24+ Flavorful Summer Squash Skillet Recipes Perfect for the Season

As summer rolls in and fresh produce is abundant, it’s the perfect time to get creative in the kitchen with seasonal vegetables.

Among the stars of summer cooking is the humble summer squash.

This versatile vegetable not only adds a mild, fresh flavor to a variety of dishes but also takes well to quick, easy, and flavorful preparations.

One of the best ways to showcase summer squash is in a skillet, where you can sauté, roast, and combine it with a range of other ingredients.

Whether you’re looking for a light side dish, a hearty main course, or something to complement your grilling adventures, summer squash skillet recipes can do it all.

With 24+ recipe ideas, you’ll find a delicious option for any meal, from savory and spicy to creamy and tangy.

These recipes allow you to experiment with diverse ingredients like fresh herbs, cheeses, proteins, and even grains to elevate your meals without spending too much time in the kitchen.

In this article, we’ve compiled 24+ summer squash skillet recipes to inspire your cooking all season long.

Let’s dive into these mouthwatering dishes that will bring a burst of freshness and flavor to your table.

24+ Flavorful Summer Squash Skillet Recipes Perfect for the Season

Summer squash is one of those vegetables that can easily be transformed into a variety of dishes, and when cooked in a skillet, it’s quick and effortless to prepare.

Whether you’re craving something savory, sweet, or loaded with spices, the possibilities are endless with summer squash.

From crispy fritters to savory stir-fries, cheesy bakes, and fresh Mediterranean-inspired dishes, these 24+ summer squash skillet recipes are sure to become your go-to options for summer meals.

Not only are these skillet recipes packed with flavor, but they are also a fantastic way to make the most of this abundant summer veggie.

So, whether you’re hosting a dinner party or looking for a simple meal to make on a busy weeknight, these recipes are guaranteed to deliver.

Summer Squash & Corn Skillet with Fresh Herbs

Sweet corn and tender squash are the heart of this simple summer skillet.

Infused with garlic and topped with fresh basil and chives, it’s a light and savory dish that captures the season’s best. Serve it as a side, or top it with a fried egg or grilled chicken for a satisfying main.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash (yellow or zucchini), sliced into half-moons
• 1 cup fresh or frozen corn kernels
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh chives
• Juice of 1/2 lemon

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced red onion and cook until softened, about 3 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add the sliced summer squash and cook for 5–6 minutes, stirring occasionally, until just tender.
5. Toss in the corn and red pepper flakes, and cook for another 2–3 minutes.
6. Season with salt, pepper, and lemon juice.
7. Remove from heat and sprinkle with fresh basil and chives before serving.

With vibrant flavors and minimal prep, this skillet celebrates the bounty of summer produce.

Its fresh herbs and lemony finish keep things bright and balanced—ideal for picnics, potlucks, or a cozy dinner on the porch.

Cheesy Summer Squash & Tomato Skillet Bake

This comforting skillet is a fusion of late-summer favorites: ripe cherry tomatoes, tender squash, and bubbling cheese.

A quick sauté followed by a broil transforms everyday vegetables into a golden, savory delight. Great for brunch or a meatless dinner.

Ingredients:

• 2 tbsp olive oil
• 2 small zucchini, sliced into thin rounds
• 2 yellow squash, sliced into thin rounds
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven broiler to high.
2. In an oven-safe skillet, heat olive oil over medium heat.
3. Add garlic and cook for 1 minute until fragrant.
4. Add zucchini and yellow squash, sauté for 5–6 minutes until softened.
5. Stir in cherry tomatoes, oregano, salt, and pepper. Cook until tomatoes begin to blister, about 3–4 minutes.
6. Sprinkle mozzarella and Parmesan over the top.
7. Transfer the skillet to the oven and broil for 2–3 minutes, or until cheese is melted and golden brown.
8. Remove and garnish with fresh basil leaves before serving.

This skillet bake turns humble veggies into a cheesy, golden masterpiece.

The burst tomatoes and gooey cheese create a rich, rustic feel that’s irresistible straight from the pan. Pair it with crusty bread or a simple green salad.

Smoky Sausage & Summer Squash Skillet

This hearty one-pan meal pairs smoky sausage with buttery squash and peppers, creating a flavorful dish that comes together quickly.

It’s great for busy weeknights when you want something filling but still packed with fresh summer flair.

