25+ Delicious Summer Squash Side Recipes for Every Meal

Summer squash is one of the most versatile vegetables of the season, offering a mild, slightly sweet flavor and a tender texture that pairs perfectly with a wide variety of dishes.

Whether you’re preparing a simple weeknight dinner or hosting a summer barbecue, summer squash can easily be transformed into an array of mouthwatering side dishes.

From sautéed and grilled options to roasted, stuffed, and even fritters, there are endless ways to enjoy this vibrant vegetable.

In this article, we’ve gathered 25+ summer squash side recipes to inspire your next meal.

Whether you’re a fan of light, fresh salads or rich, cheesy bakes, you’ll find something to suit your taste.

These recipes are easy to prepare, full of flavor, and perfect for making the most of summer’s bounty.

Let’s dive into these delectable squash side dishes that are sure to become favorites at your table!

25+ Delicious Summer Squash Side Recipes for Every Meal

With these 25+ summer squash side recipes, you can easily elevate any meal, adding a burst of color, flavor, and nutrition to your plate.

Whether you choose to grill, bake, sauté, or toss it into a fresh salad, summer squash is the perfect vegetable to showcase during the warm months.

These recipes are not only delicious but also easy to prepare, making them ideal for busy weeknights, casual gatherings, or more elaborate dinner parties.

Don’t let the season pass without enjoying the full potential of summer squash!

From savory to sweet, light to indulgent, these side dishes will surely bring new flavors to your summer menu.

So grab some squash from your local market, get cooking, and enjoy all the tasty possibilities this versatile vegetable has to offer.

Grilled Summer Squash with Garlic Herb Butter

Fresh off the grill, this dish highlights the natural sweetness of summer squash with the rich savor of herb-infused butter.

Perfect for barbecues or outdoor dinners, this side dish delivers bold flavor with minimal effort.

Ingredients:

• 3 medium summer squash (yellow or zucchini), sliced lengthwise into ¼-inch planks
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of squash slices with olive oil and season with salt and pepper.
3. Grill squash for 3–4 minutes on each side until tender and lightly charred.
4. While squash is grilling, melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant (about 1 minute). Stir in parsley and thyme, then remove from heat.
5. Drizzle the garlic herb butter over grilled squash and serve warm.

This grilled summer squash dish is an easy yet elegant addition to any summer meal.

The grilling intensifies the squash’s natural flavor while the garlic herb butter adds aromatic richness that complements grilled meats, seafood, or even vegetarian mains. It’s a fresh and vibrant way to celebrate seasonal produce.

Summer Squash and Tomato Gratin

Layered with juicy tomatoes and a crispy Parmesan topping, this baked gratin turns simple summer vegetables into a rustic, comforting side dish.

It’s ideal for gatherings or to serve alongside grilled entrees.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 2 medium zucchini, thinly sliced
• 3 ripe tomatoes, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly oil a 9×9-inch baking dish.
2. In a bowl, toss squash and tomatoes with olive oil, garlic, oregano, salt, and pepper.
3. Layer squash and tomato slices alternately in the dish, overlapping slightly.
4. In a small bowl, mix Parmesan and panko. Sprinkle evenly over the vegetables.
5. Bake uncovered for 30–35 minutes, until vegetables are tender and topping is golden.
6. Let cool slightly before serving.

This gratin is a beautiful showcase of summer’s bounty, combining tender squash with sweet tomatoes and a crunchy, cheesy top.

It offers a satisfying texture and balance of flavors, making it a go-to for casual dinners or as a vibrant holiday side.

Chilled Summer Squash Ribbon Salad

This no-cook salad is light, refreshing, and full of zesty flavor.

Raw summer squash ribbons are tossed with lemon, herbs, and Parmesan for a crisp, elegant side dish that beats the heat.

Ingredients:

• 2 small zucchini
• 2 small yellow squash
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• ¼ cup shaved Parmesan
• 1 tablespoon chopped fresh basil
• Salt and freshly ground black pepper to taste

Instructions:

1. Use a vegetable peeler or mandoline to slice squash into thin ribbons.
2. Place ribbons in a large bowl and toss with lemon juice, olive oil, salt, and pepper.
3. Let sit for 10–15 minutes to soften slightly.
4. Add Parmesan and basil, then toss gently to combine.
5. Serve chilled or at room temperature.

This salad is a celebration of summer in its purest form—cool, crisp, and packed with brightness.

It’s an excellent option when you want something quick, healthy, and visually striking, and it pairs well with grilled fish, chicken, or picnic fare.

