24+ Delicious Summer Squash Side Dish Recipes to Elevate Your Summer Meals

Summer is here, and so is the bounty of fresh, vibrant vegetables that grace our tables—none more iconic than summer squash.

Whether you’re a seasoned squash lover or just discovering its mild sweetness, this versatile vegetable is a summer staple that can be transformed into endless delicious side dishes.

In this blog, we’ve curated a collection of 24+ summer squash side dish recipes that will inspire your summer meals, from grilled favorites to fresh salads, savory casseroles, and crispy fritters.

With these recipes, you can explore the many ways summer squash enhances your plate, offering everything from bright and light dishes to rich, comforting sides.

Whether you’re looking for a quick weeknight side or something to wow your guests at a summer BBQ, these recipes are perfect for any occasion.

24+ Delicious Summer Squash Side Dish Recipes to Elevate Your Summer Meals

From the simplest grilled squash to flavorful casseroles and creative fritters, there’s no shortage of ways to enjoy summer squash.

These 24+ summer squash side dish recipes are not only delicious but also showcase the incredible versatility of this humble vegetable.

Whether you prefer something light and refreshing or hearty and comforting, you’ll find a recipe here to complement any main dish.

Grilled Summer Squash with Garlic-Lemon Butter

Fresh, smoky, and full of zest, this grilled summer squash recipe is the ultimate side dish for any warm-weather cookout.

The garlic-lemon butter enhances the natural sweetness of the squash while adding a bold, buttery kick that pairs beautifully with grilled meats or seafood.

Ingredients:

• 3 medium summer squash, sliced lengthwise into ½-inch thick strips
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Brush squash slices with olive oil and season with salt and pepper.
3. Grill the squash for about 3–4 minutes per side, or until grill marks appear and squash is tender.
4. Meanwhile, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant, then stir in lemon juice and zest.
5. Remove squash from grill, drizzle with garlic-lemon butter, and sprinkle with parsley before serving.

This dish is incredibly simple but packs a bright and vibrant flavor punch.

It’s an ideal way to let seasonal produce shine with just a handful of ingredients. Whether you serve it alongside burgers or a fresh seafood platter, it’ll be a fast favorite.

Summer Squash and Corn Sauté with Basil

This colorful sauté brings together the tender sweetness of summer squash and fresh corn, finished with a touch of garlic and fragrant basil.

It’s a fast stovetop side that celebrates the very best of summer produce.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 summer squash, halved lengthwise and sliced
• 1½ cups fresh or frozen corn kernels
• Salt and pepper, to taste
• ¼ cup chopped fresh basil

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and sauté until translucent, about 3–4 minutes.
3. Stir in garlic and cook for another 30 seconds.
4. Add summer squash and cook for 5–6 minutes, stirring occasionally, until just tender.
5. Stir in corn, season with salt and pepper, and cook for an additional 2–3 minutes until everything is heated through.
6. Remove from heat and stir in fresh basil just before serving.

This sauté is a fantastic way to add color and variety to your summer meals.

It’s light yet filling, bursting with garden-fresh flavor, and comes together quickly enough for a weeknight dinner—or a sunny weekend brunch.

Baked Parmesan Crusted Summer Squash Rounds

Crispy, golden, and cheesy, these baked squash rounds are a healthier twist on traditional fried vegetables.

The Parmesan coating adds savory crunch without overpowering the mellow flavor of the squash, making them perfect for dipping or munching solo.

Ingredients:

• 2 medium summer squash, sliced into ¼-inch rounds
• 1 tablespoon olive oil
• ½ cup grated Parmesan cheese
• ½ cup seasoned breadcrumbs
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• Cooking spray

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. Toss squash rounds with olive oil, salt, pepper, and garlic powder.
3. In a shallow dish, combine Parmesan and breadcrumbs.
4. Press each squash round into the breadcrumb mixture, coating both sides.
5. Arrange rounds on the prepared baking sheet and lightly spray the tops with cooking spray.
6. Bake for 20–25 minutes, flipping once halfway through, until golden brown and crispy.

These crunchy rounds are an irresistible way to serve summer squash—even picky eaters will love them.

They’re great as a side, appetizer, or snack, and pair wonderfully with a zesty marinara or creamy ranch for dipping.

