28+ Delicious Summer Squash Vegetarian Recipes to Enjoy This Season

Summer squash is one of the most versatile vegetables to grace our kitchens during the warmer months.

Whether it’s yellow squash, zucchini, or any other variety, summer squash is not only delicious but also packed with nutrients like vitamin C, potassium, and fiber.

This humble vegetable can be sautéed, roasted, grilled, stuffed, or used raw in salads and dips, making it a fantastic ingredient for any meal.

If you’re looking to eat more plant-based meals or simply want to experiment with new vegetarian dishes, summer squash is the perfect starting point.

In this article, we’ve gathered 28+ summer squash vegetarian recipes that will transform this seasonal veggie into a star on your plate.

From light salads to comforting casseroles and everything in between, these recipes are easy to make and full of fresh flavors.

Whether you’re hosting a summer dinner party, looking for a quick weeknight meal, or just in the mood for something fresh and healthy, these recipes will have you coming back for more.

Let’s dive into the world of summer squash and discover how you can incorporate it into your next vegetarian meal.

28+ Delicious Summer Squash Vegetarian Recipes to Enjoy This Season

Summer squash is the perfect vegetable to showcase in any vegetarian recipe.

With its subtle flavor and versatile texture, it can be transformed into a wide variety of dishes that are healthy, satisfying, and packed with flavor.

Whether you’re roasting it to perfection, adding it to a hearty soup, or turning it into a creamy frittata, the possibilities are endless.

We hope this collection of 28+ summer squash vegetarian recipes has inspired you to experiment with this incredible veggie and incorporate it into your meals this summer.

It’s not only great for your taste buds but also for your health, offering a light yet filling base for all kinds of creative, plant-based dishes.

The next time you’re at the farmer’s market or grocery store, grab a couple of summer squash and get cooking — your taste buds will thank you!

Grilled Summer Squash and Halloumi Skewers

Perfect for warm evenings and backyard gatherings, these grilled skewers combine the fresh taste of summer squash with the savory richness of halloumi cheese.

The charred edges and hint of herbs bring out the natural sweetness of the squash while keeping the dish light yet satisfying. It’s a fun, colorful, and easy way to celebrate the season’s best produce.

Ingredients:

• 2 medium yellow summer squash, sliced into ½-inch thick rounds
• 1 zucchini, sliced into ½-inch thick rounds
• 8 oz halloumi cheese, cubed
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Skewers (wooden skewers soaked in water for 30 minutes if using)

Instructions:

1. In a large bowl, combine olive oil, lemon juice, oregano, salt, and pepper.
2. Add the squash, zucchini, halloumi, and red onion to the bowl and toss gently to coat.
3. Thread the vegetables and cheese onto the skewers, alternating items for a colorful pattern.
4. Preheat a grill or grill pan over medium heat.
5. Grill the skewers for about 8–10 minutes, turning occasionally, until the squash is tender and grill marks appear.
6. Serve hot with extra lemon wedges if desired.

These skewers are more than just eye candy—they’re a simple, tasty way to showcase summer squash.

Serve them as an appetizer or a light entrée, and pair with a crisp white wine or sparkling lemonade for a perfect summer meal.

Creamy Summer Squash and Basil Pasta

Creamy without being heavy, this pasta dish blends sautéed summer squash with a silky garlic-basil sauce. It’s a comforting, herbaceous meal that captures the lushness of the garden.

A delightful meatless option that feels indulgent and refreshing all at once.

Ingredients:

• 2 medium summer squash, thinly sliced
• 8 oz linguine or pasta of choice
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup heavy cream or plant-based cream
• ½ cup grated Parmesan or vegan alternative
• ½ cup fresh basil leaves, chopped
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and reserve ½ cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat.
3. Add garlic and sauté for 1 minute, then add the sliced squash and cook until tender (5–7 minutes).
4. Reduce heat and stir in cream, Parmesan, and basil. Simmer gently for 2–3 minutes.
5. Toss in the cooked pasta, adding a splash of pasta water if needed to loosen the sauce.
6. Season with salt, pepper, and red pepper flakes if using.
7. Serve hot, garnished with more basil and Parmesan.

This dish is comfort food with a summer twist—light yet creamy, and full of garden-fresh flavor.

It’s perfect for a quick weeknight dinner or as a centerpiece for a cozy weekend meal under the stars.

