24+ Delicious Summer Squash Main Dish Recipes You Need to Try This Season

Summer squash is the epitome of a versatile, seasonal ingredient.

Whether you’re cooking for a family meal or hosting a casual dinner party, summer squash can elevate any main dish with its mild flavor and tender texture.

From comforting casseroles to fresh salads, savory pastas, and vibrant stir-fries, this vegetable adapts beautifully to countless dishes.

Best of all, it pairs well with a variety of herbs, spices, and proteins, making it the perfect addition to your summer meal repertoire.

In this collection, we’ve curated over 24+ mouthwatering summer squash main dish recipes that celebrate its delightful taste and versatility.

Whether you’re looking for a light, healthy meal or a more indulgent, cheesy dish, these recipes offer something for everyone.

So grab your fresh summer squash and let’s dive into these delicious, easy-to-make meals that are bound to become summer favorites!

24+ Delicious Summer Squash Main Dish Recipes You Need to Try This Season

With over 24+ amazing summer squash main dish recipes to choose from, you’re bound to find something that will inspire your next meal.

Whether you’re looking to create a healthy bowl, a creamy casserole, or a zesty taco, the possibilities are endless.

Summer squash is not only delicious but also incredibly nutritious, adding a dose of vitamins and minerals to every meal.

These recipes bring out the best of the season’s harvest, making it easy to enjoy fresh, flavorful meals throughout the summer.

Next time you’re at the farmer’s market or your local grocery store, be sure to pick up some summer squash and try out a few (or all) of these tasty dishes.

Stuffed Summer Squash Boats with Quinoa and Feta

These stuffed summer squash boats are a vibrant, healthy, and filling main dish that perfectly showcases the light, delicate flavor of summer squash.

With a savory quinoa and feta filling accented by sun-dried tomatoes and fresh herbs, this meal is as satisfying as it is beautiful on the plate. It’s a great vegetarian option that’s hearty enough for a main course.

Ingredients:

• 4 medium summer squash (yellow squash or zucchini)
• 1 cup cooked quinoa
• ½ cup crumbled feta cheese
• ¼ cup chopped sun-dried tomatoes (in oil, drained)
• 2 garlic cloves, minced
• ¼ cup chopped fresh parsley or basil
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: crushed red pepper flakes

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice each squash in half lengthwise and use a spoon to scoop out the center, creating boats. Reserve about half of the scooped flesh and chop it finely.
3. In a skillet, heat olive oil over medium heat. Sauté garlic and chopped squash flesh for 2-3 minutes until softened.
4. In a large bowl, combine cooked quinoa, sautéed squash, feta, sun-dried tomatoes, herbs, salt, pepper, and red pepper flakes if using.
5. Fill each squash boat with the quinoa mixture and place on a baking sheet or baking dish.
6. Drizzle a little olive oil over the tops and bake for 25-30 minutes, until squash is tender and tops are lightly golden.
7. Serve warm, garnished with extra herbs if desired.

This dish is a celebration of summer produce and Mediterranean flavors.

It’s ideal for a light yet nourishing dinner and pairs well with a chilled white wine or sparkling water with lemon.

Summer Squash and Chickpea Curry

This cozy yet summery curry blends tender summer squash with protein-rich chickpeas in a warmly spiced coconut milk sauce.

Bursting with color and nutrients, it’s a satisfying vegetarian main dish that doesn’t skimp on flavor. Serve it over rice or with warm naan for a complete meal.

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 medium summer squash, chopped into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste (or adjust to taste)
• 1 tsp turmeric
• ½ tsp ground cumin
• Salt and pepper to taste
• Juice of ½ lime
• Fresh cilantro for garnish

Instructions:

1. In a large pan, heat oil over medium heat. Add onion and sauté for 5 minutes until translucent.
2. Add garlic and ginger; cook for another minute until fragrant.
3. Stir in the red curry paste, turmeric, and cumin, cooking for 1-2 minutes.
4. Add chopped squash and chickpeas, stirring to coat in the spices.
5. Pour in the coconut milk, bring to a simmer, and cook for 15 minutes, until squash is tender.
6. Season with salt, pepper, and lime juice to brighten the flavors.
7. Garnish with fresh cilantro and serve over steamed rice or with naan bread.