Summer Squash and Zucchini Fritters

Crispy on the outside, tender on the inside, these summer squash and zucchini fritters are a perfect, savory side dish.

With a hint of fresh herbs and a light golden crust, they’re ideal for serving alongside grilled meats, or even as a vegetarian main with a side salad.

Ingredients:

• 1 small zucchini, grated
• 1 small yellow summer squash, grated
• 1 small onion, finely chopped
• 2 eggs
• ¼ cup all-purpose flour
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Place the grated zucchini and squash in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large mixing bowl, combine the grated squash, zucchini, onion, eggs, flour, parsley, basil, salt, and pepper. Mix until fully incorporated.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
4. Scoop about 2 tablespoons of the mixture into the skillet and flatten with the back of the spoon. Cook for 2–3 minutes per side, until golden brown and crispy.
5. Transfer fritters to a paper towel-lined plate to drain excess oil. Serve warm.

These fritters are the perfect balance of crispy and soft, with a fresh, herbaceous flavor that highlights the summer vegetables.

Whether served as a light side dish or a snack, they’re sure to become a favorite at your summer gatherings.

Roasted Summer Squash with Honey and Thyme

This roasted summer squash recipe is an elegant yet simple side dish that combines the sweetness of honey with the earthiness of fresh thyme.

Roasting brings out the natural flavors of the squash while making it tender and lightly caramelized.

Ingredients:

• 4 medium summer squash, sliced into rounds
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the summer squash slices with olive oil, honey, thyme, salt, and pepper.
3. Spread the squash in an even layer on a baking sheet lined with parchment paper.
4. Roast for 20–25 minutes, turning the squash halfway through, until golden brown and tender.
5. Remove from the oven and serve warm, garnished with additional thyme if desired.

The combination of honey and thyme elevates the squash to a new level of flavor.

The roasting process gives the squash a deep, slightly sweet taste that pairs well with everything from grilled chicken to a simple quinoa salad. A great side dish for both casual dinners and special occasions.

Summer Squash and Tomato Salad with Feta and Olives

This refreshing and vibrant summer salad showcases the best of seasonal produce with fresh summer squash, ripe tomatoes, briny olives, and creamy feta cheese.

It’s light and refreshing, making it a perfect accompaniment to grilled meats or a standalone dish for a summer picnic.

Ingredients:

• 2 medium summer squash, thinly sliced
• 2 ripe tomatoes, chopped
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup crumbled feta cheese
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large bowl, combine the sliced squash, chopped tomatoes, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil leaves before serving.

This salad is light, tangy, and full of flavor, making it the perfect dish to enjoy on a warm summer day.

The salty feta and olives perfectly balance the freshness of the squash and tomatoes, while the basil adds an aromatic touch. It’s a simple yet flavorful side that can easily become a main dish with some added protein.

Sautéed Summer Squash with Cherry Tomatoes and Balsamic Glaze

This quick and easy sauté is bursting with fresh, seasonal flavors, combining the sweetness of cherry tomatoes with the tenderness of summer squash.

A drizzle of balsamic glaze adds a tangy sweetness, making this side dish both simple and sophisticated.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 1 pint cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 teaspoons balsamic glaze
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced summer squash and sauté for 4–5 minutes, or until tender and lightly browned.
3. Add the halved cherry tomatoes and cook for an additional 2–3 minutes, just until they begin to soften.
4. Season with salt and pepper to taste.
5. Drizzle with balsamic glaze and toss to coat.
6. Garnish with fresh basil before serving.

This sautéed dish is simple but rich in flavor. The balsamic glaze adds a perfect tangy-sweet note that enhances the natural sweetness of the squash and tomatoes.

It’s an easy yet elevated side dish that pairs well with grilled chicken, fish, or even a light pasta dish.

Summer Squash Casserole with Cheddar and Parmesan

A comforting and cheesy side dish, this summer squash casserole is baked to perfection with a combination of sharp cheddar and Parmesan cheese.

It’s an ideal way to enjoy the flavors of summer squash in a rich, satisfying way that will please even the pickiest eaters.

