforting, nutritious, and packed with the fresh flavors of summer squash.

It’s a great option for a filling vegetarian meal that’s perfect for any season, and it’s easy to prepare in one pot.

Summer Squash and Avocado Toast

For a light yet satisfying meal, this summer squash and avocado toast is a quick and healthy entrée that combines creamy avocado with the crispness of grilled squash.

It’s perfect for a brunch or a light dinner when you’re craving something fresh and simple.

Ingredients:

• 2 slices whole-grain or sourdough bread
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 ripe avocado
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh herbs (basil or cilantro) for garnish

Instructions:

1. Toast the slices of bread to your preferred level of crispiness.
2. Heat olive oil in a skillet over medium heat. Add the zucchini and yellow squash slices and cook for 2–3 minutes per side, until lightly browned and tender. Season with salt and pepper as they cook.
3. Mash the avocado in a bowl with lemon juice, salt, and pepper.
4. Spread a generous layer of mashed avocado on each slice of toasted bread.
5. Top the avocado with the grilled zucchini and yellow squash slices.
6. Garnish with fresh herbs and a sprinkle of red pepper flakes if desired.

This avocado toast is a light, refreshing meal with a perfect balance of creamy and crunchy textures.

The grilled squash adds a savory depth, while the avocado provides a rich and creamy contrast, making this a great dish for any time of the day.

Summer Squash and Chickpea Salad Bowl

This vibrant salad bowl combines fresh summer squash with protein-rich chickpeas, quinoa, and a zesty lemon dressing.

It’s a well-balanced and filling dish that works great for meal prep or a light dinner, offering a perfect mix of textures and flavors.

Ingredients:

• 1 cup quinoa, cooked
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and yellow squash slices and cook for 3–4 minutes, until they are tender but still crisp. Season with salt and pepper and set aside to cool.
2. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to create the dressing.
3. In a large bowl, combine the cooked quinoa, chickpeas, sautéed squash, and red onion.
4. Drizzle the dressing over the salad and toss to combine.
5. Garnish with crumbled feta cheese and fresh parsley before serving.

This salad bowl is a refreshing and filling meal, with a tangy lemon dressing that complements the earthy flavors of the squash and chickpeas.

It’s perfect for a healthy lunch or a light dinner.

Summer Squash and Chicken Parmesan

A lighter version of the classic chicken Parmesan, this recipe uses thinly sliced summer squash in place of breaded chicken.

It’s a healthier alternative that still delivers all the comforting flavors of a traditional Italian dish, with a crispy squash coating and rich tomato sauce.

Ingredients:

• 2 medium zucchini, sliced lengthwise into 1/4-inch thick strips
• 2 medium yellow squash, sliced lengthwise into 1/4-inch thick strips
• 1 cup breadcrumbs (preferably panko)
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, combine the breadcrumbs, Parmesan cheese, salt, and pepper.
3. Dip the squash slices into the beaten egg, then coat with the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium heat. Fry the squash slices for 2–3 minutes per side until golden and crispy. Remove and place on a paper towel-lined plate to drain.
5. Arrange the fried squash slices on the prepared baking sheet. Spoon marinara sauce over each slice and sprinkle with mozzarella cheese.
6. Bake in the oven for 10–12 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This dish provides the delicious flavors of chicken Parmesan but with a lighter, vegetable-based twist.

The crispy squash serves as a perfect base for the rich tomato sauce and melted mozzarella, creating a delicious and healthier alternative to the classic recipe.

Summer Squash and Goat Cheese Tart

This savory tart combines the rich, creamy flavor of goat cheese with the delicate taste of summer squash, all nestled in a flaky, buttery crust.

