27+ Flavorful Summer Squash Stir Fry Recipes That Make the Most of the Season

Summer squash is the kind of ingredient that shines when the weather warms up—light, crisp, colorful, and incredibly versatile.

Whether you’re swimming in garden-fresh squash or just love its subtle flavor and tender texture, stir frying it is one of the easiest and tastiest ways to enjoy it.

In this roundup, we’re serving up over 27+ delicious summer squash stir fry recipes that cater to every craving—from light and citrusy veggie sautés to hearty bowls with tofu, shrimp, chickpeas, and even coconut milk.

These recipes are simple, quick, and packed with flavor, making them perfect for busy weeknights, lazy weekends, or a last-minute garden harvest.

Whether you’re looking for a healthy vegetarian option, something spicy and bold, or a tropical twist with creamy coconut and lime, there’s something here for everyone.

27+ Flavorful Summer Squash Stir Fry Recipes That Make the Most of the Season

Summer squash is a true kitchen chameleon.

With its mild flavor and soft bite, it pairs beautifully with just about any ingredient, from fresh herbs and citrus to bold spices, proteins, and sweet vegetables.

These 27+ stir fry recipes prove just how exciting and versatile summer squash can be—no matter your dietary preferences or mood.

Whether you’re tossing it with shrimp and avocado, spicing it up with sriracha and tofu, or layering in textures with corn, mushrooms, or chickpeas, you’ve got a flavor-packed dish ready in minutes.

These stir fries are also easily customizable—so don’t hesitate to swap in what you have on hand or play with new combinations.

Garden-Fresh Summer Squash & Zucchini Stir Fry

Summer squash and zucchini take center stage in this garden-fresh stir fry, enhanced with garlic, red bell pepper, and a touch of lemon for brightness.

It’s a light, wholesome dish perfect for warm-weather meals, either as a standalone entrée or a flavorful side.

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium summer squash, sliced into thin half-moons
• 1 medium zucchini, sliced into thin half-moons
• 1 red bell pepper, thinly sliced
• Salt and pepper to taste
• Juice of ½ lemon
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Toss in the summer squash, zucchini, and red bell pepper. Cook, stirring frequently, for 5–7 minutes, or until the vegetables are tender but still slightly crisp.
4. Season with salt and pepper, then drizzle with lemon juice.
5. Remove from heat, garnish with torn basil, and serve warm.

This stir fry celebrates the simplicity of summer produce with bright, crisp flavors and minimal ingredients.

It pairs beautifully with grilled meats, rice, or quinoa, and is just as satisfying on its own.

Spicy Thai-Inspired Summer Squash Stir Fry

This bold, Thai-inspired stir fry blends sweet, spicy, and savory notes with tender strips of summer squash and onion.

A splash of soy sauce and a hint of chili bring just the right amount of kick, making this a go-to for anyone craving heat and depth.

Ingredients:

• 2 tablespoons sesame oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 medium summer squash, julienned
• 1 small carrot, julienned
• 2 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon chili garlic sauce (adjust to taste)
• Fresh cilantro or green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a wok or large frying pan over medium heat.
2. Add sliced onion and sauté until soft, about 2 minutes. Add garlic and cook for another 30 seconds.
3. Stir in summer squash and carrot. Cook for 5 minutes, stirring often.
4. Add soy sauce, honey, and chili garlic sauce. Stir to combine and cook for another 2 minutes.
5. Remove from heat and top with fresh cilantro or green onions.

Bold and aromatic, this stir fry is a fast way to bring excitement to your dinner table.

Serve it over jasmine rice or noodles for a complete, satisfying meal with a spicy twist.

Garlic Butter Summer Squash Stir Fry with Corn

A buttery garlic base and sweet corn elevate this summer squash stir fry into something truly comforting.

The natural sweetness of the corn pairs beautifully with the mellow squash, while the garlic butter brings richness and warmth to every bite.

Ingredients:

• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 medium summer squash, diced
• 1 cup fresh or frozen corn kernels
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped parsley (optional)
• Grated Parmesan cheese (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute.
2. Add the diced summer squash and cook for 4–5 minutes, until it begins to soften.
3. Stir in the corn and cook for another 3–4 minutes, until the vegetables are tender and heated through.
4. Season with salt and pepper. Remove from heat and sprinkle with chopped parsley and Parmesan if desired.

