24+ Delicious and Healthy Summer Squash Low-Carb Recipes for Light and Tasty Meals

Summer squash is one of the most versatile and delicious vegetables that peaks during the warmer months.

Whether you prefer the mild flavor of yellow squash, the crisp texture of zucchini, or a mix of both, this vegetable is a great addition to a variety of low-carb dishes.

With its naturally low-calorie and high-water content, summer squash is not only a fantastic way to add nutrients to your meals, but it also serves as the perfect substitute for higher-carb ingredients like pasta or bread.

If you’re looking to embrace a low-carb lifestyle, or just want to enjoy some healthier summer meals, then summer squash is a vegetable you should definitely include in your kitchen.

In this blog post, we’ll explore over 24+ creative and mouthwatering summer squash low-carb recipes that are easy to prepare and full of flavor.

From fresh salads to savory casseroles and even zucchini noodles, there’s something for everyone to enjoy.

Let’s dive into these incredible summer squash recipes that will keep your meals light, healthy, and satisfying without the carbs!

24+ Delicious and Healthy Summer Squash Low-Carb Recipes for Light and Tasty Meals

Summer squash is a wonderful addition to any low-carb meal plan.

Whether you’re looking for a fresh salad, a cheesy casserole, or a simple stir-fry, these 24+ recipes offer plenty of inspiration to get creative in the kitchen.

Not only are these dishes packed with flavor, but they’re also light on carbs, making them a great option for anyone aiming to maintain a healthy, low-carb lifestyle.

By using summer squash as a base for a variety of dishes, you can enjoy all the benefits of this nutrient-rich vegetable while indulging in satisfying meals.

Whether you’re a fan of crispy fritters, savory baked dishes, or fresh salads, you’ll find a recipe here that will fit your taste buds and keep your meals exciting.

So, gather your summer squash and get cooking with these fantastic low-carb recipes today!

Garlic Butter Summer Squash Noodles

Summer squash noodles are a fantastic low-carb alternative to traditional pasta. In this dish, spiralized squash is sautéed in a rich garlic butter sauce, creating a light, yet flavorful meal that’s perfect for warm weather.

The recipe highlights the natural sweetness of squash while keeping carbs to a minimum.

Ingredients:

• 2 medium summer squash (yellow squash), spiralized
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• ¼ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 tbsp freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Spiralize the summer squash using a spiralizer or julienne peeler. Set aside on paper towels to absorb excess moisture.
2. In a large skillet over medium heat, melt the butter. Add the garlic and crushed red pepper flakes (if using), and sauté for about 1 minute until fragrant.
3. Add the squash noodles and cook for 3–4 minutes, tossing frequently, until just tender but not mushy.
4. Season with salt and pepper to taste.
5. Remove from heat, sprinkle with Parmesan cheese, and toss to combine.
6. Garnish with fresh parsley before serving.

This recipe is quick, fresh, and satisfying. It’s ideal for a light lunch or a side dish to grilled meats.

The buttery garlic flavor enhances the subtle squash taste without overpowering it, making it a go-to for low-carb eating.

Cheesy Summer Squash Casserole

A comforting and hearty dish that doesn’t compromise your low-carb goals, this cheesy summer squash casserole layers sautéed squash with creamy cheese and a crunchy almond topping.

It’s a delicious way to enjoy seasonal squash in a rich and satisfying way.

Ingredients:

• 4 cups thinly sliced summer squash
• 1 tbsp olive oil
• ½ small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 egg, beaten
• ½ tsp dried thyme
• Salt and pepper to taste
• ¼ cup almond flour
• 1 tbsp butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a small baking dish.
2. In a skillet over medium heat, add olive oil and sauté the onions for 3 minutes. Add garlic and sliced squash, cooking until soft (about 6–8 minutes). Drain excess moisture.
3. In a bowl, mix sour cream, cheddar cheese, Parmesan, egg, thyme, salt, and pepper.
4. Add the sautéed squash mixture to the bowl and stir well to combine.
5. Transfer the mixture to the baking dish.
6. Mix almond flour and melted butter in a small bowl, then sprinkle over the top.
7. Bake for 20–25 minutes, until golden and bubbly.

