25+ Delicious Summer Squash Tomato Recipes You’ll Love

When summer rolls around, there’s nothing quite like the vibrant flavors of fresh squash and tomatoes.

These two seasonal favorites are packed with nutrients and offer endless possibilities in the kitchen.

Whether you’re looking to make a quick weeknight meal, a fresh salad, or a flavorful side dish for your next BBQ, summer squash and tomatoes are here to elevate your cooking.

In this blog, we’ve compiled over 25+ delicious and creative recipes that highlight the best of these two versatile ingredients.

From hearty casseroles and savory frittatas to refreshing salads and light stir-fries, there’s something for everyone.

Whether you prefer your squash grilled, roasted, sautéed, or served raw, and whether you love your tomatoes sweet, tangy, or savory, these recipes will ensure you get the most out of summer’s bounty.

25+ Delicious Summer Squash Tomato Recipes You’ll Love

Summer squash and tomatoes aren’t just ingredients—they’re a celebration of the season’s abundance and flavor.

With these 25+ recipes, you have an endless array of ways to enjoy the best produce summer has to offer.

Whether you’re cooking for yourself or feeding a crowd, these dishes are sure to impress.

So, next time you find yourself at the farmers’ market or your local grocery store, be sure to grab a few extra squash and tomatoes to try these recipes.

Summer Squash & Tomato Skillet Medley

This colorful skillet dish is the ultimate way to celebrate the flavors of late summer. With fresh zucchini, yellow squash, and ripe tomatoes all sautéed with garlic and herbs, this recipe is perfect as a side dish or a light vegetarian main.

It comes together quickly and makes your kitchen smell like a rustic countryside kitchen garden in full bloom.

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 2 large ripe tomatoes, chopped
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the zucchini and yellow squash slices. Cook for 5–6 minutes, stirring occasionally, until slightly tender.
4. Stir in the chopped tomatoes, oregano, and basil. Cook for another 5–7 minutes, until the tomatoes have softened and the mixture is saucy.
5. Season with salt and pepper to taste. Garnish with fresh basil if desired.

This skillet medley is a vibrant, easy-to-make dish that highlights the best of what summer has to offer.

Whether served alongside grilled chicken or spooned over rice or quinoa, it’s a versatile and flavorful way to enjoy garden-fresh vegetables.

Roasted Summer Squash & Tomato Pasta

A warm-weather take on comfort food, this roasted pasta dish balances sweet, caramelized summer squash and cherry tomatoes with al dente pasta and a hint of garlic.

It’s finished with grated Parmesan and a drizzle of olive oil for a dish that feels indulgent but is refreshingly light.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 8 oz penne or your favorite pasta
• ¼ cup grated Parmesan cheese
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cherry tomatoes and squash slices with olive oil, garlic, salt, and pepper. Spread evenly on the baking sheet.
3. Roast for 20–25 minutes until the squash is golden and the tomatoes are blistered.
4. Meanwhile, cook the pasta according to package instructions. Drain and set aside.
5. Toss the cooked pasta with the roasted vegetables and any juices from the pan.
6. Sprinkle with Parmesan and garnish with herbs before serving.

This roasted summer squash and tomato pasta is simple, comforting, and brimming with seasonal flavor.

The roasting process deepens the sweetness of the vegetables, making each bite rich and satisfying without being heavy.

Summer Squash & Tomato Gratin

This rustic gratin brings together tender slices of squash and tomato layered with breadcrumbs and cheese for a golden, bubbly bake.

It’s a fantastic way to use up an abundance of summer produce and makes a gorgeous centerpiece at any summer dinner table.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 2 large ripe tomatoes, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• ½ cup grated Gruyère or mozzarella cheese
• ⅓ cup breadcrumbs
• 2 tablespoons grated Parmesan cheese
• Butter or cooking spray for greasing

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Layer the zucchini, yellow squash, and tomato slices in the dish, alternating as you go. Overlap them slightly and arrange in a pattern if desired.
3. Drizzle with olive oil, sprinkle with thyme, salt, and pepper.
4. Top evenly with Gruyère cheese, breadcrumbs, and Parmesan.
5. Bake for 25–30 minutes, or until the top is golden and the vegetables are tender.

