29+ Delicious Summer Squash Keto Recipes You Need to Try This Season

Summer squash is a versatile vegetable that is perfect for any keto meal.

Whether you’re following a low-carb diet or just looking for some fresh, seasonal ingredients to enjoy, summer squash is a great addition to your kitchen.

Its mild flavor and tender texture make it ideal for a variety of dishes, from savory casseroles and creamy soups to light salads and even low-carb fries.

Plus, it’s packed with vitamins, minerals, and fiber, making it a nutritious choice for anyone on a keto journey.

In this blog, we’ve rounded up 29+ Summer Squash Keto Recipes that are not only delicious but also easy to prepare.

These recipes will help you make the most of summer squash, whether you’re in the mood for something comforting like stuffed chicken or light and fresh like zucchini boats.

So grab your summer squash, and let’s get cooking!

29+ Delicious Summer Squash Keto Recipes You Need to Try This Season

With summer squash being so versatile, it’s easy to see why it’s a go-to vegetable for those following the keto lifestyle.

Whether you’re making creamy casseroles, crisp fries, or savory stuffed dishes, there are endless possibilities to enjoy this nutrient-packed vegetable without breaking your carb limits.

The 29+ summer squash keto recipes we’ve shared offer a variety of flavors and textures, ensuring that there’s something for everyone, no matter your taste preferences or cooking skill level.

So, the next time you spot fresh summer squash at the farmer’s market or grocery store, be sure to grab a few and try out some of these tasty, low-carb recipes.

Cheesy Baked Summer Squash Casserole

This rich, satisfying casserole transforms humble summer squash into a cheesy, comforting keto-friendly dish.

With gooey melted cheese and a crispy topping, it’s perfect as a side or a main course paired with a light protein. The textures are layered and luscious, making it a crowd-pleaser even for those not following a keto lifestyle.

Ingredients:

• 4 cups sliced yellow summer squash (about 3 medium squash)
• 2 tbsp olive oil
• ½ cup chopped onion
• 2 cloves garlic, minced
• ¾ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• ½ cup sour cream
• 1 egg
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme
• ¼ cup crushed pork rinds (for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
2. In a skillet over medium heat, sauté squash and onion in olive oil for 7–8 minutes until tender. Add garlic and cook for another minute.
3. In a mixing bowl, combine sour cream, egg, cheddar cheese, Parmesan, salt, pepper, and thyme.
4. Fold in the cooked squash mixture and stir until well blended.
5. Pour into the baking dish, top with crushed pork rinds, and bake uncovered for 20–25 minutes or until golden and bubbly.
6. Let rest for 5 minutes before serving.

This casserole delivers the comfort of traditional baked dishes while staying keto-friendly.

It’s a fantastic way to use summer squash and works beautifully for meal prep or potlucks.

Summer Squash Noodles with Creamy Pesto Sauce

A fresh and vibrant alternative to pasta, these squash noodles coated in a rich, garlicky pesto sauce are a keto dream.

They’re light yet indulgent, bringing out the naturally sweet and tender flavor of summer squash while keeping carbs to a minimum.

Ingredients:

• 2 medium yellow squash, spiralized
• 1 tbsp olive oil
• Salt and pepper to taste

For the pesto:

• 1 cup fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 cloves garlic
• ½ cup grated Parmesan cheese
• ⅓ cup olive oil
• Salt and pepper to taste

Instructions:

1. Spiralize the squash into noodle shapes. Lightly salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. In a blender or food processor, combine basil, nuts, garlic, Parmesan, olive oil, salt, and pepper. Blend until smooth.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add squash noodles and sauté for 2–3 minutes until slightly softened.
4. Toss with pesto sauce and cook for 1 more minute until everything is heated through.
5. Serve warm, garnished with extra Parmesan if desired.

This light yet creamy dish is perfect for summer lunches or dinner on the patio.

It offers the satisfaction of pasta with none of the carbs and all the seasonal flavor you crave.

