27+ Delicious Summer Squash Recipes to Brighten Your Seasonal Meals

Summer squash is a versatile and nutritious vegetable that’s perfect for the sunny season.

Whether you’re looking to make a light and refreshing salad, a creamy soup, or a hearty main dish, summer squash has something to offer.

With its mild flavor and tender texture, it pairs well with a wide range of ingredients and cooking methods, making it an ideal choice for every meal of the day.

In this collection of 27+ summer squash recipes, we’ve curated a variety of dishes that showcase the true beauty of this summer vegetable.

From sautéed squash with fresh herbs to creamy casseroles, stuffed squash blossoms, and even sweet treats, these recipes are designed to inspire your summer cooking.

Whether you have a bounty of squash from your garden or you’ve picked up a few from the farmer’s market, there’s no shortage of ways to enjoy this vibrant veggie.

So, if you’re ready to get cooking, let’s dive into the wonderful world of summer squash with these 27+ mouthwatering recipes that will have your taste buds singing all season long!

27+ Delicious Summer Squash Recipes to Brighten Your Seasonal Meals

Summer squash is not only delicious but also incredibly versatile, making it a must-have in your summer recipe rotation.

From savory dishes like frittatas and casseroles to fresh salads and light pastas, this vegetable offers endless possibilities to elevate your meals.

The 27+ recipes in this collection are just the beginning — there’s so much more you can create with summer squash.

Whether you’re feeding a crowd or simply enjoying a quiet meal at home, these recipes are sure to help you make the most of the summer squash season.

So, get creative in the kitchen, and don’t be afraid to experiment with new flavor combinations.

Summer squash is here to stay, and these 27+ recipes are the perfect way to savor it all summer long!

Grilled Summer Squash with Lemon Herb Dressing

Summer squash is at its peak during the warmer months, making it the perfect vegetable for grilling.

This simple yet flavorful recipe transforms humble squash into a vibrant and smoky side dish, elevated with a zesty lemon herb dressing. It’s light, healthy, and ideal for outdoor gatherings or a quick weeknight dinner.

Ingredients:

• 2 medium yellow squash, sliced lengthwise
• 2 medium zucchini, sliced lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste

Lemon Herb Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush squash slices with olive oil and season with salt and pepper.
3. Grill squash for about 3–4 minutes per side, or until nicely charred and tender.
4. While the squash is grilling, whisk together all dressing ingredients in a small bowl.
5. Remove squash from grill and drizzle with lemon herb dressing.
6. Serve warm or at room temperature.

This grilled summer squash dish is a celebration of simplicity and bold flavors. The smoky notes from the grill blend beautifully with the bright, citrusy herb dressing, creating a well-balanced side that pairs with grilled meats, fish, or even a hearty grain salad.

It’s a go-to summer recipe that showcases how fresh produce shines with just a few enhancements.

Summer Squash and Ricotta Galette

Savory galettes are rustic tarts that are both beautiful and easy to make, and this one is brimming with the sweet, mild flavor of summer squash.

Layered over a bed of creamy ricotta and encased in a buttery, flaky crust, this galette is ideal for brunch, a light dinner, or an impressive picnic treat.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 cup ricotta cheese
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp chopped fresh basil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the pie crust into a 12-inch circle and place it on the prepared baking sheet.
3. In a small bowl, mix ricotta with lemon zest, basil, salt, and pepper.
4. Spread the ricotta mixture in the center of the crust, leaving a 2-inch border.
5. Arrange squash slices in overlapping circles over the ricotta.
6. Fold the edges of the crust over the filling, pleating as needed.
7. Brush the crust with beaten egg and drizzle the squash with olive oil.
8. Bake for 35–40 minutes, or until the crust is golden and the squash is tender.
9. Let cool slightly before slicing and serving.

The summer squash galette offers a perfect combination of creamy, tangy, and savory elements, all encased in a rustic pastry.

It’s a versatile dish that can be served warm or cold, and it highlights the natural sweetness of squash in a visually stunning way. Whether you’re hosting or enjoying a quiet evening, this galette is guaranteed to impress.

Summer Squash Noodles with Cherry Tomatoes and Pesto

For a lighter alternative to pasta, this recipe uses spiralized summer squash as a base for a colorful and nutrient-packed dish.

