26+ Delicious Summer Squash Zucchini Recipes for Every Meal

When summer rolls in, zucchini and summer squash seem to multiply overnight in the garden, farmers’ markets, and grocery store displays.

These versatile veggies are more than just abundant—they’re delicious, healthy, and incredibly flexible in the kitchen.

Whether you’re looking to keep meals light and refreshing, sneak more vegetables into family dinners, or make the most of your garden bounty, these 26+ summer squash zucchini recipes will inspire you to get cooking.

From crispy fritters to cheesy casseroles, vibrant salads to creamy soups, and even zucchini-packed smoothies and pizzas, there’s something here for everyone.

This roundup covers everything from simple weeknight meals to potluck-worthy showstoppers.

No matter your cooking style or dietary preference, you’ll find plenty of ways to enjoy zucchini and summer squash all summer long—and beyond!

26+ Delicious Summer Squash Zucchini Recipes for Every Meal

With so many ways to prepare zucchini and summer squash, it’s easy to keep meals exciting all season.

These 26+ recipes offer the perfect blend of creativity, flavor, and ease—from comforting baked dishes to light salads and even inventive desserts.

Whether you’re cooking for yourself, your family, or a crowd, there’s a dish here to fit every occasion and craving.

So next time you find yourself with a counter full of squash (or just looking for a fresh way to spice up your meal rotation), come back to this collection for inspiration.

Zucchini and Summer Squash Gratin

This comforting zucchini and summer squash gratin is a cheesy, golden-baked dish that makes the most of fresh summer produce.

It’s perfect as a side for grilled meats or as a hearty vegetarian main course. With thinly sliced squash layered with herbs, garlic, and a crispy breadcrumb topping, this recipe delivers flavor and texture in every bite.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium yellow summer squash, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella
• 1/4 cup fresh basil, chopped
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lightly oil a baking dish. Arrange alternating layers of zucchini and summer squash in overlapping rows.
3. Sprinkle each layer with garlic, basil, salt, and pepper.
4. Once all squash is layered, sprinkle with Parmesan and mozzarella cheese.
5. In a small bowl, mix panko with olive oil and sprinkle on top of the cheese layer.
6. Bake for 30–35 minutes, or until the top is golden brown and the squash is tender.
7. Let rest for 5 minutes before serving.

This gratin is the kind of dish that makes you want to savor every forkful.

The tender squash melts into the cheese, and the crispy topping adds just the right crunch. It’s a beautiful way to showcase summer’s abundance.

Zucchini and Summer Squash Noodles with Pesto

This light, fresh recipe replaces traditional pasta with spiralized zucchini and summer squash, tossing the vibrant veggie noodles with a bright basil pesto.

It’s a perfect no-cook or quick-cook dish for hot summer nights when you want something satisfying without turning on the oven.

Ingredients:

• 2 zucchinis, spiralized
• 2 yellow summer squash, spiralized
• 1/2 cup basil pesto (homemade or store-bought)
• 1/4 cup cherry tomatoes, halved
• 2 tbsp grated Parmesan
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss spiralized zucchini and squash with a pinch of salt. Let sit for 10 minutes, then pat dry with a paper towel.
2. Drizzle olive oil into a skillet over medium heat. Add squash noodles and sauté for 2–3 minutes until just tender.
3. Remove from heat and toss with pesto until well coated.
4. Serve topped with cherry tomatoes and a sprinkle of Parmesan.

This dish is incredibly refreshing, with the brightness of pesto perfectly complementing the subtle sweetness of the squash.

It’s ideal for a quick lunch or light dinner that feels indulgent without the heaviness.

Grilled Zucchini and Summer Squash Skewers

These colorful skewers bring smoky, charred flavors to your table with minimal effort.

The squash is brushed with a zesty marinade, then grilled to perfection for a summery side or vegetarian main that’s both easy and delicious.

Ingredients:

• 2 zucchinis, sliced into thick rounds
• 2 yellow summer squash, sliced into thick rounds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and black pepper to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes.
2. In a bowl, mix olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper.
3. Toss squash slices in the marinade and let sit for 15 minutes.
4. Thread squash slices onto skewers.
5. Grill over medium-high heat for 3–4 minutes per side, until grill marks appear and squash is tender.
6. Serve hot off the grill with a drizzle of remaining marinade.