Sautéed Summer Squash with Lemon and Thyme

This quick and flavorful side dish enhances the natural sweetness of squash with bright lemon and aromatic thyme.

It’s a great stovetop option when you want something warm but light.

Ingredients:

• 2 yellow squash, sliced into half-moons
• 2 zucchini, sliced into half-moons
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons fresh thyme leaves (or ½ tsp dried)
• Zest of 1 lemon
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add squash and zucchini, and sauté for 5–7 minutes until just tender.
3. Stir in thyme, lemon zest, lemon juice, salt, and pepper.
4. Cook for another minute, then remove from heat.
5. Serve immediately.

This sautéed summer squash is bursting with citrusy brightness and herbal depth. It comes together in under 15 minutes, making it a perfect last-minute addition to grilled meats or a simple roasted chicken.

The lemon lifts the earthy squash flavors, making it feel light and summery without losing heartiness.

Summer Squash Fritters with Chive Yogurt Sauce

These golden, crispy fritters are a fun and satisfying way to serve summer squash.

Paired with a cool yogurt dip, they strike a perfect balance between indulgent and fresh.

Ingredients:
For the fritters:

• 2 cups grated zucchini or yellow squash (excess moisture squeezed out)
• 1 egg
• ¼ cup grated onion
• ¼ cup all-purpose flour
• ¼ cup grated Parmesan
• Salt and pepper to taste
• Olive oil for frying

For the sauce:

• ½ cup plain Greek yogurt
• 1 tablespoon chopped fresh chives
• 1 teaspoon lemon juice
• Pinch of salt

Instructions:

1. In a bowl, combine grated squash, egg, onion, flour, Parmesan, salt, and pepper. Mix until well combined.
2. Heat olive oil in a nonstick skillet over medium heat.
3. Drop heaping tablespoons of the mixture into the skillet, flattening slightly.
4. Cook for 2–3 minutes per side until golden and crisp. Drain on paper towels.
5. For the sauce, stir together yogurt, chives, lemon juice, and salt.
6. Serve fritters warm with yogurt sauce on the side.

These fritters are a fun twist on traditional sides, offering texture, flavor, and a bit of crunch.

They’re great for parties or weeknight dinners and pair well with everything from grilled sausages to veggie burgers. The chive yogurt sauce adds a creamy, tangy note that elevates each bite.

Roasted Summer Squash with Feta and Mint

Oven-roasting brings out the natural sweetness of summer squash, while tangy feta and refreshing mint give it a Mediterranean flair.

It’s both simple and sophisticated.

Ingredients:

• 3 cups chopped summer squash (zucchini, yellow squash, or a mix)
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh mint

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
3. Roast for 20–25 minutes, turning halfway, until tender and golden at the edges.
4. Remove from oven and let cool slightly.
5. Transfer to a serving bowl and top with crumbled feta and chopped mint.

This dish takes minimal prep but delivers big on flavor.

The warmth of the roasted squash contrasts beautifully with the briny feta and cool mint, creating a layered side that feels both hearty and refreshing. It’s perfect for Mediterranean-inspired menus or summer potlucks.

Summer Squash and Corn Stir-Fry

This vibrant stir-fry is a colorful and sweet combination of summer squash and fresh corn, with a light sauce that brings everything together.

It’s a simple yet satisfying side dish, perfect for warm-weather meals.

Ingredients:

• 2 yellow squash, sliced into half-moons
• 2 zucchinis, sliced into half-moons
• 1 cup fresh corn kernels (or frozen, thawed)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• 1 tablespoon chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add squash, zucchini, and corn to the pan, stirring occasionally. Cook for 5–7 minutes until vegetables are tender.
4. In a small bowl, whisk together soy sauce, honey, and rice vinegar. Pour the sauce over the vegetables and stir to coat.
5. Cook for an additional 2 minutes, then season with salt and pepper to taste.
6. Remove from heat and sprinkle with chopped cilantro before serving.

This stir-fry is a beautiful combination of sweet and savory, with the corn adding a pop of sweetness to the light and tender squash.

It’s the perfect side for grilled meats or as a topping for rice or quinoa. The cilantro adds a fresh finish, making it an irresistible addition to any summer spread.

Summer Squash and Bell Pepper Saute

Sautéed summer squash combined with colorful bell peppers creates a vibrant, flavorful side dish.

