29+ Delicious Summer Squash Medley Recipes to Enjoy All Season Long

Summer squash is a versatile and vibrant vegetable that shines during the warmer months.

From zucchini to yellow squash, it’s a key ingredient in many summer dishes, adding both color and flavor to your meals.

Whether you’re looking to whip up a quick side dish, a refreshing salad, or a hearty main course, summer squash medleys are the perfect way to embrace the season’s bounty.

In this blog post, we’ve curated a collection of over 29+ summer squash medley recipes that will inspire you to get creative in the kitchen.

These dishes feature the crisp, slightly sweet taste of squash, paired with a variety of ingredients that enhance its natural flavors.

From savory fritters and stir-fries to light salads and comforting casseroles, there’s a recipe here for every taste and occasion.

So, grab your summer squash and get ready to enjoy these delicious recipes all season long!

29+ Delicious Summer Squash Medley Recipes to Enjoy All Season Long

Summer squash is more than just a side dish—it’s a star ingredient that can transform a simple meal into something extraordinary.

With over 29+ summer squash medley recipes to choose from, you’ll never run out of ways to incorporate this nutritious and flavorful veggie into your cooking.

Whether you’re grilling, roasting, or sautéing, the possibilities are endless.

These recipes are perfect for making the most of the summer squash season, offering both lighter options for warm weather and comforting dishes for cooler evenings.

So, next time you find yourself at the farmers’ market or in your garden surrounded by fresh squash, remember these creative and easy-to-make recipes.

Grilled Summer Squash Medley with Lemon Herb Marinade

This light and zesty grilled squash medley brings out the natural sweetness of summer vegetables while infusing them with bright citrus and fresh herbs.

Perfect as a side dish for barbecues or as a vegetarian main, this dish captures the essence of summer cooking: simple, seasonal, and satisfying.

Ingredients:

• 2 zucchini, sliced into 1/2-inch rounds
• 2 yellow squash, sliced into 1/2-inch rounds
• 1 small red onion, cut into wedges
• 1 red bell pepper, cut into chunks
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together olive oil, lemon juice, thyme, parsley, garlic, salt, and pepper.
2. Add the zucchini, yellow squash, onion, and bell pepper to the bowl. Toss well to coat.
3. Cover and marinate in the refrigerator for 30 minutes.
4. Preheat a grill or grill pan over medium-high heat.
5. Grill vegetables for 4–5 minutes per side, or until nicely charred and tender.
6. Remove from heat and serve warm, garnished with additional herbs if desired.

Whether served alongside grilled chicken or spooned over couscous, this lemon herb squash medley is a vibrant way to celebrate garden-fresh produce.

It’s also easily scalable for larger gatherings or simplified for a quick weeknight dinner.

Summer Squash Medley Sauté with Garlic and Cherry Tomatoes

A colorful sauté of summer squash, bursting cherry tomatoes, and fragrant garlic makes for a quick and flavorful skillet dish.

This rustic, Mediterranean-inspired medley is perfect served over pasta, rice, or even crusty bread for a simple yet comforting summer meal.

Ingredients:

• 2 zucchini, sliced into half-moons
• 2 yellow squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
3. Add zucchini and yellow squash. Sauté for 6–8 minutes, stirring occasionally, until just tender.
4. Stir in cherry tomatoes and cook for 2–3 more minutes, until tomatoes soften and release juices.
5. Season with salt and pepper to taste.
6. Remove from heat and sprinkle with chopped basil before serving.

This dish is a celebration of freshness, with each bite offering juicy tomato bursts, tender squash, and aromatic garlic.

It’s a versatile recipe you can enjoy warm or chilled, and it pairs beautifully with grilled meats or a simple grain salad.

Roasted Summer Squash Medley with Parmesan and Balsamic Glaze

Oven-roasted to caramelized perfection, this summer squash medley features a savory twist with a Parmesan topping and a drizzle of tangy-sweet balsamic glaze.

This recipe is perfect for those who crave depth of flavor and a touch of elegance in their vegetable dishes.