Tossed with juicy cherry tomatoes and fresh basil pesto, it’s a refreshing and satisfying option that’s both gluten-free and low-carb—perfect for hot summer nights.

Ingredients:

• 2 medium summer squash, spiralized
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup pesto (homemade or store-bought)
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add cherry tomatoes and cook for 2–3 minutes until slightly softened.
3. Add squash noodles and sauté for another 2–3 minutes, just until tender.
4. Remove from heat and stir in pesto until well coated.
5. Season with salt and pepper to taste.
6. Top with grated Parmesan if desired, and serve immediately.

These summer squash noodles are a vibrant and health-conscious meal that doesn’t sacrifice flavor. The tender squash spirals soak up the fresh, garlicky pesto beautifully, while the cherry tomatoes provide a sweet contrast.

It’s a dish that proves you don’t need heavy ingredients to create something deeply satisfying and full of summer flavor.

Creamy Summer Squash Soup with Coconut and Curry

This smooth and flavorful soup is a unique way to enjoy summer squash in a comforting, yet light and aromatic dish.

Blended with coconut milk and infused with curry spices, this soup balances sweet, savory, and spicy elements perfectly. It’s great as a starter or a light lunch served with warm bread or rice.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 medium yellow squash, chopped
• 1 tsp curry powder
• 1/2 tsp ground cumin
• 1 can (13.5 oz) coconut milk
• 1 1/2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or lime wedges for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté until softened, about 5 minutes.
2. Stir in curry powder and cumin, cooking for 1 minute until fragrant.
3. Add chopped squash, coconut milk, and vegetable broth. Bring to a boil, then reduce to a simmer for 15–20 minutes.
4. Once squash is very tender, blend the soup using an immersion blender (or transfer to a blender) until smooth.
5. Season with salt and pepper. Serve hot, garnished with cilantro and a squeeze of lime.

This soup is a beautiful example of how summer squash can work beyond typical sides and salads.

The creamy coconut and bold spices elevate the mild squash, creating a dish that feels both nourishing and exotic. It’s an excellent option for a cozy summer evening or meal prep for the week.

Summer Squash and Corn Fritters

Crispy on the outside and tender on the inside, these golden fritters combine shredded summer squash with sweet corn kernels for a savory, satisfying snack or side dish.

They’re pan-fried to perfection and pair wonderfully with a tangy dipping sauce or a dollop of sour cream.

Ingredients:

• 2 cups shredded summer squash (zucchini or yellow squash)
• 1/2 tsp salt
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup chopped green onions
• 2 eggs
• 1/2 cup flour
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Oil for frying

Instructions:

1. Place shredded squash in a colander, sprinkle with 1/2 tsp salt, and let sit for 10 minutes. Squeeze out excess moisture with a towel.
2. In a large bowl, combine squash, corn, green onions, eggs, flour, garlic powder, paprika, salt, and pepper.
3. Heat a few tablespoons of oil in a skillet over medium heat.
4. Scoop batter by spoonfuls into the pan, flattening slightly. Cook 3–4 minutes per side until golden and crisp.
5. Transfer to a paper towel-lined plate. Serve hot.

These fritters are a fun and flavorful way to use up extra summer squash.

The sweetness of the corn complements the squash beautifully, while the crispy texture makes them irresistible. They’re perfect as an appetizer, light lunch, or side dish with grilled meats or a fresh salad.

Baked Summer Squash Parmesan

A lighter twist on the classic eggplant parmesan, this baked dish features layers of thinly sliced summer squash, marinara sauce, and melty mozzarella cheese.

With a crunchy breadcrumb topping and fragrant Italian herbs, it’s hearty, comforting, and a total crowd-pleaser.

Ingredients:

• 3 medium summer squash, sliced into 1/4-inch rounds
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Layer half the squash slices in the bottom of the dish. Season with salt and pepper.
3. Spread half the marinara sauce over the squash, then sprinkle with half the mozzarella.
4. Repeat layers with remaining squash, sauce, and mozzarella.
5. In a small bowl, combine breadcrumbs, Parmesan, oregano, garlic powder, and olive oil.
6. Sprinkle breadcrumb mixture over the top of the casserole.
7. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until top is golden and bubbly.
8. Let cool for 5 minutes before serving.