A gratin may sound fancy, but it’s really just layers of love—and in this case, seasonal vegetables and melty cheese.

This dish is equally delicious hot from the oven or served at room temperature with a slice of crusty bread and a glass of white wine.

Summer Squash & Tomato Frittata

A frittata is a great way to incorporate fresh vegetables into a simple, yet satisfying meal. This summer squash and tomato frittata is fluffy and flavorful, making it perfect for breakfast, brunch, or a light dinner.

The eggs, combined with sautéed squash and juicy tomatoes, create a wonderful balance of textures and tastes, while a sprinkle of fresh herbs adds a touch of brightness.

Ingredients:

• 1 tablespoon olive oil
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 2 large tomatoes, chopped
• 6 large eggs
• ¼ cup milk or cream
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat the olive oil in an oven-safe skillet over medium heat.
2. Add the zucchini and yellow squash to the skillet and sauté for about 5–6 minutes until softened and lightly golden.
3. Stir in the chopped tomatoes and cook for another 2 minutes until the tomatoes begin to break down.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the skillet, covering the vegetables.
5. Sprinkle with Parmesan cheese and let cook for 2–3 minutes on the stovetop to set the edges.
6. Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the eggs are fully set and golden.
7. Garnish with fresh herbs before serving.

This frittata is a delicious, nutritious way to start the day, but it’s versatile enough for any meal. It’s light yet filling, and the combination of squash and tomatoes provides a beautiful summery flavor.

Best served warm or at room temperature, this dish can easily be made ahead for a quick, satisfying meal.

Grilled Summer Squash & Tomato Salad

Grilling enhances the natural sweetness of squash and tomatoes, adding a smoky depth to this refreshing salad.

Paired with tangy feta cheese, fresh greens, and a simple lemon vinaigrette, this dish is a perfect side for summer barbecues or a light lunch. The contrast between warm vegetables and cool greens makes each bite a delightful experience.

Ingredients:

• 1 medium zucchini, sliced into rounds
• 1 medium yellow squash, sliced into rounds
• 2 large tomatoes, quartered
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups mixed greens or arugula
• ¼ cup crumbled feta cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Toss the zucchini, yellow squash, and tomatoes with olive oil, salt, and pepper.
3. Grill the vegetables for about 3–4 minutes per side until they have nice grill marks and are tender.
4. In a small bowl, whisk together the lemon juice, olive oil, and honey to create the dressing.
5. On a serving plate, arrange the grilled vegetables over the mixed greens or arugula.
6. Drizzle with the lemon dressing and sprinkle with crumbled feta cheese.

This grilled salad is vibrant, light, and brimming with summer flavors. The smoky warmth of the grilled vegetables contrasts beautifully with the crisp greens and creamy feta, making it an irresistible dish to share with friends and family.

Whether served alongside grilled meats or enjoyed on its own, this salad is a perfect addition to any summer spread.

Summer Squash & Tomato Soup

A comforting soup that’s perfect for any time of year, this summer squash and tomato soup combines the sweetness of tomatoes with the mildness of summer squash for a creamy, savory bowl of goodness.

Blended to perfection and garnished with fresh herbs, this soup is as delicious as it is satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 4 large tomatoes, chopped
• 3 cups vegetable broth
• Salt and pepper to taste
• ½ cup heavy cream or coconut milk
• Fresh basil or thyme for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the zucchini, yellow squash, and tomatoes, cooking for about 10 minutes until the vegetables begin to soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let simmer for 15 minutes, allowing the vegetables to become tender.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Add salt and pepper to taste.
6. Stir in the heavy cream or coconut milk for a silky texture.
7. Serve with a sprinkle of fresh herbs on top.

This summer squash and tomato soup is a soothing dish that captures the essence of summer in every spoonful. It’s creamy and flavorful, with just the right balance of sweetness and savoriness.