Ingredients:

• 1 zucchini, sliced into 1/4-inch rounds
• 1 yellow squash, sliced into 1/4-inch rounds
• 1 pattypan squash, cut into wedges (or substitute with more zucchini/yellow squash)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/3 cup grated Parmesan cheese
• 1 tablespoon balsamic glaze (store-bought or homemade)
• Optional: chopped fresh rosemary or thyme

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss squash slices in olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast for 15–18 minutes, flipping once, until edges are golden and squash is tender.
4. Remove from oven, sprinkle with Parmesan, and return to oven for 3–5 minutes until cheese is melted and bubbly.
5. Drizzle with balsamic glaze and top with fresh herbs if using. Serve immediately.

This roasted squash medley is both hearty and refined, making it ideal for summer dinner parties or as a flavorful side to grilled proteins.

The richness of Parmesan and the sweetness of balsamic glaze bring out the best in the squash, proving that simple ingredients can deliver impressive results.

Summer Squash and Corn Frittata

This summer squash and corn frittata is a light yet filling dish that celebrates the vibrant flavors of the season. With creamy eggs, tender squash, and sweet corn, it’s perfect for breakfast, brunch, or a quick dinner.

The addition of fresh herbs and a bit of cheese makes this frittata flavorful without being heavy.

Ingredients:

• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 cup corn kernels (fresh or frozen)
• 8 large eggs
• 1/4 cup milk
• 1/2 cup crumbled feta or goat cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the zucchini and yellow squash, sautéing for 5–6 minutes until softened.
3. Add corn kernels and cook for another 2 minutes. Season with salt and pepper.
4. In a bowl, whisk together eggs, milk, basil, and cheese. Pour the egg mixture over the vegetables in the skillet.
5. Cook on the stovetop for 2–3 minutes, then transfer to the oven.
6. Bake for 10–12 minutes, or until the eggs are set and lightly golden on top.
7. Allow the frittata to cool slightly before slicing. Serve warm or at room temperature.

This frittata is a wonderful way to use up an abundance of summer squash and corn.

The eggs create a soft, custardy base, while the squash adds texture and a hint of sweetness. It’s a versatile dish that can be served at any time of day and is sure to impress guests or satisfy your family.

Summer Squash Medley with Pesto and Pine Nuts

A fresh take on summer squash medley, this dish pairs roasted squash with a vibrant pesto sauce and a sprinkle of toasted pine nuts.

The earthy richness of pesto complements the mild squash, making it an ideal side dish or light vegetarian main.

Ingredients:

• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1/4 cup olive oil, divided
• Salt and pepper to taste
• 1/2 cup homemade or store-bought pesto
• 1/4 cup pine nuts, toasted
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss zucchini and yellow squash slices with half of the olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet.
3. Roast for 15–20 minutes, flipping halfway through, until squash is tender and slightly browned.
4. In a large bowl, toss the roasted squash with the pesto until evenly coated.
5. Sprinkle with toasted pine nuts and garnish with fresh basil. Serve immediately.

This recipe is bursting with vibrant, herbal flavors that bring out the natural sweetness of summer squash.

The roasted squash gives a slightly caramelized flavor, which balances perfectly with the fresh and aromatic pesto. The addition of pine nuts adds crunch and richness, making this dish irresistible.

Sautéed Summer Squash Medley with Balsamic and Honey Glaze

A sweet and tangy glaze of balsamic vinegar and honey elevates this sautéed summer squash medley to a new level.

The caramelization from the honey and the acidity of the balsamic create a well-rounded flavor that’s great for pairing with grilled meats or as a standalone vegetarian dish.

Ingredients:

• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash slices. Sauté for 6–8 minutes until the squash begins to soften and brown slightly.
2. In a small bowl, whisk together balsamic vinegar and honey. Pour over the sautéed squash.
3. Stir well to coat the squash in the glaze, cooking for an additional 2–3 minutes until the sauce thickens and becomes syrupy.
4. Season with salt and pepper to taste.
5. Garnish with fresh thyme before serving.

The sweet and tangy glaze gives this simple sautéed squash medley a complex depth of flavor.

The honey’s sweetness is balanced by the acidity of the balsamic, creating a dish that’s both satisfying and refreshing. It’s a great choice for a quick weeknight side or as part of a summer feast.

Summer Squash and Bell Pepper Stir-Fry

This colorful stir-fry is a quick and healthy way to enjoy summer squash and bell peppers, making for a perfect side dish or light meal.