This curry is warm, comforting, and delightfully fresh thanks to the summer squash.

It’s a great way to enjoy a plant-based meal that’s rich in flavor and easy to make any night of the week.

Summer Squash and Ricotta Galette

This rustic summer squash galette makes for a stunning vegetarian centerpiece.

A buttery, flaky crust holds a creamy ricotta filling topped with beautifully arranged slices of golden squash and zucchini. It’s as tasty as it is elegant—perfect for dinner parties or special summer dinners.

Ingredients:
For the crust:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• 8 tbsp cold unsalted butter, cubed
• 3-4 tbsp ice water

For the filling:

• 1 cup ricotta cheese
• ¼ cup grated Parmesan
• 1 egg yolk
• 1 garlic clove, minced
• 2-3 summer squash (yellow squash and zucchini), thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme or basil leaves, for garnish

Instructions:

1. In a bowl, combine flour and salt. Cut in the butter using a fork or pastry cutter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until the dough holds together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F (200°C).
3. In a small bowl, mix ricotta, Parmesan, egg yolk, garlic, salt, and pepper.
4. Roll out the chilled dough into a 12-inch circle on parchment paper.
5. Spread the ricotta mixture in the center, leaving a 2-inch border.
6. Layer the squash slices over the ricotta in a circular pattern. Drizzle with olive oil and season with salt and pepper.
7. Fold the edges of the dough over the filling to create a rustic crust.
8. Bake for 35-40 minutes, until crust is golden and squash is tender.
9. Let cool slightly, then garnish with fresh herbs before serving.

This galette is a showstopper that’s surprisingly simple to prepare.

It combines the richness of ricotta with the delicate, slightly sweet flavor of summer squash in a flaky, golden crust. It’s equally lovely warm or at room temperature—ideal for summer gatherings or an elegant weeknight meal.

Grilled Summer Squash and Halloumi Skewers

These grilled skewers feature a delightful combination of tender summer squash and salty, savory Halloumi cheese, all charred to perfection on the grill.

The simplicity of the dish allows the fresh flavors to shine, making it the perfect dish for a barbecue or a casual summer dinner.

Ingredients:

• 2 medium summer squash (yellow squash or zucchini), cut into thick rounds
• 8 oz Halloumi cheese, cut into cubes
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your grill or grill pan to medium heat.
2. In a bowl, toss the summer squash, Halloumi cubes, and onion wedges with olive oil, oregano, salt, and pepper.
3. Thread the squash, Halloumi, and onion alternately onto skewers.
4. Grill the skewers for 5-7 minutes on each side, turning occasionally, until the squash is tender and the Halloumi is golden and slightly crispy on the outside.
5. Serve with fresh lemon wedges to squeeze over the skewers.

These skewers are a perfect side dish or a light main course.

The combination of grilled cheese and squash, with the smoky flavor from the grill and a squeeze of lemon, creates a dish that’s both satisfying and refreshing. It’s a great way to enjoy a Mediterranean-inspired meal on a warm evening.

Summer Squash and Pesto Pasta

This vibrant pasta dish is packed with the fresh flavors of summer, featuring thin ribbons of zucchini and yellow squash, tossed in a fragrant homemade pesto sauce.

The rich, nutty pesto perfectly complements the fresh squash, making this a perfect main course for a light yet filling meal.

Ingredients:

• 2 medium summer squash (yellow squash or zucchini), sliced into thin ribbons (use a vegetable peeler or mandoline)
• 12 oz pasta (such as spaghetti, linguine, or fettuccine)
• 1 cup fresh basil leaves
• ¼ cup pine nuts or walnuts
• 2 garlic cloves
• ½ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Cook the pasta according to package directions. Reserve 1 cup of pasta cooking water before draining.
2. While the pasta cooks, make the pesto by blending the basil, nuts, garlic, and Parmesan in a food processor. Slowly add the olive oil while blending until the mixture is smooth. Season with salt and pepper.
3. In a large pan, heat a little olive oil over medium heat. Add the squash ribbons and sauté for 3-4 minutes until slightly softened but still al dente.
4. Toss the cooked pasta with the pesto, adding some of the reserved pasta water to create a smooth, creamy sauce. Add the sautéed squash and mix everything together gently.
5. Serve with a squeeze of fresh lemon juice and a sprinkle of extra Parmesan.