Grilled Summer Squash and Halloumi Skewers

These grilled skewers are a celebration of summer’s best flavors.

The firm texture of halloumi cheese pairs beautifully with lightly charred summer squash, and a drizzle of lemon-garlic marinade brings everything together. It’s a no-fuss keto dish that tastes like a backyard BBQ favorite.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 8 oz halloumi cheese, cubed
• 1 red bell pepper, chopped (optional for color, use sparingly for keto)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• ½ tsp dried oregano
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes.
2. In a small bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Toss squash, halloumi, and bell pepper in the marinade. Let sit for 15 minutes.
4. Thread squash, halloumi, and peppers alternately onto skewers.
5. Preheat grill to medium heat. Grill skewers for 2–3 minutes per side, turning until cheese is golden and squash is tender-crisp.
6. Serve warm with a sprinkle of fresh herbs if desired.

These skewers are quick to prepare and offer a perfect balance of smoky, tangy, and savory.

They’re great for grilling season and serve as a hearty vegetarian option that doesn’t compromise on flavor or macros.

Summer Squash Frittata with Bacon and Spinach

This hearty frittata is a perfect breakfast or brunch option packed with protein and healthy fats.

The crisp bacon adds a smoky flavor, while the sautéed summer squash and spinach keep things light and fresh. A little cheese melts in for richness, making this dish a filling, satisfying keto-friendly meal.

Ingredients:

• 4 large eggs
• 2 medium yellow squash, thinly sliced
• 1 cup fresh spinach, chopped
• 4 slices bacon, cooked and crumbled
• ½ cup shredded mozzarella cheese
• ¼ cup heavy cream
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp fresh thyme or ½ tsp dried thyme

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch oven-safe skillet or pie dish.
2. Heat olive oil over medium heat in the skillet and sauté the squash for 5-7 minutes until softened. Add spinach and cook for another 2 minutes until wilted.
3. In a bowl, whisk together eggs, heavy cream, mozzarella, bacon, thyme, salt, and pepper.
4. Pour the egg mixture into the skillet with the squash and spinach. Stir to combine.
5. Transfer the skillet to the oven and bake for 20-25 minutes until the frittata is set and golden on top.
6. Let cool for a few minutes before slicing and serving.

This frittata is an excellent way to start your day on the right foot, full of nutrients and keto-friendly ingredients.

It also keeps well in the fridge for an easy grab-and-go breakfast throughout the week.

Zucchini and Summer Squash Stir-Fry with Coconut Aminos

A quick and vibrant stir-fry bursting with fresh summer squash, zucchini, and a rich coconut aminos sauce. This dish is perfect as a light side or a main entrée when paired with a protein of your choice.

The coconut aminos bring a touch of sweetness and umami, making this stir-fry a flavorful, satisfying keto meal.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp ginger, minced
• 1 clove garlic, minced
• 1 tbsp sesame seeds (optional for garnish)
• 1 tbsp green onions, sliced (optional for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add zucchini and summer squash and sauté for 5-6 minutes until tender and lightly browned.
3. Stir in coconut aminos, rice vinegar, ginger, and garlic. Cook for an additional 1-2 minutes until fragrant and everything is well coated.
4. Garnish with sesame seeds and green onions before serving.

This stir-fry is quick, full of flavor, and incredibly versatile. You can add in other keto-friendly vegetables or proteins like shrimp, chicken, or tofu to make it a complete meal.

The coconut aminos provide a unique depth of flavor without the added sugars, keeping it perfectly aligned with keto guidelines.

Summer Squash and Avocado Salad with Lime Vinaigrette

A refreshing and creamy summer squash salad with ripe avocado and a tangy lime dressing.

This salad makes the most of fresh, in-season vegetables and offers a great balance of healthy fats, fiber, and refreshing flavors—ideal for a light lunch or a side at your next BBQ.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 1 ripe avocado, diced
• 1 small red onion, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced summer squash, avocado, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to coat. Serve immediately or refrigerate for 30 minutes to let the flavors marinate.