This casserole brings indulgent texture and flavor without heavy carbs.

It’s perfect for potlucks or a family dinner and pairs well with a simple protein like grilled chicken or pork chops. A warm, satisfying way to use summer squash all season long.

Spicy Summer Squash Chips

Craving a crunchy snack that won’t throw off your low-carb routine? These spicy summer squash chips are baked to crisp perfection with a punch of heat.

They’re easy to make and highly addictive, proving that healthy snacks can also be incredibly satisfying.

Ingredients:

• 2 medium summer squash, thinly sliced (⅛-inch or thinner)
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (adjust to taste)
• ¼ tsp garlic powder
• Salt to taste

Instructions:

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. Place the squash slices on a towel and press to remove excess moisture.
3. In a bowl, toss the squash slices with olive oil, paprika, cayenne, garlic powder, and salt.
4. Arrange slices in a single layer on the prepared baking sheet.
5. Bake for 1.5–2 hours, flipping halfway through, until crisp and golden.
6. Let cool before serving—they will continue to crisp as they cool.

These chips are a clever twist on classic potato chips, offering crunch and flavor without the carbs.

Ideal for guilt-free snacking or as a crunchy side with a bunless burger or low-carb wrap, they’re proof that vegetables can totally steal the snack spotlight.

Summer Squash Frittata

A frittata is a versatile and easy way to incorporate vegetables into your diet.

This summer squash frittata features a savory combination of zucchini and yellow squash, with eggs, cheese, and herbs, making it a perfect meal for breakfast, brunch, or dinner.

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 tbsp olive oil
• 1 small onion, diced
• 6 large eggs
• 1/3 cup heavy cream
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
3. Add the sliced summer squash and cook for another 5–7 minutes until the squash is tender and any moisture has evaporated. Season with salt, pepper, and dried herbs.
4. In a bowl, whisk together the eggs, heavy cream, mozzarella, and Parmesan cheese. Pour the egg mixture over the cooked squash and onion in the skillet.
5. Stir gently to combine, then transfer the skillet to the oven. Bake for 15–20 minutes or until the eggs are fully set and the top is golden.
6. Garnish with fresh basil leaves and serve warm.

This frittata is an excellent low-carb meal packed with protein and healthy fats. It’s easy to prepare and great for meal prep.

You can also mix in other vegetables or herbs to suit your taste. Enjoy it for breakfast, lunch, or dinner!

Grilled Summer Squash with Lemon and Herb Marinade

Grilled summer squash is an excellent side dish for any summer meal.

The lemon and herb marinade adds a fresh, zesty flavor to the squash, making it a perfect accompaniment to grilled chicken, steak, or fish.

Ingredients:

• 3 medium summer squash, cut into ½-inch thick slices
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, thyme, garlic, salt, and pepper to create the marinade.
2. Place the summer squash slices in a large bowl and pour the marinade over the squash. Toss to coat evenly. Let it marinate for 15–30 minutes.
3. Preheat your grill or grill pan to medium heat. Arrange the marinated squash slices on the grill and cook for 2–3 minutes per side until grill marks appear and the squash is tender.
4. Serve immediately, garnished with additional fresh thyme if desired.

Grilled summer squash has a smoky, slightly sweet flavor enhanced by the citrusy marinade.

This dish is a great low-carb alternative to heavier side dishes like mashed potatoes or pasta. It pairs wonderfully with grilled meats or as part of a vegetable platter for a light meal.

Summer Squash and Mushroom Stir-Fry

This quick and easy stir-fry features fresh summer squash and mushrooms, sautéed in a light soy sauce-based glaze.

It’s a flavorful and satisfying low-carb dish that’s perfect as a side or even a light main course.