The natural sweetness of the squash pairs wonderfully with the slightly smoky flavor of bell peppers, and the stir-fry method locks in the vibrant flavors while keeping the vegetables tender-crisp.

Ingredients:

• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger and sauté for about 30 seconds until fragrant.
3. Add the zucchini, yellow squash, and bell peppers to the skillet. Stir-fry for 5–7 minutes until vegetables are tender but still slightly crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour over the stir-fried vegetables and stir to coat.
5. Cook for an additional 2–3 minutes, allowing the sauce to reduce and thicken.
6. Remove from heat, garnish with green onions and sesame seeds, and serve warm.

This stir-fry is quick, healthy, and flavorful, making it the perfect weeknight dinner.

The balance of sweet, savory, and tangy flavors from the sauce really enhances the fresh squash, while the sesame oil adds a nice depth. It’s a great way to showcase summer produce in a dish that’s both simple and satisfying.

Summer Squash and Chickpea Curry

This comforting, creamy curry features a medley of summer squash and chickpeas, simmered in a fragrant coconut milk sauce with a blend of spices.

It’s a vegetarian dish that’s hearty, satisfying, and full of flavor, making it an excellent option for a meatless meal or a side dish to complement grilled meats.

Ingredients:

• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add garlic and cook for an additional minute until fragrant.
3. Stir in curry powder, turmeric, cumin, and coriander, and cook for 1–2 minutes to bloom the spices.
4. Add zucchini, yellow squash, and chickpeas to the skillet. Stir to coat with the spices.
5. Pour in coconut milk and bring to a simmer. Reduce heat and cook for 15–20 minutes, or until the squash is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the curry over rice, garnished with fresh cilantro.

This dish is rich, comforting, and full of vibrant spices that create a warming, flavorful meal.

The coconut milk gives the curry a creamy texture, while the spices create depth, making it a perfect choice for a cozy dinner. It’s easy to prepare and can easily be doubled for larger gatherings.

Summer Squash Pasta with Garlic and Parmesan

This light and refreshing pasta dish combines tender summer squash with a simple garlic and Parmesan sauce for a satisfying yet low-key meal.

With minimal ingredients, this dish highlights the natural sweetness of squash and gives a delightful nod to classic Italian flavors.

Ingredients:

• 2 zucchini, spiralized or sliced into thin ribbons
• 2 yellow squash, spiralized or sliced into thin ribbons
• 8 oz spaghetti or your favorite pasta
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup freshly grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Cook pasta according to package instructions, reserving 1/2 cup of pasta cooking water. Drain the pasta and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
3. Add the zucchini and yellow squash ribbons to the skillet. Sauté for 4–5 minutes, or until the squash is tender but still has a slight bite.
4. Toss the cooked pasta into the skillet, adding reserved pasta water to help create a silky sauce.
5. Stir in the grated Parmesan, allowing it to melt into the pasta. Season with salt and pepper to taste.
6. Garnish with fresh basil and serve immediately.

This light pasta dish is a wonderful way to enjoy summer squash without overwhelming the natural flavors of the vegetables.

The garlic and Parmesan sauce is simple yet delicious, allowing the squash to shine while offering a comforting and satisfying meal. It’s quick to prepare, making it a perfect weeknight dinner.

Summer Squash and Bacon Hash

This savory and hearty summer squash and bacon hash makes for a great breakfast or brunch option.

The smoky flavor of crispy bacon pairs beautifully with the tender squash, and the addition of potatoes makes it a filling dish perfect for starting the day.

Ingredients:

• 2 zucchini, diced
• 2 yellow squash, diced
• 1 medium potato, diced
• 4 strips of bacon, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• 2 eggs (optional)

Instructions:

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5–6 minutes. Remove the bacon from the pan and set it aside, leaving the bacon drippings in the skillet.
2. Add the diced potatoes to the skillet and cook for 6–8 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the diced zucchini, yellow squash, onion, and garlic. Cook for an additional 5–7 minutes, stirring occasionally, until the squash is tender and the onions are translucent.
4. Stir in the smoked paprika, salt, and pepper. Add the cooked bacon back into the skillet and mix to combine.
5. If desired, fry the eggs in a separate skillet and serve them on top of the hash.
6. Garnish with chopped parsley and serve warm.