This dish is quick to prepare, making it perfect for busy weeknights or as a colorful accompaniment to more elaborate meals.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh basil, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced squash and bell peppers, and sauté for 7–10 minutes, stirring occasionally, until vegetables are tender and slightly caramelized.
3. Sprinkle with oregano, salt, and pepper. Add the red wine vinegar and stir to combine.
4. Remove from heat and stir in fresh basil.
5. Serve warm.

This colorful sauté is a wonderful balance of sweetness from the bell peppers and savory depth from the squash.

The red wine vinegar adds just the right amount of tang, which brightens the dish without overpowering the fresh flavors of the vegetables. It’s an easy-to-make side that’s perfect for any casual meal or holiday spread.

Summer Squash and Spinach Salad with Balsamic Glaze

This refreshing salad combines raw, thinly sliced summer squash with fresh spinach, creating a light, crisp dish.

A drizzle of balsamic glaze adds a touch of sweetness and tang, making it a perfect companion to grilled or roasted meats.

Ingredients:

• 2 small zucchini, thinly sliced
• 2 small yellow squash, thinly sliced
• 4 cups fresh spinach leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons balsamic glaze
• Salt and pepper to taste
• 1 tablespoon toasted pine nuts (optional)

Instructions:

1. In a large bowl, combine the zucchini, yellow squash, and spinach.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Drizzle balsamic glaze over the top of the salad before serving.
5. Optionally, sprinkle with toasted pine nuts for extra crunch.

This salad is a vibrant, light side dish perfect for summer.

The fresh squash and spinach pair beautifully with the tangy sweetness of the balsamic glaze, while the pine nuts add a delightful crunch. It’s a great option for light lunches, as a side to grilled dishes, or as a refreshing addition to a summer BBQ.

Baked Summer Squash Fries

Crispy on the outside and tender on the inside, these baked summer squash fries are a healthier alternative to regular fries.

The light coating of Parmesan and breadcrumbs adds flavor and crunch, making them a perfect side or snack.

Ingredients:

• 3 medium yellow squash or zucchini, cut into ½-inch strips
• 1 egg, beaten
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the Parmesan, panko breadcrumbs, garlic powder, oregano, salt, and pepper.
3. Dip each squash strip into the beaten egg, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Place the coated squash fries on the prepared baking sheet in a single layer. Lightly spray with olive oil.
5. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
6. Serve immediately with your favorite dipping sauce.

These baked summer squash fries are a crispy, flavorful side that adds a fun twist to your meal.

They’re a great way to enjoy squash in a new form, and they pair wonderfully with burgers, grilled meats, or even as an appetizer with a creamy dip. They’re easy to make and perfect for kids or anyone who loves a healthy, crunchy snack.

Summer Squash and Ricotta Stuffed Pockets

Flaky, golden pastry stuffed with a savory mix of summer squash and ricotta cheese, these pockets are a delicious and unique side.

They’re perfect for picnics, parties, or a fun addition to any meal.

Ingredients:

• 2 medium zucchini, grated
• 1 medium yellow squash, grated
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup ricotta cheese
• ½ cup grated mozzarella cheese
• Salt and pepper to taste
• 1 package puff pastry (2 sheets)
• 1 egg, beaten (for egg wash)
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute. Add grated zucchini and yellow squash, sautéing for 5–7 minutes until softened. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the ricotta, mozzarella, cooked squash mixture, salt, pepper, and fresh basil.
4. Roll out the puff pastry sheets on a floured surface. Cut each sheet into 4 squares.
5. Spoon a small amount of the squash-ricotta mixture into the center of each square. Fold the pastry over to create a pocket and press the edges to seal.
6. Brush the tops of the pockets with the beaten egg and place them on the prepared baking sheet.
7. Bake for 20–25 minutes, or until golden and puffed.
8. Serve warm.

These stuffed pastry pockets are a flavorful and satisfying way to enjoy summer squash.

The creamy ricotta blends perfectly with the lightly sautéed squash, while the puff pastry gives each bite a delightful crunch. Perfect for serving as a side to pasta dishes or as a snack at a summer gathering.

Spicy Summer Squash Pickles

These quick and easy spicy summer squash pickles are a tangy, zesty side dish that adds a burst of flavor to any meal.

The mild heat from the red pepper flakes and the freshness of the squash make these pickles the perfect addition to sandwiches, burgers, or charcuterie boards.