Ingredients:

• 2 medium summer squash, sliced
• 1 cup sliced mushrooms (such as cremini or white button)
• 1 tbsp sesame oil (or olive oil)
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• ½ tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook for about 4 minutes, stirring occasionally, until they start to release moisture and soften.
3. Add the sliced summer squash to the pan and continue to sauté for another 5 minutes until the squash is tender but still retains some bite.
4. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, garlic, and red pepper flakes (if using). Pour the sauce over the vegetables and stir to coat evenly.
5. Cook for another 1–2 minutes, allowing the sauce to thicken slightly.
6. Garnish with sliced green onions and sesame seeds before serving.

This stir-fry is packed with savory umami flavor and a bit of heat from the red pepper flakes. It’s a perfect light meal that’s quick to make and pairs well with grilled meats or tofu for a vegetarian option.

The combination of squash and mushrooms gives it both texture and depth of flavor, making it a satisfying dish without the carbs.

Summer Squash and Pesto Zoodles

This fresh and vibrant dish swaps traditional pasta for zucchini and summer squash noodles, paired with a flavorful basil pesto sauce.

It’s a healthy, low-carb alternative that’s perfect for a light lunch or a quick dinner.

Ingredients:

• 2 medium summer squash, spiralized
• 2 medium zucchinis, spiralized
• ¼ cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the zucchini and summer squash noodles to the skillet. Sauté for 2–3 minutes until just tender but still firm. Do not overcook to avoid sogginess.
3. Add the pesto sauce and toss to coat the noodles evenly. Continue to cook for another minute, allowing the pesto to warm through and coat the noodles.
4. Season with salt and pepper to taste, and remove from heat.
5. Garnish with grated Parmesan and fresh basil leaves before serving.

This dish is fresh, flavorful, and perfectly satisfying without the carbs from traditional pasta.

The pesto adds a punch of flavor, making this a great light meal for any time of day. Plus, it’s a great way to get more vegetables into your diet!

Baked Summer Squash with Goat Cheese and Herbs

For a slightly richer dish, this baked summer squash with goat cheese and fresh herbs combines the creamy tang of goat cheese with the subtle sweetness of summer squash.

It’s a simple yet elegant way to enjoy this vegetable on a low-carb diet.

Ingredients:

• 4 medium summer squash, cut into ½-inch thick rounds
• 2 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the squash rounds in a single layer on a baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary.
3. Roast the squash in the preheated oven for 20–25 minutes, or until the squash is tender and starting to brown at the edges.
4. Remove the baking sheet from the oven and sprinkle the crumbled goat cheese over the squash.
5. Return to the oven for an additional 5 minutes, or until the goat cheese is slightly melted and bubbly.
6. Garnish with additional fresh herbs if desired before serving.

This baked dish is simple to prepare but has a gourmet feel, making it perfect for dinner parties or a satisfying side dish to accompany grilled meats.

The goat cheese adds creaminess, while the roasted squash becomes tender and full of flavor.

Summer Squash and Avocado Salad

This refreshing salad combines raw summer squash with ripe avocado, creating a creamy yet crisp texture that’s perfect for a light, low-carb lunch or side dish.

It’s dressed with a tangy lemon vinaigrette for a bright, flavorful contrast.

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 ripe avocado, diced
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste
• ¼ cup chopped fresh cilantro or parsley
• 1 tbsp toasted sunflower seeds (optional for crunch)

Instructions:

1. In a large mixing bowl, combine the thinly sliced summer squash and diced avocado.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to create the vinaigrette.
3. Pour the dressing over the squash and avocado, tossing gently to coat.
4. Garnish with chopped cilantro or parsley and toasted sunflower seeds if using.
5. Serve immediately for the freshest flavor.

This salad is light, fresh, and bursting with flavor.

The creamy avocado pairs wonderfully with the crunchy squash, and the lemon vinaigrette ties everything together. It’s a great low-carb option that’s perfect for warm weather or when you want a quick and easy meal.

Summer Squash Stir-Fry with Tofu

This simple and nutritious stir-fry is a perfect low-carb dish featuring crispy tofu and fresh summer squash, sautéed in a flavorful soy-based sauce.