Ingredients:

• 1 tbsp olive oil
• 12 oz smoked sausage or kielbasa, sliced into rounds
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sausage slices and cook until browned, about 5–6 minutes. Remove and set aside.
3. In the same skillet, add onion and bell pepper. Sauté for 3–4 minutes until starting to soften.
4. Add garlic, squash, and zucchini. Sprinkle with smoked paprika, salt, and pepper. Cook for 6–8 minutes, stirring occasionally.
5. Return sausage to the skillet and stir to combine. Cook for 2 more minutes until everything is heated through.
6. Garnish with chopped parsley and serve warm.

Smoky sausage brings depth to this veggie-forward skillet, while the squash soaks up all the savory flavor.

It’s a perfect balance of protein and produce, making it a dependable summer dinner you’ll return to again and again.

Summer Squash & Chickpea Skillet with Lemon Tahini Drizzle

This plant-based skillet dish is both hearty and refreshing. Protein-rich chickpeas pair beautifully with tender summer squash, and a tangy lemon tahini drizzle ties everything together.

It’s a vibrant, Middle Eastern-inspired meal ideal for warm weather.

Ingredients:

• 2 tbsp olive oil
• 2 small summer squash, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp chopped parsley

For the Lemon Tahini Drizzle:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (more if needed)
• 1/2 tsp garlic powder
• Pinch of salt

Instructions:

1. In a small bowl, whisk together tahini, lemon juice, water, garlic powder, and salt until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Add red onion and cook for 3 minutes, then stir in garlic.
4. Add summer squash and chickpeas. Season with cumin, paprika, salt, and pepper.
5. Cook for 7–8 minutes, stirring occasionally, until squash is tender and chickpeas are slightly crispy.
6. Remove from heat, drizzle with tahini sauce, and garnish with parsley before serving.

This dish is a satisfying combination of creamy, zesty, and savory flavors.

It’s light enough for lunch but filling enough to serve for dinner, especially with a side of warm pita or quinoa.

Tex-Mex Summer Squash & Black Bean Skillet

Bold spices and hearty ingredients make this Tex-Mex inspired skillet a flavor-packed option for weeknight dinners.

Black beans, corn, and squash are sautéed with spices, then topped with avocado and cilantro for a fresh finish.

Ingredients:

• 1 tbsp olive oil
• 2 medium summer squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, chopped
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 avocado, diced
• 2 tbsp chopped fresh cilantro
• Juice of 1 lime

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add bell pepper and squash, and sauté for 5 minutes until beginning to soften.
3. Stir in black beans, corn, chili powder, cumin, salt, and pepper.
4. Cook for another 5 minutes, stirring occasionally, until vegetables are tender and flavors are combined.
5. Remove from heat. Top with diced avocado, cilantro, and a squeeze of lime before serving.

This colorful, high-fiber dish is big on taste and nutrition.

It works great as a taco filling, a topping for rice or baked potatoes, or served solo with tortilla chips on the side.

Garlic Butter Summer Squash & Mushroom Skillet

This rich and savory skillet brings together caramelized mushrooms and delicate summer squash in a garlic butter sauce.

Simple, comforting, and full of umami, it’s a great side or vegetarian main course that feels indulgent yet light.

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 2 summer squash (yellow or zucchini), sliced into half-moons
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 tbsp fresh thyme leaves or 1/2 tsp dried
• Grated Parmesan cheese for topping (optional)

Instructions:

1. Heat butter and olive oil in a large skillet over medium heat.
2. Add mushrooms and cook for 5–6 minutes until browned and moisture has evaporated.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add summer squash, season with salt, pepper, and thyme, and cook for 6–8 minutes, stirring occasionally, until tender.
5. Taste and adjust seasoning. Sprinkle with Parmesan if desired before serving.

With a rich buttery base and deep flavor from mushrooms and garlic, this dish elevates summer squash into something truly special.

It’s ideal alongside grilled meat or tossed with pasta or rice for an easy vegetarian meal.

Balsamic Summer Squash & Cherry Tomato Skillet

This vibrant skillet dish combines the sweetness of summer squash with the acidity of balsamic vinegar and fresh cherry tomatoes.

It’s an easy-to-make side that complements grilled meats or can be enjoyed as a light vegetarian main course.

Ingredients:

• 1 tbsp olive oil
• 2 medium yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tbsp honey (optional)
• Salt and pepper to taste
• Fresh basil, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced squash and cook for 4–5 minutes until softened and lightly golden.
3. Stir in garlic and cook for an additional 1 minute.
4. Add cherry tomatoes, balsamic vinegar, and honey (if using). Stir and cook for another 3–4 minutes until the tomatoes begin to soften and release their juices.
5. Season with salt and pepper to taste.
6. Remove from heat and garnish with fresh basil before serving.