This buttery stir fry has a cozy, home-cooked feel and makes a wonderful side dish or light main.

The combination of sweet corn and savory garlic butter is timeless and always a crowd-pleaser.

Mediterranean-Inspired Summer Squash Stir Fry

This Mediterranean-inspired stir fry is loaded with fresh, tangy flavors.

With the addition of olives, feta, and a burst of lemon, this dish is a vibrant and savory side that pairs beautifully with grilled fish or roasted chicken.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced into half-moons
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and sliced
• 1 tablespoon dried oregano
• Salt and freshly ground black pepper, to taste
• ¼ cup crumbled feta cheese
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add red onion and cook until soft, about 3 minutes.
2. Add summer squash and cook for 5–6 minutes, stirring occasionally, until the squash starts to soften.
3. Stir in cherry tomatoes, olives, and dried oregano. Cook for another 2–3 minutes, allowing the tomatoes to soften.
4. Season with salt and pepper, then drizzle with lemon juice.
5. Remove from heat, sprinkle with crumbled feta, and serve warm.

The Mediterranean flavors in this stir fry will transport you to a sunny terrace.

It’s a light, flavorful dish that pairs well with grilled meats or can stand alone as a vegetarian meal.

Summer Squash & Bell Pepper Stir Fry with Soy-Ginger Sauce

This stir fry features colorful bell peppers and tender summer squash, all tossed in a savory soy-ginger sauce.

The sauce is a delightful mix of umami and tang, making this dish both flavorful and refreshing.

Ingredients:

• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium summer squash, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add the bell peppers and summer squash. Stir-fry for 4–5 minutes, or until vegetables are tender but still crisp.
2. In a small bowl, whisk together soy sauce, ginger, rice vinegar, sesame oil, and honey.
3. Pour the sauce over the vegetables and cook for another 2 minutes, stirring to coat.
4. Remove from heat and garnish with sliced green onions.

The vibrant colors and rich umami flavor of this stir fry make it both visually stunning and delicious.

This dish works as a light vegetarian main or a tasty side to any Asian-inspired meal.

Creamy Summer Squash Stir Fry with Coconut Milk

For a unique and creamy twist, this stir fry combines summer squash with rich coconut milk.

The coconut milk adds a luxurious, velvety texture that transforms the dish into a comforting, yet light meal.

Ingredients:

• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 medium summer squash, sliced
• 1 can (14 oz) full-fat coconut milk
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
2. Add the sliced summer squash and cook for 4–5 minutes, stirring occasionally, until the squash begins to soften.
3. Pour in the coconut milk, stir in turmeric, and bring to a gentle simmer. Let cook for 4–5 minutes until the sauce thickens slightly.
4. Season with salt and pepper to taste.
5. Remove from heat and garnish with chopped cilantro.

This creamy stir fry is rich yet refreshing, with the subtle sweetness of coconut milk and the warm depth of turmeric.

It’s perfect served with a bowl of jasmine rice or as a cozy side to your favorite main dish.

Sweet and Sour Summer Squash Stir Fry

This sweet and sour stir fry features summer squash alongside a tangy sauce made from vinegar, pineapple, and a hint of sweetness from honey.

The combination of flavors makes it a vibrant, easy-to-make dish that can be served as a side or main.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium summer squash, sliced
• 1 red bell pepper, thinly sliced
• 1 cup pineapple chunks (fresh or canned)
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch (optional, for thickening)
• Salt and pepper, to taste
• Green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the summer squash and bell pepper and cook for 4–5 minutes, until slightly tender but still crisp.
2. In a small bowl, whisk together rice vinegar, honey, soy sauce, and cornstarch (if using).
3. Add the pineapple chunks to the skillet and pour in the sauce. Stir well and cook for an additional 3–4 minutes until the sauce thickens and everything is heated through.
4. Season with salt and pepper to taste.
5. Remove from heat and garnish with sliced green onions.

This sweet and sour stir fry is a fun, tropical twist on traditional stir fry, with the pineapple adding a burst of sweetness that balances beautifully with the tangy sauce.

It’s perfect for a lively side dish or as a light main course.

Summer Squash Stir Fry with Cashews and Chili Flakes

This stir fry is packed with flavor and crunch, thanks to roasted cashews and the heat from chili flakes.