Paired with a crusty loaf of bread, this soup makes for a perfect lunch or dinner. Whether served hot or chilled, it’s sure to be a favorite.

Summer Squash & Tomato Quinoa Stir-Fry

This healthy and hearty stir-fry is a quick, nutritious meal that combines the earthy flavor of quinoa with the fresh crispness of summer squash and tomatoes. Packed with protein and fiber, it’s a perfect dish for those looking for a satisfying meal that’s both light and filling.

The addition of garlic and herbs makes the flavors pop, and it can easily be customized with your favorite seasonings or protein.

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 2 large tomatoes, chopped
• 1 cup cooked quinoa
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
2. Add the diced zucchini and yellow squash to the skillet. Cook for 5–6 minutes, stirring occasionally, until the squash begins to soften.
3. Stir in the chopped tomatoes, oregano, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the tomatoes to release their juices.
4. Add the cooked quinoa to the skillet and stir to combine with the vegetables. Cook for 2–3 minutes until heated through.
5. Garnish with fresh parsley or basil before serving.

This stir-fry is the perfect way to enjoy a variety of summer vegetables in one dish. The quinoa provides a great base for the soft, sautéed squash and juicy tomatoes, while the herbs add a layer of complexity.

Whether served as a main dish or as a side, it’s a vibrant, nutritious meal that’s sure to become a regular in your kitchen.

Summer Squash & Tomato Flatbread

This flatbread is a light, crisp, and flavorful dish that combines the freshness of summer vegetables with a thin, crunchy base.

The combination of squash, tomatoes, and a drizzle of olive oil creates a perfect balance of flavors, while the addition of mozzarella and herbs brings everything together beautifully. It’s an excellent choice for a casual dinner or as an appetizer at your next gathering.

Ingredients:

• 1 store-bought or homemade pizza dough (thin crust)
• 1 tablespoon olive oil
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 2 large tomatoes, sliced
• 1 cup shredded mozzarella cheese
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the pizza dough on a baking sheet lined with parchment paper.
2. Drizzle the dough with olive oil and spread it evenly across the surface.
3. Arrange the sliced zucchini, yellow squash, and tomatoes in a decorative pattern on top of the dough.
4. Sprinkle the shredded mozzarella cheese over the vegetables. Season with oregano, salt, and pepper.
5. Bake for 12–15 minutes, or until the crust is golden and the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh basil before slicing and serving.

This summer squash and tomato flatbread is a great way to enjoy the vibrant flavors of the season in a fun and easy format.

The crispy crust paired with the juicy vegetables and gooey cheese makes each bite a delicious treat. It’s light enough to be a quick weeknight dinner but impressive enough for entertaining guests.

Summer Squash & Tomato Casserole

This comforting casserole is a wonderful way to bring together summer squash and tomatoes in a warm, cheesy dish. The layers of tender squash, ripe tomatoes, and melted cheese come together for a flavorful and satisfying meal that can be served on its own or as a side dish to grilled meats.

With breadcrumbs adding a delightful crunch, this casserole is sure to be a family favorite.

Ingredients:

• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly sliced
• 2 large tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 4–5 minutes until softened and fragrant.
3. In the prepared baking dish, layer the zucchini, yellow squash, tomatoes, and the sautéed onions and garlic. Season with thyme, salt, and pepper.
4. Sprinkle the shredded cheddar cheese and grated Parmesan evenly over the vegetables.
5. Top with breadcrumbs and drizzle a little olive oil over the top.
6. Bake for 25–30 minutes, or until the top is golden and the vegetables are tender.
7. Let the casserole cool for a few minutes before serving.

This summer squash and tomato casserole is the perfect balance of creamy, cheesy goodness with a crisp, flavorful topping. The vegetables maintain their integrity and flavor, while the cheese and breadcrumbs create a comforting, rich texture.

It’s the kind of dish that’s perfect for a summer family dinner or potluck and can be enjoyed with a simple salad on the side.