It’s perfect for a summer brunch, light dinner, or even as an appetizer for a gathering.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 4 oz goat cheese, softened
• 1/4 cup ricotta cheese
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a parchment-lined baking sheet. Use a sharp knife to score a border around the edges, leaving about 1 inch to form a crust.
3. In a small bowl, combine the goat cheese, ricotta cheese, thyme, salt, and pepper. Spread the cheese mixture evenly over the center of the pastry, leaving the border free.
4. Arrange the sliced zucchini and yellow squash over the cheese mixture in a decorative pattern.
5. Drizzle the olive oil over the squash slices and season with salt and pepper.
6. Brush the exposed edges of the puff pastry with the beaten egg to create a golden, glossy finish.
7. Bake for 20–25 minutes, or until the pastry is golden and crispy, and the cheese is melted.
8. Let the tart cool slightly before serving.

This summer squash and goat cheese tart is a beautiful, savory dish that celebrates the freshness of summer vegetables.

The creamy goat cheese pairs perfectly with the tender squash, and the puff pastry adds a delightful crunch. It’s an elegant choice for a light yet flavorful meal.

Grilled Summer Squash Tacos

These grilled summer squash tacos are a fresh, light, and flavorful take on traditional tacos.

With grilled squash, a zesty lime crema, and fresh toppings, these tacos are perfect for a quick weeknight dinner or a casual summer gathering.

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch thick rounds
• 2 medium yellow squash, sliced into 1/4-inch thick rounds
• 8 small corn tortillas
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• Lime wedges for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush the squash slices with olive oil and season with salt and pepper.
2. Grill the squash slices for 3–4 minutes per side until lightly charred and tender.
3. In a small bowl, mix together the sour cream, mayonnaise, lime juice, chili powder, cumin, and a pinch of salt and pepper to make the lime crema.
4. Warm the corn tortillas on the grill for about 30 seconds on each side until soft and slightly charred.
5. Assemble the tacos by placing a few slices of grilled squash on each tortilla. Top with a drizzle of lime crema, fresh cilantro, red onion, avocado slices, and a squeeze of lime juice.
6. Serve immediately and enjoy!

These grilled summer squash tacos are vibrant, refreshing, and packed with flavor.

The smoky grilled squash, creamy lime crema, and fresh toppings make them a delicious and satisfying meal.

Summer Squash and Shrimp Risotto

This creamy summer squash and shrimp risotto is a perfect dish for a special occasion or a weeknight dinner.

The combination of fresh summer squash, plump shrimp, and rich Parmesan cheese creates a luxurious and comforting entrée.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, warm the broth over low heat. Keep it warm while preparing the risotto.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
3. In the same skillet, melt butter and sauté the onion and garlic for 2–3 minutes until softened.
4. Add the diced zucchini and yellow squash to the skillet and cook for 3–4 minutes until softened.
5. Stir in the Arborio rice and cook for 1–2 minutes until the rice is lightly toasted.
6. Pour in the white wine and cook, stirring, until the wine is mostly absorbed.
7. Gradually add the warm broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and cooked through, about 18–20 minutes.
8. Stir in the cooked shrimp and grated Parmesan cheese. Season with salt and pepper to taste.
9. Garnish with fresh parsley and serve.

This shrimp and summer squash risotto is a creamy, flavorful dish that perfectly balances the sweetness of the squash with the richness of the Parmesan and shrimp.

It’s a comforting yet elegant entrée that’s sure to impress.

Summer Squash and Tomato Gratin

This baked summer squash and tomato gratin is a perfect side dish that can also stand alone as a light entrée.

The squash is layered with juicy tomatoes and topped with a golden, cheesy crust, making it an irresistible and comforting dish.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 2 large tomatoes, sliced
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
3. Layer the zucchini, yellow squash, and tomatoes in a greased baking dish, alternating the vegetables in a circular pattern.
4. Sprinkle the garlic evenly over the vegetables, then season with salt, pepper, and dried oregano.
5. In a small bowl, mix together the Parmesan cheese, mozzarella cheese, and breadcrumbs. Sprinkle the mixture over the vegetables.
6. Drizzle olive oil over the top and bake for 25–30 minutes, until the cheese is melted and the top is golden brown.
7. Garnish with fresh basil before serving.

This summer squash and tomato gratin is a delicious way to showcase the flavors of fresh vegetables, with the rich, cheesy topping making it a comforting yet light meal.

It’s perfect as a side dish or a light vegetarian entrée.