24+ Delicious Summer Squash Italian Recipes to Try This Season

Summer squash is a versatile and flavorful vegetable that shines in a variety of dishes, especially when combined with the rich and vibrant flavors of Italian cuisine.

With its mild, sweet taste and tender texture, summer squash easily complements a range of ingredients, from creamy ricotta to savory sausages and tangy tomatoes.

Whether you’re looking for a refreshing salad, a hearty pasta, or a simple side dish, there’s no shortage of ways to incorporate summer squash into your meals.

In this article, we’ve curated a collection of over 24+ mouthwatering summer squash Italian recipes that celebrate the best of the season.

Get ready to enjoy a bounty of fresh dishes that are perfect for everything from light lunches to filling dinners and everything in between!

24+ Delicious Summer Squash Italian Recipes to Try This Season

Summer squash is more than just a seasonal vegetable; it’s a culinary gem that can elevate a wide array of Italian dishes.

From the richness of a creamy ricotta-stuffed shell to the simplicity of a fresh squash and pesto pasta, these recipes demonstrate how easy it is to incorporate summer squash into Italian cooking.

With over 24+ flavorful dishes to choose from, there’s no excuse not to get creative in the kitchen this summer.

So, whether you’re hosting a family dinner or just looking to enjoy a light and delicious meal, these recipes are sure to bring fresh, vibrant flavors to your table.

Summer Squash and Ricotta Stuffed Shells

Tender pasta shells filled with creamy ricotta and summer squash make this dish a summer favorite that feels indulgent yet light.

Ingredients:

• 1 box jumbo pasta shells
• 2 medium yellow summer squash, grated
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 1 egg
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta shells according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Sauté garlic and grated summer squash until tender, about 5 minutes. Let cool slightly.
3. In a bowl, combine ricotta, Parmesan, mozzarella, egg, and sautéed squash. Season with salt and pepper.
4. Preheat oven to 375°F (190°C).
5. Spread 1 cup marinara in a baking dish. Stuff each shell with the ricotta-squash mixture and place them in the dish.
6. Top with remaining marinara and a sprinkle of mozzarella.
7. Bake for 20–25 minutes until bubbly and golden.
8. Garnish with fresh basil before serving.

Creamy and comforting, these stuffed shells are perfect for a family dinner or casual gathering.

The squash adds a fresh garden flavor that balances the richness of the cheese, creating a beautiful harmony on the plate.

Grilled Summer Squash Caprese Stack

A fresh twist on the classic Caprese salad, this grilled version features layers of smoky summer squash, juicy tomatoes, and creamy mozzarella, finished with a drizzle of balsamic glaze.

Ingredients:

• 2 yellow squash and 2 zucchini, sliced into 1/4-inch rounds
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 2 tbsp olive oil
• Salt and pepper
• Fresh basil leaves
• Balsamic glaze for drizzling

Instructions:

1. Preheat a grill or grill pan over medium heat. Brush squash slices with olive oil and season with salt and pepper.
2. Grill squash slices for 2–3 minutes per side until tender and lightly charred.
3. Assemble stacks by alternating squash, tomato, and mozzarella slices.
4. Garnish each stack with fresh basil leaves.
5. Drizzle with balsamic glaze just before serving.

This elegant dish is bursting with vibrant summer flavors and is incredibly easy to prepare.

The grilled squash adds depth and a subtle smokiness that elevates the traditional Caprese into a light entrée or appetizer fit for any summer evening.

Summer Squash and Sausage Pasta Skillet

A rustic, one-pan Italian dinner that pairs sautéed summer squash with savory Italian sausage and al dente pasta for a hearty yet summer-friendly meal.

Ingredients:

• 12 oz penne or rigatoni
• 2 tbsp olive oil
• 1/2 lb Italian sausage (mild or spicy), casings removed
• 1 yellow squash and 1 zucchini, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan
• 1/2 cup pasta water
• Salt, pepper, and red pepper flakes to taste
• Fresh parsley, chopped

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water and drain the rest.
2. In a large skillet, heat olive oil over medium heat. Add sausage and cook, breaking it apart until browned.
3. Add onion and garlic and sauté for 2–3 minutes until fragrant.
4. Stir in squash and zucchini. Cook for 5–6 minutes until tender.
5. Add the cooked pasta and reserved pasta water to the skillet. Toss everything together until well combined.
6. Stir in Parmesan and season with salt, pepper, and red pepper flakes.
7. Top with chopped parsley before serving.