This pasta dish is a perfect balance of textures, with the freshness of the squash complementing the rich, garlicky pesto.

It’s a perfect summer meal that’s quick to prepare and bursting with bright, herbaceous flavors. It’s ideal for a weekday dinner or a gathering with friends.

Summer Squash and Corn Fritters

Crispy, golden, and packed with sweet corn and tender summer squash, these fritters are a fun and delicious way to enjoy summer vegetables.

They’re ideal as a main dish when served with a side salad or as a light appetizer for a summer gathering. A tangy dipping sauce makes them even more irresistible!

Ingredients:

• 2 medium summer squash (zucchini or yellow squash), grated
• 1 cup fresh corn kernels (about 2 ears of corn)
• 2 large eggs
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp cumin
• ¼ tsp paprika
• Salt and pepper to taste
• 2 tbsp chopped fresh cilantro (optional)
• Olive oil, for frying

For the dipping sauce:

• ½ cup Greek yogurt
• 2 tbsp fresh lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated squash, corn kernels, eggs, flour, baking powder, cumin, paprika, salt, pepper, and cilantro. Mix until everything is well incorporated. The batter should be thick and sticky.
2. Heat a skillet over medium-high heat and add a tablespoon of olive oil.
3. Scoop spoonfuls of the batter into the hot skillet, pressing them gently to form small fritters. Fry for 3-4 minutes per side, until golden and crispy. You may need to work in batches, adding more oil as needed.
4. For the dipping sauce, combine all the ingredients in a small bowl and mix until smooth. Adjust the seasoning to taste.
5. Serve the fritters warm with the dipping sauce on the side.

These fritters are the perfect combination of crispy and tender, with the sweetness of corn and the mild flavor of summer squash.

The creamy dipping sauce adds a tangy contrast, making these fritters an unforgettable main dish or snack for any summer meal.

Summer Squash and Mushroom Risotto

This creamy, comforting risotto is packed with tender summer squash and earthy mushrooms, creating a rich yet light dish that’s perfect for a summer dinner.

The fresh, delicate flavor of the squash shines through as it melds beautifully with the creamy texture of the risotto.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth (kept warm)
• 1 cup white wine (optional)
• 1 cup sliced mushrooms (button, cremini, or a mix)
• 2 medium summer squash, diced
• 1/3 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp butter (optional, for extra richness)

Instructions:

1. In a large skillet or pan, heat olive oil over medium heat. Add the onion and sauté for 4-5 minutes until soft.
2. Add garlic and cook for an additional 30 seconds, until fragrant.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and cook until it’s mostly absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is creamy and cooked through.
6. While the rice cooks, heat a separate pan with a little olive oil and sauté the mushrooms and squash for about 5-7 minutes, until tender.
7. Once the risotto is cooked, stir in the sautéed mushrooms and squash, Parmesan, parsley, and butter (if using). Season with salt and pepper to taste.
8. Serve immediately, garnished with extra parsley or Parmesan if desired.

This risotto is a wonderful way to enjoy the depth of flavor in mushrooms and summer squash while creating a satisfying, creamy dish that’s perfect for a cozy dinner.

It’s simple enough for weeknights but elegant enough for guests.

Summer Squash and Tomato Tart

This savory tart combines the sweetness of summer squash and tomatoes, topped with a creamy goat cheese filling in a buttery, flaky crust.