This simple yet flavorful dish is a great way to showcase summer produce.

The tangy balsamic glaze balances the sweetness of the squash and tomatoes, making it a perfect side for any summer meal.

Summer Squash & Pesto Skillet with Mozzarella

This pesto-infused skillet brings together the creamy richness of mozzarella and the earthy taste of homemade or store-bought pesto.

Paired with tender summer squash, it makes for a fresh, herbaceous dish that’s bursting with flavor.

Ingredients:

• 2 tbsp olive oil
• 2 small summer squash, sliced
• 1 cup fresh mozzarella balls (or shredded mozzarella)
• 2 tbsp pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Pine nuts (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced summer squash and cook for 5–6 minutes, stirring occasionally, until the squash is tender and lightly browned.
3. Stir in the pesto, coating the squash evenly.
4. Add mozzarella balls (or shredded mozzarella) to the skillet and cook for an additional 2–3 minutes until the cheese begins to melt.
5. Season with salt and pepper to taste.
6. Remove from heat and garnish with fresh basil leaves and pine nuts if desired before serving.

This dish brings the delightful flavors of basil pesto and mozzarella together with summer squash for a dish that feels both indulgent and fresh.

Serve it as a side or atop a bed of pasta for a complete meal.

Lemon-Garlic Summer Squash & Shrimp Skillet

For a quick and satisfying weeknight dinner, this lemon-garlic shrimp and summer squash skillet is the perfect choice.

The shrimp soak up the garlic butter sauce, while the squash adds a tender, sweet contrast. It’s light, flavorful, and perfect for a warm evening meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 2 medium summer squash, sliced
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. In the same skillet, add garlic and cook for 1 minute until fragrant.
4. Add the sliced summer squash and cook for 5–6 minutes, stirring occasionally, until the squash is tender.
5. Return the shrimp to the skillet and add lemon zest, juice, red pepper flakes, salt, and pepper. Stir to combine and cook for another 1–2 minutes to heat everything through.
6. Garnish with fresh parsley and serve warm.

This light, citrusy dish is a perfect balance of protein and veggies, with a zesty kick from the lemon and garlic.

It’s great for serving over rice, quinoa, or alongside a fresh salad.

Summer Squash & Bacon Skillet with Parmesan

For a savory, slightly indulgent twist, this skillet features crispy bacon, tender squash, and a finishing touch of Parmesan cheese.

The bacon adds a smoky richness, while the squash remains light and fresh—a perfect contrast for a delightful dish.

Ingredients:

• 2 tbsp olive oil
• 4 slices bacon, chopped
• 2 medium summer squash, sliced
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped bacon and cook until crispy, about 5–6 minutes. Remove bacon and set aside, leaving a bit of bacon grease in the skillet.
3. Add red onion and garlic to the skillet and cook for 2–3 minutes until softened and fragrant.
4. Add summer squash, season with salt and pepper, and cook for 6–7 minutes, stirring occasionally, until squash is tender.
5. Sprinkle Parmesan cheese over the squash, then top with the crispy bacon.
6. Garnish with fresh parsley and serve warm.

This dish combines the comforting flavors of bacon with the fresh crunch of squash, finished with a savory Parmesan touch.

It’s ideal as a side to roasted meats or a savory brunch dish.

Creamy Summer Squash & Spinach Skillet

This rich and creamy skillet features summer squash and spinach in a luscious, velvety sauce.

It’s an indulgent yet light dish that comes together quickly and is perfect for a comforting weeknight dinner or a crowd-pleasing side.

Ingredients:

• 1 tbsp olive oil
• 2 medium summer squash, sliced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• A pinch of nutmeg (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in the sliced summer squash and cook for 5–6 minutes, until tender.
4. Add spinach and cook until wilted, about 2 minutes.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and cook for 2–3 minutes, until the sauce has thickened.
6. Season with salt, pepper, and a pinch of nutmeg (if desired).
7. Remove from heat and serve warm.

This creamy skillet is perfect when you’re craving something indulgent yet still fresh and light.

The spinach adds a touch of greenery, while the creamy sauce ties the whole dish together in a comforting, flavorful way.

Summer Squash & Bell Pepper Frittata Skillet

This simple, veggie-packed frittata is perfect for breakfast, brunch, or even a light dinner.