This vibrant salad is light but packed with flavor and nutrients.

The creaminess of the avocado pairs beautifully with the crisp summer squash, making this an incredibly refreshing dish on a warm day. Plus, the lime vinaigrette adds a zesty kick to keep things exciting.

Summer Squash Gratin with Garlic and Herbs

This creamy, garlicky summer squash gratin is a keto-friendly twist on a classic French dish. The squash is baked until tender and topped with a golden, herbed crust.

It’s a perfect side dish to serve alongside grilled meats or as a stand-alone vegetarian meal.

Ingredients:

• 4 medium yellow squash, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Gruyère cheese
• ½ cup grated Parmesan cheese
• 1 tsp fresh thyme, chopped
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup almond flour (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or butter.
2. In a skillet, heat olive oil over medium heat and sauté garlic for 1 minute until fragrant. Add heavy cream, thyme, salt, and pepper, and bring to a simmer. Cook for 2-3 minutes, allowing the flavors to combine.
3. Layer the sliced squash in the baking dish, pouring the cream mixture evenly over the top. Sprinkle with Gruyère and Parmesan cheeses.
4. In a small bowl, mix almond flour with a bit of olive oil to create a crumbly topping. Sprinkle over the top of the gratin.
5. Bake for 25-30 minutes or until the squash is tender and the top is golden and bubbly.
6. Let rest for 5 minutes before serving.

This gratin is rich, comforting, and flavorful, making it an ideal side dish for any summer meal.

The combination of cheeses and garlic brings out the natural sweetness of the squash, while the almond flour topping adds a nice crunch.

Summer Squash and Sausage Skillet

This one-pan meal is an easy and flavorful way to enjoy summer squash.

The savory sausage, paired with tender squash and fresh herbs, creates a satisfying and hearty dish that requires minimal effort. It’s great for busy weeknights or meal prep.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 1 lb ground sausage (choose a keto-friendly variety)
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ tsp paprika
• ¼ tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground sausage and cook until browned and crispy, breaking it apart as it cooks.
2. Add the chopped onion and garlic to the skillet and sauté for 3-4 minutes until softened.
3. Stir in the summer squash, paprika, red pepper flakes, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the squash is tender and the flavors are well combined.
4. Garnish with fresh parsley before serving.

This skillet meal is quick to prepare and packed with flavor.

The sausage provides a savory, rich base, while the squash adds lightness and natural sweetness. It’s an easy, one-pan dinner that’s sure to become a weeknight favorite.

Summer Squash and Tomato Salad with Feta Cheese

This simple salad is light, refreshing, and full of summer flavor.

The combination of crisp summer squash, juicy tomatoes, and tangy feta cheese makes for a perfect side dish or a light main course. Tossed in a lemony dressing, it’s a vibrant addition to any meal.

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh basil, chopped (optional)

Instructions:

1. In a large bowl, combine the sliced summer squash, halved tomatoes, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the squash and tomatoes, tossing gently to combine.
4. Garnish with fresh basil before serving.

This salad is light, bright, and perfect for summer. It pairs wonderfully with grilled meats or can be served as a standalone dish.

The tangy feta and zesty lemon dressing give the salad a punch of flavor without compromising the keto diet.

Spicy Summer Squash and Shrimp Stir-Fry

This stir-fry combines tender shrimp with fresh summer squash for a quick and healthy keto-friendly meal.

The spicy sauce gives the dish a satisfying kick, while the shrimp provides a lean protein source, making it a perfect dish for a light dinner or lunch.