Summer Squash & Tomato Stuffed Bell Peppers

Stuffed bell peppers are a great way to use summer vegetables, and this recipe is no exception. With the sweetness of bell peppers paired with savory summer squash, tomatoes, and a touch of rice, these stuffed peppers make for a filling and flavorful meal.

The combination of textures—from the tender vegetables to the hearty rice—ensures a satisfying dish that will impress at any dinner table.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 2 large tomatoes, chopped
• 1 cup cooked rice (white, brown, or quinoa)
• ½ cup shredded cheddar or mozzarella cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped zucchini and yellow squash, sautéing for about 5 minutes until tender.
3. Add the chopped tomatoes, oregano, salt, and pepper. Continue to cook for another 5 minutes until the tomatoes release their juices.
4. Stir in the cooked rice, mixing well, and cook for an additional 2 minutes until heated through.
5. Stuff the bell peppers with the squash and tomato mixture, pressing gently to pack them in.
6. Top each stuffed pepper with shredded cheese.
7. Cover the baking dish with foil and bake for 25–30 minutes, or until the peppers are tender.
8. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh herbs before serving.

These stuffed bell peppers are a delightful combination of vibrant, fresh vegetables and melted cheese. They make for an easy yet elegant dinner or a perfect side dish at a summer BBQ.

The lightness of the squash and tomatoes pairs wonderfully with the richness of the cheese and rice, making for a well-balanced meal.

Summer Squash & Tomato Tacos

These summer squash and tomato tacos are a fresh and fun way to enjoy seasonal vegetables in a light, satisfying dish.

The squash is sautéed to a tender perfection, and when paired with juicy tomatoes and topped with tangy lime crema, these tacos become a flavorful, vegetarian delight. This recipe is simple to make and a fantastic choice for Taco Tuesday or any quick weeknight dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 2 large tomatoes, diced
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• ½ cup crumbled feta or cotija cheese
• ½ cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped zucchini and yellow squash, sautéing for about 5–6 minutes until they begin to soften.
2. Add the diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 3–4 minutes until the tomatoes begin to break down and create a sauce.
3. In a small bowl, mix the sour cream or Greek yogurt with lime juice to make a quick lime crema. Set aside.
4. Warm the tortillas in a dry skillet or microwave for a few seconds.
5. To assemble, spoon the squash and tomato mixture onto the center of each tortilla, then top with crumbled cheese, a drizzle of lime crema, and a sprinkle of fresh cilantro.
6. Serve with lime wedges on the side.

These tacos are a fun, light way to enjoy fresh summer vegetables. The creamy lime crema and the bright cilantro provide a fresh contrast to the tender squash and juicy tomatoes.

Whether you serve them for a quick weeknight meal or as part of a larger spread, these tacos are sure to be a crowd-pleaser.

Summer Squash & Tomato Crostini

This crostini is a perfect appetizer or snack for any summer gathering. With toasted baguette slices topped with sautéed summer squash, tomatoes, and a sprinkle of fresh herbs, it’s light, crisp, and full of flavor.

The combination of crunchy bread with the savory vegetables creates a satisfying bite, and the addition of balsamic glaze elevates the flavor profile, making this dish perfect for casual entertaining.

Ingredients:

• 1 small baguette, sliced into 1-inch pieces
• 2 tablespoons olive oil
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 2 large tomatoes, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 teaspoon balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with 1 tablespoon of olive oil. Toast the slices in the oven for 8–10 minutes, or until golden and crispy.
2. While the bread is toasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini and yellow squash, cooking for 5–6 minutes until softened.
3. Add the diced tomatoes and garlic to the skillet. Cook for an additional 3–4 minutes until the tomatoes are soft and have released their juices.
4. Season the mixture with salt, pepper, and fresh basil.
5. Spoon the sautéed squash and tomato mixture onto the toasted baguette slices.
6. Drizzle with balsamic glaze before serving.

These summer squash and tomato crostini are simple yet sophisticated, offering a delightful balance of crunchy, savory, and tangy flavors.