This dish captures the comfort of an Italian pasta meal with the brightness of summer produce.

The sausage adds richness while the squash keeps it fresh and seasonal, making it a perfect weeknight dinner or meal prep option.

Summer Squash Parmesan Bake

This lightened-up version of eggplant parmesan swaps in tender summer squash slices layered with marinara, mozzarella, and basil for a baked dish that’s crispy, cheesy, and garden-fresh.

Ingredients:

• 2 yellow squash and 2 zucchini, sliced into 1/4-inch rounds
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 cup Italian-style breadcrumbs
• 2 eggs, beaten
• 1/2 cup flour
• Olive oil spray or drizzle
• Fresh basil for topping

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment.
2. Dredge each squash slice in flour, dip in egg, then coat with breadcrumbs.
3. Arrange slices in a single layer and spray or drizzle with olive oil. Bake for 20 minutes, flipping halfway, until golden and crispy.
4. In a baking dish, spread a thin layer of marinara, add a layer of baked squash, top with sauce, mozzarella, and Parmesan. Repeat until all ingredients are used.
5. Bake uncovered for 15–20 minutes until bubbly and browned on top.
6. Garnish with fresh basil and serve warm.

This dish delivers all the comfort of a traditional baked Italian entrée with a lighter, summer-inspired twist.

The crispy baked squash contrasts beautifully with the gooey cheese and robust tomato sauce, making it an irresistible meatless meal.

Summer Squash Pesto Flatbread

Crispy flatbread topped with creamy pesto, ribbons of summer squash, and melty cheese makes for the ultimate summer snack, appetizer, or light dinner.

Ingredients:

• 2 flatbreads or naan
• 1/3 cup pesto (store-bought or homemade)
• 1 zucchini and 1 yellow squash, shaved into thin ribbons
• 1 cup shredded mozzarella
• 1/4 cup ricotta cheese (optional)
• Olive oil
• Salt and pepper
• Crushed red pepper flakes (optional)
• Arugula or fresh basil for topping

Instructions:

1. Preheat oven to 425°F (220°C).
2. Spread pesto evenly over each flatbread.
3. Top with mozzarella, ricotta (if using), and squash ribbons.
4. Drizzle with olive oil and season with salt, pepper, and red pepper flakes.
5. Bake for 10–12 minutes or until cheese is melted and edges are golden.
6. Garnish with arugula or fresh basil before serving.

This flatbread is a perfect blend of crispiness and creaminess, with the nutty basil pesto and tender squash ribbons stealing the show.

It’s great for a quick bite on a warm day or sliced up and served as a party appetizer.

Creamy Summer Squash Risotto

Velvety risotto infused with sautéed squash and finished with Parmesan and lemon zest offers a comforting yet bright dish ideal for summer evenings.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini and 1 yellow squash, diced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup grated Parmesan
• 2 tbsp butter
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh thyme or basil for garnish

Instructions:

1. In a large pan, heat olive oil over medium. Sauté onion and garlic until soft.
2. Add diced squash and cook for 5 minutes until slightly softened.
3. Stir in Arborio rice and toast for 1–2 minutes.
4. Pour in wine (if using) and stir until absorbed.
5. Add warm broth one ladle at a time, stirring constantly, letting each addition absorb before the next. Continue until rice is tender and creamy (about 20 minutes).
6. Stir in Parmesan, butter, and lemon zest. Season with salt and pepper.
7. Garnish with herbs and serve immediately.

Rich and satisfying yet bright and fresh, this risotto is a celebration of seasonal squash.

The lemon zest lifts the creamy base, and the tender squash pieces add pops of texture and sweetness, making it a refined but approachable dish.

Summer Squash and Tomato Frittata

This Mediterranean-inspired frittata is filled with tender summer squash, juicy tomatoes, and fresh herbs, making it a delicious option for breakfast, lunch, or dinner.

Ingredients:

• 4 large eggs
• 1/2 cup milk
• 1 small yellow squash, sliced
• 1 small zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the squash and zucchini, sautéing until softened, about 5–6 minutes.
3. Add the cherry tomatoes and cook for another 2 minutes until they soften slightly.
4. In a bowl, whisk together eggs, milk, Parmesan, basil, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet. Cook on the stove for 2 minutes, allowing the edges to set.
6. Transfer the skillet to the oven and bake for 10–12 minutes until the center is set and the frittata is golden.
7. Serve warm or at room temperature.

This frittata is a perfect balance of savory flavors and fresh vegetables, ideal for any time of day.