It’s perfect for brunch, a light lunch, or as an appetizer for a summer dinner party. The bright flavors of the squash and tomatoes balance perfectly with the richness of the cheese.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 1 medium summer squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 4 oz goat cheese, crumbled
• ½ cup ricotta cheese
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out the puff pastry on a baking sheet lined with parchment paper. Using a sharp knife, score a 1-inch border around the edges of the pastry (this will create the crust). Prick the inside of the pastry with a fork.
3. In a bowl, combine the goat cheese, ricotta, thyme, salt, and pepper. Spread this mixture evenly inside the border of the puff pastry.
4. Arrange the summer squash and tomatoes in a decorative pattern on top of the cheese filling.
5. Drizzle with olive oil and season with salt and pepper.
6. Brush the edges of the pastry with the beaten egg to create a golden crust.
7. Bake for 30-35 minutes, until the pastry is golden and the vegetables are tender.
8. Let the tart cool slightly before garnishing with fresh basil leaves.
9. Slice and serve warm or at room temperature.

This tart is a beautiful and delicious dish that highlights summer’s bounty.

The creamy goat cheese filling pairs beautifully with the savory squash and juicy tomatoes, while the puff pastry provides a perfect, flaky base. It’s an ideal dish for any summer gathering.

Summer Squash and Chicken Stir-Fry

This quick and easy stir-fry features thinly sliced summer squash, bell peppers, and tender chicken, all tossed in a savory sauce.

It’s a colorful, healthy main dish that’s full of vibrant flavors and perfect for a weeknight dinner.

Ingredients:

• 2 tbsp sesame oil (or vegetable oil)
• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 1 medium summer squash, sliced into thin half-moons
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of sesame oil. Add the garlic, bell peppers, and summer squash. Stir-fry for 4-5 minutes until the vegetables are just tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and grated ginger.
4. Return the cooked chicken to the skillet, pour the sauce over the chicken and vegetables, and stir to coat evenly. Cook for another 1-2 minutes until everything is heated through.
5. Serve the stir-fry over cooked rice or noodles, garnished with sesame seeds if desired.

This stir-fry is a vibrant, fresh way to enjoy summer squash, with the sweetness of the honey and the tanginess of the vinegar balancing perfectly.

It’s a fast and flavorful dish that’s perfect for busy nights and is packed with healthy ingredients.

Summer Squash and Bell Pepper Tacos

These vibrant summer squash and bell pepper tacos are a quick, healthy, and flavorful vegetarian option that makes for a fun and satisfying meal.

The combination of sautéed squash, sweet bell peppers, and smoky seasonings is sure to become a favorite for Taco Tuesdays or any time you’re craving something fresh and delicious.

Ingredients:

• 2 medium summer squash, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• ½ cup crumbled queso fresco or feta (optional)
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving
• Salsa or hot sauce, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced summer squash and bell peppers. Sauté for 5-7 minutes, until the vegetables are tender but still slightly crisp.
2. Add cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to coat the vegetables in the spices, cooking for another 1-2 minutes until fragrant.
3. Warm the tortillas in a dry skillet or microwave, then assemble the tacos by spooning the sautéed squash and pepper mixture onto each tortilla.
4. Top with crumbled queso fresco, fresh cilantro, and a squeeze of lime juice.
5. Serve with salsa or hot sauce for an extra kick.

These tacos are a light yet flavorful meal that celebrates the fresh vegetables of summer.

The smoky, spiced vegetables pair perfectly with the tangy cheese and fresh cilantro, making these tacos a fun and satisfying main dish.

Summer Squash and Eggplant Parmesan

This is a lighter, vegetable-packed twist on the classic eggplant Parmesan.

Summer squash replaces the eggplant to create a dish that’s equally satisfying but with a fresher, more delicate flavor. It’s perfect for those who want a healthier, yet still indulgent, vegetarian meal.

Ingredients:

• 2 medium summer squash, sliced into rounds
• 1 cup breadcrumbs (preferably panko)
• 1 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Olive oil for frying
• Fresh basil leaves, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow bowl, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Heat olive oil in a large skillet over medium heat. Dredge each slice of summer squash in the breadcrumb mixture, pressing gently to coat, and fry in the hot oil for 2-3 minutes on each side until golden brown and crispy. Remove and set on paper towels to drain excess oil.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the fried squash slices in a single layer over the sauce.
5. Top with another layer of marinara sauce and sprinkle with shredded mozzarella cheese.
6. Bake for 20-25 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh basil before serving.