This summer squash and bacon hash is a savory, filling dish that pairs the richness of bacon with the fresh, slightly sweet flavor of squash.

The crispy potatoes add texture, making it a satisfying meal any time of day.

Summer Squash and Ricotta Stuffed Shells

These summer squash and ricotta stuffed shells are a lighter take on the classic stuffed pasta dish.

Filled with a flavorful blend of squash, ricotta, and fresh herbs, these shells are baked in a savory tomato sauce, making them an ideal dish for family dinners or gatherings.

Ingredients:

• 12 jumbo pasta shells
• 2 zucchini, grated
• 2 yellow squash, grated
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the pasta shells according to package instructions. Drain and set aside.
2. In a medium skillet, heat a little olive oil over medium heat. Add the grated zucchini and yellow squash, cooking for 3–4 minutes until the squash is softened and any moisture has evaporated. Let cool slightly.
3. In a large bowl, mix together the ricotta cheese, mozzarella, Parmesan, egg, oregano, salt, and pepper. Add the cooked squash mixture and stir to combine.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Stuff the cooked pasta shells with the ricotta and squash mixture, placing them in the baking dish.
5. Pour the remaining marinara sauce over the stuffed shells and top with a little extra mozzarella.
6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 5–10 minutes, until the cheese is bubbly and golden.
7. Garnish with fresh basil and serve warm.

These stuffed shells are a wonderful way to incorporate summer squash into a comforting pasta dish.

The ricotta mixture, combined with the tender squash, creates a creamy, flavorful filling, while the marinara sauce ties everything together. It’s perfect for feeding a crowd or for a cozy family dinner.

Summer Squash and Pesto Flatbread

This easy-to-make summer squash and pesto flatbread combines fresh, crispy flatbread with roasted squash and a vibrant pesto sauce.

It’s a delicious appetizer, light meal, or side dish for your summer gatherings, packed with flavor and color.

Ingredients:

• 2 flatbreads (store-bought or homemade)
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup crumbled goat cheese or feta
• Fresh arugula for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the sliced zucchini and yellow squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 12–15 minutes, or until the squash is tender and lightly browned.
3. While the squash is roasting, place the flatbreads on a baking sheet and warm them in the oven for 5–7 minutes.
4. Once the squash is roasted, remove it from the oven and set aside.
5. Spread a thin layer of pesto on each flatbread, leaving a small border around the edges.
6. Top with the roasted squash slices and crumbled goat cheese or feta.
7. Return the flatbreads to the oven for another 5–7 minutes, or until the cheese is melted and the edges of the flatbread are golden and crispy.
8. Remove from the oven and garnish with fresh arugula before serving.

This summer squash and pesto flatbread is a quick, flavorful dish that’s perfect for a light lunch or a party appetizer.

The crispy flatbread provides a perfect base for the tender, roasted squash and the bright pesto sauce, making it a delightful combination of textures and flavors.

Summer Squash and Sweet Potato Gratin

This cheesy, savory gratin combines summer squash with sweet potatoes, layered in a creamy sauce, and baked to golden perfection.

The sweetness of the potatoes balances out the mild flavor of the squash, and the creamy, cheesy topping makes this dish a comfort food favorite. It’s perfect as a side dish for a barbecue or a stand-alone meal.

Ingredients:

• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 2 medium sweet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Gruyère cheese (or sharp cheddar)
• 2 garlic cloves, minced
• 1 teaspoon thyme leaves
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 9×9-inch baking dish with olive oil.
3. In a small saucepan, heat the heavy cream over medium heat with garlic, thyme, salt, and pepper. Bring to a simmer, then remove from heat and set aside.
4. Layer the sweet potato slices, zucchini, and yellow squash alternately in the prepared baking dish.
5. Pour the cream mixture evenly over the vegetables. Top with grated Parmesan and shredded Gruyère cheese.
6. Cover with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 15–20 minutes until the top is golden and the vegetables are tender.
8. Garnish with fresh parsley before serving.

This gratin is a perfect blend of earthy sweet potatoes and fresh squash, complemented by the richness of cream and cheese.