They’re perfect for serving as an appetizer at a dinner party or as a light bite on a warm summer evening. The combination of fresh, sautéed vegetables on crispy toast is sure to be a hit at any gathering.

Summer Squash & Tomato Cucumber Salad

This refreshing salad is the perfect way to enjoy fresh summer vegetables in a light and healthy dish. Crisp cucumbers, tender summer squash, and juicy tomatoes come together with a zesty lemon dressing, creating a cool and flavorful salad.

It’s quick to prepare, making it an ideal side dish for picnics, BBQs, or light lunches.

Ingredients:

• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 2 large tomatoes, chopped
• 1 cucumber, peeled and sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large bowl, combine the zucchini, yellow squash, tomatoes, and cucumber.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined.
3. Drizzle the dressing over the vegetables and toss to coat evenly.
4. Garnish with fresh dill or parsley before serving.

This summer squash and tomato cucumber salad is both refreshing and satisfying. The crispness of the cucumber complements the tenderness of the squash, while the tangy dressing brightens the flavors.

It’s the ideal dish to accompany grilled meats or to enjoy as a light meal on its own. Whether for a casual gathering or a light weekday lunch, this salad is sure to be a hit.

Summer Squash & Tomato Grilled Cheese Sandwich

This gourmet twist on the classic grilled cheese features fresh summer squash and tomatoes for a burst of flavor. The sautéed vegetables add a savory, juicy contrast to the crispy, melty cheese and buttery bread.

This sandwich is perfect for lunch or a cozy dinner, and it’s an excellent way to make the most of the summer produce.

Ingredients:

• 2 slices of your favorite bread (sourdough or whole-grain works well)
• 1 tablespoon butter, softened
• 2 slices of cheddar or mozzarella cheese
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 large tomato, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the zucchini and yellow squash slices, sautéing for 3–4 minutes until tender. Season with salt and pepper.
2. Remove the squash from the skillet and set aside. In the same skillet, toast the bread slices with butter until golden brown on both sides.
3. Once the bread is toasted, layer the cheese on one slice of bread. Add the sautéed squash, sliced tomatoes, and another layer of cheese. Top with the other slice of bread.
4. Return the sandwich to the skillet and cook for 3–4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted.
5. Garnish with fresh basil before serving.

This summer squash and tomato grilled cheese sandwich takes a childhood classic to a whole new level.

The juicy, flavorful vegetables bring extra freshness and depth to the dish, while the gooey melted cheese adds indulgence. Whether served with a side of soup or on its own, it’s a cozy, comforting meal that will bring the flavors of summer straight to your table.

Summer Squash & Tomato Pizza

If you’re craving pizza, this summer squash and tomato pizza is a fresh and flavorful way to enjoy seasonal produce.

The crispy pizza crust is topped with thinly sliced summer squash, ripe tomatoes, and a sprinkle of mozzarella, creating a light yet satisfying dish. The simplicity of this pizza lets the vegetables shine, making it the perfect dish for summer evenings.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 tablespoon olive oil
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 2 large tomatoes, sliced
• 1 cup shredded mozzarella cheese
• 1 tablespoon fresh oregano or basil, chopped
• Salt and pepper to taste
• Balsamic reduction (optional)

Instructions:

1. Preheat the oven to 475°F (245°C). Roll out the pizza dough on a lightly floured surface to your desired thickness.
2. Transfer the dough to a baking sheet or pizza stone. Drizzle the dough with olive oil and spread it evenly.
3. Arrange the zucchini, yellow squash, and tomato slices on top of the dough in a single layer.
4. Sprinkle the shredded mozzarella cheese over the vegetables and season with salt, pepper, and fresh herbs.
5. Bake for 12–15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
6. If desired, drizzle with balsamic reduction before serving.

This summer squash and tomato pizza is simple yet delicious. The light, fresh toppings make it a perfect choice for a summer meal.

The savory mozzarella, the sweetness of the tomatoes, and the subtle crunch of the squash come together for a pizza that’s both satisfying and refreshing. It’s a great option for a quick dinner or a fun gathering with friends.