The combination of summer squash with these textures makes for a filling yet light dish that’s bursting with savory and spicy notes.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium summer squash, sliced
• ½ cup roasted cashews
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 red chili pepper, sliced (or 1 teaspoon red chili flakes)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the sliced onion and cook for about 2 minutes, until softened.
2. Add the garlic and chili pepper (or chili flakes) and cook for another minute.
3. Stir in the sliced summer squash and cook for 4–5 minutes, until just tender but still firm.
4. Add the roasted cashews, soy sauce, and rice vinegar. Stir to combine and cook for another 2–3 minutes until everything is well-coated.
5. Season with salt and pepper to taste and remove from heat.
6. Garnish with fresh cilantro and serve.

The combination of crunchy cashews and the heat from chili flakes gives this stir fry a satisfying, bold flavor.

It’s a great option for those who love spicy food and the richness of roasted nuts.

Summer Squash Stir Fry with Shrimp and Lemon Garlic Sauce

This light and flavorful stir fry brings together juicy shrimp, tender summer squash, and a bright, zesty lemon garlic sauce.

It’s a quick, easy meal that’s perfect for a summer evening, with the flavors balancing freshness and depth.

Ingredients:

• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 1 medium summer squash, sliced
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through. Remove shrimp from the skillet and set aside.
2. In the same skillet, melt butter and add minced garlic. Sauté for 1 minute, until fragrant.
3. Add the sliced summer squash to the skillet and cook for 4–5 minutes, stirring occasionally, until tender.
4. Stir in the lemon zest and juice, then return the shrimp to the skillet. Cook for another 2 minutes, allowing the shrimp to warm up and absorb the flavors.
5. Season with salt and pepper, then remove from heat.
6. Garnish with chopped parsley and serve.

This stir fry has a perfect balance of light and fresh ingredients, with the shrimp adding a subtle sweetness that complements the lemon garlic sauce.

It’s ideal served over rice or as part of a seafood dinner.

Summer Squash Stir Fry with Bell Peppers and Balsamic Glaze

This savory stir fry combines summer squash with colorful bell peppers, all drizzled with a rich balsamic glaze for a sweet, tangy finish.

The dish is light yet full of flavor, perfect as a side or a main for a healthy, satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook for about 3–4 minutes until slightly softened.
2. Add the summer squash and cook for another 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
3. In a small bowl, whisk together balsamic vinegar and honey, then pour the mixture over the vegetables. Stir well to coat everything evenly.
4. Cook for an additional 2–3 minutes until the sauce slightly thickens.
5. Season with salt and pepper, then remove from heat.
6. Garnish with fresh basil and serve warm.

The balsamic glaze adds a touch of sweetness and tang that beautifully complements the natural flavors of the summer squash and peppers.

This dish pairs well with roasted meats, or it can be enjoyed alone as a light, vibrant meal.

Summer Squash and Broccoli Stir Fry with Peanut Sauce

This stir fry pairs summer squash with fresh broccoli and a rich, creamy peanut sauce.

The nutty sauce brings a lovely depth of flavor, while the vegetables remain crisp and fresh, making it an ideal dish for a nutritious yet indulgent meal.

Ingredients:

• 2 tablespoons sesame oil
• 1 medium summer squash, sliced
• 1 cup broccoli florets
• 1 small carrot, julienned
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• Crushed peanuts (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the broccoli florets and carrot, cooking for 2–3 minutes.
2. Add the sliced summer squash to the skillet and cook for another 4–5 minutes until all the vegetables are tender-crisp.
3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and grated ginger until smooth.
4. Pour the peanut sauce over the vegetables and toss to coat evenly. Cook for an additional 2 minutes to heat through.
5. Remove from heat and sprinkle with crushed peanuts for added crunch.

This stir fry offers a delicious combination of creamy peanut sauce and crisp vegetables, making it a great choice for a hearty vegetarian dish or a side to grilled meats.

Asian-Inspired Summer Squash Stir Fry with Tofu

This plant-based stir fry features tofu and summer squash tossed in a savory soy-sesame sauce, with a dash of heat from chili flakes.

It’s an ideal meal for those looking for a protein-packed, vegetarian dish with a bold, umami-rich flavor.