This Baked Summer Squash Parmesan is comfort food without the heaviness. It’s full of Italian flavor, easy to prepare, and makes excellent leftovers.

Whether you’re feeding a family or looking for a satisfying vegetarian entrée, this dish is a guaranteed hit.

Summer Squash Tacos with Avocado and Lime Crema

These vibrant, vegetarian tacos feature sautéed summer squash, creating a hearty filling for soft corn tortillas.

Topped with a zesty avocado-lime crema, fresh cilantro, and a squeeze of lime, they’re a light yet satisfying meal that’s perfect for Taco Tuesday or a quick summer dinner.

Ingredients:

• 2 medium summer squash, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add diced squash and sauté for about 5–7 minutes, until tender and slightly caramelized.
2. Sprinkle with chili powder, cumin, salt, and pepper, and stir to coat. Set aside.
3. In a small bowl, mash the avocado and mix with sour cream, lime juice, garlic powder, salt, and pepper to create the lime crema.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble tacos by placing sautéed squash in each tortilla, topping with a spoonful of avocado-lime crema, and garnishing with fresh cilantro and a squeeze of lime juice.
6. Serve immediately.

These summer squash tacos are a healthy and refreshing twist on traditional tacos. The squash gives a light, earthy flavor, while the creamy, tangy avocado-lime crema adds richness.

They’re ideal for a meatless meal or a flavorful addition to a summer fiesta.

Summer Squash and Tomato Gratin

A simple yet flavorful gratin, this dish layers tender summer squash and juicy tomatoes with a buttery, herbed breadcrumb topping.

Baked until golden and bubbling, it’s the perfect side dish to complement grilled meats, fish, or a fresh green salad. The layers of vegetables soak up the savory breadcrumbs, making each bite irresistible.

Ingredients:

• 2 medium yellow squash, sliced into thin rounds
• 2 medium tomatoes, sliced into thin rounds
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• 1 tbsp fresh basil, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Layer the squash and tomato slices alternately in the prepared dish, overlapping them slightly.
3. In a small bowl, mix breadcrumbs, Parmesan cheese, melted butter, fresh basil, thyme, salt, and pepper.
4. Sprinkle the breadcrumb mixture evenly over the vegetables.
5. Bake for 25–30 minutes, or until the vegetables are tender and the top is golden and crisp.
6. Let cool for a few minutes before serving.

This Summer Squash and Tomato Gratin is a great way to combine fresh, summer produce into a deliciously comforting dish.

The crispy breadcrumb topping adds the perfect crunch to the tender, flavorful vegetables. It’s a great way to use up summer squash and tomatoes and make a dish that can easily be served at family gatherings or potlucks.

Summer Squash and Chickpea Stir-Fry

A healthy and hearty stir-fry that pairs tender summer squash with chickpeas, creating a delicious, protein-packed dish.

The vibrant veggies and legumes are cooked in a savory sauce made with soy sauce, ginger, and garlic, making it a fast and flavorful weeknight meal.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp sesame oil (or olive oil)
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 2 garlic cloves, minced
• 1/2 tsp ground turmeric
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp rice vinegar
• 2 green onions, sliced
• Sesame seeds for garnish (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add sliced squash and cook for 5–7 minutes, stirring occasionally, until just tender.
3. Add chickpeas, soy sauce, ginger, garlic, turmeric, and red pepper flakes. Stir to combine and cook for another 2–3 minutes, allowing the chickpeas to heat through and absorb the flavors.
4. Stir in rice vinegar and cook for 1 more minute.
5. Remove from heat and garnish with sliced green onions and sesame seeds.
6. Serve warm, either on its own or with rice.

This Summer Squash and Chickpea Stir-Fry is a perfect balance of savory, spicy, and umami flavors. The chickpeas provide protein and a satisfying texture, while the squash adds a fresh and light note.

It’s an easy-to-make, nutritious meal that can be served as a standalone dish or alongside your favorite grains.

Summer Squash and Ricotta Stuffed Shells

These stuffed pasta shells are filled with a creamy ricotta and summer squash mixture, then baked in marinara sauce and topped with melted mozzarella.

It’s a comforting, satisfying dish that showcases the squash in a rich, savory way. Perfect for a family dinner or a make-ahead meal.