Summer squash and bell peppers create a beautiful, colorful base, while eggs provide a satisfying texture. You can also add cheese and fresh herbs for extra flavor.

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add onion and bell pepper, cooking for 3–4 minutes until softened.
4. Add the diced summer squash and cook for an additional 5 minutes, stirring occasionally, until the squash is tender.
5. In a separate bowl, whisk together eggs, milk, salt, and pepper.
6. Pour the egg mixture over the vegetables in the skillet, ensuring it’s evenly distributed. Add cheese on top if desired.
7. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the eggs are set and the top is golden.
8. Remove from the oven and garnish with fresh herbs before serving.

This frittata is a perfect one-pan meal that’s packed with veggies and protein.

It’s great for breakfast or brunch, and you can easily customize it with other ingredients like spinach, mushrooms, or feta cheese.

Summer Squash & Poblano Pepper Skillet with Lime Crema

A Mexican-inspired skillet, this recipe pairs summer squash with roasted poblano peppers and a zesty lime crema.

The smokiness of the poblano and the creamy tang of lime make this a flavorful, savory dish that’s perfect as a side or light main.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash, sliced
• 1 poblano pepper, roasted and chopped
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup sour cream or Greek yogurt
• Juice of 1 lime
• Fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and garlic, cooking for 2–3 minutes until softened and fragrant.
3. Stir in the sliced summer squash, cumin, and smoked paprika. Cook for 5–6 minutes until the squash begins to soften.
4. Add the roasted poblano pepper, season with salt and pepper, and cook for an additional 2 minutes.
5. In a small bowl, mix sour cream or Greek yogurt with lime juice. Season with a pinch of salt.
6. Serve the skillet with a dollop of lime crema on top, garnished with fresh cilantro.

This dish combines earthy, smoky flavors from the poblano pepper with the light freshness of summer squash.

The lime crema adds a cool, tangy finish, making it a perfect side dish for grilled meats or tacos.

Summer Squash & Eggplant Stir-Fry Skillet

This stir-fry is a quick and delicious way to use summer squash alongside eggplant.

The dish is packed with umami from soy sauce and a touch of sweetness from honey, making it a balanced and savory meal for any night of the week.

Ingredients:

• 1 tbsp sesame oil
• 1 medium summer squash, sliced
• 1 medium eggplant, diced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat.
2. Add the diced eggplant and cook for 4–5 minutes, stirring occasionally, until it starts to soften.
3. Add the sliced summer squash and bell pepper to the skillet. Continue cooking for another 5–6 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in minced garlic and cook for 1 more minute until fragrant.
5. In a small bowl, whisk together soy sauce, honey, rice vinegar, and red pepper flakes (if using). Pour over the vegetables and stir to coat.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions and serve warm.

This stir-fry is a savory and slightly sweet dish that pairs well with steamed rice or quinoa.

The combination of eggplant, squash, and bell pepper makes for a satisfying meal that’s packed with flavor and texture.

Summer Squash & Goat Cheese Skillet with Walnuts

This elegant yet simple skillet combines summer squash with creamy goat cheese and crunchy toasted walnuts.

The combination of rich and nutty flavors makes this dish a delightful side for dinner parties or a cozy meal for two.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash, sliced
• 1 small shallot, thinly sliced
• 2 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 1 tbsp honey
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced shallots and cook for 2–3 minutes, until softened and slightly caramelized.
3. Stir in the summer squash and cook for 5–6 minutes, until the squash is tender but still holds its shape.
4. Remove from heat and drizzle with honey.
5. Sprinkle crumbled goat cheese and toasted walnuts over the squash.
6. Season with salt and pepper to taste.
7. Garnish with fresh thyme leaves before serving.

This dish is a delightful mix of creamy, nutty, and sweet flavors, making it a perfect accompaniment to grilled meats or a standalone vegetarian meal.

The toasted walnuts add a satisfying crunch to the soft squash and creamy goat cheese.

Summer Squash & Zucchini Fritters Skillet

These crispy, golden fritters are perfect as an appetizer or a light main dish.