Ingredients:

• 3 medium yellow squash or zucchini, thinly sliced
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cloves garlic, smashed
• 1 teaspoon mustard seeds
• ½ teaspoon red pepper flakes (adjust for desired heat)
• 1 small fresh dill sprig

Instructions:

1. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool.
2. Pack the sliced squash into a sterilized jar or container. Add garlic, mustard seeds, red pepper flakes, and dill sprig.
3. Pour the cooled brine over the squash, making sure it’s fully submerged.
4. Seal the jar and refrigerate for at least 24 hours before serving. For more intense flavor, let them pickle for up to 3 days.

These spicy summer squash pickles are a tangy, crunchy side that adds a delightful kick to any meal.

They’re perfect as a condiment or a side dish to balance out rich flavors like grilled meats or creamy cheeses. The best part? They’re quick to make and can be customized to your preferred level of spice.

Summer Squash and Sweet Potato Mash

This creamy mash combines the sweetness of summer squash with hearty sweet potatoes, creating a side dish that’s both comforting and vibrant.

It’s a great way to enjoy both vegetables with a hint of savory sweetness.

Ingredients:

• 2 medium yellow squash, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon butter
• 2 tablespoons milk (or plant-based milk)
• Salt and pepper to taste
• 1 teaspoon cinnamon (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring water to a boil and add sweet potatoes. Cook for 10–12 minutes or until fork-tender.
2. While sweet potatoes cook, heat a skillet over medium heat. Add the diced squash and sauté with a pinch of salt for 5–7 minutes until softened.
3. Drain the sweet potatoes and add them to the skillet with squash. Mash them together using a potato masher or fork.
4. Stir in butter and milk, adding more milk if necessary to reach your desired consistency. Season with salt, pepper, and cinnamon (if using).
5. Serve warm, garnished with fresh parsley.

This mash combines the earthy, savory flavor of sweet potatoes with the light, refreshing taste of summer squash.

The slight sweetness of both vegetables makes it an ideal side to roasted or grilled meats. It’s a unique twist on a classic mash that pairs well with any comfort meal or holiday dinner.

Summer Squash and Mushroom Risotto

Creamy, savory, and rich, this summer squash and mushroom risotto brings out the earthy flavors of both vegetables.

The smooth, velvety rice is the perfect backdrop for the tender squash and mushrooms, making it an ideal side for an elegant dinner.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms (any variety)
• 2 medium zucchini or yellow squash, diced
• 4 cups vegetable broth (kept warm)
• ½ cup white wine (optional)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking until softened (about 3 minutes).
2. Add mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
3. Add the diced squash and cook for an additional 2–3 minutes until tender.
4. Stir in the Arborio rice, coating it in the oil and vegetable mixture.
5. Pour in white wine (if using), stirring constantly until absorbed.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring often. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process for 18–20 minutes, until the rice is cooked to your liking.
7. Stir in Parmesan cheese, salt, and pepper. Garnish with fresh thyme before serving.

This creamy risotto brings the warmth of summer into every bite.

The zucchini and mushrooms add an earthy richness, while the Parmesan brings a savory, cheesy element to the dish. It’s a great pairing for grilled chicken or seafood and works well as a side for more sophisticated dinner parties.

Summer Squash and Chickpea Stew

A flavorful and hearty stew that’s both filling and packed with fresh ingredients, this summer squash and chickpea stew is perfect for a light lunch or as a side dish to a larger meal.

The chickpeas provide protein, and the squash gives the dish a refreshing bite.

Ingredients:

• 2 medium yellow squash, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large tomato, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon turmeric
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 3–4 minutes until softened.
2. Stir in cumin, smoked paprika, and turmeric, cooking for another minute until fragrant.
3. Add the chopped squash and cook for 5 minutes, stirring occasionally.
4. Add the chopped tomato, chickpeas, and vegetable broth. Bring to a simmer and cook for 15–20 minutes until the squash is tender.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This stew is a comforting and hearty side that’s perfect for pairing with grilled meats or served on its own as a light, vegetarian option.

The chickpeas add a satisfying texture, while the squash offers a sweet, savory element. It’s a flavorful dish with just the right amount of spice and richness.

Grilled Summer Squash with Herb Marinade

This grilled summer squash dish is infused with an aromatic herb marinade, making it smoky, tender, and full of flavor.

The charred edges provide a delightful contrast to the squash’s natural sweetness, making it a perfect side for outdoor grilling.

Ingredients:

• 3 medium yellow squash or zucchini, sliced lengthwise
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper to create the marinade.
2. Place the sliced squash in a shallow dish and pour the marinade over the top. Let it sit for 15–20 minutes to soak up the flavors.
3. Preheat the grill to medium-high heat.
4. Grill the squash for 3–4 minutes per side, until tender and lightly charred.
5. Remove from the grill and garnish with fresh parsley before serving.