Ingredients:

• 12 jumbo pasta shells
• 2 medium summer squash, grated
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions. Drain and set aside.
3. In a skillet, sauté grated squash with a bit of olive oil for 5–7 minutes until tender. Season with salt and pepper.
4. In a large bowl, mix the sautéed squash, ricotta, Parmesan, egg, basil, oregano, salt, and pepper until well combined.
5. Spread 1 cup of marinara sauce on the bottom of a baking dish.
6. Stuff each pasta shell with the ricotta and squash mixture and arrange them in the baking dish.
7. Top with the remaining marinara sauce and shredded mozzarella.
8. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes, until the cheese is bubbly and golden.
9. Garnish with fresh basil before serving.

This dish is a cheesy, squash-filled delight. The ricotta blends perfectly with the sautéed squash, while the marinara sauce adds a tangy contrast.

The stuffed shells are indulgent yet light, making them a great way to enjoy summer squash in a comforting, satisfying format.

Grilled Summer Squash and Halloumi Skewers

Halloumi cheese, known for its ability to hold up on the grill, pairs beautifully with summer squash in these flavorful skewers.

The saltiness of the halloumi, combined with the tender squash, creates an irresistible dish that’s perfect for summer barbecues or a light dinner.

Ingredients:

• 2 medium summer squash, cut into thick slices
• 8 oz halloumi cheese, cut into cubes
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Thread the squash slices and halloumi cubes onto the skewers, alternating between the two.
4. Brush the skewers with the olive oil mixture and place them on the grill.
5. Grill the skewers for 4–5 minutes per side until the halloumi is golden and the squash is tender.
6. Remove from the grill and serve immediately.

These Grilled Summer Squash and Halloumi Skewers are a delightful combination of smoky, salty, and tangy flavors.

The halloumi’s firm texture and savory flavor complement the mild, slightly sweet squash, creating a well-balanced and satisfying dish that’s perfect for any summer gathering.

Summer Squash and Mushroom Stir-Fry with Sesame Soy Sauce

This quick and easy stir-fry highlights the flavors of summer squash and mushrooms, combined with a savory sesame soy sauce that’s both flavorful and light.

It’s a great dish for a fast weeknight dinner and pairs perfectly with rice or noodles.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 1 cup mushrooms, sliced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced
• 1 tbsp sesame seeds
• 1/4 cup sliced green onions
• Cooked rice or noodles for serving

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add the sliced mushrooms and sauté for 3–4 minutes until tender.
3. Add the summer squash and cook for an additional 5 minutes, stirring occasionally, until the squash is tender but still crisp.
4. In a small bowl, mix soy sauce, rice vinegar, sugar, garlic, and ginger to create the stir-fry sauce.
5. Pour the sauce over the squash and mushrooms, tossing to coat evenly. Cook for another 1–2 minutes, allowing the sauce to thicken slightly.
6. Remove from heat and sprinkle with sesame seeds and green onions.
7. Serve warm over rice or noodles.

This stir-fry is quick, light, and full of flavor. The earthy mushrooms complement the fresh squash, and the sesame soy sauce adds depth and complexity.

It’s a deliciously simple meal that can easily be adjusted by adding your favorite veggies or protein.

Summer Squash and Bell Pepper Frittata

This light and fluffy frittata is a perfect way to incorporate summer squash and bell peppers into a protein-packed breakfast or brunch.

The combination of sautéed vegetables and eggs, baked to perfection, is satisfying yet light. It’s an easy one-pan dish that can be made ahead of time for busy mornings.

Ingredients:

• 2 medium summer squash, diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 1 tbsp olive oil
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch ovenproof skillet or baking dish with a little olive oil.
2. In a skillet, heat olive oil over medium heat. Add diced onion, bell pepper, and summer squash. Cook for about 7–10 minutes, until the vegetables are tender.
3. In a bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Transfer the skillet to the oven and bake for 15–20 minutes, until the eggs are set and lightly browned.
6. Garnish with fresh parsley or chives and serve warm.

This Summer Squash and Bell Pepper Frittata is a versatile dish that’s perfect for breakfast, brunch, or even a light dinner.

It’s also a great way to use up extra squash and peppers, providing a nutritious and satisfying meal that can be enjoyed any time of day.