Summer Squash and Chickpea Curry

Hearty, spiced, and deeply satisfying, this curry highlights summer squash in an entirely new way.

With warm Indian-inspired spices and protein-rich chickpeas, it’s a vegetarian dish that feels grounding yet bright—perfect for when you’re craving something wholesome and bold.

Ingredients:

• 2 tbsp coconut oil or vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• ½ tsp turmeric
• ¼ tsp cinnamon
• 2 medium summer squash, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• ½ cup coconut milk
• Salt to taste
• Fresh cilantro for garnish
• Cooked rice or naan, for serving

Instructions:

1. Heat oil in a large pan over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and ginger and cook another minute.
3. Stir in curry powder, turmeric, and cinnamon; cook for 30 seconds to toast the spices.
4. Add squash and chickpeas, then pour in the tomatoes and coconut milk.
5. Stir well, bring to a simmer, cover, and cook for 15–20 minutes until squash is tender.
6. Season with salt and garnish with cilantro.
7. Serve over rice or with warm naan bread.

This curry is both soothing and vibrant, making it a great meal for transitional weather.

The tender squash absorbs all the spices beautifully, while the chickpeas add substance. It’s a meal that brings comfort, flavor, and just a bit of sunshine to the table.

Stuffed Summer Squash Boats with Quinoa and Feta

These stuffed squash boats are a hearty and wholesome dish that puts summer’s bounty to beautiful use.

Tender squash halves are filled with a savory mixture of quinoa, herbs, and feta cheese, then baked to perfection. It’s a versatile, protein-packed recipe that’s ideal for a satisfying lunch or a light dinner.

Ingredients:

• 3 medium yellow summer squash
• 1 cup cooked quinoa
• ½ cup crumbled feta cheese
• 1 small tomato, diced
• 2 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: a sprinkle of breadcrumbs for crunch

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice squash in half lengthwise and scoop out the center to create boats. Lightly brush with olive oil and season with salt and pepper.
3. In a bowl, mix quinoa, feta, tomato, parsley, lemon juice, olive oil, and garlic.
4. Spoon the mixture into the squash boats and place them in a baking dish.
5. Optional: Sprinkle breadcrumbs on top for a crispy finish.
6. Bake for 25–30 minutes, until squash is tender and tops are golden.
7. Serve warm, garnished with extra parsley if desired.

These quinoa-stuffed squash boats strike a perfect balance between nutritious and comforting.

They’re easy to customize and look gorgeous on a plate—ideal for impressing guests or simply enjoying a beautiful weekday meal.

Summer Squash Fritters with Herbed Yogurt Sauce

Crispy on the outside and soft on the inside, these golden fritters are packed with shredded summer squash and herbs.

Paired with a cool yogurt dip, they make a delightful appetizer, snack, or light meal. Best of all, they come together quickly and can even be made ahead for entertaining.

Ingredients:
For the fritters:

• 2 cups grated summer squash (zucchini or yellow squash)
• ½ tsp salt
• 1 egg
• ¼ cup all-purpose flour (or chickpea flour)
• ¼ cup grated Parmesan (optional)
• 2 tbsp chopped scallions or chives
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for frying

For the yogurt sauce:

• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped dill or parsley
• Salt and pepper to taste

Instructions:

1. Place grated squash in a colander, sprinkle with ½ tsp salt, and let sit for 10 minutes. Then squeeze out excess moisture using a clean towel.
2. In a bowl, mix the drained squash, egg, flour, Parmesan, scallions, garlic, and pepper.
3. Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the pan and flatten slightly.
4. Cook 2–3 minutes per side until golden brown and crisp.
5. Mix yogurt, lemon juice, and herbs in a small bowl for the sauce.
6. Serve fritters warm with a generous dollop of herbed yogurt.

These fritters are irresistibly crispy and loaded with flavor.

They’re the perfect way to sneak extra veggies into your day, and that tangy yogurt dip adds just the right finishing touch.

Summer Squash Ribbon Salad with Lemon Vinaigrette

Fresh, elegant, and delightfully crunchy, this ribbon salad transforms humble squash into something truly special.

With paper-thin slices of zucchini and yellow squash, a bright lemon vinaigrette, and a sprinkle of toasted nuts, it’s the ultimate no-cook dish for warm days.