Packed with grated summer squash and zucchini, they’re crispy on the outside and tender on the inside, making them a hit at any gathering or a quick family meal.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash, grated
• 2 medium zucchini, grated
• 1/2 small onion, grated
• 1/4 cup flour (more if needed)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Grate the summer squash, zucchini, and onion. Place them in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated vegetables, flour, Parmesan, egg, garlic powder, salt, and pepper. Mix well until everything is combined. If the mixture feels too wet, add a little more flour.
3. Heat olive oil in a large skillet over medium heat.
4. Spoon small portions of the vegetable mixture into the skillet, pressing down lightly to form fritters.
5. Cook for 3–4 minutes on each side until golden brown and crispy.
6. Remove from the skillet and drain on paper towels.
7. Garnish with fresh dill or parsley and serve warm with a side of sour cream or yogurt.

These fritters are a crispy, savory treat that’s perfect for summer.

They’re a great way to use up a lot of squash and zucchini in one dish, and the Parmesan adds a rich, cheesy flavor. Serve them as a snack, side, or even as a light lunch.

Summer Squash & Tomato Basil Skillet

A simple, fresh skillet that celebrates summer’s best flavors.

The sweet summer squash pairs beautifully with juicy tomatoes and fragrant basil for a light, summery dish. It’s a great side for grilled meats or can be served as a standalone vegetarian meal.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash, sliced
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• Balsamic vinegar for drizzling (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced summer squash and cook for 4–5 minutes until slightly tender.
3. Stir in garlic and cook for an additional 1–2 minutes until fragrant.
4. Add the chopped tomatoes and oregano, cooking for another 3–4 minutes until the tomatoes break down and release their juices.
5. Season with salt and pepper to taste.
6. Remove from heat and stir in fresh basil leaves.
7. Drizzle with balsamic vinegar (if using) and serve warm.

This dish is light, refreshing, and full of summer’s vibrant flavors.

The fresh basil and juicy tomatoes elevate the squash, making it a perfect side dish for a barbecue or a fresh lunch on a warm day.

Summer Squash & Ricotta Stuffed Skillet

A comforting, cheesy skillet dish, this recipe features summer squash stuffed with a creamy ricotta filling.

It’s an elegant way to serve summer squash and makes for a hearty main course or a special side dish.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash, halved lengthwise and scooped out
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp chopped fresh basil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)
• 1 tbsp butter (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat.
3. Add the summer squash halves to the skillet, cut side down, and cook for 4–5 minutes until slightly browned. Remove and set aside.
4. In a bowl, combine ricotta cheese, Parmesan, egg, fresh basil, garlic powder, salt, and pepper. Stir until smooth.
5. Scoop the ricotta mixture into the hollowed-out centers of the summer squash halves.
6. If desired, sprinkle breadcrumbs on top of the stuffed squash for added texture.
7. Return the stuffed squash to the skillet. If the skillet is dry, add a tablespoon of butter to the pan.
8. Transfer the skillet to the oven and bake for 20–25 minutes until the squash is tender and the cheese filling is golden.
9. Remove from the oven and serve warm.

This dish is a delightful way to enjoy the creamy richness of ricotta paired with the freshness of summer squash.

It’s perfect for a light but filling dinner and pairs beautifully with a fresh salad or roasted vegetables.

Summer Squash & Sausage Skillet with Peppers

This hearty and savory skillet dish features summer squash, sausage, and bell peppers.

The flavors meld together beautifully, with the sausage providing a savory richness that pairs perfectly with the lightness of squash. It’s a great one-pan dinner that’s filling yet not overly heavy.

Ingredients:

• 2 tbsp olive oil
• 1 lb Italian sausage (bulk or removed from casings)
• 2 medium summer squash, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sausage to the skillet, breaking it up with a spoon, and cook until browned, about 5–7 minutes.
3. Remove the cooked sausage and set aside. In the same skillet, add onion, bell peppers, and garlic, cooking for 3–4 minutes until the vegetables start to soften.
4. Add sliced summer squash, oregano, salt, and pepper, cooking for an additional 5–6 minutes, stirring occasionally, until the squash is tender.
5. Return the sausage to the skillet and cook for another 2–3 minutes until everything is heated through.
6. Garnish with fresh parsley and serve.

This dish combines the savory richness of sausage with the sweetness of bell peppers and the fresh, mild flavor of summer squash.

It’s a complete, balanced meal that’s full of flavor and easy to prepare in one pan.

Summer Squash & Avocado Skillet Tacos

A fresh and zesty twist on taco night, this skillet recipe features summer squash and creamy avocado, paired with a flavorful spice blend.

These vegetable-packed tacos are perfect for a light, vegetarian meal that’s both satisfying and delicious.