The crispy golden top adds a delightful crunch, making it an impressive side dish or a main course.

Summer Squash and Tomato Salad with Balsamic Vinaigrette

This fresh and light summer salad features tender slices of summer squash paired with juicy tomatoes, all drizzled in a tangy balsamic vinaigrette.

The combination of flavors and textures makes for a refreshing, easy-to-make dish that’s perfect for summer picnics or a light dinner.

Ingredients:

• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon honey (optional)

Instructions:

1. In a large bowl, combine the zucchini, yellow squash, cherry tomatoes, and fresh basil.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, pepper, and honey (if using).
3. Pour the dressing over the squash and tomatoes, tossing gently to coat.
4. Let the salad sit for 10–15 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

This salad is light, tangy, and packed with fresh summer flavors.

The balsamic vinaigrette enhances the natural sweetness of the squash and tomatoes, making it an ideal side dish for grilled meats or a refreshing light meal on its own.

Summer Squash and Chickpea Salad with Tahini Dressing

This protein-packed, Mediterranean-inspired salad combines tender summer squash with chickpeas, cucumbers, and red onion, all tossed in a creamy, nutty tahini dressing.

It’s a nutritious and satisfying meal that can be served warm or cold, making it an ideal choice for a quick lunch or dinner.

Ingredients:

• 2 zucchini, diced
• 2 yellow squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons water (or more, to adjust consistency)
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced zucchini and yellow squash, cooking for 5–6 minutes until just tender.
2. Remove from heat and let the squash cool slightly.
3. In a large bowl, combine the cooked squash, chickpeas, cucumber, and red onion.
4. In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, water, salt, and pepper. Adjust the consistency with more water if necessary.
5. Pour the tahini dressing over the salad and toss to coat evenly.
6. Serve immediately or chill in the refrigerator before serving.

This salad is packed with nutrients and healthy fats, making it a satisfying dish for lunch or dinner.

The tahini dressing adds a rich, creamy element that pairs wonderfully with the light crunch of the fresh veggies and tender squash. It’s a great way to enjoy the best of summer produce while keeping things light and fresh.

Summer Squash and Herb Quinoa Salad

This fresh and vibrant quinoa salad is a great way to incorporate summer squash with wholesome grains. The combination of quinoa, crisp squash, and fresh herbs creates a light yet satisfying dish, ideal for a summer lunch or as a side at your next cookout.

The lemon dressing brings all the flavors together in a refreshing way.

Ingredients:

• 1 cup quinoa
• 2 zucchini, diced
• 2 yellow squash, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.
2. In a large skillet, heat olive oil over medium heat. Add diced zucchini and yellow squash, sautéing for about 5–6 minutes until just tender but still slightly crisp. Season with salt and pepper.
3. In a large mixing bowl, combine the cooked quinoa, sautéed squash, chopped parsley, mint, and crumbled feta (if using).
4. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Serve chilled or at room temperature.

This quinoa salad is light and refreshing, packed with fresh herbs and flavors that bring out the best in summer squash.

It’s perfect for meal prep, as the flavors only improve as it sits in the fridge.

Summer Squash and Mushroom Risotto

This creamy risotto uses summer squash and mushrooms for a delicious and comforting dish that’s perfect for a special dinner or weekend meal.

The squash adds a delicate sweetness, while the mushrooms provide an earthy depth, making this risotto flavorful and satisfying.

Ingredients:

• 2 zucchini, sliced
• 1 cup yellow squash, sliced
• 1 cup mushrooms, sliced
• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a saucepan, warm the broth over low heat.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until fragrant and softened.
3. Add the mushrooms and cook for another 5 minutes, until they begin to release their moisture.
4. Stir in the zucchini and yellow squash, and cook for 4–5 minutes until they are tender. Season with salt and pepper.
5. Add the Arborio rice to the pan and cook for 1–2 minutes, stirring constantly to lightly toast the rice.
6. Pour in the white wine and cook until absorbed, stirring occasionally.
7. Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more broth. Continue this process for 18–20 minutes, until the rice is creamy and al dente.
8. Stir in the Parmesan cheese and adjust seasoning with salt and pepper.
9. Serve warm, garnished with extra Parmesan if desired.

This risotto is rich and creamy, with the perfect balance of sweetness from the squash and earthiness from the mushrooms.