Ingredients:

• 1 medium zucchini
• 1 medium yellow squash
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey or maple syrup
• Salt and pepper to taste
• ¼ cup toasted pine nuts or sliced almonds
• Fresh mint or basil leaves, torn
• Shaved Parmesan or vegan cheese (optional)

Instructions:

1. Using a vegetable peeler or mandoline, slice the squash lengthwise into thin ribbons.
2. In a small bowl, whisk together olive oil, lemon juice, zest, honey, salt, and pepper.
3. Toss squash ribbons with the vinaigrette and let sit for 5–10 minutes to soften slightly.
4. Just before serving, sprinkle with nuts, fresh herbs, and cheese if using.
5. Serve chilled or at room temperature.

Light and bursting with zesty flavor, this salad is a beautiful side or starter for any summer meal.

It’s a refreshing, healthy way to enjoy summer squash without turning on the stove—and it looks stunning on the plate.

Summer Squash and Ricotta Galette

This rustic, flaky galette features a golden, buttery crust that wraps around a creamy ricotta filling and tender slices of summer squash.

It’s an easy yet elegant dish that can serve as a light dinner or a savory snack with a crisp salad on the side.

Ingredients:

• 1 sheet puff pastry or pie dough
• 2 medium yellow summer squash, thinly sliced
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and pepper to taste
• 1 tbsp honey or balsamic glaze (optional, for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry or pie dough onto a parchment-lined baking sheet.
3. In a bowl, combine ricotta, Parmesan, egg, thyme, salt, and pepper. Spread the ricotta mixture evenly in the center of the dough, leaving about 2 inches of border around the edges.
4. Arrange the squash slices on top of the ricotta in a circular pattern.
5. Fold the edges of the dough over the filling, pleating the dough to create a rustic border.
6. Drizzle the galette with olive oil and brush the crust with the remaining beaten egg for a golden finish.
7. Bake for 30–35 minutes until the crust is golden brown and the squash is tender.
8. Optional: Drizzle with honey or balsamic glaze before serving.

This galette is a delightful way to showcase summer squash, balancing the richness of ricotta with the subtlety of the squash.

It’s easy to serve, beautifully rustic, and perfect for casual gatherings or cozy dinners.

Summer Squash Stir-Fry with Tofu and Sesame

A quick and healthy stir-fry that brings together the flavors of summer squash, crisp tofu, and an umami-packed sesame sauce.

This dish is vibrant and full of texture, with tender squash and a perfect balance of savory and sweet flavors.

Ingredients:

• 2 medium summer squash, sliced into half-moons
• 1 block firm tofu, drained and cubed
• 1 bell pepper, thinly sliced
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp sesame seeds
• 2 tbsp chopped green onions
• Cooked rice for serving

Instructions:

1. In a large skillet, heat sesame oil over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy on all sides (about 8 minutes).
2. Remove the tofu from the skillet and set aside.
3. In the same skillet, add garlic, ginger, and bell pepper. Cook for 2-3 minutes until fragrant.
4. Add the squash slices to the skillet and stir-fry for another 5-7 minutes, until tender but still crisp.
5. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour this sauce over the vegetables and tofu. Stir to coat and cook for another 2 minutes.
6. Top with sesame seeds and green onions before serving.
7. Serve with steamed rice for a complete meal.

This stir-fry is a perfect weeknight meal that comes together in no time.

The sesame sauce adds a wonderful depth of flavor to the tender squash and crispy tofu, making it both satisfying and light.

Summer Squash and Tomato Gratin

This cheesy, baked gratin is a fantastic way to enjoy the bounty of summer squash and tomatoes.

With a crispy breadcrumb topping, melty cheese, and layers of tender squash, this dish is comforting yet light enough for a summer evening.

Ingredients:

• 2 medium yellow summer squash, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 cup grated Gruyère or mozzarella cheese
• ½ cup panko breadcrumbs
• 2 tbsp butter, melted
• 1 tbsp fresh basil, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a baking dish with a little olive oil. Arrange alternating layers of squash and tomato slices in the dish, slightly overlapping.
3. In a small bowl, mix breadcrumbs, cheese, garlic, and melted butter. Sprinkle this mixture evenly over the squash and tomatoes.
4. Bake for 25–30 minutes, until the top is golden and the vegetables are tender.
5. Garnish with fresh basil and serve warm.