These skewers are a crowd-pleaser at any barbecue or picnic.

They’re simple, flavorful, and let the natural sweetness of summer squash shine through. Pair them with grilled proteins or serve atop rice or couscous for a complete meal.

Sautéed Zucchini and Summer Squash with Garlic and Herbs

This quick and flavorful sautéed zucchini and summer squash dish makes an excellent side for almost any main course. Infused with garlic and fresh herbs, the squash retains its light, tender texture while absorbing the savory flavors from the sautéing process.

It’s a vibrant dish that can be whipped up in no time.

Ingredients:

• 2 zucchinis, sliced
• 2 yellow summer squash, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add sliced zucchini and summer squash to the skillet, stirring occasionally.
4. Sauté for 5–7 minutes, until the squash is tender but still slightly crisp.
5. Season with thyme, parsley, salt, and pepper. Stir to combine.
6. Serve warm as a side or light main dish.

The simplicity of this recipe allows the fresh, natural flavors of the zucchini and squash to take center stage.

The garlic and herbs enhance the dish without overwhelming it, creating a perfect balance of taste. It’s ideal for busy nights when you want a healthy and satisfying vegetable dish with minimal effort.

Summer Squash and Zucchini Fritters

These crispy, golden fritters are a great way to use up an abundance of summer squash and zucchini.

With a light batter and a combination of herbs and cheese, these fritters are both crunchy on the outside and tender on the inside. They make a delicious appetizer, snack, or side dish to pair with salads or grilled meats.

Ingredients:

• 2 zucchinis, grated
• 2 yellow summer squash, grated
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Place the grated zucchini and squash in a clean kitchen towel and squeeze out any excess moisture.
2. In a bowl, combine the grated squash, flour, eggs, Parmesan, parsley, garlic powder, salt, and pepper. Stir until well mixed.
3. Heat a few tablespoons of olive oil in a skillet over medium heat.
4. Drop spoonfuls of the batter into the skillet and flatten them gently with the back of the spoon.
5. Cook for 3–4 minutes on each side until golden brown and crispy.
6. Remove fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
7. Serve warm with a dipping sauce like sour cream or a tangy yogurt sauce.

These fritters are irresistible! They’re crispy on the outside, tender on the inside, and bursting with flavor from the Parmesan and herbs.

Whether served as a snack or as part of a larger meal, they’ll quickly become a favorite summer treat.

Roasted Zucchini and Summer Squash with Balsamic Glaze

This roasted zucchini and summer squash recipe is elevated with a tangy balsamic glaze, making it an ideal side dish for any roasted meats or grilled vegetables.

The roasting process brings out the natural sweetness of the squash, while the balsamic glaze adds a burst of flavor that’s both savory and slightly sweet.

Ingredients:

• 2 zucchinis, sliced into rounds
• 2 yellow summer squash, sliced into rounds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped
• 1 tbsp honey (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place sliced zucchini and summer squash on a baking sheet and drizzle with olive oil. Toss to coat evenly.
3. Sprinkle with salt and pepper, then roast in the oven for 15–20 minutes, flipping halfway through, until squash is tender and golden.
4. While the squash is roasting, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over low heat, cooking for about 5 minutes, until the glaze thickens slightly.
5. Once the squash is roasted, remove from the oven and drizzle with the balsamic glaze.
6. Garnish with fresh basil before serving.

The roasted squash has a tender, caramelized texture, which pairs beautifully with the rich balsamic glaze.

The drizzle of honey adds a perfect balance of sweetness, making this dish a sophisticated and tasty way to enjoy summer squash. It’s a great side to complement any meal or to enjoy on its own as a light, healthy option.

Summer Squash and Zucchini Soup

This creamy, velvety soup is a perfect way to enjoy the natural flavors of summer squash and zucchini.

It’s rich in taste yet light in texture, offering a refreshing, slightly sweet vegetable base enhanced by onions, garlic, and a touch of cream. This soup can be served hot or cold, making it versatile for different weather.