Ingredients:

• 2 medium yellow squash, sliced into half-moons
• 12 oz shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 red bell pepper, sliced (optional)
• 1 tbsp soy sauce (or coconut aminos for a paleo/keto-friendly option)
• 1 tbsp sriracha sauce (adjust to your heat preference)
• 1 tbsp rice vinegar
• 1 tsp ginger, minced
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional for garnish)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside.
2. In the same skillet, add garlic, bell pepper (if using), and summer squash. Cook for 5-7 minutes, stirring occasionally, until the squash is tender but still crisp.
3. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, and ginger.
4. Return the cooked shrimp to the skillet. Pour the sauce over the shrimp and squash, stirring to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
5. Drizzle sesame oil over the stir-fry and garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is perfect for those who love bold, spicy flavors.

The shrimp and squash complement each other beautifully, and the spicy sauce brings everything together in a satisfying, keto-friendly meal.

Lemon and Dill Summer Squash Soup

A light, creamy, and refreshing soup that’s perfect for a light lunch or a side dish to your dinner.

The lemon and dill give this summer squash soup a fresh and vibrant flavor, while the creamy base keeps it satisfying without adding excess carbs.

Ingredients:

• 4 medium yellow squash, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the chopped summer squash and broth to the pot. Bring to a simmer and cook for 10-15 minutes, until the squash is tender.
3. Use an immersion blender (or a regular blender in batches) to blend the soup until smooth and creamy.
4. Stir in the heavy cream, dill, and lemon juice. Season with salt and pepper to taste.
5. Heat the soup for another 2-3 minutes, then serve warm, garnished with extra dill.

This light and creamy soup offers a refreshing way to enjoy summer squash in a keto-friendly way.

The bright flavors of lemon and dill elevate the soup, making it a perfect choice for a cooling dish on a warm day.

Grilled Summer Squash with Balsamic Glaze

This simple yet delicious grilled summer squash recipe uses a balsamic glaze to add a touch of sweetness and acidity, balancing the natural flavors of the squash.

It’s an easy and quick keto-friendly side dish that pairs well with any grilled meat.

Ingredients:

• 3 medium yellow squash, sliced into rounds or lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp balsamic vinegar
• 1 tbsp honey (optional for sweetness)
• Fresh basil for garnish

Instructions:

1. Preheat your grill to medium heat.
2. Toss the sliced squash with olive oil, salt, and pepper.
3. Place the squash slices on the grill and cook for 3-4 minutes per side, until they are tender and have nice grill marks.
4. While the squash is grilling, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, until the sauce thickens and becomes syrupy.
5. Drizzle the balsamic glaze over the grilled squash and garnish with fresh basil before serving.

This grilled summer squash with balsamic glaze is a simple, elegant side dish that’s bursting with flavor.

The slight sweetness of the balsamic reduction adds complexity, making it a standout dish that pairs perfectly with any main course.

Summer Squash and Bacon Zucchini Boats

These zucchini boats are a fun and flavorful way to enjoy summer squash.

Filled with a creamy, cheesy mixture and topped with crispy bacon, these boats are a satisfying and low-carb keto option for lunch or dinner. Plus, the bacon adds a smoky richness that complements the sweet summer squash perfectly.

Ingredients:

• 4 medium zucchini or summer squash, halved lengthwise
• 4 slices bacon, cooked and crumbled
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the zucchini or summer squash in half lengthwise and scoop out the center to create boats. Place the boats on the baking sheet.
3. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, garlic, parsley, salt, and pepper. Stir in crumbled bacon.
4. Stuff the zucchini boats with the cream cheese mixture and drizzle with olive oil.
5. Bake for 20-25 minutes, or until the squash is tender and the cheese is golden and bubbly.
6. Serve warm, garnished with more fresh parsley if desired.

These zucchini boats are a perfect keto-friendly comfort food.

The creamy filling and crispy bacon make them indulgent while keeping them light and low-carb.

Summer Squash and Chicken Salad with Avocado Ranch Dressing

This fresh salad combines grilled chicken with summer squash, avocado, and a creamy homemade ranch dressing.

It’s a satisfying and nutritious meal that’s both refreshing and filling, ideal for a keto lunch or dinner.