It’s also a versatile dish that can be served warm, at room temperature, or even chilled for a picnic.

Summer Squash and Spinach Lasagna

Layers of tender summer squash, creamy spinach, and cheesy ricotta create a fresh twist on traditional lasagna.

This vegetable-packed version is light yet satisfying.

Ingredients:

• 8 oz lasagna noodles (no-boil or regular)
• 1 tbsp olive oil
• 2 medium yellow squash, sliced
• 2 cups fresh spinach, chopped
• 2 cups ricotta cheese
• 1 egg
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 2 cups marinara sauce
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook lasagna noodles according to package instructions (skip if using no-boil noodles). Drain and set aside.
2. Heat olive oil in a pan and sauté the sliced squash until tender, about 5–6 minutes. Season with salt and pepper.
3. In a bowl, mix ricotta, egg, and Parmesan. Stir in chopped spinach and season with salt and pepper.
4. Preheat oven to 375°F (190°C).
5. In a baking dish, layer marinara sauce, lasagna noodles, ricotta-spinach mixture, sautéed squash, and mozzarella. Repeat layers until all ingredients are used.
6. Top with remaining mozzarella and bake for 25–30 minutes, until bubbly and golden on top.
7. Let it cool for 5 minutes before slicing. Garnish with fresh basil.

This lasagna is a comforting and lighter alternative to the traditional meat-filled version.

The layers of squash add a refreshing texture, while the spinach and cheese offer richness and depth, making this a satisfying vegetarian dish.

Summer Squash and Puttanesca Pasta

A zesty, tangy, and slightly spicy pasta dish with summer squash, olives, capers, and anchovies in a bright puttanesca sauce.

Perfect for a quick, flavorful weeknight dinner.

Ingredients:

• 12 oz spaghetti or linguine
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 small yellow squash, sliced
• 1/2 cup pitted Kalamata olives, chopped
• 2 tbsp capers, drained
• 4 anchovy fillets, chopped (optional)
• 1 can (14.5 oz) crushed tomatoes
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Sauté garlic and squash until the squash is tender, about 5 minutes.
3. Add olives, capers, and anchovies (if using), stirring for another 2–3 minutes until fragrant.
4. Pour in the crushed tomatoes, red pepper flakes, salt, and pepper. Simmer for 5–7 minutes, letting the sauce thicken.
5. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach desired consistency.
6. Garnish with fresh parsley or basil and serve.

This pasta is packed with bold flavors, from the salty olives and capers to the rich tomato base.

The summer squash adds a fresh, mild flavor that balances the zesty sauce, making this a perfect dish for a quick and satisfying dinner.

Summer Squash and Fennel Risotto

A creamy risotto featuring the delicate flavors of summer squash and fennel, enhanced by Parmesan and white wine.

This dish is light yet comforting, perfect for a summer dinner.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small yellow squash, diced
• 1 small fennel bulb, thinly sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup grated Parmesan
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion, garlic, and fennel, cooking until softened, about 5 minutes.
2. Add the diced squash and cook for an additional 3 minutes until slightly softened.
3. Stir in the Arborio rice and cook for 2 minutes, allowing it to lightly toast.
4. Pour in the white wine and let it cook off, stirring constantly.
5. Gradually add warm broth one ladle at a time, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and tender, about 20 minutes.
6. Stir in Parmesan and butter, and season with salt and pepper to taste.
7. Garnish with fresh parsley or dill before serving.

This risotto is an aromatic and comforting dish that pairs the subtle flavors of squash and fennel with the richness of Parmesan and the creaminess of Arborio rice.

The fennel adds a hint of sweetness and complexity, making it a sophisticated and satisfying meal.

Summer Squash and Sausage Stuffed Peppers

Bell peppers are filled with a savory mixture of sausage, summer squash, tomatoes, and rice, then baked to perfection for a flavorful and hearty dish that’s easy to make.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1/2 lb Italian sausage (mild or spicy)
• 1 small yellow squash, diced
• 1 cup cooked rice (white or brown)
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 1 small onion, chopped
• 2 cloves garlic, minced
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place the hollowed-out bell peppers in a baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, then add sausage, breaking it up as it cooks.
3. Add diced squash and cook for 5 minutes until softened.
4. Stir in cooked rice and marinara sauce, and let it cook for another 2 minutes. Season with salt and pepper.
5. Stuff the peppers with the sausage and squash mixture. Top each pepper with mozzarella and Parmesan.
6. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5–10 minutes until the cheese is bubbly and golden.
7. Garnish with fresh basil and serve.