It’s an excellent option for a quick, satisfying dinner, packed with plant-based protein and veggies.

Ingredients:

• 2 medium summer squash, sliced into thin rounds
• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp olive oil
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a large skillet, heat the olive oil over medium-high heat. Add the tofu cubes and sauté for about 5–7 minutes, turning occasionally until golden and crispy. Remove the tofu from the skillet and set aside.
3. In the same skillet, add sesame oil and sauté the garlic and ginger for 1–2 minutes, until fragrant.
4. Add the sliced summer squash and cook for about 3–4 minutes until just tender but still crisp.
5. Return the tofu to the skillet, and add soy sauce and rice vinegar. Toss to coat everything evenly.
6. Cook for another 1–2 minutes until everything is well-mixed and heated through.
7. Garnish with sesame seeds and green onions before serving.

This stir-fry is a perfect low-carb meal full of protein and fresh veggies.

The tofu adds a satisfying texture, while the soy sauce and sesame oil bring depth of flavor. It’s a quick and healthy dinner option that’s both filling and delicious.

Summer Squash and Eggplant Ratatouille

This classic French dish, ratatouille, gets a low-carb twist with the addition of summer squash and eggplant, creating a colorful and hearty vegetable medley.

It’s an easy, flavorful way to enjoy seasonal vegetables without any of the carbs from traditional ratatouille recipes.

Ingredients:

• 2 medium summer squash, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic and sauté for about 3–4 minutes until softened.
2. Add the diced eggplant, red bell pepper, and summer squash to the skillet, and cook for another 5–7 minutes until the vegetables begin to soften.
3. Stir in the crushed tomatoes, thyme, oregano, salt, and pepper. Simmer for 20–25 minutes, stirring occasionally, until the vegetables are tender and the flavors are well-combined.
4. Adjust seasoning to taste, and garnish with fresh basil leaves before serving.

This ratatouille is a wonderful, hearty dish that’s perfect as a side or a main course.

The combination of summer squash, eggplant, and tomatoes creates a flavorful, low-carb vegetable dish that’s rich in antioxidants and vitamins. It pairs beautifully with grilled meats or can be enjoyed on its own.

Summer Squash and Bacon Skillet

This savory dish combines crispy bacon with sautéed summer squash, creating a deliciously satisfying meal that’s full of flavor.

The smoky bacon complements the sweetness of the squash, making it a perfect side dish or a light main course.

Ingredients:

• 3 medium summer squash, sliced into ¼-inch thick rounds
• 4 slices of bacon, chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
2. Add olive oil to the skillet and heat over medium. Add the sliced summer squash and sauté for 3–4 minutes, until the squash begins to soften.
3. Add the minced garlic and dried rosemary, continuing to sauté for another 1–2 minutes, until fragrant.
4. Return the crispy bacon to the skillet, and toss everything together. Cook for another 2–3 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This dish is the perfect balance of savory and sweet, with the crispy bacon adding a satisfying crunch that contrasts with the tender squash.

It’s great as a side dish or can be enjoyed on its own as a light meal.

Summer Squash and Bacon Breakfast Scramble

Start your day with a savory breakfast scramble that combines the rich flavor of crispy bacon with fresh summer squash and eggs.

This low-carb breakfast is both satisfying and full of protein, making it perfect for fueling your day.

Ingredients:

• 2 medium summer squash, diced
• 4 slices of bacon, chopped
• 4 large eggs
• 1 tbsp olive oil
• ¼ cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
2. Add olive oil to the skillet and heat over medium. Add the diced summer squash and sauté for about 4–5 minutes, until the squash is soft but still holds its shape.
3. Crack the eggs into the skillet, stirring gently to scramble and combine with the squash. Cook for about 2–3 minutes, until the eggs are fully cooked through.
4. Return the crispy bacon to the skillet, stirring to incorporate. If desired, sprinkle shredded cheddar cheese over the top and allow it to melt.
5. Season with salt and pepper, garnish with fresh parsley, and serve hot.