Ingredients:

• 2 zucchinis, chopped
• 2 yellow summer squash, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
2. Add the zucchini and summer squash to the pot, cooking for another 5 minutes, until slightly softened.
3. Pour in the vegetable broth and bring to a simmer. Cook for 10–15 minutes, until the squash is tender.
4. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
5. Stir in the heavy cream, then season with salt and pepper to taste.
6. Serve warm or chilled, garnished with fresh basil.

This soup is light, creamy, and deeply satisfying.

The flavors meld beautifully, and the cream adds a lovely richness without overpowering the delicate zucchini and squash. It’s perfect for a light lunch, an appetizer, or even a dinner starter.

Zucchini and Summer Squash Salad with Lemon Vinaigrette

This bright and refreshing salad brings out the freshness of summer squash and zucchini, paired with a tangy lemon vinaigrette that elevates the dish.

It’s a quick and easy option for a light side dish or a salad course at a summer gathering. The raw vegetables maintain their crunch while the vinaigrette adds the perfect zing.

Ingredients:

• 2 zucchinis, thinly sliced into rounds
• 2 yellow summer squash, thinly sliced into rounds
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. In a large bowl, combine the zucchini, summer squash, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the vinaigrette over the vegetables and toss gently to coat.
4. Garnish with fresh parsley and crumbled feta cheese if using.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This salad is incredibly light and refreshing, making it perfect for a hot summer day. The lemon vinaigrette adds a sharp, zesty flavor that balances the subtle sweetness of the squash.

Whether served alongside grilled meats or as a standalone dish, it’s a crowd-pleasing option that won’t weigh you down.

Stuffed Zucchini and Summer Squash Boats

These stuffed zucchini and summer squash boats are a fun, creative way to serve up these vegetables.

Filled with a savory mixture of quinoa, vegetables, and cheese, they make for a complete meal that’s both healthy and satisfying. You can customize the stuffing with whatever you have on hand, making it a versatile dish.

Ingredients:

• 2 zucchinis, halved lengthwise and scooped out
• 2 yellow summer squash, halved lengthwise and scooped out
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Scoop out the center of each zucchini and summer squash half, leaving a 1/4-inch border around the edges.
3. In a bowl, combine the cooked quinoa, chopped tomatoes, mozzarella, Parmesan, fresh basil, salt, and pepper.
4. Spoon the mixture into the hollowed-out squash halves, pressing gently to pack the filling.
5. Place the stuffed squash on a baking sheet and drizzle with olive oil.
6. Bake for 20–25 minutes, until the squash is tender and the filling is golden and bubbly.
7. Serve warm, garnished with additional fresh basil.

These stuffed boats are a delightful, hearty way to enjoy zucchini and summer squash. The quinoa stuffing makes for a satisfying meal, while the melted cheese and fresh herbs add layers of flavor.

Whether as a main or a side, this dish is a great way to turn simple summer vegetables into a delicious, filling meal.

Zucchini and Summer Squash Stir-Fry

This simple and vibrant stir-fry brings together zucchini and summer squash with a variety of colorful vegetables and a savory sauce.

The quick cooking process helps preserve the fresh, crisp texture of the squash while enhancing its flavor with the addition of soy sauce, garlic, and ginger. It’s a perfect weeknight dish that’s both healthy and quick.

Ingredients:

• 2 zucchinis, sliced
• 2 yellow summer squash, sliced
• 1 bell pepper, thinly sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp rice vinegar
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger, and sauté for 1 minute until fragrant.
3. Add the zucchini, summer squash, bell pepper, and onion. Stir-fry for 5–7 minutes, until the vegetables are tender but still crisp.
4. Pour in the soy sauce and rice vinegar, stirring to combine. Cook for an additional 2–3 minutes, until the vegetables are fully coated with the sauce.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with sesame seeds if desired.

This stir-fry is full of fresh, bright flavors and is a perfect light dish that can be enjoyed on its own or paired with rice or noodles.

The zucchini and summer squash stay crisp, making for a satisfying bite in every mouthful. It’s a versatile dish you can customize with other vegetables as well.

Zucchini and Summer Squash Casserole

This cheesy, comforting casserole combines zucchini and summer squash with a creamy, cheesy filling, topped with a crispy, buttery breadcrumb layer.