This summer squash Parmesan is a comforting and flavorful twist on the traditional dish.

The crispy squash paired with gooey melted cheese and tangy marinara makes it a satisfying vegetarian main dish that everyone will love.

Summer Squash and Black Bean Burrito Bowls

These colorful and filling burrito bowls are the perfect way to enjoy summer squash in a fresh, hearty dish.

With black beans, corn, and a zesty lime dressing, this dish is packed with flavor and makes a satisfying, balanced meal. It’s an excellent option for meal prep or for a quick dinner that’s both healthy and filling.

Ingredients:

• 2 medium summer squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 ½ cups cooked rice (brown or white)
• ½ cup salsa
• ½ cup guacamole or sliced avocado
• Fresh cilantro, chopped, for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced summer squash and cook for 5-7 minutes, until tender and slightly caramelized.
2. Stir in cumin, chili powder, salt, and pepper, and cook for another minute, allowing the spices to toast.
3. In a separate pan, heat the black beans and corn together until warmed through.
4. To assemble the bowls, start with a base of cooked rice. Layer with the sautéed squash, black beans, and corn mixture.
5. Top with salsa, guacamole or sliced avocado, and fresh cilantro.
6. Serve with lime wedges for squeezing over the bowl.

These burrito bowls are a healthy, customizable meal that combines all the flavors of a burrito but in a fresh, grain-based bowl.

The combination of summer squash, beans, and corn creates a flavorful and satisfying dish that’s perfect for a weeknight or a meal prep option.

Summer Squash and Chickpea Frittata

This easy and hearty frittata combines summer squash and chickpeas, creating a protein-packed, savory dish that’s perfect for breakfast, brunch, or a light dinner.

The soft eggs and vegetables are elevated by the earthy chickpeas and fresh herbs, making this frittata a satisfying and flavorful meal.

Ingredients:

• 1 tbsp olive oil
• 2 medium summer squash, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 large eggs
• ½ cup milk (dairy or non-dairy)
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper to taste
• 1/4 cup fresh parsley or basil, chopped
• ½ cup shredded cheddar or feta cheese (optional)

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 summer squash slices and sauté for 5-7 minutes until softened and lightly golden.
3. Add the chickpeas to the skillet and cook for an additional 3-4 minutes, stirring occasionally. Season with oregano, garlic powder, salt, and pepper.
4. In a separate bowl, whisk together the eggs, milk, and fresh herbs. Pour the egg mixture over the vegetables in the skillet, making sure everything is evenly distributed.
5. If desired, sprinkle the top with shredded cheese.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the eggs are set and slightly golden on top.
7. Let cool slightly before slicing and serving.

This frittata is the perfect way to enjoy the fresh flavors of summer squash and chickpeas, while still getting a deliciously satisfying meal.

The eggs make it a versatile dish that can be served hot or cold, making it great for any time of day.

Summer Squash and Pesto Stuffed Chicken Breast

This flavorful chicken breast is stuffed with a vibrant mixture of summer squash, pesto, and cheese, creating a juicy and delicious main dish that’s perfect for summer.

The freshness of the squash, combined with the richness of pesto and melted cheese, makes this a simple yet elegant meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 2 medium summer squash, grated
• ½ cup pesto (store-bought or homemade)
• ½ cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
3. Heat olive oil in a skillet over medium heat. Add the grated summer squash and cook for 2-3 minutes, just until slightly softened. Remove from heat and let cool slightly.
4. In a bowl, mix the cooked squash with pesto and mozzarella cheese. Season with salt and pepper.
5. Stuff each chicken breast with the squash mixture, securing the openings with toothpicks or kitchen twine.
6. Heat a bit more olive oil in the skillet and sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
7. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is fully cooked through and the cheese is melted.
8. Remove the toothpicks or twine, garnish with fresh basil or parsley, and serve hot.