These stuffed peppers are bursting with flavor, combining the savory richness of sausage with the light, sweet taste of summer squash.

The melted cheese on top adds a delightful creamy finish, making this dish a perfect option for a satisfying dinner.

Summer Squash and Mushroom Polenta

Creamy polenta topped with sautéed summer squash, mushrooms, and a touch of garlic and herbs creates a comforting, gluten-free dish that’s perfect as a main or side.

Ingredients:

• 1 cup polenta
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 small yellow squash, diced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan
• Fresh thyme or rosemary for garnish
• Salt and pepper to taste

Instructions:

1. Bring the vegetable broth to a boil in a medium pot. Gradually whisk in the polenta, reduce the heat to low, and cook, stirring frequently, for 20–25 minutes until the polenta is thick and creamy.
2. In a separate skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add the squash and mushrooms. Cook for 5–7 minutes until the vegetables are tender and browned.
3. Season the vegetable mixture with salt and pepper.
4. Stir Parmesan into the polenta and transfer it to serving plates.
5. Top the creamy polenta with the sautéed squash and mushrooms. Garnish with fresh thyme or rosemary.
6. Serve warm.

This dish is a rich and satisfying combination of soft, creamy polenta and the savory flavors of squash and mushrooms.

It’s simple yet elegant, with the herbs adding a fragrant finish. It’s a great vegetarian dish on its own or can be paired with a protein for a complete meal.

Summer Squash and Ricotta Gnocchi

A homemade, light ricotta gnocchi paired with fresh summer squash creates a simple yet comforting dish with a delicate, buttery finish.

Ingredients:

• 1 cup ricotta cheese, well-drained
• 1/2 cup all-purpose flour
• 1 egg
• 1/4 cup grated Parmesan
• 2 medium yellow squash, grated
• 2 tbsp butter
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a bowl, mix the ricotta, flour, egg, Parmesan, grated squash, and a pinch of salt. Stir until you get a sticky dough. If the dough is too wet, add a little more flour until it becomes manageable.
2. Roll the dough into small logs, then cut them into bite-sized pieces to form gnocchi.
3. Bring a pot of salted water to a boil and cook the gnocchi in batches. Once they float to the top, cook for another 2–3 minutes, then remove with a slotted spoon.
4. In a skillet, melt butter over medium heat and sauté the gnocchi until golden brown, about 5 minutes.
5. Season with salt and pepper, and garnish with fresh basil before serving.

These ricotta gnocchi are soft and pillowy, with the summer squash providing moisture and a subtle sweetness.

A bit of butter and fresh herbs makes the dish come alive with simple yet vibrant flavors.

Summer Squash and Prosciutto Pizza

A thin-crust pizza topped with caramelized summer squash, savory prosciutto, and mozzarella is a quick and delicious way to enjoy the season’s best produce.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 small yellow squash, thinly sliced
• 4 oz prosciutto, torn into pieces
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh arugula for topping
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness.
2. Heat olive oil in a pan over medium heat. Sauté the squash slices for 3–4 minutes until tender and lightly caramelized. Season with salt and pepper.
3. Place the dough on a baking sheet or pizza stone and spread a thin layer of mozzarella cheese over the base.
4. Distribute the sautéed squash and torn prosciutto evenly on top. Sprinkle with Parmesan.
5. Bake for 10–12 minutes until the crust is golden and the cheese is bubbly.
6. Remove from the oven and top with fresh arugula and thyme before serving.

This pizza combines the sweetness of the squash with the saltiness of prosciutto, creating a perfect balance of flavors.

The arugula adds a peppery bite, making it a refreshing and savory pizza for a summer meal.

Summer Squash and Basil Pappardelle

Fresh pappardelle pasta tossed with sautéed summer squash, basil, and Parmesan makes for a simple, herb-infused dish that’s light yet packed with flavor.

Ingredients:

• 12 oz pappardelle pasta
• 2 tbsp olive oil
• 2 medium yellow squash, sliced
• 2 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Cook the pappardelle according to package directions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the sliced summer squash and cook for about 5 minutes, stirring occasionally, until the squash is tender.
4. Toss the cooked pasta into the skillet with the squash, adding reserved pasta water to help create a light sauce.
5. Stir in the fresh basil, Parmesan, salt, and pepper, and cook for another 1–2 minutes until everything is well combined.
6. Garnish with fresh lemon zest before serving.

This dish is fresh and fragrant, with the sweetness of the squash complementing the earthy basil and sharp Parmesan.