Ingredients:

• 2 tablespoons vegetable oil
• 1 block firm tofu, pressed and cubed
• 1 medium summer squash, sliced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon chili flakes (optional)
• 1 teaspoon honey
• 2 green onions, sliced
• Sesame seeds (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden and crispy on all sides, about 6–7 minutes. Remove tofu from the skillet and set aside.
2. In the same skillet, add the sliced summer squash and cook for about 4 minutes, stirring occasionally, until tender but still crisp.
3. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, chili flakes, and honey. Pour the sauce over the squash and cook for an additional 2 minutes.
4. Return the tofu to the skillet and toss everything to combine.
5. Remove from heat and garnish with sliced green onions and sesame seeds.

This Asian-inspired stir fry is a great option for anyone craving a flavorful and filling vegan meal.

The crispy tofu and savory sauce make for a satisfying combination, while the summer squash adds a light, refreshing touch.

Summer Squash Stir Fry with Mushrooms and Thyme

This savory stir fry combines the earthiness of mushrooms with the mild sweetness of summer squash, all elevated by the aromatic warmth of fresh thyme.

A simple, comforting dish that’s perfect for pairing with roasted meats or enjoying on its own.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Add the sliced mushrooms to the skillet and cook for 4–5 minutes, allowing them to soften and release their moisture.
3. Add the summer squash and fresh thyme to the skillet, cooking for another 5 minutes, stirring occasionally, until both the squash and mushrooms are tender.
4. Season with salt and pepper, then drizzle with balsamic vinegar to bring a little tang to the dish.
5. Remove from heat and garnish with chopped parsley.

This earthy stir fry is warm and comforting, with a rich depth of flavor from the mushrooms and a hint of sweetness from the summer squash.

It’s perfect as a side dish or a standalone vegetarian meal.

Lemon Basil Summer Squash Stir Fry with Pine Nuts

Bright and refreshing, this summer squash stir fry is flavored with fresh lemon juice, basil, and pine nuts.

The pine nuts add a delightful crunch, while the lemon and basil provide an aromatic freshness that perfectly complements the squash.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• Juice of 1 lemon
• ¼ cup fresh basil, chopped
• 2 tablespoons pine nuts, toasted
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Add the sliced summer squash and zucchini to the skillet and cook for about 5 minutes, stirring occasionally, until tender but still crisp.
3. Stir in the lemon zest and juice, then cook for another 1–2 minutes.
4. Season with salt and pepper, and remove from heat.
5. Garnish with fresh basil and toasted pine nuts.

This dish is light, fresh, and perfect for a summer meal.

The combination of basil, lemon, and pine nuts makes for a vibrant and delicious stir fry that works wonderfully as a side dish or a light main course.

Summer Squash Stir Fry with Chickpeas and Spinach

This hearty stir fry combines summer squash with protein-packed chickpeas and fresh spinach for a wholesome, filling meal.

The flavors are enhanced by garlic, cumin, and a touch of lemon for a Mediterranean-inspired dish.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for about 30 seconds.
2. Stir in the sliced summer squash and cook for 4–5 minutes, until it begins to soften.
3. Add the chickpeas, cumin, and salt and pepper, cooking for another 3–4 minutes until the chickpeas are heated through.
4. Stir in the spinach and cook for 1–2 minutes until wilted.
5. Drizzle with lemon juice and remove from heat.
6. Garnish with fresh cilantro and serve.

This protein-packed stir fry is a great vegetarian option, full of fiber and nutrients from the chickpeas and spinach.

The cumin adds a warm, earthy flavor that complements the freshness of the squash, while the lemon brightens the whole dish.

Summer Squash Stir Fry with Sweet Potatoes and Kale

This hearty stir fry combines the sweetness of roasted sweet potatoes with the savory flavor of summer squash and the earthy, nutritious kale.

A well-balanced dish that’s perfect for cooler evenings or as a nourishing side.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 small sweet potato, peeled and diced
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Fresh thyme (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add diced sweet potato and cook for 5-6 minutes until tender and lightly browned.
2. Add the garlic and cook for another 30 seconds until fragrant.
3. Stir in the summer squash and cook for another 4–5 minutes, until it starts to soften.
4. Add the chopped kale and smoked paprika. Cook for another 3–4 minutes, stirring occasionally, until the kale wilts.
5. Drizzle with apple cider vinegar, then season with salt and pepper to taste.
6. Garnish with fresh thyme and serve.