Ingredients:

• 2 medium summer squash, thinly sliced
• 2 boneless, skinless chicken breasts
• 1 avocado, diced
• 2 cups mixed greens (such as spinach or arugula)
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking chicken)

For the dressing:

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and olive oil. Grill or pan-cook the chicken for 6-7 minutes per side, until cooked through. Let rest for 5 minutes before slicing.
2. In a large bowl, combine the mixed greens, sliced summer squash, cherry tomatoes, cucumber, and avocado.
3. In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, parsley, garlic powder, salt, and pepper to make the ranch dressing.
4. Toss the salad with the avocado ranch dressing. Top with sliced grilled chicken.
5. Serve immediately and enjoy!

This salad is light, fresh, and creamy, with a good balance of healthy fats, protein, and veggies.

The avocado ranch dressing adds a rich, satisfying flavor while keeping the salad keto-friendly.

Summer Squash and Eggplant Parmesan

This keto-friendly version of eggplant Parmesan uses summer squash as the base, making it a lighter option for a classic comfort food.

The squash is breaded in almond flour and baked until golden and crispy, then layered with marinara sauce and mozzarella cheese for a low-carb take on this Italian favorite.

Ingredients:

• 2 medium yellow squash, sliced into ¼-inch rounds
• 1 medium eggplant, sliced into ¼-inch rounds
• 1 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 eggs, beaten
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Olive oil spray for baking

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. In a shallow bowl, mix almond flour, garlic powder, oregano, salt, and pepper. Dip each slice of squash and eggplant into the beaten eggs, then coat in the almond flour mixture.
3. Arrange the breaded slices in a single layer on the baking sheet. Lightly spray with olive oil and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. In a baking dish, layer the baked squash and eggplant with marinara sauce and mozzarella cheese. Sprinkle Parmesan cheese over the top.
5. Return to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve warm, garnished with fresh basil or parsley if desired.

This Summer Squash and Eggplant Parmesan offers all the comfort of the original dish but is low in carbs and high in flavor.

The crispy breading gives you the satisfying texture you crave, while the marinara and melted cheese complete the dish.

Creamy Summer Squash and Sausage Soup

A creamy, hearty soup that combines the savory flavors of sausage with tender summer squash. This soup is rich and comforting, yet light enough to stay within keto guidelines.

Perfect for a cool evening or as a light lunch.

Ingredients:

• 2 medium yellow squash, chopped
• 1 lb Italian sausage (use mild or spicy, depending on preference)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 cup heavy cream
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up as it cooks. Cook for 5-7 minutes until browned and cooked through. Remove and set aside.
2. In the same pot, sauté the onion and garlic for 2-3 minutes until softened and fragrant.
3. Add the chopped summer squash and cook for another 3-4 minutes. Pour in the chicken broth and bring to a simmer. Let it cook for 10-12 minutes until the squash is tender.
4. Use an immersion blender to blend the soup until smooth and creamy, or transfer to a regular blender in batches.
5. Return the soup to the pot and stir in the heavy cream, Italian seasoning, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until heated through.
6. Stir in the cooked sausage and heat for another 2-3 minutes. Serve warm, garnished with fresh parsley.

This creamy soup is perfect for chilly evenings and packs plenty of flavor with the addition of Italian sausage and creamy broth.

The combination of textures from the sausage and squash makes it satisfying, while still being light enough to stay keto-friendly.

Grilled Summer Squash with Herb Butter

This grilled summer squash recipe is simple yet delicious, with a fragrant herb butter that enhances the natural flavors of the squash.

It’s an ideal side dish for grilled meats or even a standalone keto snack.