Summer Squash and Sweet Potato Hash

This hearty, savory hash combines the earthy flavors of sweet potatoes and summer squash with onions, bell peppers, and a sprinkle of spices.

It’s a one-pan meal that works wonderfully for breakfast, brunch, or as a side dish to any main course. Top with a fried egg for added protein!

Ingredients:

• 2 medium summer squash, diced
• 1 large sweet potato, peeled and diced
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 2 eggs (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for about 10 minutes, stirring occasionally, until tender.
2. Add the diced onion, bell pepper, and summer squash to the skillet. Sprinkle with smoked paprika, cumin, salt, and pepper. Cook for another 7–10 minutes, until the squash is tender and the vegetables are nicely caramelized.
3. If desired, crack two eggs into the skillet and cook to your liking (fried, scrambled, or poached).
4. Garnish with fresh parsley and serve warm.

This Summer Squash and Sweet Potato Hash is an easy and flavorful dish that is full of nutrients.

The sweet potatoes add a satisfying sweetness, which balances the savory squash and spices. Whether you eat it alone or topped with an egg, it’s a filling and delicious meal.

Summer Squash and Chickpea Salad with Lemon Tahini Dressing

This vibrant salad features sautéed summer squash and chickpeas tossed in a light lemon tahini dressing. It’s a refreshing and protein-packed meal that’s perfect for lunch or as a side dish.

The creamy tahini and citrusy dressing add a lovely richness to the crunchy veggies and chickpeas.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 1 garlic clove, minced
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add sliced summer squash and sauté for 4–5 minutes, until tender and lightly golden.
2. Add the chickpeas to the skillet and cook for another 2–3 minutes, stirring occasionally.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper to make the dressing.
4. In a large bowl, toss the sautéed squash and chickpeas with the lemon tahini dressing.
5. Garnish with fresh parsley and serve warm or at room temperature.

This Summer Squash and Chickpea Salad is a light yet filling dish that’s full of flavor.

The creamy tahini dressing adds richness, while the lemon brings a bright freshness. It’s a great way to enjoy seasonal squash in a nutritious, easy-to-make salad that’s perfect for any time of day.

Summer Squash and Spinach Stuffed Chicken Breasts

These stuffed chicken breasts are filled with a delicious mixture of sautéed summer squash, spinach, and creamy cheese.

Baked until golden and juicy, this dish is perfect for a weeknight dinner that feels a little more special. The tender chicken and flavorful stuffing make each bite a delight.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 medium summer squash, diced
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced summer squash and cook for 5–7 minutes, until softened. Add garlic and spinach, cooking until the spinach is wilted. Remove from heat and let cool slightly.
3. Stir in ricotta, Parmesan, oregano, salt, and pepper to the squash mixture.
4. Slice a pocket into each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the squash mixture and secure with toothpicks if necessary.
6. Heat a little olive oil in an ovenproof skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until golden.
7. Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is cooked through.
8. Garnish with fresh basil and serve.

These Summer Squash and Spinach Stuffed Chicken Breasts are an excellent way to elevate a simple chicken dinner.

The creamy, cheesy filling brings out the natural sweetness of the squash, and the dish is both satisfying and light.

Summer Squash and Pesto Flatbread

A delicious, savory flatbread topped with thinly sliced summer squash, fresh pesto, and melted mozzarella cheese.

This dish is perfect as an appetizer, snack, or light dinner. The pesto adds a rich, herby flavor that pairs beautifully with the tender squash.

Ingredients:

• 1 package of store-bought or homemade flatbread (or pizza dough)
• 2 medium summer squash, thinly sliced
• 1/2 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp olive oil
• Fresh basil leaves for garnish (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). If using pizza dough, roll it out on a baking sheet to your desired thickness.
2. Brush the flatbread or dough with olive oil and spread a thin layer of pesto over the surface.
3. Arrange the thinly sliced summer squash evenly over the pesto layer.
4. Sprinkle the shredded mozzarella and Parmesan cheese over the squash.
5. Bake in the preheated oven for 10–12 minutes, or until the cheese is melted and bubbly, and the squash is tender.
6. Remove from the oven, garnish with fresh basil leaves, and season with salt and pepper.
7. Slice and serve warm.

This Summer Squash and Pesto Flatbread is a perfect way to enjoy the flavors of summer squash in a light, refreshing dish.