Ingredients:

• 4 medium summer squash, sliced into rounds
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 1 egg, beaten
• ¼ cup milk
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
3. Add the sliced summer squash and cook for an additional 5 minutes, just until slightly tender. Remove from heat.
4. In a large bowl, whisk together the egg, milk, garlic powder, salt, and pepper.
5. Stir in the cheddar cheese, Parmesan, and breadcrumbs. Add the sautéed squash and onion mixture, and mix until well combined.
6. Transfer the mixture to a greased baking dish and bake for 25–30 minutes, until golden brown and bubbly.

This casserole is rich, creamy, and loaded with cheesy goodness, making it a fantastic side dish for family meals or holiday dinners.

The crunchy breadcrumb topping adds the perfect contrast to the creamy squash filling, offering a satisfying texture with every bite.

Summer Squash and Carrot Ribbon Salad

For a refreshing, light, and vibrant salad, this summer squash and carrot ribbon salad is the perfect dish to brighten up any meal.

The thin ribbons of squash and carrots create a visually appealing presentation, while the citrus dressing ties everything together with a zesty finish.

Ingredients:

• 2 medium summer squash, sliced into thin ribbons
• 2 large carrots, peeled and sliced into thin ribbons
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste
• Fresh mint, for garnish

Instructions:

1. Use a vegetable peeler or mandolin to slice the summer squash and carrots into thin ribbons.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
3. Toss the squash and carrot ribbons with the dressing until well coated.
4. Garnish with fresh mint leaves just before serving.

This salad is fresh and light, making it a perfect accompaniment to a summer BBQ or a healthy lunch.

The citrus dressing gives it a bright, tangy kick, while the mint adds a refreshing herbal note. It’s an excellent way to incorporate more vegetables into your meal while enjoying a colorful, nutrient-packed side dish.

Summer Squash and Quinoa Salad with Lemon Vinaigrette

This light and nutritious summer squash and quinoa salad is perfect for a fresh, healthy side dish.

The earthy quinoa pairs wonderfully with the tender squash and a zesty lemon vinaigrette that brings everything together for a satisfying meal or side.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium summer squash, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ¼ cup chopped fresh parsley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Cook the quinoa according to package instructions. Once done, fluff with a fork and set aside to cool slightly.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced summer squash and sauté for about 5–6 minutes, until softened and slightly browned. Season with salt and pepper.
3. In a small bowl, whisk together the lemon juice, 2 tablespoons olive oil, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
4. In a large bowl, combine the cooked quinoa, sautéed squash, and fresh parsley. Drizzle the lemon vinaigrette over the salad and toss gently.
5. Serve warm or chilled.

This quinoa salad is a perfect blend of healthy ingredients and bright flavors.

The quinoa provides a hearty base, while the squash adds a lovely texture and the lemon vinaigrette gives it a refreshing, tangy punch. Whether served as a side or as a light main dish, it’s a great way to enjoy summer squash in a healthy and delicious way.

Summer Squash and Bell Pepper Stir-Fry

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

Paired with bell peppers and seasoned with soy sauce and sesame oil, this dish brings a burst of savory flavor that’s perfect as a side for any Asian-inspired meal.

Ingredients:

• 2 medium summer squash, sliced into thin rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced bell peppers and sauté for 3–4 minutes until they begin to soften.
3. Add the sliced summer squash and minced garlic to the pan and cook for an additional 4–5 minutes, stirring occasionally, until the squash is tender.
4. Stir in sesame oil, soy sauce, rice vinegar, salt, and pepper. Cook for another 1–2 minutes until everything is evenly coated.
5. Sprinkle with sesame seeds, if desired, and serve immediately.

This stir-fry is quick to make and packed with vibrant vegetables.

The soy sauce and sesame oil provide a savory depth of flavor, while the fresh squash and bell peppers remain crisp-tender. It’s an ideal side dish for your Asian-inspired dinners or as a topping for rice or noodles.

Summer Squash and Chickpea Curry

A hearty and flavorful curry that combines the mild flavor of summer squash with protein-packed chickpeas, this dish is aromatic and warming, making it a perfect option for a filling and satisfying side or vegetarian main.

Ingredients:

• 2 medium summer squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• ½ cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
2. Stir in the garlic, grated ginger, curry powder, and turmeric. Cook for 1–2 minutes, stirring frequently, until fragrant.
3. Add the diced summer squash and chickpeas to the skillet. Stir to combine.
4. Pour in the diced tomatoes (with juice) and coconut milk. Bring the mixture to a simmer and cook for 10–12 minutes, until the squash is tender and the curry has thickened.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This summer squash and chickpea curry is a comforting dish with rich, aromatic flavors.