It’s a comforting dish that works as a main course or a side, perfect for a cozy dinner.

Grilled Summer Squash and Pesto Skewers

These grilled summer squash skewers are a fantastic way to enjoy squash on the grill. The tender squash absorbs the smoky flavor from the grill, and the pesto adds a burst of fresh, herby goodness.

These skewers are perfect as a side dish, appetizer, or even a light main for vegetarians.

Ingredients:

• 2 zucchini, cut into 1-inch thick slices
• 2 yellow squash, cut into 1-inch thick slices
• 1/4 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the zucchini and yellow squash slices onto skewers, alternating the two for a colorful effect.
3. Brush the skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 3–4 minutes per side, or until the squash is tender and has grill marks.
5. Once cooked, remove the skewers from the grill and brush with pesto.
6. Garnish with fresh basil and serve warm.

These grilled summer squash skewers are a simple yet flavorful dish.

The pesto adds an aromatic freshness to the smoky grilled squash, making it an irresistible side dish or light meal. Perfect for summer cookouts, they pair beautifully with grilled meats or can be enjoyed on their own.

Summer Squash and Bell Pepper Stir-Fry

This quick and vibrant stir-fry combines summer squash with colorful bell peppers, creating a dish that’s both healthy and packed with flavor.

The stir-fry is quick to prepare, making it an ideal option for a weeknight meal, and the soy-based sauce brings everything together in a savory, satisfying way.

Ingredients:

• 2 zucchini, sliced into half-moons
• 2 yellow squash, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 2 garlic cloves, minced
• 1/2 teaspoon sesame oil (optional)
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the garlic and cook for 1–2 minutes, until fragrant.
3. Add the bell peppers and sauté for 4–5 minutes until they begin to soften.
4. Add the zucchini and yellow squash, and stir-fry for another 5–6 minutes, until the squash is tender but still slightly crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil (if using). Pour the sauce over the vegetables and stir well to coat.
6. Cook for another 2–3 minutes, allowing the sauce to thicken and the vegetables to absorb the flavors.
7. Season with salt and pepper to taste, and sprinkle with sesame seeds and fresh cilantro before serving.

This stir-fry is a perfect balance of sweet, tangy, and savory flavors.

The fresh summer squash and bell peppers are cooked just right, maintaining their crunch and vibrant color, while the soy sauce adds a rich umami finish. It’s a great side dish or a light, healthy main course.

Summer Squash and Parmesan Fritters

These crispy, golden fritters are a great way to use up summer squash in a fun and tasty way.

The combination of grated squash, breadcrumbs, and Parmesan cheese creates a savory, satisfying snack or appetizer. Serve with a tangy dipping sauce for the perfect summer treat.

Ingredients:

• 2 zucchini, grated
• 2 yellow squash, grated
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil (for frying)

Instructions:

1. Place the grated zucchini and yellow squash in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated squash, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, salt, and pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the squash mixture and form into small patties. Gently place the patties into the skillet and cook for 3–4 minutes per side, until golden and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Serve warm with a dipping sauce of your choice, such as a creamy yogurt sauce or tangy marinara.

These fritters are crispy on the outside and tender on the inside, with a cheesy, savory flavor from the Parmesan.

They’re perfect as an appetizer, snack, or side dish, and the dipping sauce adds an extra layer of flavor. A great way to turn summer squash into a delicious bite-sized treat.

Summer Squash and Corn Chowder

This creamy, comforting chowder is the perfect way to enjoy summer squash and fresh corn in a hearty and satisfying soup.

The combination of squash, corn, and potatoes makes for a rich, filling chowder, while the creamy broth gives it a cozy, velvety texture.

Ingredients:

• 2 zucchini, diced
• 2 yellow squash, diced
• 2 cups fresh corn kernels (about 2 ears of corn)
• 1 large potato, peeled and diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3–4 minutes until softened.
2. Add the diced potato, zucchini, yellow squash, and corn to the pot. Stir to combine.
3. Pour in the vegetable broth, thyme, salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.
4. Using an immersion blender, puree part of the soup to thicken it, leaving some chunks of vegetables for texture.
5. Stir in the heavy cream and simmer for an additional 5 minutes. Taste and adjust seasoning as needed.
6. Serve the chowder warm, garnished with fresh parsley.