This stuffed chicken breast is a delicious, savory main dish that pairs perfectly with a side salad or roasted vegetables.

The pesto adds an herbaceous richness to the chicken, while the squash filling keeps everything light and fresh.

Summer Squash and Sausage Skillet

This one-pan dish combines the savory flavors of sausage with the light, fresh taste of summer squash. It’s an easy, weeknight-friendly recipe that’s packed with flavor and comes together in no time.

The smoky sausage and sautéed squash make a delicious pairing that’s sure to become a family favorite.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage (either pork or chicken), casings removed
• 2 medium summer squash, sliced into half-moons
• 1 red bell pepper, sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme or oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
2. Remove the sausage from the skillet and set it aside. In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.
3. Add the summer squash to the skillet and cook for another 5-6 minutes, until the squash is tender but still slightly crisp.
4. Return the cooked sausage to the skillet, and add thyme, salt, and pepper. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to combine.
5. Garnish with fresh parsley or basil before serving.

This skillet meal is quick and satisfying, with a perfect balance of savory sausage and light, tender squash.

It’s an excellent weeknight dish that requires minimal cleanup, making it perfect for busy nights when you need something delicious and easy to prepare.

Summer Squash and Spinach Quiche

This light yet satisfying quiche combines the freshness of summer squash and spinach with a buttery, flaky crust. It’s a perfect dish for brunch, lunch, or a light dinner.

The savory egg filling is enriched with cheese and herbs, making this quiche a crowd-pleasing main dish.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 2 medium summer squash, thinly sliced
• 2 cups fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 4 large eggs
• 1 cup heavy cream or milk
• 1/2 cup grated cheddar cheese (or your choice of cheese)
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the summer squash to the skillet and cook for another 5-7 minutes until softened and lightly browned. Season with salt, pepper, and thyme. Stir in the spinach and cook for 2 more minutes, until wilted. Remove from heat and let it cool.
4. In a large bowl, whisk together the eggs and cream. Stir in the grated cheese and season with salt and pepper.
5. Once the vegetable mixture has cooled slightly, fold it into the egg mixture. Pour the filling into the prepared pie crust.
6. Bake for 30-35 minutes, or until the quiche is set and golden on top.
7. Let cool for a few minutes before slicing. Garnish with fresh parsley if desired.

This quiche is perfect for a brunch gathering or as a light dinner paired with a simple salad.

The combination of squash, spinach, and cheese creates a creamy, savory dish that everyone will enjoy!

Summer Squash and Shrimp Stir-Fry

This quick and flavorful stir-fry combines tender shrimp with summer squash and other colorful vegetables in a savory sauce.

It’s a light and healthy main dish that’s perfect for busy weeknights or a refreshing summer dinner.

Ingredients:

• 1 tbsp sesame oil (or vegetable oil)
• 1 lb shrimp, peeled and deveined
• 2 medium summer squash, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp honey or brown sugar
• 1 tsp rice vinegar
• 1/2 tsp crushed red pepper flakes (optional)
• Sesame seeds for garnish (optional)
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
2. In the same skillet, add the onion, bell pepper, and garlic. Stir-fry for 2-3 minutes until fragrant and softened.
3. Add the summer squash and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
4. In a small bowl, mix together the soy sauce, oyster sauce, honey, rice vinegar, and crushed red pepper flakes. Pour the sauce over the vegetables and stir to combine.
5. Return the cooked shrimp to the skillet and toss everything together for another 1-2 minutes until heated through.
6. Serve the stir-fry over cooked rice or noodles and garnish with sesame seeds.

This shrimp and squash stir-fry is quick, healthy, and bursting with flavor.

The savory sauce perfectly complements the sweetness of the shrimp and the fresh crunch of the vegetables, making this an excellent dish for a fast, satisfying meal.

Summer Squash and Rice Casserole

This comforting casserole combines summer squash, rice, and a creamy, cheesy sauce to create a delicious and filling dish that’s perfect for family dinners.

It’s simple to make and can be prepared in advance for an easy weeknight meal.