The creamy coconut milk and the fragrant spices make it a perfect pairing for rice or naan, turning this side into a hearty main. It’s an excellent choice for a vegetarian or plant-based meal.

Summer Squash and Spinach Gratin

A creamy, cheesy gratin is a great way to elevate summer squash into a rich, flavorful side dish.

This recipe layers tender squash with fresh spinach and a buttery, cheesy topping for a dish that’s both comforting and indulgent.

Ingredients:

• 3 medium summer squash, sliced into ¼-inch rounds
• 2 cups fresh spinach, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup heavy cream
• 1 cup shredded Gruyère cheese
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• ¼ cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
2. In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing for 3–4 minutes until fragrant.
3. Add the sliced summer squash and cook for 5–6 minutes until slightly softened. Stir in the chopped spinach and cook until wilted. Season with salt and pepper.
4. In a small bowl, mix together the heavy cream, Gruyère, and Parmesan cheese.
5. Layer the squash and spinach mixture in the prepared baking dish, then pour the cream and cheese mixture over the top. Sprinkle with breadcrumbs.
6. Bake for 25–30 minutes until golden and bubbly. Serve warm.

This gratin is indulgent yet balanced, with the creamy cheese sauce complementing the mild flavor of the squash and the earthiness of the spinach.

It’s a wonderful way to enjoy summer squash as a rich, satisfying side dish for any occasion.

Lemon and Garlic Summer Squash Pasta

A light and refreshing pasta dish that combines the bright flavors of lemon and garlic with tender summer squash.

This simple yet flavorful pasta dish is ideal for a quick dinner or a light side to accompany your favorite protein.

Ingredients:

• 8 oz pasta (such as spaghetti or penne)
• 2 medium summer squash, sliced into thin rounds
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Cook pasta according to package instructions. Drain, reserving 1 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the sliced summer squash to the skillet and sauté for 4–5 minutes, until tender and slightly browned.
4. Stir in the cooked pasta, lemon zest, and lemon juice. Add some reserved pasta water as needed to help the sauce coat the pasta.
5. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
6. Garnish with fresh basil and serve immediately.

This pasta dish is bursting with bright, fresh flavors from the lemon and garlic, and the squash adds a wonderful texture that complements the noodles.

It’s a perfect dish for a light summer dinner, or a great side for grilled meats or seafood.

Summer Squash and Sweet Potato Hash

This savory summer squash and sweet potato hash is a great way to incorporate a variety of textures and flavors into one satisfying side dish.

With a balance of sweet and savory, it’s a perfect match for breakfast, brunch, or as a side with your favorite protein.

Ingredients:

• 2 medium summer squash, diced
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon paprika
• Salt and pepper, to taste
• ½ teaspoon dried thyme
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until they begin to soften.
2. Add the chopped onion to the skillet and cook for 3–4 minutes until softened.
3. Stir in the diced summer squash, paprika, thyme, salt, and pepper. Cook for an additional 5–6 minutes, stirring occasionally, until the squash is tender and golden brown.
4. Remove from heat and garnish with fresh parsley. Serve warm.

This hash is a hearty and delicious combination of sweet potatoes and summer squash, seasoned with paprika and thyme for a comforting and flavorful side dish.

Whether you serve it alongside eggs, grilled chicken, or fish, it’s sure to be a crowd-pleaser!

Summer Squash and Mushroom Medley

This sautéed summer squash and mushroom medley is an earthy and savory side dish that’s quick to prepare and bursting with flavor.

The combination of tender squash and meaty mushrooms, seasoned with fresh thyme and garlic, creates a deliciously rich dish that pairs perfectly with grilled meats or roasted poultry.

Ingredients:

• 2 medium summer squash, sliced into rounds
• 1 cup mushrooms (such as cremini or button), sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1–2 minutes until fragrant.
2. Add the sliced mushrooms to the skillet and cook for 4–5 minutes, stirring occasionally, until they begin to release their juices and become tender.
3. Add the sliced summer squash to the skillet and cook for an additional 5–6 minutes, or until the squash is tender and slightly caramelized.
4. Stir in the fresh thyme, season with salt and pepper, and cook for another 2 minutes to allow the flavors to meld.
5. Garnish with chopped fresh parsley before serving.