This summer squash and corn chowder is the ultimate comfort food, creamy and full of flavor.

The sweetness of the corn pairs wonderfully with the tender squash, and the creamy base makes it perfect for cooler summer evenings or a hearty lunch.

Summer Squash and Feta Stuffed Chicken Breasts

This dish transforms simple chicken breasts into a gourmet meal by stuffing them with a savory mixture of summer squash, feta cheese, and herbs. It’s a satisfying, balanced dish with lean protein, fresh vegetables, and creamy cheese.

The squash filling adds moisture to the chicken, making it juicy and flavorful.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 zucchini, finely chopped
• 2 yellow squash, finely chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, grated (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1–2 minutes until fragrant.
3. Add the zucchini and yellow squash to the skillet and sauté for 5–6 minutes until tender. Remove from heat and stir in the crumbled feta, basil, oregano, salt, and pepper.
4. Carefully slice a pocket into each chicken breast, making sure not to cut all the way through.
5. Stuff each chicken breast with the squash mixture, securing with toothpicks if needed.
6. Place the stuffed chicken breasts in a baking dish. Sprinkle the tops with Parmesan cheese.
7. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Serve warm, garnished with extra fresh herbs.

This stuffed chicken breast is a delightful way to incorporate summer squash into a savory, main course.

The feta cheese adds a creamy texture, while the herbs bring a fresh, fragrant finish. It’s perfect for a family dinner or special occasion.

Summer Squash and Ricotta Gnocchi

These homemade ricotta gnocchi are light and pillowy, with a subtle richness from the ricotta cheese and a slight sweetness from the summer squash.

The gnocchi are tossed in a simple butter and sage sauce, letting the flavor of the squash shine through. This dish is a delicious and comforting way to enjoy the best of summer produce.

Ingredients:

• 2 medium zucchini, grated
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 cup all-purpose flour (plus extra for dusting)
• Salt and pepper to taste
• 1/4 cup unsalted butter
• 8–10 fresh sage leaves
• Fresh Parmesan for serving

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible.
2. In a large mixing bowl, combine the zucchini, ricotta, Parmesan, egg, flour, salt, and pepper. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead it gently until smooth. Divide the dough into 4 portions.
4. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces.
5. Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook for 2–3 minutes, or until they float to the surface.
6. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 1–2 minutes, until the butter begins to brown slightly and the sage crisps up.
7. Gently toss the cooked gnocchi in the butter and sage sauce for 2–3 minutes, allowing them to soak up the flavor.
8. Serve warm with a sprinkle of fresh Parmesan.

These homemade ricotta gnocchi are a perfect way to elevate summer squash into a comforting Italian-inspired dish.

The combination of tender gnocchi with browned butter and sage makes for a rich yet light meal that celebrates the simplicity of summer vegetables.

Summer Squash and Avocado Tacos

These vegetarian tacos are a fresh and vibrant way to enjoy summer squash.

The roasted squash is paired with creamy avocado, crispy lettuce, and a zesty lime dressing, all wrapped in soft corn tortillas. These tacos are light, satisfying, and full of flavors that scream summer.

Ingredients:

• 2 zucchini, diced
• 2 yellow squash, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges
• 6–8 small corn tortillas

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced zucchini and yellow squash in olive oil, chili powder, cumin, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the squash for 15–20 minutes, flipping halfway through, until the squash is tender and slightly browned.
4. While the squash is roasting, prepare the other taco fillings: slice the avocado, chop the cilantro, and shred the lettuce.
5. Warm the corn tortillas in a dry skillet over medium heat for 1–2 minutes on each side.
6. To assemble the tacos, place a handful of roasted squash on each tortilla, followed by slices of avocado, shredded lettuce, and fresh cilantro. Squeeze a lime wedge over the top.
7. Serve immediately and enjoy the fresh, bright flavors.

These summer squash and avocado tacos are a simple yet flavorful way to enjoy the season’s best vegetables.

The crispy roasted squash pairs perfectly with creamy avocado and the crunch of fresh lettuce. It’s a refreshing and satisfying dish for Taco Tuesday or any summer gathering.