The pesto adds an herby richness, while the cheese and squash create a delightful texture contrast. It’s perfect for any occasion!

Summer Squash and Quinoa Stuffed Bell Peppers

These stuffed bell peppers are filled with a flavorful mixture of quinoa, sautéed summer squash, tomatoes, and spices.

Topped with melted cheese and baked until tender, this dish is both healthy and satisfying, making it a perfect meal for vegetarians or anyone looking for a nutritious dinner option.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 medium summer squash, diced
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add diced summer squash and cook for 5–7 minutes, until softened.
3. Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Cook for another 2–3 minutes, then remove from heat.
4. In a large bowl, combine the sautéed squash and tomato mixture with cooked quinoa.
5. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
6. Sprinkle shredded cheese over the top of each stuffed pepper.
7. Cover with foil and bake for 25–30 minutes, until the peppers are tender.
8. Remove the foil and bake for an additional 5–7 minutes to melt the cheese.
9. Garnish with fresh cilantro and serve warm.

These Summer Squash and Quinoa Stuffed Bell Peppers are a great combination of protein, vegetables, and spices.

The quinoa makes the dish hearty, while the squash and tomatoes add a burst of freshness. This is a wholesome, filling meal that’s perfect for lunch or dinner.

Summer Squash and Zucchini Noodles with Pesto

This light and healthy dish uses spiralized summer squash and zucchini as a base, topped with a rich, flavorful pesto.

It’s a perfect low-carb alternative to traditional pasta, yet still packed with flavor and texture. A great choice for a quick and refreshing summer meal!

Ingredients:

• 2 medium summer squash, spiralized into noodles
• 2 medium zucchinis, spiralized into noodles
• 1/4 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 for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized squash and zucchini noodles and sauté for 2–3 minutes until just tender. Be careful not to overcook, as they can become soggy.
2. Remove from heat and toss with pesto, lemon juice, salt, and pepper.
3. Serve immediately, garnished with fresh basil and a sprinkle of grated Parmesan cheese.

This dish is perfect for a light, fresh dinner or as a side to your favorite protein.

The pesto coats the noodles beautifully, and the freshness of the squash and zucchini provides the perfect contrast to the rich, herby sauce. A satisfying, low-carb meal that’s ready in minutes!

Summer Squash and Corn Chowder

A warm, comforting soup that’s full of summer flavors. This chowder combines tender summer squash, sweet corn, and potatoes in a creamy broth.

It’s a perfect dish to enjoy on a cooler evening or as a satisfying lunch.

Ingredients:

• 2 medium summer squash, diced
• 2 ears of corn, kernels removed (or 1 1/2 cups frozen corn)
• 1 medium potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk or cream
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 3–4 minutes until softened.
2. Add diced potato, corn, summer squash, thyme, salt, and pepper to the pot. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for about 15 minutes, until the vegetables are tender.
4. Add milk or cream and stir to combine. Let the chowder simmer for another 5 minutes.
5. Use an immersion blender to blend part of the soup for a creamy texture (optional).
6. Garnish with fresh parsley and serve warm.

This Summer Squash and Corn Chowder is a cozy, creamy dish that’s packed with the sweetness of corn and the earthy flavor of squash.

It’s a great way to enjoy a comforting, vegetable-packed meal, and it’s even better when served with crusty bread.

Grilled Summer Squash and Eggplant Stack

Grilled summer squash and eggplant slices are stacked high and layered with ricotta, fresh herbs, and a drizzle of balsamic glaze.

This dish is a beautiful, vegetable-forward appetizer or main course that’s perfect for summer grilling season.

Ingredients:

• 2 medium summer squash, sliced into rounds
• 2 medium eggplants, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp balsamic glaze

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Brush the summer squash and eggplant slices with olive oil and season with salt and pepper.
3. Grill the squash and eggplant for about 3–4 minutes per side, until they are tender and have nice grill marks.
4. On a serving platter, stack the grilled vegetables, alternating between squash and eggplant slices. Between each layer, add a spoonful of ricotta cheese and sprinkle with fresh herbs.
5. Drizzle with balsamic glaze just before serving.

These Grilled Summer Squash and Eggplant Stacks are full of flavor and make for a visually stunning dish.