This stir fry combines sweet and savory elements with earthy flavors, making it a perfect vegetarian meal packed with nutrients.

The addition of sweet potatoes adds both comfort and substance to this healthy dish.

Summer Squash Stir Fry with Corn and Cilantro Lime Sauce

A colorful and vibrant stir fry that’s perfect for summer, this dish features sweet corn, juicy summer squash, and a refreshing cilantro lime sauce.

It’s a light, yet flavorful option that works well with grilled meats or as a standalone vegetarian dish.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 cup fresh corn kernels (or frozen)
• 2 cloves garlic, minced
• ½ teaspoon cumin
• Salt and pepper, to taste
• Juice and zest of 1 lime
• ¼ cup fresh cilantro, chopped
• 1 tablespoon olive oil (for the sauce)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, then add the summer squash and corn. Cook for 4-5 minutes until both the squash and corn are tender.
2. Stir in cumin and season with salt and pepper.
3. In a small bowl, whisk together the lime juice, zest, olive oil, and chopped cilantro.
4. Drizzle the cilantro lime sauce over the stir fry and toss to coat evenly.
5. Serve warm with extra cilantro for garnish.

The combination of corn and cilantro with the freshness of lime gives this stir fry a wonderful zesty, summery flavor.

The sweetness of the corn contrasts nicely with the slight bitterness of the squash, making for a balanced and delicious dish.

Summer Squash Stir Fry with Eggplant and Tamarind Sauce

This unique stir fry brings together summer squash and tender eggplant in a savory tamarind sauce that adds a tangy, slightly sweet punch.

The rich sauce elevates the vegetables, making this a memorable dish perfect for adventurous palates.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium summer squash, sliced
• 1 medium eggplant, diced
• 2 cloves garlic, minced
• 1 tablespoon tamarind paste
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
2. Add the diced eggplant and cook for 4-5 minutes, until it softens and starts to brown.
3. Stir in the summer squash and cook for another 3–4 minutes until the squash begins to soften.
4. In a small bowl, whisk together tamarind paste, soy sauce, honey, and ground coriander. Pour the sauce over the vegetables and cook for an additional 3 minutes until the sauce thickens and everything is well-coated.
5. Season with salt and pepper, and garnish with fresh cilantro.

The tamarind sauce gives this stir fry a tangy, exotic flavor that beautifully complements the sweetness of the summer squash and the richness of the eggplant.

It’s a bold and flavorful dish that pairs perfectly with rice or flatbreads.

Summer Squash Stir Fry with Shrimp and Avocado

This light and flavorful stir fry pairs tender shrimp with summer squash and creamy avocado.

The addition of garlic and lime brings brightness to the dish, making it a perfect option for a quick and refreshing dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 ripe avocado, sliced
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the sliced summer squash and cook for 4-5 minutes, stirring occasionally, until the squash is tender but still crisp.
4. Return the shrimp to the skillet, add the lime juice, and stir to combine.
5. Gently fold in the avocado slices and season with salt and pepper.
6. Garnish with fresh cilantro and serve warm.

This stir fry is a wonderful combination of creamy avocado and succulent shrimp, with the summer squash adding a nice crunch.

The lime juice brightens the flavors, making it a perfect dish for a light and refreshing summer meal.

Spicy Summer Squash Stir Fry with Tofu and Sriracha

For those who enjoy a bit of heat, this stir fry features spicy sriracha sauce, crispy tofu, and tender summer squash.

The tofu adds protein and texture, while the heat from sriracha makes this dish a spicy, satisfying treat.

Ingredients:

• 2 tablespoons vegetable oil
• 1 block firm tofu, pressed and cubed
• 1 medium summer squash, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• Salt and pepper, to taste
• Green onions, sliced (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add the cubed tofu and cook for 6-7 minutes, flipping occasionally, until golden and crispy on all sides. Remove tofu from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 30 seconds until fragrant.
3. Add the sliced summer squash and cook for about 5 minutes, stirring occasionally, until the squash is tender.
4. In a small bowl, whisk together soy sauce, sriracha, honey, and sesame oil. Pour the sauce over the vegetables and stir to coat evenly.
5. Return the tofu to the skillet and toss to combine.
6. Season with salt and pepper to taste, and garnish with sliced green onions.