Ingredients:

• 1 tbsp olive oil
• 2 medium summer squash, diced
• 1 small red onion, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 4 small corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook for 2–3 minutes until softened.
3. Add diced summer squash, cumin, chili powder, paprika, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the squash is tender and lightly browned.
4. Warm the tortillas in a separate skillet or microwave.
5. To assemble the tacos, spoon the squash mixture onto the tortillas and top with sliced avocado, fresh cilantro, and a squeeze of lime juice.

These tacos are a refreshing take on the classic, with the creamy avocado complementing the sautéed summer squash perfectly.

The blend of spices adds depth without overwhelming the vegetables, making it a light yet flavorful meal.

Summer Squash & Shrimp Scampi Skillet

A quick, flavorful dish perfect for a light dinner, this shrimp scampi-style skillet incorporates summer squash for a fresh twist.

The garlic butter sauce, made with lemon and a splash of white wine, coats the shrimp and squash beautifully, making for a satisfying and easy meal.

Ingredients:

• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 2 medium summer squash, sliced
• 3 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add shrimp and cook for 2–3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add garlic and cook for 1 minute until fragrant.
4. Stir in the sliced summer squash and cook for 3–4 minutes until the squash is just tender.
5. Add white wine (or chicken broth) and bring to a simmer. Cook for 2–3 minutes until the liquid reduces slightly.
6. Stir in lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper.
7. Return the shrimp to the skillet and toss everything together to combine. Cook for an additional 1–2 minutes to warm the shrimp.
8. Garnish with fresh parsley and serve.

This shrimp scampi-inspired dish is light but packed with flavor, with the sweetness of shrimp and the tender squash complementing the garlicky, lemony sauce.

It’s perfect for a quick weeknight dinner or an elegant meal with minimal effort.

Summer Squash & Sweet Potato Skillet with Sage

This cozy skillet pairs sweet potatoes and summer squash with the warm, earthy flavor of sage.

The combination of slightly caramelized sweet potatoes and tender squash makes for a hearty yet light dish, perfect for fall or any time you want something both comforting and healthy.

Ingredients:

• 2 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced
• 2 medium summer squash, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
• Salt and pepper to taste
• 1/4 tsp cinnamon (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for about 8–10 minutes, stirring occasionally, until the sweet potatoes start to soften.
3. Add the diced onion and garlic, and cook for an additional 3–4 minutes, until fragrant and tender.
4. Stir in the sliced summer squash, sage, cinnamon (if using), salt, and pepper. Cook for another 5–6 minutes, until the squash is tender and the sweet potatoes are fully cooked.
5. Garnish with fresh parsley and serve warm.

The sweet potatoes provide a rich sweetness that pairs wonderfully with the mild summer squash, while the sage adds an earthy, aromatic depth.

This skillet is both filling and nutritious, perfect as a side dish or a light main.

Summer Squash & Feta Cheese Skillet with Lemon

A simple yet satisfying dish, this recipe highlights the fresh flavor of summer squash, paired with tangy feta cheese and a squeeze of lemon.

The result is a light, Mediterranean-inspired meal that comes together in just one pan.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh mint or basil for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and garlic, and sauté for 2–3 minutes until softened.
3. Add the sliced summer squash, and cook for 5–6 minutes, stirring occasionally, until the squash is tender and slightly browned.
4. Stir in crumbled feta cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
5. Remove from heat and garnish with fresh mint or basil, if desired.
6. Serve warm as a side or light main course.

The feta cheese gives this dish a salty, creamy texture, perfectly balanced by the bright, zesty lemon.

It’s ideal for a quick lunch or dinner when you want something light but full of flavor.

Summer Squash & Chickpea Skillet with Cumin and Coriander

This hearty, plant-based skillet combines summer squash with protein-rich chickpeas and the warm flavors of cumin and coriander.

It’s a simple yet satisfying dish that’s full of flavor, perfect for a quick weeknight meal.

Ingredients:

• 2 tbsp olive oil
• 2 medium summer squash, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and garlic, and sauté for 2–3 minutes until softened and fragrant.
3. Stir in the sliced summer squash and cook for about 5–6 minutes, until the squash is tender and slightly browned.
4. Add the chickpeas, cumin, coriander, salt, and pepper. Stir to combine and cook for another 3–4 minutes, allowing the spices to meld and the chickpeas to warm through.
5. Garnish with fresh cilantro and serve warm.

This dish is a great vegetarian option that’s both filling and flavorful, thanks to the hearty chickpeas and aromatic spices.

It’s perfect as a main or served alongside rice or flatbread.