The pappardelle provides a great texture that carries the sauce, making this a delightful dish for a light lunch or dinner.

Summer Squash and Eggplant Caponata

Caponata is a savory-sweet Sicilian vegetable stew that traditionally features eggplant.

This version adds summer squash for an extra touch of freshness, making it a perfect side dish or appetizer.

Ingredients:

• 1 small eggplant, diced
• 2 small yellow squash, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1/4 cup red wine vinegar
• 1 tbsp sugar
• 1/4 cup green olives, chopped
• 1/4 cup capers
• 1 can (14 oz) diced tomatoes
• 1/4 cup pine nuts, toasted (optional)
• Olive oil for sautéing
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion, celery, and eggplant. Cook for 5–7 minutes until softened.
2. Add the diced squash and cook for another 5 minutes.
3. Stir in the vinegar and sugar, cooking for 2–3 minutes until the sugar dissolves.
4. Add the diced tomatoes, olives, capers, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
5. Garnish with pine nuts (if using) and fresh basil or parsley before serving.

This caponata offers a wonderful balance of sweet, sour, and savory flavors, with the squash adding a refreshing lightness to the traditional dish.

It’s perfect as a side, a topping for crusty bread, or a light appetizer.

Summer Squash and Ricotta Stuffed Shells

Large pasta shells stuffed with a creamy ricotta filling and sautéed summer squash make for a hearty yet light dish, great for family dinners or gatherings.

Ingredients:

• 12 jumbo pasta shells
• 2 medium yellow squash, finely chopped
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 egg
• 2 cups marinara sauce
• Fresh basil for garnish
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions, drain, and set aside.
2. Heat olive oil in a pan over medium heat. Sauté the chopped squash for 5–6 minutes until softened. Season with salt and pepper.
3. In a bowl, combine the ricotta, mozzarella, Parmesan, egg, and sautéed squash. Mix well.
4. Spread a thin layer of marinara sauce in the bottom of a baking dish. Stuff each pasta shell with the ricotta and squash mixture and place them in the dish.
5. Pour the remaining marinara sauce over the shells and sprinkle with a little more mozzarella.
6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5–10 minutes until bubbly and golden.
7. Garnish with fresh basil and serve.

These stuffed shells are comforting, cheesy, and full of fresh, garden-inspired flavors.

The squash adds a subtle sweetness and texture that pairs beautifully with the creamy ricotta. This dish is sure to be a crowd-pleaser!

Summer Squash and Gorgonzola Crostini

Crispy toasted baguette slices are topped with sautéed summer squash, creamy Gorgonzola cheese, and a drizzle of honey for a delightful appetizer or snack.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 2 small yellow squash, sliced
• 1/4 cup Gorgonzola cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• Fresh thyme or basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast for 5–7 minutes until golden brown and crispy.
2. Heat olive oil in a pan over medium heat. Add the sliced squash and sauté for 5–6 minutes until tender. Season with salt and pepper.
3. Top each crostini with a spoonful of sautéed squash, then crumble some Gorgonzola cheese on top.
4. Drizzle with a small amount of honey and garnish with fresh thyme or basil.
5. Serve immediately while the crostini is warm and the cheese is slightly melted.

These crostini are the perfect balance of savory, creamy, and sweet.

The Gorgonzola pairs beautifully with the sweet squash, while the honey adds an unexpected touch that makes each bite irresistible. Serve these as an appetizer at your next gathering or enjoy them as a snack.

Summer Squash and Pesto Pasta

This vibrant pasta dish combines the freshness of summer squash with the rich, aromatic flavors of basil pesto, creating a simple yet satisfying meal.

Ingredients:

• 12 oz pasta (spaghetti, fusilli, or your favorite type)
• 2 medium yellow squash, thinly sliced
• 1/4 cup homemade or store-bought pesto
• 1/4 cup grated Parmesan
• Olive oil for sautéing
• Salt and pepper to taste
• Pine nuts for garnish (optional)
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain, 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 sliced squash and sauté for about 5 minutes, until it softens and starts to caramelize. Season with salt and pepper.
3. Add the cooked pasta to the skillet with the squash and toss to combine.
4. Stir in the pesto and reserved pasta water to help coat the pasta evenly.
5. Top with grated Parmesan and pine nuts if desired. Garnish with fresh basil and serve.

This pesto pasta is a bright and fresh dish, with the nutty flavor of pesto complementing the mild sweetness of the squash.

It’s a quick and easy meal that can be enjoyed as a light dinner or a side dish.