This gratin is the epitome of summer comfort food—rich and cheesy, yet light enough to let the natural flavors of the squash and tomatoes shine through.

It’s the perfect side dish for a summer dinner or a wonderful standalone vegetarian meal.

Summer Squash and Corn Chowder

This creamy, comforting chowder is packed with the sweetness of fresh summer squash and corn, making it the perfect dish to enjoy on a cool evening or during a summer rainstorm.

The richness of the coconut milk and the gentle warmth from the spices make this soup as satisfying as it is nourishing.

Ingredients:

• 2 medium yellow summer squash, diced
• 1 cup fresh or frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the diced summer squash, corn, smoked paprika, and cumin. Cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and coconut milk, and bring to a simmer. Let cook for 15–20 minutes, until the squash is tender.
5. Using an immersion blender, blend the soup until smooth, or leave it chunky if preferred.
6. Season with salt and pepper, and garnish with fresh cilantro or parsley before serving.

This chowder brings together the sweet, earthy flavors of summer squash and corn with a creamy coconut base.

It’s a hearty yet light dish, making it perfect for a light meal or an appetizer. Serve with crusty bread for a complete and satisfying meal.

Baked Summer Squash and Chickpea Falafel

These crispy, oven-baked falafel are a twist on the traditional, with the addition of summer squash for extra moisture and flavor.

Packed with protein from chickpeas and loaded with herbs, they make a perfect snack or filling for wraps, pita, or salads.

Ingredients:

• 1 medium summer squash, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp paprika
• ¼ tsp cayenne pepper (optional)
• 2 tbsp fresh parsley, chopped
• 2 tbsp flour (or chickpea flour for gluten-free)
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
2. Grate the summer squash and squeeze out excess moisture using a clean towel.
3. In a food processor, combine chickpeas, grated squash, onion, garlic, lemon juice, cumin, coriander, paprika, cayenne, parsley, salt, and pepper. Pulse until smooth, but with some texture.
4. Add the flour and pulse until the mixture holds together.
5. Form the mixture into small balls or patties and place them on the prepared baking sheet.
6. Bake for 20-25 minutes, flipping halfway through, until the falafel are golden brown and crispy on the outside.
7. Serve with tahini sauce, yogurt, or in a pita with fresh vegetables.

These summer squash falafel are crispy, flavorful, and packed with fresh ingredients. The addition of squash keeps them moist, while the chickpeas offer a hearty texture.

They’re a healthier twist on a classic favorite, ideal for lunch, dinner, or snacks.

Grilled Summer Squash and Tomato Salad with Pesto

This grilled salad combines the smoky flavor of charred summer squash with juicy tomatoes, fresh herbs, and a drizzle of homemade pesto.

It’s a great dish for grilling season and can be served as a light main course or a side dish to accompany any meal.

Ingredients:

• 2 medium yellow summer squash, sliced into ½-inch rounds
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp fresh basil, chopped
• ½ cup pesto (store-bought or homemade)
• Fresh mozzarella or goat cheese (optional)

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Toss the sliced squash with 1 tbsp olive oil, salt, and pepper.
3. Grill the squash for about 4-5 minutes per side, until charred and tender.
4. In a large bowl, combine the grilled squash with the halved cherry tomatoes.
5. Drizzle the pesto over the vegetables and toss gently to coat.
6. Top with fresh basil and crumbled mozzarella or goat cheese, if desired.
7. Serve immediately, either warm or at room temperature.

This salad is a delicious and vibrant celebration of summer’s best produce.

The grilling adds a smoky depth to the squash, while the pesto ties everything together with its fresh, herbal flavor. It’s a refreshing and light option that’s perfect for a summer picnic or barbecue.

Summer Squash and Pesto Pizza

This fresh and light pizza is a great way to use summer squash, paired with a homemade pesto sauce and a crispy crust.

The earthy pesto complements the mild sweetness of the squash, and a little cheese ties everything together for a flavorful and satisfying dish.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 1 medium yellow summer squash, thinly sliced
• ½ cup pesto sauce (store-bought or homemade)
• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 475°F (245°C).
2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
3. Brush the dough with a thin layer of olive oil and spread the pesto sauce evenly over the surface.
4. Sprinkle the shredded mozzarella and grated Parmesan on top of the pesto.
5. Arrange the thinly sliced summer squash evenly over the cheese.
6. Season with a pinch of salt and pepper, then bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and top with fresh basil leaves. Slice and serve warm.