This stir fry has the perfect balance of spicy, savory, and sweet flavors.

The crispy tofu provides texture while the sriracha gives it a nice kick, making it an excellent option for spice lovers.

Summer Squash Stir Fry with Peas and Mint

This fresh and vibrant stir fry combines summer squash with sweet peas and the coolness of fresh mint.

The mint adds an unexpected burst of flavor, making this dish light and refreshing—a great option for a spring or summer meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 cup green peas (fresh or frozen)
• 2 cloves garlic, minced
• 1 tablespoon fresh mint, chopped
• Juice of ½ lemon
• Salt and pepper, to taste
• Lemon zest (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
2. Add the sliced summer squash and cook for 4-5 minutes, stirring occasionally, until tender.
3. Stir in the peas and cook for an additional 2-3 minutes until the peas are heated through.
4. Remove from heat and stir in the chopped mint and lemon juice.
5. Season with salt and pepper to taste, and garnish with lemon zest.

This light and refreshing stir fry is a great option for a quick, healthy side dish.

The combination of peas and mint gives the dish a fresh and slightly sweet flavor, while the lemon adds a citrusy brightness.

Summer Squash Stir Fry with Carrots and Ginger-Sesame Sauce

This stir fry pairs tender summer squash with vibrant carrots, and it’s finished with a fragrant ginger-sesame sauce.

The sauce provides a savory, umami-rich flavor that perfectly complements the freshness of the vegetables.

Ingredients:

• 2 tablespoons sesame oil
• 1 medium summer squash, sliced
• 1 large carrot, julienned
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Salt and pepper, to taste
• Green onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
2. Add the sliced carrots to the skillet and cook for 2–3 minutes, allowing them to soften slightly.
3. Add the summer squash and cook for another 5–6 minutes, stirring occasionally, until the squash is tender but still crisp.
4. In a small bowl, whisk together soy sauce, sesame seeds, rice vinegar, and honey. Pour this mixture over the vegetables and stir to coat evenly.
5. Season with salt and pepper, and remove from heat.
6. Garnish with green onions and serve.

This dish is a perfect balance of sweet, savory, and slightly tangy flavors.

The ginger-sesame sauce brings depth to the squash and carrots, making this a great vegetarian main or side dish.

Summer Squash Stir Fry with Coconut Milk and Lime

This creamy stir fry combines summer squash with coconut milk and fresh lime, creating a rich, tropical flavor profile.

The creamy coconut base pairs beautifully with the bright tang of lime, making it a perfect dish for those craving something comforting yet refreshing.

Ingredients:

• 2 tablespoons coconut oil
• 1 medium summer squash, sliced
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• Juice and zest of 1 lime
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add the red bell pepper and cook for 3-4 minutes until tender.
2. Add the sliced summer squash to the skillet and cook for an additional 4–5 minutes until tender but still crisp.
3. Pour in the coconut milk and bring the mixture to a gentle simmer. Stir in the turmeric, lime juice, and lime zest.
4. Continue cooking for 3–4 minutes, letting the sauce thicken and the flavors meld.
5. Season with salt and pepper to taste.
6. Remove from heat and garnish with fresh cilantro.

The coconut milk gives the dish a rich, creamy texture, while the lime provides a refreshing contrast.

This stir fry is perfect for those looking for a tropical-inspired dish that’s comforting and full of flavor.

Summer Squash Stir Fry with Peppers, Corn, and Feta

This vibrant stir fry combines the sweetness of summer squash, bell peppers, and corn with the creamy, tangy kick of feta cheese.

The dish is simple to make but bursting with fresh flavors that are perfect for a light summer dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium summer squash, sliced
• 1 red bell pepper, sliced
• 1 cup fresh corn kernels (or frozen)
• 2 tablespoons crumbled feta cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Add the bell pepper and corn to the skillet, cooking for about 3–4 minutes until the vegetables begin to soften.
3. Stir in the sliced summer squash and cook for another 4-5 minutes until all the vegetables are tender.
4. Remove from heat and stir in crumbled feta cheese.
5. Season with salt and pepper, then garnish with fresh basil.

This dish has a great combination of textures—sweet corn, tender squash, and creamy feta—along with the fresh, herby flavor from the basil.

It’s an easy, flavorful dish that works great as a side or a light main course.