Summer Squash and Mozzarella Caprese Salad

A twist on the traditional Caprese salad, this version features fresh summer squash alongside mozzarella, tomatoes, and basil for a refreshing, light summer salad.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 1 cup fresh mozzarella, torn into pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Arrange the sliced squash, mozzarella, and cherry tomatoes on a platter or in a salad bowl.
2. Scatter fresh basil leaves over the top.
3. Drizzle with olive oil and balsamic glaze.
4. Season with salt and pepper to taste.
5. Serve immediately as a light appetizer or side salad.

This Caprese salad is bright, fresh, and full of flavor.

The summer squash adds a subtle crunch and sweetness that pairs perfectly with the creamy mozzarella and juicy tomatoes. It’s a beautiful dish to serve at summer picnics or barbecues.

Summer Squash and Sausage Ragu

This hearty yet light ragu features ground sausage and summer squash in a rich tomato sauce.

It’s perfect for pairing with pasta or serving over polenta.

Ingredients:

• 1 lb ground Italian sausage (mild or spicy)
• 2 medium yellow squash, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the chopped onion and garlic, cooking until softened, about 3–4 minutes.
3. Stir in the diced squash and cook for 5 minutes, allowing it to soften and brown slightly.
4. Add the crushed tomatoes, red wine (if using), thyme, salt, and pepper. Simmer for 15–20 minutes, until the sauce thickens and the squash is tender.
5. Serve the ragu over pasta, polenta, or as a topping for crusty bread. Garnish with fresh parsley.

This ragu is rich and comforting, with the sausage providing a savory base and the squash adding a refreshing balance.

It’s perfect for a satisfying dinner that’s both hearty and full of fresh summer flavors.

Summer Squash and Zucchini Frittata

A fluffy, savory frittata filled with summer squash, zucchini, and fresh herbs makes for an easy and satisfying breakfast, brunch, or light dinner.

Ingredients:

• 6 large eggs
• 1 medium yellow squash, diced
• 1 medium zucchini, diced
• 1/2 cup grated Parmesan
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the diced squash and zucchini, cooking for 5–7 minutes until softened. Season with salt and pepper.
2. In a bowl, whisk together the eggs, Parmesan, and fresh basil.
3. Pour the egg mixture over the cooked squash and zucchini in the skillet. Cook on the stovetop for 3–4 minutes until the edges start to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, until the frittata is set in the center and golden on top.
5. Remove from the oven, garnish with fresh thyme, and serve warm or at room temperature.

This frittata is light, fluffy, and full of flavor, making it a perfect dish for a weekend brunch or a quick weeknight dinner.

The zucchini and squash add a fresh, tender texture that pairs wonderfully with the savory eggs and Parmesan.

Summer Squash and Tomato Gratin

A deliciously cheesy and comforting summer squash and tomato gratin that combines the natural sweetness of squash with the richness of melted cheese, making it an ideal side dish.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer the sliced squash and tomatoes in the dish, alternating between the two. Season with salt, pepper, and fresh thyme.
3. In a small bowl, combine the breadcrumbs, Parmesan, and mozzarella. Sprinkle the mixture evenly over the vegetables.
4. Drizzle olive oil over the top and bake for 25–30 minutes, until the top is golden brown and the vegetables are tender.
5. Let the gratin cool for a few minutes before serving.

This gratin is a perfect way to enjoy summer squash and tomatoes, with a crispy, cheesy topping that contrasts beautifully with the tender vegetables.

It’s a great side dish for grilled meats or a light vegetarian main.

Summer Squash and Ricotta Pizza

A thin-crust pizza topped with creamy ricotta cheese, roasted summer squash, and fresh herbs offers a unique twist on a classic Italian pizza.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 medium yellow squash, thinly sliced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 tbsp olive oil
• 1 tsp fresh oregano, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 475°F (245°C). Roll out the pizza dough to your desired thickness on a floured surface.
2. Drizzle olive oil over the pizza dough, spreading it evenly. Spread the ricotta cheese across the base.
3. Arrange the thinly sliced summer squash on top of the ricotta. Season with salt, pepper, and fresh oregano.
4. Sprinkle grated Parmesan over the pizza and bake for 10–12 minutes, until the crust is golden and the cheese is bubbly.
5. Garnish with fresh basil before serving.

This pizza is light, flavorful, and perfect for a summer meal.

The creamy ricotta cheese pairs beautifully with the roasted squash, and the fresh herbs add a lovely aromatic touch.