Grilled summer squash brings out the vegetable’s natural sweetness, complemented by the smoky flavor from the grill.

The simple herb marinade enhances the squash without overwhelming its delicate flavor, making it a great addition to any grilled meal. It pairs beautifully with chicken, seafood, or other vegetable-based sides.

Summer Squash and Tomato Bake

This baked casserole combines fresh summer squash and ripe tomatoes for a comforting, savory side dish that’s packed with flavor.

The addition of cheese makes it extra indulgent, while the herbs provide a refreshing touch.

Ingredients:

• 3 medium yellow squash or zucchini, sliced
• 2 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Grease a baking dish with olive oil. Arrange the sliced squash and tomatoes in alternating layers.
3. Sprinkle the mozzarella and Parmesan cheese over the top.
4. Sprinkle dried basil, thyme, salt, and pepper evenly over the dish.
5. Cover with foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the vegetables are tender.
7. Garnish with fresh basil before serving.

This summer squash and tomato bake is a delightful comfort food with a light, vegetable-forward feel.

The juicy tomatoes complement the mild squash, while the cheese adds richness. It’s a perfect side to pair with grilled meats or serve alongside pasta dishes for a wholesome, satisfying meal.

Summer Squash and Goat Cheese Frittata

A fluffy, savory frittata with a mix of summer squash, goat cheese, and fresh herbs, this dish is perfect for brunch or as a light, protein-packed side.

The eggs hold everything together, making it a filling and satisfying addition to any meal.

Ingredients:

• 2 medium yellow squash, diced
• 1 tablespoon olive oil
• 6 large eggs
• ½ cup crumbled goat cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced squash and sauté for 5–7 minutes until tender.
3. In a bowl, whisk the eggs with salt and pepper. Add the fresh herbs and goat cheese, and mix to combine.
4. Pour the egg mixture over the sautéed squash in the skillet. Stir gently to distribute evenly.
5. Transfer the skillet to the oven and bake for 12–15 minutes, or until the frittata is set and lightly golden.
6. Let it cool slightly before slicing and serving.

This frittata is an elegant yet easy-to-make side dish that showcases the flavors of summer squash and goat cheese.

The fluffy eggs bind the vegetables and cheese together, while the fresh herbs add an aromatic touch. It’s perfect for a light lunch or brunch and pairs wonderfully with a fresh salad or roasted potatoes.

Summer Squash and Avocado Salad

This vibrant salad combines fresh summer squash with creamy avocado and a tangy lime dressing, creating a refreshing side dish that’s perfect for warm weather.

It’s light, nutritious, and bursting with flavor, making it an ideal accompaniment to any meal.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Crumbled feta or goat cheese (optional)

Instructions:

1. In a large bowl, combine the sliced yellow squash and diced avocado.
2. In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
3. Drizzle the dressing over the squash and avocado, gently tossing to coat.
4. Garnish with fresh cilantro and, if desired, crumbled feta or goat cheese.
5. Serve immediately for the freshest flavor.

This salad is a refreshing and light side dish that highlights the natural sweetness of summer squash and the creamy texture of avocado.

The cumin and lime dressing adds a zesty kick, while the optional cheese adds a touch of richness. It’s a perfect pairing for grilled chicken, fish, or as a standalone light lunch.

Summer Squash and Onion Gratin

This cheesy gratin is a comforting and decadent way to enjoy summer squash.

Layers of squash and sweet onions are baked with a creamy cheese sauce, making it a perfect side for any special occasion or dinner gathering.

Ingredients:

• 3 medium yellow squash, thinly sliced
• 1 large onion, thinly sliced
• 1 cup heavy cream
• ½ cup grated Gruyère cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon flour
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with butter.
2. In a large skillet, melt the butter over medium heat. Add the sliced onion and cook for 5 minutes until softened. Add the squash slices and cook for another 5 minutes, stirring occasionally.
3. In a separate pan, heat the heavy cream over medium heat. Whisk in the flour and cook for 1–2 minutes to make a roux. Slowly add the grated Gruyère and Parmesan cheese, stirring until melted and smooth. Season with garlic powder, salt, and pepper.
4. Layer the cooked squash and onions in the prepared baking dish. Pour the cheese sauce evenly over the vegetables.
5. Bake for 25–30 minutes until the top is golden and bubbly.
6. Garnish with fresh thyme and serve.