This pizza is a refreshing and colorful twist on the traditional pie, highlighting the sweet, tender squash and vibrant pesto.

It’s the perfect dish to enjoy during warm weather, whether as a main or a fun appetizer for gatherings.

Summer Squash and Spinach Stuffed Shells

These jumbo pasta shells are stuffed with a creamy mixture of ricotta, spinach, and sautéed summer squash, then baked in a rich tomato sauce.

It’s a comforting and filling dish that’s easy to prepare and perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients:

• 12 large pasta shells (such as conchiglioni)
• 1 medium yellow summer squash, finely diced
• 1 cup fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 jar marinara sauce (about 24 oz)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta shells according to the package instructions. Drain and set aside to cool slightly.
2. In a skillet, heat olive oil over medium heat. Add the diced summer squash and sauté for 5-7 minutes until tender.
3. In a large bowl, mix the cooked squash, spinach, ricotta, mozzarella, Parmesan, egg, salt, and pepper until well combined.
4. Preheat the oven to 375°F (190°C).
5. Pour a small amount of marinara sauce into the bottom of a baking dish.
6. Stuff the cooked pasta shells with the ricotta mixture and place them in the dish, one layer at a time.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with a little more mozzarella and Parmesan.
8. Cover with foil and bake for 25-30 minutes, until the cheese is melted and bubbly.
9. Serve hot with a sprinkle of fresh basil or parsley.

These stuffed shells are indulgent and comforting, but still light enough for a warm weather meal.

The summer squash adds a delicious depth of flavor, while the creamy ricotta and spinach filling offers a lovely balance to the tangy marinara sauce.

Summer Squash and Feta Casserole

This easy, one-pan casserole combines the goodness of summer squash with the briny flavor of feta cheese.

It’s a savory and cheesy dish that makes a great side or even a main course when served with a simple salad on the side.

Ingredients:

• 3 medium summer squash, sliced into rounds
• 1 cup crumbled feta cheese
• 1 medium onion, diced
• 1 cup breadcrumbs (preferably whole-wheat)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 eggs, beaten
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Heat a little olive oil in a skillet and sauté the diced onion for 5-7 minutes, until softened.
3. In a large bowl, combine the sliced summer squash, crumbled feta, sautéed onion, breadcrumbs, oregano, salt, and pepper.
4. Add the beaten eggs and mix everything until well combined.
5. Pour the mixture into the prepared baking dish and sprinkle with Parmesan cheese if using.
6. Bake for 30-35 minutes, or until the casserole is golden and bubbly on top.
7. Let it cool slightly before serving.

This casserole is a fantastic way to enjoy the mild sweetness of summer squash, with the added richness of feta and the crunch of breadcrumbs.

It’s a great dish for a weeknight dinner or for bringing to a potluck or gathering.

Summer Squash and Avocado Tacos

These refreshing tacos are filled with lightly sautéed summer squash, creamy avocado, and tangy lime, all wrapped in a soft corn tortilla.

The perfect balance of flavors and textures makes this dish light, yet satisfying for a summer meal.

Ingredients:

• 2 medium yellow summer squash, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 avocado, sliced
• 8 small corn tortillas
• 1 lime, cut into wedges
• Fresh cilantro for garnish
• Optional: crumbled queso fresco or feta cheese

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced summer squash and cook for 4-5 minutes, stirring occasionally, until tender.
2. Sprinkle with chili powder, cumin, salt, and pepper, and cook for another 2 minutes until the squash is well seasoned.
3. Warm the corn tortillas in a dry pan for 30 seconds on each side.
4. Assemble the tacos by placing a few spoonfuls of sautéed squash on each tortilla, then top with sliced avocado, a squeeze of lime, and a sprinkle of fresh cilantro.
5. Optionally, add crumbled queso fresco or feta cheese for an extra burst of flavor.
6. Serve immediately and enjoy!

These tacos are a perfect combination of fresh and savory flavors, with the squash providing a delightful texture and the avocado adding creaminess.

They make a quick, easy, and nutritious meal ideal for a summer lunch or dinner.