Ingredients:

• 2 medium summer squash, diced
• 1 cup uncooked rice (white or brown)
• 2 tbsp butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese (or a mix of your favorite cheeses)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the rice according to package instructions and set aside.
3. In a large skillet, melt butter over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
4. Add the diced summer squash to the skillet and cook for 5-7 minutes, until tender and lightly browned. Season with salt and pepper.
5. In a large bowl, combine the cooked rice, squash mixture, chicken broth, sour cream, half of the cheddar cheese, and Parmesan. Stir until everything is well mixed.
6. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheddar cheese on top.
7. Bake for 20-25 minutes, until the casserole is hot and bubbly, and the cheese is melted and golden.
8. Garnish with fresh thyme or parsley before serving.

This summer squash and rice casserole is the perfect comfort food with a light, summery twist.

The creamy, cheesy filling pairs wonderfully with the tender squash and fluffy rice, making it a great dish for a family dinner or potluck.

Summer Squash and Turkey Meatball Skillet

This hearty and wholesome skillet dish combines juicy turkey meatballs with summer squash, tomatoes, and a flavorful sauce.

It’s a simple, one-pan meal that’s both satisfying and light, making it an excellent choice for a weeknight dinner.

Ingredients:

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 medium summer squash, sliced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/4 cup tomato sauce
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Grated Parmesan cheese, for garnish (optional)

Instructions:

1. In a large bowl, mix together the ground turkey, breadcrumbs, egg, parsley, garlic, oregano, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, for about 8-10 minutes, until golden brown and cooked through. Remove the meatballs and set aside.
3. In the same skillet, add the summer squash slices and sauté for 3-4 minutes, until softened.
4. Add the diced tomatoes (with their juice), tomato sauce, basil, and red pepper flakes to the skillet. Stir to combine and bring to a simmer.
5. Return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for 10-15 minutes until everything is heated through and the flavors meld together.
6. Garnish with grated Parmesan cheese, if desired, and serve hot.

This turkey meatball skillet is a comforting yet light dish with a burst of fresh flavor from the summer squash.

It’s a complete meal in one pan, perfect for a satisfying dinner that’s easy to prepare.

Summer Squash and Zucchini Noodles with Pesto

For a lighter take on pasta, try this recipe that swaps traditional noodles for zucchini and summer squash ribbons, tossed with a fresh, homemade pesto sauce.

It’s a vibrant, healthy dish that’s perfect for a quick lunch or dinner.

Ingredients:

• 2 medium summer squash, spiralized or sliced into ribbons
• 2 medium zucchinis, spiralized or sliced into ribbons
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• 1/4 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted (optional)
• Fresh basil, for garnish
• Salt and pepper to taste
• Grated Parmesan, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized or ribboned summer squash and zucchini. Sauté for 3-4 minutes until just tender but still crisp. Be careful not to overcook to retain the texture.
2. Add the pesto to the skillet and toss the noodles to coat them evenly. Cook for another 1-2 minutes to allow the flavors to combine.
3. Remove from heat and toss in the cherry tomatoes.
4. Garnish with toasted pine nuts, fresh basil, and grated Parmesan cheese if desired. Season with salt and pepper to taste.
5. Serve warm as a light, refreshing main dish or a side.

This dish is the perfect combination of freshness and flavor.

The pesto brings a burst of herby richness, while the zucchini and summer squash noodles provide a satisfying texture. It’s a great option for anyone looking for a low-carb, veggie-packed meal.

Summer Squash and Mushroom Risotto

This creamy and comforting risotto highlights the natural sweetness of summer squash and the earthiness of mushrooms.

It’s a great vegetarian main dish that’s rich, flavorful, and perfect for a cozy meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth (kept warm)
• 1/2 cup dry white wine (optional)
• 2 medium summer squash, diced
• 1 cup mushrooms, sliced (cremini or button)
• 1/2 cup grated Parmesan cheese
• 1 tbsp butter
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened and fragrant.
2. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes, until the rice is lightly toasted.
3. If using, pour in the white wine and let it cook off, stirring occasionally.
4. Add the warm vegetable broth to the rice, one ladleful at a time, stirring continuously. Let the rice absorb the broth before adding more. Continue until the rice is tender and creamy, which should take about 18-20 minutes.
5. While the rice is cooking, heat a separate pan over medium heat and sauté the summer squash and mushrooms in a little olive oil for 5-7 minutes, until they are tender and lightly browned.
6. Once the rice is cooked, stir in the sautéed squash and mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
7. Serve the risotto warm, garnished with fresh thyme or parsley.