The grilled vegetables are tender and smoky, while the creamy ricotta and tangy balsamic glaze bring it all together. It’s a great dish to serve at a summer gathering or enjoy on a warm evening.

Summer Squash and Chickpea Curry

This flavorful, aromatic curry features tender summer squash, chickpeas, and a rich blend of spices. It’s served in a creamy coconut milk-based sauce and pairs beautifully with rice or naan.

Perfect for a quick weeknight dinner or a hearty vegetarian meal.

Ingredients:

• 2 medium summer squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Cook for 3–4 minutes, until fragrant and softened.
2. Add the diced summer squash, chickpeas, curry powder, cumin, turmeric, coriander, salt, and pepper. Stir to coat the vegetables and chickpeas in the spices.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Let it cook for 15–20 minutes, until the squash is tender and the sauce has thickened slightly.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This Summer Squash and Chickpea Curry is a rich and comforting dish with bold flavors.

The coconut milk makes the curry creamy and soothing, while the combination of spices creates a deep, satisfying taste. It’s a perfect meal for those seeking a vegetarian dinner that’s both filling and flavorful.

Summer Squash and Tomato Gratin

This Summer Squash and Tomato Gratin is a deliciously cheesy, baked dish with layers of thinly sliced squash, tomatoes, and a crunchy breadcrumb topping.

It’s an easy yet elegant side dish for any summer meal and showcases the flavors of fresh vegetables.

Ingredients:

• 2 medium summer squash, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (preferably panko)
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp butter (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or butter.
2. In a pattern, arrange alternating layers of sliced summer squash and tomatoes in the baking dish. Season each layer with salt and pepper.
3. In a small bowl, combine the Parmesan cheese, breadcrumbs, and chopped thyme. Sprinkle the mixture evenly over the top of the squash and tomatoes.
4. Drizzle with olive oil and dot with small pieces of butter (if using).
5. Bake for 25–30 minutes, or until the top is golden brown and the vegetables are tender.
6. Let the gratin cool slightly before serving.

This Summer Squash and Tomato Gratin is a delightful, comforting dish that’s perfect for showcasing the fresh produce of the season.

The combination of cheese, breadcrumbs, and herbs adds a savory crunch, while the squash and tomatoes remain tender and flavorful. It makes a fantastic side dish for grilled meats or as a standalone vegetarian meal.

Summer Squash and Ricotta Ravioli

Fresh homemade ravioli stuffed with a creamy ricotta and summer squash filling are a perfect way to enjoy the bounty of summer squash in a more indulgent way.

These delicate pasta pockets are filled with a savory, slightly sweet filling and topped with a simple butter sauce.

Ingredients:

• 2 medium summer squash, grated and excess moisture squeezed out
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg (for the filling)
• 1 1/2 cups all-purpose flour
• 2 eggs (for the pasta dough)
• 1 tbsp olive oil (for the dough)
• Salt to taste
• 1/4 cup unsalted butter (for the sauce)
• Fresh basil for garnish (optional)

Instructions:

1. In a bowl, combine grated summer squash, ricotta, Parmesan, and one egg. Season with salt and mix until well combined. Set aside.
2. For the pasta dough, place flour in a large bowl and create a well in the center. Crack the eggs into the well and add olive oil. Gradually incorporate the flour into the eggs, mixing until a dough forms.
3. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic. Let the dough rest, covered, for 30 minutes.
4. Roll the dough out into thin sheets, either by hand or using a pasta machine. Place small spoonfuls of the squash and ricotta filling along the sheet, spacing them about 1 inch apart.
5. Place another sheet of pasta over the filled one and press down around each mound to seal. Cut into individual ravioli, trimming the edges with a pasta cutter or knife.
6. Bring a large pot of salted water to a boil and cook the ravioli for 2–3 minutes, until they float to the top.
7. In a small skillet, melt the butter over medium heat. Once melted, drizzle over the cooked ravioli.
8. Garnish with fresh basil and serve immediately.

These Summer Squash and Ricotta Ravioli are a beautiful and indulgent way to use summer squash in a homemade pasta dish.

The creamy filling pairs perfectly with the delicate pasta, while the simple butter sauce enhances the flavors. It’s a fantastic dish for special occasions or when you want to impress your guests!