Summer Squash & Tomato Pasta

This simple and flavorful pasta dish features tender summer squash, juicy tomatoes, and a light olive oil-based sauce that lets the vegetables shine.

With just a few fresh ingredients, this recipe is perfect for a quick weeknight dinner or a weekend meal when you want something satisfying but not too heavy. The addition of garlic, basil, and a sprinkle of Parmesan gives this pasta a burst of freshness.

Ingredients:

• 8 oz pasta (spaghetti, linguine, or penne)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 2 large tomatoes, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the sliced zucchini and yellow squash to the skillet, cooking for about 5 minutes until softened.
4. Stir in the chopped tomatoes, oregano, salt, and pepper. Cook for an additional 5 minutes until the tomatoes begin to break down and create a sauce.
5. Toss the cooked pasta into the skillet, adding a bit of the reserved pasta water to help combine the ingredients.
6. Stir in the fresh basil and top with Parmesan cheese before serving.

This summer squash and tomato pasta is a light and fresh dish that perfectly captures the essence of summer.

The squash and tomatoes create a vibrant and flavorful sauce, while the pasta provides a satisfying base. It’s a quick, healthy, and delicious meal that’s perfect for a busy weeknight or an easy weekend dinner.

Summer Squash & Tomato Risotto

A creamy and comforting dish, this summer squash and tomato risotto combines the richness of Parmesan cheese and the natural sweetness of summer vegetables.

The slow-cooked rice soaks up all the savory flavors from the squash, tomatoes, and broth, creating a hearty yet light dish. This risotto is a great way to enjoy summer produce and is perfect for a cozy dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 2 large tomatoes, chopped
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or thyme for garnish

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
2. Add the zucchini and yellow squash, cooking for another 4–5 minutes until tender.
3. Stir in the chopped tomatoes and cook for another 2–3 minutes until they begin to release their juices.
4. Add the Arborio rice and stir for 1–2 minutes until the rice is lightly toasted.
5. If using wine, pour it in now and cook until mostly absorbed. Then, begin adding the warm vegetable broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. Continue adding broth and stirring for about 20–25 minutes, until the rice is creamy and tender.
7. Stir in the Parmesan cheese and season with salt and pepper.
8. Garnish with fresh basil or thyme before serving.

This summer squash and tomato risotto is creamy, comforting, and full of vibrant flavors.

The slow-cooked rice absorbs all the savory goodness from the vegetables and broth, while the Parmesan cheese adds a rich, satisfying finish. It’s a perfect dish for a special occasion or a cozy night in.

Summer Squash & Tomato Stir-Fry with Tofu

A healthy and light stir-fry that combines crispy tofu with tender summer squash, juicy tomatoes, and a savory sauce, this dish is full of flavor and texture.

The tofu soaks up all the wonderful flavors from the vegetables and sauce, making each bite satisfying and delicious. This dish is perfect for those looking for a vegetarian or vegan meal that’s both filling and nutritious.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tablespoon olive oil
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 2 large tomatoes, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper to taste
• Sesame seeds for garnish
• Fresh cilantro for garnish

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5–6 minutes, turning occasionally until golden and crispy on all sides. Remove tofu from the skillet and set aside.
3. In the same skillet, add a little more oil if necessary, and sauté the garlic for 1 minute until fragrant.
4. Add the zucchini and yellow squash to the skillet, cooking for 4–5 minutes until softened.
5. Stir in the chopped tomatoes and cook for another 2 minutes until the tomatoes begin to break down.
6. Add the soy sauce, rice vinegar, sesame oil, honey (if using), and season with salt and pepper. Stir well to combine.
7. Return the cooked tofu to the skillet and toss everything together to coat evenly with the sauce.
8. Garnish with sesame seeds and fresh cilantro before serving.

This summer squash and tomato stir-fry with tofu is a delicious and vibrant dish that’s both nutritious and satisfying.

The tofu adds protein, while the squash and tomatoes bring freshness and flavor. Whether you enjoy it as a main dish or a side, this stir-fry is a great way to incorporate more vegetables into your meals while keeping it light and healthy.