This dish is perfect for those who love earthy, savory flavors.

The mushrooms add depth, while the summer squash provides a mild sweetness. It’s an easy-to-make side dish that pairs wonderfully with a variety of main courses.

Summer Squash and Red Onion Salad with Balsamic Dressing

A refreshing and vibrant salad that pairs the crispness of summer squash with the sweetness of red onions, all drizzled with a tangy balsamic dressing.

This dish is light, healthy, and full of fresh flavors, making it a perfect summer side.

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped

Instructions:

1. In a large bowl, combine the sliced summer squash and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
3. Drizzle the dressing over the squash and onion mixture, tossing gently to coat.
4. Garnish with fresh chopped basil before serving.

This salad is light, crisp, and refreshing, with the balsamic dressing giving it a tangy-sweet kick.

The red onion adds a little sharpness, while the summer squash stays delicate and tender. It’s a perfect complement to grilled meats, seafood, or as a standalone dish for a healthy lunch.

Grilled Summer Squash Tacos with Avocado Salsa

For a fun and vibrant twist, these grilled summer squash tacos are an excellent summer side or light meal.

The smoky grilled squash pairs beautifully with the creamy avocado salsa, creating a fresh and flavorful taco filling.

Ingredients:

• 3 medium summer squash, sliced into thin strips
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1 small tomato, diced
• ¼ cup red onion, finely chopped
• 1 tablespoon cilantro, chopped
• Juice of 1 lime
• 1 tablespoon olive oil (for salsa)

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Toss the summer squash strips with olive oil, cumin, salt, and pepper.
3. Grill the squash for 2–3 minutes per side, or until grill marks appear and the squash is tender.
4. While the squash is grilling, prepare the avocado salsa: In a small bowl, combine the diced avocado, tomato, red onion, cilantro, lime juice, and olive oil. Gently toss to combine.
5. Warm the corn tortillas on the grill for 1–2 minutes, then fill with grilled squash and top with the avocado salsa.

These grilled summer squash tacos are a fun, light way to enjoy seasonal produce.

The smoky flavor of the squash combined with the creamy avocado salsa makes for a refreshing and satisfying meal or side dish that’s perfect for a summer taco night.

Summer Squash and Bell Pepper Sauté with Feta

This colorful sauté combines the natural sweetness of summer squash with the crisp, smoky flavor of bell peppers, finished with crumbled feta cheese for a creamy, tangy contrast.

It’s a simple and vibrant side dish that complements everything from grilled meats to roasted chicken.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• ¼ cup crumbled feta cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
2. Add the sliced bell peppers and cook for 4–5 minutes, until they begin to soften.
3. Stir in the sliced summer squash and dried oregano, cooking for an additional 5–6 minutes, until the squash is tender and slightly caramelized.
4. Season with salt and pepper to taste, and then remove from heat.
5. Top with crumbled feta cheese and serve immediately.

This sauté is light yet packed with flavor, making it an ideal side dish for any meal.

The feta adds a burst of tanginess, while the peppers and squash retain a beautiful balance of sweetness and savory flavor. It’s an easy way to enjoy fresh summer vegetables!

Grilled Summer Squash with Herb Butter

Grilling summer squash brings out its natural sweetness and smoky flavor, and when topped with a rich, herb-infused butter, it becomes an irresistible side dish.

The fresh herbs in the butter elevate the squash, making it the perfect accompaniment to grilled meats or seafood.

Ingredients:

• 3 medium summer squash, sliced into ¼-inch thick rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Toss the sliced summer squash with olive oil, salt, and pepper.
3. Grill the squash for 2–3 minutes per side, until grill marks appear and the squash is tender.
4. While the squash is grilling, prepare the herb butter by combining softened butter, basil, parsley, and lemon zest in a small bowl. Mix well.
5. Once the squash is grilled, remove from heat and top each slice with a dollop of the herb butter. Serve immediately.

This grilled squash dish is simple yet packed with flavor.

The fresh herb butter adds a layer of richness and brightness to the smoky squash, making it the perfect side dish for any summer barbecue.