This summer squash and mushroom risotto is a creamy, satisfying dish that celebrates the flavors of the season.

The rich, velvety texture of the risotto pairs perfectly with the tender squash and earthy mushrooms, making it an excellent vegetarian main dish.

Summer Squash and Bell Pepper Tacos

These vibrant and flavorful tacos make use of fresh summer squash, bell peppers, and a tangy lime dressing, creating a fresh and satisfying dish that’s perfect for taco night.

They’re a great vegetarian option that’s light but full of flavor, and they pair wonderfully with a side of guacamole or salsa.

Ingredients:

• 2 medium summer squash, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• 1 avocado, sliced (optional)
• Crumbled feta or cotija cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced summer squash and bell peppers and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
2. Season with chili powder, cumin, salt, and pepper. Continue cooking for another 2-3 minutes to allow the spices to bloom.
3. Warm the tortillas in a separate pan or microwave for a few seconds until soft.
4. Fill each tortilla with the sautéed squash and pepper mixture, then top with chopped cilantro, red onion, a squeeze of lime juice, and sliced avocado.
5. Garnish with crumbled feta or cotija cheese if desired and serve immediately.

These tacos are packed with fresh, bright flavors, and the summer squash adds a nice lightness that pairs perfectly with the smokiness of the cumin and chili powder.

They’re a quick and easy way to enjoy a summer meal!

Summer Squash and Ricotta Stuffed Shells

These stuffed shells are a comforting, cheesy main dish that uses summer squash in a delicious filling, blending it with ricotta, spinach, and Parmesan.

It’s a great way to add more vegetables into a classic dish that everyone will love.

Ingredients:

• 12 large pasta shells, cooked according to package instructions
• 2 medium summer squash, grated
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh spinach, chopped
• 1/4 cup mozzarella cheese, shredded
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and grated summer squash, and sauté for 4-5 minutes until the squash is tender and the liquid has evaporated. Season with salt and pepper and remove from heat.
3. In a large bowl, combine the sautéed squash, ricotta cheese, Parmesan cheese, chopped spinach, and half of the shredded mozzarella. Stir to combine.
4. Stuff the cooked pasta shells with the squash and ricotta mixture and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells, then sprinkle with the remaining mozzarella cheese.
6. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

These stuffed shells are rich and creamy, with a burst of freshness from the summer squash and spinach.

It’s a filling and comforting meal that’s perfect for a cozy family dinner.

Summer Squash and Sweet Potato Buddha Bowl

This nutritious Buddha bowl brings together roasted summer squash, sweet potatoes, and other veggies, all drizzled with a creamy tahini dressing.

It’s a vibrant, healthy, and satisfying main dish that can be customized with your favorite toppings.

Ingredients:

• 2 medium summer squash, sliced
• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup cooked quinoa or brown rice
• 1/2 cup cooked chickpeas (optional)
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water (to thin the dressing)
• 1/4 cup fresh parsley, chopped
• Sliced avocado for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes and summer squash slices with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the vegetables for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized and the squash is golden brown.
4. While the vegetables roast, prepare the quinoa or rice according to package instructions.
5. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Add more water as needed to reach a pourable consistency.
6. To assemble the Buddha bowl, divide the quinoa or rice between bowls. Top with the roasted sweet potato, summer squash, chickpeas (if using), and avocado slices.
7. Drizzle with the tahini dressing and garnish with fresh parsley.

This Buddha bowl is a nourishing, plant-based meal that’s perfect for lunch or dinner.

The roasted vegetables provide a comforting sweetness that balances beautifully with the creamy tahini dressing.