Ingredients:

• 3 medium yellow squash, sliced into ½-inch thick rounds
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped
• 1 clove garlic, minced
• 1 tsp lemon zest (optional)

Instructions:

1. Preheat your grill to medium heat.
2. Brush the squash slices with olive oil and season with salt and pepper.
3. Grill the squash for about 2-3 minutes per side, or until tender and lightly charred.
4. While the squash is grilling, mix together the softened butter, basil, thyme, garlic, and lemon zest in a small bowl.
5. Once the squash is grilled, remove from the heat and top each slice with a dollop of the herb butter.
6. Serve immediately, garnished with extra herbs if desired.

The grilled squash is smoky and tender, and the herb butter adds richness and aromatic flavors that make this dish an excellent complement to any meal.

The addition of fresh herbs and lemon zest gives it a light, fresh twist perfect for summer.

Summer Squash and Pesto Egg Bake

This flavorful, egg-based dish is perfect for meal prepping or serving as a low-carb breakfast or brunch option.

The creamy pesto sauce pairs beautifully with the roasted summer squash, making for a satisfying and keto-friendly dish.

Ingredients:

• 2 medium yellow squash, sliced
• 6 large eggs
• ½ cup heavy cream
• ¼ cup pesto sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Heat a pan over medium heat and sauté the squash slices in olive oil for about 5-6 minutes until they start to soften and lightly brown.
3. In a bowl, whisk together the eggs, heavy cream, pesto, salt, and pepper.
4. Spread the sautéed squash evenly in the bottom of the greased baking dish. Pour the egg mixture over the squash and sprinkle with shredded mozzarella cheese.
5. Bake for 25-30 minutes, or until the eggs are fully set and the top is golden brown.
6. Let the dish cool slightly before slicing. Garnish with fresh basil before serving.

This egg bake is both filling and nutritious, combining the richness of pesto with the fresh flavors of summer squash.

The mozzarella adds a creamy texture, making this dish the perfect keto-friendly breakfast or brunch option.

Baked Summer Squash Fries

These crispy, baked summer squash fries are a perfect keto-friendly snack or side dish.

Coated in almond flour and Parmesan, they come out crunchy on the outside and tender on the inside, making them an irresistible alternative to regular fries.

Ingredients:

• 3 medium yellow squash, cut into thin strips
• ½ cup almond flour
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 large eggs, beaten
• Olive oil spray

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with olive oil.
2. In a shallow bowl, mix together almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each strip of squash into the beaten eggs, then coat with the almond flour mixture, pressing gently to ensure they’re well-coated.
4. Arrange the coated squash strips on the prepared baking sheet in a single layer. Spray the tops with a light mist of olive oil.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
6. Serve warm, optionally with a side of sugar-free ketchup or aioli for dipping.

These baked summer squash fries are a great keto alternative to regular fries.

They’re crunchy, cheesy, and perfectly seasoned, making them a fun, low-carb snack or side dish that everyone will love!

Summer Squash and Ground Beef Casserole

This comforting casserole combines ground beef with tender summer squash, seasoned with Italian herbs and topped with melted cheese.

It’s a simple, one-dish keto meal that’s hearty and filling without the carbs.

Ingredients:

• 1 lb ground beef
• 2 medium yellow squash, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until browned. Drain excess fat if needed.
3. Add the chopped onion and garlic to the skillet and sauté for 3-4 minutes until softened.
4. Stir in the chopped summer squash, marinara sauce, oregano, basil, salt, and pepper. Cook for another 5-7 minutes until the squash is tender and the flavors have combined.
5. Transfer the mixture to the prepared baking dish and sprinkle mozzarella and Parmesan cheese over the top.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve warm, garnished with fresh herbs if desired.

This casserole is a satisfying, low-carb dish that combines the richness of ground beef with the freshness of summer squash.

The cheesy topping adds a delicious finish, making it a perfect family-friendly keto meal.

Summer Squash “Noodles” with Pesto

For a light and fresh meal, try using summer squash as a noodle substitute.

This dish combines spiralized squash “noodles” with a vibrant homemade pesto sauce, making for a fresh, keto-friendly alternative to traditional pasta.