Summer Squash & Tomato Frittata

This savory frittata is a perfect way to enjoy summer squash and tomatoes for breakfast, brunch, or even dinner. The eggs provide a rich base, while the sautéed squash and tomatoes add lightness and freshness.

With a hint of cheese and fresh herbs, this dish is versatile and easy to prepare, making it a wonderful option for a hearty meal any time of day.

Ingredients:

• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 2 large tomatoes, chopped
• 6 large eggs
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh basil or thyme, chopped
• Salt and pepper to taste
• ¼ cup crumbled feta or goat cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the diced zucchini and yellow squash, sautéing for 5–6 minutes until softened and slightly golden.
3. Add the chopped tomatoes and cook for another 3–4 minutes, until the tomatoes start to release their juices.
4. In a bowl, whisk together the eggs, Parmesan cheese, fresh herbs, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet, ensuring the vegetables are evenly distributed.
6. Cook on the stovetop for 2–3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
7. Bake for 12–15 minutes, or until the frittata is fully set in the center.
8. If desired, sprinkle crumbled feta or goat cheese on top before serving.

This summer squash and tomato frittata is light yet filling, with a beautiful balance of flavors. It’s the perfect dish for a quick breakfast, a leisurely brunch, or a simple dinner.

With its mix of vegetables and eggs, this frittata is a great way to start your day or enjoy a healthy meal any time.

Summer Squash & Tomato Gazpacho

This chilled gazpacho is a refreshing and light way to enjoy summer squash and tomatoes. The raw vegetables are blended into a smooth, velvety soup, perfect for hot summer days.

The addition of cucumbers, garlic, and herbs creates a well-rounded, flavorful base, while a drizzle of olive oil adds richness. It’s a great appetizer or a light meal that captures the essence of summer.

Ingredients:

• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 2 large tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon juice
• ½ teaspoon cumin
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. In a blender or food processor, combine the zucchini, yellow squash, tomatoes, cucumber, bell pepper, and garlic.
2. Add the olive oil, red wine vinegar, lemon juice, cumin, salt, and pepper. Blend until smooth, adding water or additional olive oil if needed to achieve the desired consistency.
3. Taste and adjust seasoning as necessary.
4. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
5. Garnish with fresh basil or cilantro and a drizzle of olive oil just before serving.

This summer squash and tomato gazpacho is the epitome of refreshing summer flavors.

The cool, smooth texture of the soup combined with the tangy vinegar and fresh herbs makes it the perfect dish for a hot day. It’s light, healthy, and bursting with the vibrant flavors of the season.

Summer Squash & Tomato Omelette

A fluffy, light omelette filled with sautéed summer squash, tomatoes, and a hint of cheese, this dish is perfect for breakfast, brunch, or a quick dinner.

The eggs provide a soft, rich base that complements the tender squash and juicy tomatoes. It’s a simple but satisfying meal that can be enjoyed any time of day, and it’s a great way to incorporate more vegetables into your diet.

Ingredients:

• 3 large eggs
• 1 tablespoon olive oil
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 2 large tomatoes, chopped
• 1 tablespoon fresh herbs (such as basil or chives), chopped
• ¼ cup shredded cheese (cheddar, mozzarella, or feta)
• Salt and pepper to taste

Instructions:

1. Whisk the eggs in a bowl with a pinch of salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced zucchini and yellow squash, cooking for 4–5 minutes until tender.
3. Add the chopped tomatoes and cook for an additional 2 minutes until the tomatoes are slightly softened.
4. Pour the beaten eggs over the vegetables in the skillet. Cook on low heat for 2–3 minutes, allowing the eggs to set around the edges.
5. Sprinkle the shredded cheese and fresh herbs over the eggs and vegetables. Cover the skillet with a lid and cook for another 2 minutes, allowing the cheese to melt and the eggs to fully set.
6. Carefully fold the omelette in half and serve immediately.

This summer squash and tomato omelette is a quick and healthy meal that’s full of flavor.