This breakfast scramble is a perfect low-carb option to kickstart your day. The bacon adds a smoky flavor, while the summer squash provides a healthy dose of veggies.

You can customize it with different cheeses or even add some sautéed onions or bell peppers for extra flavor.

Grilled Summer Squash and Shrimp Skewers

These grilled shrimp and summer squash skewers are a great low-carb option for a summer BBQ or a quick dinner.

The combination of tender shrimp and lightly charred squash, seasoned with garlic and herbs, makes for a delicious, light meal.

Ingredients:

• 2 medium summer squash, sliced into 1-inch thick rounds
• 12 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss the shrimp and summer squash slices in the marinade and let them sit for about 10 minutes.
3. Thread the shrimp and squash onto skewers, alternating between the two.
4. Grill the skewers for 3–4 minutes on each side, or until the shrimp are opaque and cooked through and the squash is tender with grill marks.
5. Garnish with fresh parsley before serving.

These grilled shrimp and summer squash skewers are the perfect light, low-carb meal for summer.

The smoky flavor from the grill enhances the freshness of the squash and the shrimp, making it an easy and flavorful dinner option.

Summer Squash and Ground Turkey Stir-Fry

This stir-fry features ground turkey and summer squash, combined in a savory sauce for a quick and filling low-carb meal.

The ground turkey provides lean protein, while the squash offers a light, refreshing base. This dish is easy to make and perfect for meal prep.

Ingredients:

• 2 medium summer squash, sliced
• 1 lb ground turkey
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1/4 cup chopped green onions (for garnish)
• Sesame seeds (optional)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spatula as it cooks.
2. Add the diced onion and minced garlic to the pan and sauté for 2–3 minutes, until softened and fragrant.
3. Stir in the sliced summer squash and cook for 5–6 minutes, until the squash is tender but still has some bite.
4. In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and grated ginger. Pour the sauce over the turkey and squash mixture, stirring to coat everything evenly.
5. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
6. Garnish with chopped green onions and sesame seeds before serving.

This stir-fry is a great way to enjoy lean protein and fresh vegetables in one quick, flavorful dish.

The savory sauce and crunchy squash pair wonderfully with the turkey, making it a well-balanced low-carb meal that’s perfect for lunch or dinner.

Summer Squash and Spinach Stuffed Chicken Breast

This delicious and healthy stuffed chicken breast is filled with a flavorful mixture of sautéed summer squash, spinach, and cheese.

It’s a low-carb meal that’s both satisfying and packed with protein, perfect for a weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium summer squash, diced
• 1 cup fresh spinach, chopped
• 1 tbsp olive oil
• ½ cup ricotta cheese
• ¼ cup shredded mozzarella cheese
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced summer squash and sauté for 5–6 minutes until softened. Add the chopped spinach and cook for another 2–3 minutes, until wilted. Remove from heat and let cool slightly.
3. In a bowl, combine the cooked squash and spinach mixture with ricotta cheese, mozzarella cheese, garlic powder, salt, and pepper.
4. Carefully slice a pocket into each chicken breast and stuff with the squash and spinach mixture.
5. Season the chicken breasts with salt and pepper, then place them on a baking sheet.
6. Bake for 25–30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F).
7. Garnish with fresh parsley before serving.

This stuffed chicken breast is a great way to combine lean protein with nutrient-rich vegetables in a low-carb, flavorful dish.

The ricotta and mozzarella create a creamy, cheesy filling that pairs beautifully with the savory chicken. It’s a wholesome meal that’s both filling and satisfying.

Summer Squash and Feta Cheese Salad

This light, refreshing salad features raw summer squash, thinly sliced and paired with creamy feta cheese and fresh herbs.

The lemon vinaigrette adds a zesty touch, making it a perfect low-carb side dish or a light meal.

Ingredients:

• 2 medium summer squash, thinly sliced into rounds or ribbons
• ½ cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (optional, for a touch of sweetness)
• Salt and pepper to taste
• Fresh mint leaves, chopped (optional for garnish)
• ¼ cup toasted pine nuts (optional for crunch)

Instructions:

1. In a large bowl, combine the sliced summer squash and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the squash and feta, tossing gently to coat.
4. Garnish with chopped mint leaves and toasted pine nuts, if desired.