Ingredients:

• 3 medium yellow squash, spiralized into noodles (or use a julienne peeler)
• ½ cup homemade or store-bought pesto sauce (look for sugar-free options)
• 1 tbsp olive oil
• 1 tbsp pine nuts (optional, for garnish)
• Fresh basil for garnish
• Grated Parmesan cheese for topping (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized summer squash and sauté for 3-4 minutes until the noodles are tender but still firm.
2. Remove from heat and toss with the pesto sauce until the noodles are evenly coated.
3. Transfer the squash noodles to plates and garnish with pine nuts, fresh basil, and grated Parmesan cheese if desired.
4. Serve immediately.

This dish is a light and refreshing way to enjoy pesto, with the summer squash providing a satisfying texture in place of traditional pasta.

It’s an excellent choice for a quick, low-carb lunch or dinner.

Summer Squash and Spinach Stuffed Chicken Breast

This delicious stuffed chicken breast combines the flavors of tender summer squash, fresh spinach, and creamy cheese for a satisfying, keto-friendly meal.

It’s a great way to enjoy the savory flavors of chicken while incorporating fresh vegetables in a unique and flavorful way.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium yellow squash, finely chopped
• 2 cups fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tsp dried oregano

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray.
2. In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped squash and spinach to the skillet and cook for 5-7 minutes until the squash is tender and the spinach has wilted. Remove from heat and stir in the cream cheese and mozzarella until the mixture is smooth and creamy. Season with salt, pepper, and oregano.
4. Using a sharp knife, carefully cut a pocket into each chicken breast. Stuff each chicken breast with the squash and spinach mixture.
5. Place the stuffed chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
6. Serve immediately, garnished with fresh herbs if desired.

This stuffed chicken breast is rich, flavorful, and full of creamy, savory goodness.

The combination of squash and spinach adds a burst of nutrients and freshness while keeping the dish light and keto-friendly.

Summer Squash and Bacon Frittata

A frittata is a great keto breakfast or brunch option, and this one features summer squash and crispy bacon.

It’s simple to make, packed with protein, and filled with the rich flavors of bacon and cheese.

Ingredients:

• 4 large eggs
• 2 medium yellow squash, sliced thinly
• 4 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried thyme (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the sliced squash and cook for 4-5 minutes until tender.
3. In a bowl, whisk together the eggs, heavy cream, salt, pepper, and thyme.
4. Add the cooked squash and crumbled bacon to the skillet, stirring to combine. Pour the egg mixture over the top and stir lightly to ensure everything is evenly distributed.
5. Sprinkle the shredded cheddar cheese over the top of the frittata.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and golden.
7. Serve warm, garnished with fresh herbs if desired.

This summer squash and bacon frittata is an easy and satisfying meal that works for breakfast, brunch, or even dinner.

It’s rich in protein and fats, keeping you full and satisfied while maintaining a keto-friendly profile.

Summer Squash and Pesto-Stuffed Mushrooms

These pesto-stuffed mushrooms are a perfect low-carb appetizer or snack.

The combination of fresh summer squash, pesto, and mushrooms creates a flavorful bite that’s both filling and keto-friendly. The savory, herbaceous pesto enhances the natural umami of the mushrooms, making them irresistible.

Ingredients:

• 12 large mushrooms, stems removed and caps hollowed out
• 2 medium yellow squash, finely diced
• 1/4 cup pesto sauce (store-bought or homemade)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the diced summer squash and cook for 5-7 minutes, until tender and lightly browned. Season with salt and pepper.
3. Remove the skillet from heat and stir in the pesto sauce, ensuring the squash is well coated.
4. Spoon the pesto-squash mixture into the hollowed mushroom caps, then top with shredded mozzarella cheese.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Serve warm, garnished with fresh basil.

These summer squash and pesto-stuffed mushrooms are a perfect low-carb appetizer or snack.

The pesto adds a burst of flavor, and the cheesy topping brings it all together for a savory treat that’s easy to make and full of flavor.