The fresh vegetables and cheese make it both satisfying and delicious, while the eggs provide a creamy base that ties everything together. Whether enjoyed for a leisurely breakfast or a light dinner, this omelette is a tasty way to enjoy summer produce.

Summer Squash & Tomato Quiche

This vibrant summer squash and tomato quiche is a savory and satisfying dish, perfect for brunch or a light dinner.

The flaky, buttery crust is filled with a creamy mixture of eggs, cheese, and fresh vegetables. The combination of tender squash and juicy tomatoes brings a burst of flavor, while the cheese adds richness and depth to every bite.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 2 large tomatoes, chopped
• ½ cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1 teaspoon dried thyme or fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced zucchini and yellow squash, cooking for 5 minutes until softened. Add the chopped tomatoes and cook for an additional 2–3 minutes. Remove from heat and let cool slightly.
3. In a separate bowl, whisk together the eggs, cream (or milk), mozzarella, Parmesan, fresh herbs, salt, and pepper.
4. Pour the egg mixture into the prepared pie crust, then add the sautéed vegetables on top.
5. Bake the quiche for 35–40 minutes, or until the eggs are set and the top is golden brown.
6. Let the quiche cool for 10 minutes before slicing and serving.

This summer squash and tomato quiche is a wonderful, versatile dish that is perfect for entertaining or a quick weeknight meal.

The creamy, cheesy filling paired with the tender vegetables creates a satisfying balance of flavors, and the flaky crust adds a comforting touch. It’s a great way to enjoy fresh summer produce in a filling and elegant form.

Summer Squash & Tomato Casserole

This summer squash and tomato casserole is an easy, comforting dish that highlights the natural flavors of the vegetables.

The casserole layers tender squash and juicy tomatoes, then bakes with a crunchy topping of breadcrumbs and cheese. It’s a great side dish or a vegetarian main course that’s full of flavor and texture, making it perfect for family dinners or potlucks.

Ingredients:

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 3 large tomatoes, chopped
• 1 cup shredded cheddar or mozzarella cheese
• ½ cup breadcrumbs (panko works best)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil and butter over medium heat. Add the onion and garlic, sautéing for 4–5 minutes until softened.
3. Add the sliced zucchini, yellow squash, and chopped tomatoes to the skillet. Cook for 5–7 minutes until the vegetables start to soften. Season with oregano, salt, and pepper.
4. Transfer the vegetable mixture to a greased casserole dish and spread evenly.
5. Top with shredded cheese, then sprinkle the breadcrumbs over the cheese layer.
6. Bake the casserole for 25–30 minutes, or until the top is golden brown and the vegetables are tender.
7. Garnish with fresh herbs before serving.

This summer squash and tomato casserole is a hearty, flavorful dish that’s perfect for a comforting meal.

The crispy breadcrumb topping and gooey melted cheese create a delicious contrast to the tender vegetables beneath. It’s a great option for using up excess summer squash and tomatoes, and it works wonderfully as a side dish or a main course.

Summer Squash & Tomato Salsa

This fresh, zesty summer squash and tomato salsa is a perfect accompaniment for grilled meats, tacos, or as a refreshing dip for chips.

The squash adds a mild sweetness, while the tomatoes provide acidity and juiciness. The combination of cilantro, lime, and a touch of chili gives this salsa a vibrant kick that’s sure to liven up any meal.

Ingredients:

• 1 small zucchini, finely diced
• 1 small yellow squash, finely diced
• 2 large tomatoes, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the diced zucchini, yellow squash, tomatoes, and red onion.
2. Stir in the fresh cilantro, lime juice, chili powder, salt, and pepper.
3. Mix well and let the salsa sit for 10–15 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature with chips, grilled meats, or as a topping for tacos.

This summer squash and tomato salsa is a vibrant and healthy alternative to traditional salsa. The combination of fresh vegetables, lime, and cilantro makes it a perfect side dish for any summer meal.

It’s light, flavorful, and easy to prepare, making it a fantastic option for picnics, BBQs, or casual dinners with friends.