This salad is light yet full of flavor, with the creaminess of feta and the freshness of summer squash.

The lemon vinaigrette adds a bright, tangy flavor, making this salad a perfect low-carb dish for a summer meal or as a side to grilled meats.

Summer Squash and Sausage Casserole

This hearty casserole features summer squash and sausage in a rich, cheesy sauce, baked to perfection.

It’s a low-carb comfort food option that’s great for meal prep or a cozy family dinner.

Ingredients:

• 2 medium summer squash, sliced
• 1 lb Italian sausage (preferably mild or spicy, depending on your taste)
• 1 cup shredded mozzarella cheese
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2–3 minutes until softened.
3. Add the sausage to the skillet and cook, breaking it apart, until browned and cooked through.
4. Stir in the sliced summer squash, oregano, red pepper flakes (if using), salt, and pepper, and cook for another 5 minutes until the squash begins to soften.
5. Transfer the sausage and squash mixture into a greased baking dish. Pour the heavy cream over the mixture, then top with shredded mozzarella and Parmesan cheese.
6. Bake for 20–25 minutes, or until the cheese is melted and bubbly, and the casserole is golden brown.
7. Let it cool slightly before serving.

This casserole is a comforting, low-carb meal that combines savory sausage with fresh summer squash.

The creamy sauce and melted cheese make this dish incredibly rich and satisfying, while still keeping the carb count low. It’s a great option for a family dinner or for meal prepping ahead of time.

Summer Squash and Avocado Toast

This low-carb twist on the classic avocado toast features summer squash as the base, providing a light and refreshing alternative to bread.

The combination of creamy avocado, fresh squash, and a touch of lemon makes for a delightful and healthy snack or breakfast.

Ingredients:

• 2 medium summer squash, sliced lengthwise into ¼-inch thick planks
• 1 ripe avocado, mashed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat a grill pan or skillet over medium-high heat. Drizzle the summer squash slices with olive oil and season with salt and pepper.
2. Grill the squash for about 2–3 minutes per side, until tender and lightly charred.
3. In a small bowl, mash the avocado with lemon juice, salt, and pepper until smooth.
4. Place the grilled squash slices on a serving plate and top with a generous dollop of mashed avocado.
5. Garnish with red pepper flakes and fresh parsley before serving.

This summer squash avocado toast is a refreshing and healthy alternative to traditional avocado toast.

It’s light, full of healthy fats, and makes a perfect low-carb breakfast or snack, with the grilled squash adding a satisfying texture.

Summer Squash and Beef Stir-Fry

This quick and easy stir-fry combines tender beef with fresh summer squash, all cooked in a savory sauce with a hint of soy and ginger.

It’s a great low-carb dinner option that’s packed with protein and vegetables, making it both nutritious and filling.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 medium summer squash, sliced into rounds
• 2 tbsp olive oil
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tbsp sesame seeds (optional)
• Green onions, sliced (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and stir-fry for 4–5 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add sesame oil, minced garlic, and grated ginger. Sauté for 1–2 minutes until fragrant.
3. Add the sliced summer squash to the skillet and cook for 3–4 minutes until the squash is tender but still crisp.
4. Return the beef to the skillet, then stir in soy sauce and rice vinegar. Cook for another 2 minutes, tossing everything to coat in the sauce.
5. Garnish with sesame seeds and sliced green onions before serving.

This stir-fry is a flavorful and quick way to enjoy summer squash.

The savory beef and slightly sweet sauce complement the freshness of the squash, creating a delicious low-carb meal. It’s perfect for a busy weeknight or meal prep.

Summer Squash Parmesan

This light, low-carb version of eggplant Parmesan uses summer squash instead of eggplant.

It’s a delicious and crispy baked dish that features tender squash, marinara sauce, and a layer of melted cheese for a satisfying, comfort-food experience.