Summer Squash and Tomato Casserole

This hearty and comforting summer squash and tomato casserole brings together the flavors of ripe summer tomatoes, fresh squash, and a crunchy topping for a satisfying side dish.

The casserole is savory, cheesy, and just the right balance of textures.

Ingredients:

• 4 medium summer squash, sliced into rounds
• 2 large tomatoes, sliced
• 1 small onion, thinly sliced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer the sliced summer squash, tomatoes, and onions in the prepared dish, seasoning each layer with salt, pepper, and dried basil.
3. In a small bowl, mix the shredded mozzarella, grated Parmesan, and breadcrumbs. Sprinkle the cheese and breadcrumb mixture evenly over the top of the casserole.
4. Drizzle the casserole with olive oil and bake for 25–30 minutes, until the top is golden brown and bubbly.
5. Serve warm, garnished with extra fresh basil if desired.

This casserole is a perfect way to enjoy summer vegetables in a more comforting, cheesy form.

The combination of squash and tomatoes with the crispy breadcrumb topping makes for a hearty side that will pair wonderfully with any main dish.

Summer Squash and Zucchini Fritters

These crispy fritters combine the mild flavor of summer squash with zucchini for a savory, golden treat.

Perfect as a side or appetizer, these fritters are packed with flavor and serve as a delicious way to use up an abundance of squash.

Ingredients:

• 2 medium summer squash, grated
• 1 medium zucchini, grated
• 1 small onion, finely chopped
• 2 eggs
• ½ cup flour
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. In a large bowl, combine the grated summer squash, zucchini, and onion. Using a clean kitchen towel or cheesecloth, squeeze out excess moisture from the vegetables.
2. Add eggs, flour, Parmesan cheese, garlic powder, salt, and pepper to the vegetable mixture. Stir until well combined.
3. Heat olive oil in a large skillet over medium heat. Spoon 2 tablespoons of the fritter mixture into the skillet, flattening slightly to form a patty.
4. Cook for 3–4 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture, adding more oil as needed.
5. Drain the fritters on paper towels and serve warm.

These fritters are crispy on the outside and tender on the inside, making them an addictive and satisfying snack or side dish.

They’re perfect for dipping in a creamy yogurt or tzatziki sauce, or just served with a squeeze of fresh lemon.

Roasted Summer Squash with Garlic and Thyme

Roasting summer squash brings out its natural sweetness and enhances its delicate flavor.

Paired with garlic and fresh thyme, this simple yet elegant side dish is perfect for complementing a variety of main courses.

Ingredients:

• 4 medium summer squash, sliced into ¼-inch thick rounds
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sliced summer squash with olive oil, minced garlic, thyme leaves, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20–25 minutes, flipping halfway through, until the squash is golden brown and tender.
5. Serve warm, garnished with additional fresh thyme if desired.

This roasted summer squash is aromatic and flavorful, with the garlic and thyme enhancing the natural sweetness of the squash.

It’s a quick and easy side dish that pairs perfectly with grilled meats, pasta, or a fresh salad.

Summer Squash and Ricotta Stuffed Pockets

For a fun and flavorful side dish, these summer squash and ricotta stuffed pockets are a delightful combination of creamy ricotta cheese and tender squash, wrapped in a soft dough.

Perfect as a finger food for parties or a savory addition to any meal.

Ingredients:

• 2 medium summer squash, grated
• 1 cup ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 package refrigerated pizza dough
• 1 egg, beaten (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the grated summer squash and cook for 3–4 minutes until tender. Remove from heat and allow to cool slightly.
3. In a medium bowl, mix together the cooked squash, ricotta cheese, garlic powder, oregano, salt, and pepper.
4. Roll out the pizza dough on a floured surface and cut into 4–6 equal squares.
5. Spoon a portion of the squash and ricotta mixture onto the center of each square. Fold the dough over to form a pocket and pinch the edges to seal.
6. Brush the tops with beaten egg and place the pockets on a baking sheet lined with parchment paper.
7. Bake for 18–20 minutes, or until golden brown and puffed.
8. Serve warm, and enjoy the savory, cheesy filling.

These stuffed pockets are a delicious way to enjoy summer squash.

The creamy ricotta filling pairs perfectly with the subtle sweetness of the squash, while the golden, crispy dough adds a wonderful texture. They make for a fun and satisfying side or snack!