Summer Squash and Ricotta Frittata

A simple and flavorful dish, this frittata combines the richness of ricotta cheese with the freshness of summer squash.

It’s a fantastic breakfast, brunch, or light dinner option that’s packed with protein and vegetables.

Ingredients:

• 2 medium summer squash, sliced into thin rounds
• 1 tbsp olive oil
• 8 large eggs
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil or thyme, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the sliced summer squash and sauté for about 5-7 minutes until tender and slightly golden. Remove from heat.
3. In a bowl, whisk the eggs, ricotta, Parmesan, salt, and pepper until well combined.
4. Add the sautéed squash to the egg mixture and stir gently to combine.
5. Pour the mixture into a greased oven-safe skillet or baking dish.
6. Bake for 20-25 minutes until the frittata is set and slightly golden on top.
7. Garnish with fresh herbs, if desired, and serve warm.

This frittata is a great way to enjoy the flavors of summer squash in a light and fluffy dish.

The ricotta adds a creamy richness that pairs perfectly with the tender squash, making this recipe a crowd-pleaser for any meal of the day.

Summer Squash and Chickpea Curry

This hearty vegetarian curry combines tender summer squash with chickpeas in a flavorful, spiced sauce made with coconut milk, tomatoes, and curry spices.

It’s a satisfying, aromatic dish that’s perfect for serving over rice or with naan bread.

Ingredients:

• 2 medium yellow summer squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper. Cook for 1-2 minutes to toast the spices.
4. Add the diced summer squash, chickpeas, coconut milk, and tomatoes (with their juice). Bring to a simmer and cook for 15-20 minutes, or until the squash is tender and the sauce has thickened slightly.
5. Garnish with fresh cilantro before serving.
6. Serve the curry over steamed rice or with warm naan bread for a complete meal.

This summer squash and chickpea curry is rich and full of comforting flavors.

The coconut milk adds creaminess, while the curry spices bring warmth and depth to the dish. It’s an excellent option for a filling and aromatic vegetarian dinner.

Summer Squash and Zucchini Fritters

These crispy, golden fritters are a perfect way to use both summer squash and zucchini.

Light and flavorful, they’re perfect as a snack, appetizer, or side dish, paired with a cool yogurt dip or your favorite sauce.

Ingredients:

• 2 medium yellow summer squash, grated
• 2 medium zucchinis, grated
• 1 small onion, grated
• 1 egg
• 1/2 cup flour (all-purpose or chickpea flour for gluten-free)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying
• Fresh parsley for garnish
• Greek yogurt or sour cream for dipping

Instructions:

1. Place the grated squash, zucchini, and onion in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the grated vegetables, egg, flour, Parmesan, garlic powder, oregano, salt, and pepper. Stir until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop tablespoon-sized portions of the fritter mixture into the skillet and flatten them slightly with the back of the spoon. Fry for 3-4 minutes on each side, until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Garnish with fresh parsley and serve with a side of Greek yogurt or sour cream for dipping.

These fritters are crispy on the outside and tender on the inside, with the natural sweetness of the squash and zucchini shining through.

They’re a perfect appetizer or snack for any occasion, and they’re even better with a tangy dip!

Summer Squash and Eggplant Grilled Salad

This grilled salad is a perfect way to enjoy summer squash and eggplant in a smoky, charred, and vibrant dish.

Paired with a light lemon-tahini dressing, it’s a great side dish or a light main course.

Ingredients:

• 2 medium yellow summer squash, sliced lengthwise
• 1 medium eggplant, sliced into rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp chopped fresh parsley
• Lemon wedges for serving

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Brush the sliced summer squash and eggplant with olive oil and season with salt and pepper.
3. Grill the vegetables for 4-5 minutes per side, until they are tender and have grill marks.
4. While the vegetables are grilling, whisk together tahini, lemon juice, olive oil, garlic powder, salt, and pepper in a small bowl to create the dressing.
5. Arrange the grilled squash and eggplant on a serving platter and drizzle with the tahini dressing.
6. Garnish with fresh parsley and serve with lemon wedges on the side.

This grilled salad is a great way to highlight the flavors of summer vegetables.

The smoky char from the grill pairs perfectly with the creamy, tangy tahini dressing, making it an irresistible dish that’s light but filling.

Summer Squash and Black Bean Burritos

These hearty burritos are packed with roasted summer squash, black beans, and a variety of fresh toppings, all wrapped up in a warm flour tortilla.