Ingredients:

• 2 medium summer squash, sliced into ½-inch rounds
• 1 egg, beaten
• 1 cup almond flour (or breadcrumbs for a non-low-carb option)
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ cup marinara sauce (sugar-free if preferred)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil leaves (for garnish)
• Olive oil spray

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Dip each summer squash round into the beaten egg, then coat with almond flour mixed with oregano and garlic powder. Arrange the coated squash rounds in a single layer on the baking sheet.
3. Bake the squash rounds for 20 minutes, flipping halfway through, until they are golden and crispy.
4. Once the squash rounds are baked, spread a small spoonful of marinara sauce on top of each one. Sprinkle with shredded mozzarella and grated Parmesan cheese.
5. Return the squash to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

This summer squash Parmesan is a great low-carb alternative to the classic eggplant version.

The crispy, baked squash rounds are topped with marinara sauce and melted cheese, making for a deliciously cheesy and satisfying meal that fits perfectly into a low-carb lifestyle.

Summer Squash and Mushroom Frittata

This savory frittata combines summer squash and mushrooms with eggs and cheese, creating a delicious and satisfying low-carb breakfast or brunch.

It’s easy to make, and perfect for a healthy, high-protein meal.

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 cup mushrooms, sliced
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley or basil (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion and garlic, sautéing for 2–3 minutes until softened.
3. Add the sliced mushrooms and summer squash to the skillet. Cook for 5–7 minutes, until the vegetables are tender and most of the moisture has evaporated.
4. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the vegetables are evenly distributed. Sprinkle the shredded mozzarella cheese on top.
6. Cook on the stovetop for 2–3 minutes, just to set the edges. Then, transfer the skillet to the oven and bake for 15–20 minutes, or until the frittata is fully set and golden brown on top.
7. Garnish with fresh herbs before serving.

This frittata is a delicious, low-carb way to enjoy eggs and vegetables.

The combination of summer squash and mushrooms adds earthy flavors and a satisfying texture, while the melted cheese gives it a creamy finish. It’s perfect for breakfast, brunch, or even a light dinner.

Summer Squash and Zucchini Noodles with Pesto

A fresh and light low-carb pasta alternative, this dish uses summer squash and zucchini noodles tossed in a flavorful pesto sauce.

It’s an ideal dish for a low-carb lunch or dinner, full of fresh ingredients and vibrant flavors.

Ingredients:

• 2 medium summer squash, spiralized into noodles
• 2 medium zucchinis, spiralized into noodles
• ¼ cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil leaves (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the spiralized zucchini and summer squash noodles to the skillet and sauté for 3–4 minutes, just until they’re tender but still al dente.
2. Add the pesto sauce to the noodles and toss gently to coat. Cook for an additional 1–2 minutes, until everything is well combined and heated through.
3. Remove from heat and drizzle with lemon juice. Season with salt and pepper to taste.
4. Garnish with fresh basil and grated Parmesan cheese, if desired.

This dish is a light and flavorful alternative to pasta, with the summer squash and zucchini noodles taking center stage.

The pesto adds a burst of flavor, making this a great low-carb option for anyone craving a fresh, satisfying meal.

Summer Squash and Chicken Skillet with Garlic and Herbs

This quick and flavorful one-pan meal features tender chicken breasts paired with sautéed summer squash, garlic, and fresh herbs.

It’s a simple yet delicious low-carb dinner option that’s perfect for busy nights.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium summer squash, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried herbs.
2. Cook the chicken breasts in the skillet for 5–7 minutes on each side, or until fully cooked through and golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for 1–2 minutes until fragrant.
4. Add the sliced summer squash to the skillet and cook for 4–5 minutes until tender.
5. Slice the cooked chicken and return it to the skillet, tossing with the squash and garlic to combine.
6. Garnish with fresh parsley and serve with lemon wedges on the side.

This one-pan chicken and summer squash skillet is a quick and delicious low-carb meal that’s packed with flavor.

The garlic and herbs bring out the best in both the chicken and squash, making it a savory and satisfying option for dinner.