This summer squash and onion gratin is a rich, indulgent side dish that pairs well with meats like roasted chicken or steak.

The creamy cheese sauce and tender squash create a comforting texture, while the onions add a slight sweetness that balances the richness. It’s perfect for a cozy meal or a special gathering.

Spicy Summer Squash and Carrot Slaw

This spicy slaw combines the crunch of fresh summer squash and carrots with a tangy, spicy dressing.

It’s a quick and easy side dish that brings a zesty and vibrant touch to any meal, perfect for picnics, barbecues, or casual dinners.

Ingredients:

• 2 medium yellow squash, julienned
• 2 medium carrots, julienned
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon red pepper flakes (adjust for spice level)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the julienned squash and carrots.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, red pepper flakes, salt, and pepper.
3. Pour the dressing over the vegetables and toss well to coat.
4. Garnish with fresh parsley and serve immediately.

This spicy summer squash and carrot slaw is a perfect balance of crunchy, tangy, and spicy flavors.

It’s a great side dish for barbecues, tacos, or grilled meats, offering a refreshing and flavorful contrast to richer dishes. The red pepper flakes provide just enough heat to give the slaw a little kick without overpowering the freshness of the vegetables.

Summer Squash and Corn Fritters

These crispy summer squash and corn fritters are golden and crunchy on the outside while soft and flavorful on the inside.

The combination of squash and corn creates a perfect balance of sweetness and savory notes, making them an ideal side for almost any summer meal.

Ingredients:

• 2 medium yellow squash, grated
• 1 cup fresh or frozen corn kernels
• 1 large egg
• ½ cup all-purpose flour
• ¼ cup cornmeal
• 1 teaspoon baking powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• Olive oil for frying

Instructions:

1. Place the grated squash in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the squash, corn, egg, flour, cornmeal, baking powder, paprika, salt, pepper, and fresh parsley. Stir to combine into a thick batter.
3. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
4. Spoon small amounts of the batter into the hot skillet, flattening them into fritters. Cook for 3–4 minutes per side, or until golden brown and crispy.
5. Remove the fritters and drain on paper towels.
6. Serve immediately with a dollop of sour cream or your favorite dipping sauce.

These fritters are a fantastic way to use summer squash and corn, making them the perfect side for barbecues, grilled meats, or as an appetizer for parties.

The crispy edges and soft interior create a delicious contrast, and the addition of fresh herbs elevates the flavor even more.

Summer Squash and Bacon Sauté

This savory side dish brings together the richness of bacon and the light, refreshing flavor of summer squash.

The crispy bacon adds a smoky depth to the sautéed squash, creating a dish that’s both simple and indulgent.

Ingredients:

• 2 medium yellow squash, sliced
• 4 slices bacon, chopped
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh thyme, chopped

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes.
2. Remove the bacon and drain on paper towels, leaving a bit of the bacon fat in the skillet.
3. Add the onion to the skillet and sauté for 3 minutes until softened. Add the garlic and cook for an additional minute.
4. Add the sliced squash to the skillet and sauté for 5–7 minutes, or until the squash is tender and lightly caramelized.
5. Season with salt, pepper, and fresh thyme. Stir in the crispy bacon just before serving.
6. Serve warm as a delicious side dish.

This summer squash and bacon sauté is rich, savory, and full of flavor.

The combination of crispy bacon and tender squash makes for an irresistible side dish, and the fresh thyme adds a hint of herbal brightness. It pairs beautifully with roasted meats, chicken, or even as a side to breakfast dishes like scrambled eggs.

Summer Squash and Bell Pepper Stir-Fry

This quick and colorful stir-fry features summer squash and bell peppers sautéed with soy sauce and garlic for a sweet and savory dish.

It’s a great side that can be whipped up in minutes, making it a fantastic choice for busy weeknights or when you’re looking for something light and tasty.

Ingredients:

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

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger and sauté for 1 minute until fragrant.
3. Add the sliced squash and bell peppers to the skillet and stir-fry for 5–7 minutes, or until the vegetables are tender but still crisp.
4. Stir in the soy sauce and honey, cooking for an additional 1–2 minutes to let the sauce coat the vegetables.
5. Garnish with sesame seeds before serving.

This stir-fry is a quick, flavorful way to use summer squash and bell peppers.

The sweetness from the honey and the saltiness of the soy sauce create a perfect balance of flavors, and the sesame oil adds an aromatic richness. It’s a great side for Asian-inspired dishes or as a simple vegetable side to accompany any main course.