Perfect for a satisfying lunch or dinner, these burritos are full of flavor and plant-based protein.

Ingredients:

• 2 medium yellow summer squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 4 large flour tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/2 cup shredded cheese (optional)
• Sour cream or salsa for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the diced summer squash on a baking sheet and drizzle with olive oil. Sprinkle with cumin, chili powder, salt, and pepper. Roast for 15-20 minutes, or until the squash is tender and slightly caramelized.
3. In a small saucepan, heat the black beans over low heat, mashing them slightly with a fork. Season with salt and pepper.
4. Warm the flour tortillas in a dry skillet or microwave for 10 seconds.
5. To assemble the burritos, layer each tortilla with a scoop of roasted squash, mashed black beans, shredded lettuce, diced tomatoes, red onion, and cheese (if using).
6. Roll up the tortillas tightly and serve with sour cream or salsa on the side.

These summer squash and black bean burritos are a perfect combination of smoky, savory flavors wrapped in a soft tortilla.

The roasted squash adds a wonderful depth of flavor, while the black beans provide heartiness and protein. Enjoy them as a quick and satisfying meal!

Summer Squash and Quinoa Bowls

These vibrant quinoa bowls feature roasted summer squash, fresh vegetables, and a zesty lemon dressing.

Packed with protein and fiber, they’re ideal for a wholesome lunch or light dinner that’s easy to prep ahead.

Ingredients:

• 2 medium summer squash, cubed
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed squash with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until tender and golden.
2. In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. In a bowl, layer cooked quinoa, roasted squash, cherry tomatoes, red onion, and feta (if using).
4. Drizzle with lemon dressing and toss gently.
5. Garnish with fresh parsley and serve warm or chilled.

These bowls are nourishing, bright, and endlessly customizable.

The lemon dressing ties all the elements together beautifully, and the roasted squash brings a soft, caramelized flavor to every bite.

Summer Squash and Corn Chowder

A creamy, comforting soup that brings together fresh summer squash and sweet corn in a rich, velvety broth.

This vegetarian chowder is a warm hug in a bowl — perfect for when summer evenings start to cool down.

Ingredients:

• 2 medium summer squash, diced
• 1 1/2 cups corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup milk or plant-based alternative
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• Optional: 1/4 cup grated cheddar cheese or nutritional yeast

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes.
2. Stir in garlic, squash, and corn. Cook for another 5 minutes until softened.
3. Add thyme, salt, pepper, and vegetable broth. Simmer for 15–20 minutes.
4. Use an immersion blender to partially blend the soup, leaving some texture.
5. Stir in milk and optional cheese or nutritional yeast, then simmer another 5 minutes.
6. Taste and adjust seasoning as needed before serving.

This chowder is creamy and hearty without being heavy.

The natural sweetness of corn and squash makes it a comforting and satisfying choice for any season.

Summer Squash and Mushroom Risotto

Creamy, rich, and incredibly flavorful, this risotto features tender summer squash and earthy mushrooms.

It’s an elegant yet cozy dish that’s perfect for a slow evening dinner, served with a glass of white wine or crusty bread.

Ingredients:

• 1 cup Arborio rice
• 2 medium summer squash, diced
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 3 cups vegetable broth, warmed
• 1/2 cup dry white wine (optional)
• 2 tbsp olive oil
• 2 tbsp grated Parmesan (or vegan alternative)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pan, heat 1 tbsp olive oil over medium heat. Sauté mushrooms until browned, then add squash and cook for another 5 minutes. Remove and set aside.
2. In the same pan, heat the remaining oil and cook onion until translucent. Add rice and stir until slightly toasted, about 2 minutes.
3. Pour in wine (if using), stirring until absorbed.
4. Begin adding broth one ladle at a time, stirring constantly and waiting for each addition to absorb before adding more.
5. After about 15 minutes, stir in the cooked squash and mushrooms. Continue cooking until rice is tender and creamy, about 5–10 more minutes.
6. Stir in Parmesan, season with salt and pepper, and garnish with fresh herbs.

This risotto is rich in flavor and luxuriously creamy.

The summer squash adds lightness and freshness, while mushrooms bring savory depth. It’s a vegetarian main course that feels both indulgent and wholesome.