It’s a fantastic way to get the whole family to enjoy their veggies, and it can be made ahead for a convenient weeknight dinner.

Ingredients:

• 2 zucchinis, thinly sliced
• 2 yellow summer squash, thinly sliced
• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 small onion, chopped
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried thyme

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
3. In a large bowl, mix together the sour cream, cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Add the sautéed onions and stir in the zucchini and summer squash.
4. Transfer the mixture into a greased baking dish.
5. In a small bowl, combine breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
6. Bake for 25–30 minutes, until the casserole is bubbling and the top is golden brown.
7. Let the casserole rest for 5 minutes before serving.

This casserole is the epitome of comfort food—rich, cheesy, and full of tender zucchini and summer squash. It’s the perfect dish for a family dinner or a potluck.

The crispy breadcrumb topping adds just the right amount of texture, and the cheesy filling will keep everyone coming back for more.

Zucchini and Summer Squash Tacos

These fresh, flavorful tacos are a great twist on the traditional meat taco, using sautéed zucchini and summer squash as the main filling.

The addition of lime, cilantro, and avocado gives them a bright, zesty flavor, making them a delicious, healthy option for Taco Tuesday or any night of the week.

Ingredients:

• 2 zucchinis, diced
• 2 yellow summer squash, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and cook until softened, about 3 minutes.
2. Add the zucchini and summer squash to the skillet, and season with chili powder, cumin, paprika, salt, and pepper. Sauté for 5–7 minutes until the squash is tender and slightly caramelized.
3. While the squash cooks, warm the tortillas in a dry skillet for 1–2 minutes on each side.
4. To assemble the tacos, divide the sautéed zucchini and squash mixture among the tortillas. Top with avocado slices, fresh cilantro, and a squeeze of lime.
5. Serve immediately with additional lime wedges on the side.

These tacos are incredibly light yet packed with flavor, offering a fresh and satisfying alternative to traditional meat tacos.

The combination of sautéed squash and vibrant toppings creates a dish that feels indulgent but is full of healthy, fresh ingredients. Perfect for a quick, flavorful dinner!

Grilled Zucchini and Summer Squash Salad with Feta

This grilled zucchini and summer squash salad is a delightful mix of smoky grilled vegetables, tangy feta, and fresh herbs.

The smoky char from the grill adds depth to the mild squash, while the creamy feta cheese and zesty dressing tie everything together. It’s a great side dish or light main course for any summer gathering.

Ingredients:

• 2 zucchinis, sliced lengthwise
• 2 yellow summer squash, sliced lengthwise
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, thinly sliced

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the zucchini and summer squash slices with olive oil and season with salt and pepper.
3. Grill the squash slices for 3–4 minutes per side, until they have grill marks and are tender.
4. While the squash is grilling, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Once the squash is grilled, arrange the slices on a platter. Drizzle with the dressing and top with crumbled feta, parsley, and red onion.
6. Serve warm or at room temperature.

This grilled salad is full of vibrant flavors and textures. The feta adds a rich creaminess that complements the smoky, tender squash.

It’s perfect for a barbecue or a light dinner on a warm evening. The dressing adds a tangy punch that pulls everything together beautifully.

Zucchini and Summer Squash Quiche

This savory zucchini and summer squash quiche is perfect for breakfast, brunch, or a light dinner.

The squash is sautéed to bring out its natural sweetness, then baked in a flaky crust with eggs and cheese. It’s a rich, satisfying dish that can be enjoyed warm or at room temperature.

Ingredients:

• 2 zucchinis, grated
• 2 yellow summer squash, grated
• 1/2 cup onion, finely chopped
• 1 tbsp olive oil
• 1/2 cup shredded cheddar cheese
• 1/2 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1 pre-made pie crust
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and sauté for 3–4 minutes, until softened. Add the grated zucchini and summer squash, and sauté for another 5 minutes until the vegetables release their moisture and soften.
3. Remove from heat and allow to cool slightly.
4. In a mixing bowl, whisk together the eggs, heavy cream, cheddar cheese, feta cheese, salt, and pepper. Stir in the sautéed zucchini and squash mixture.
5. Pour the mixture into the pie crust and smooth the top.
6. Bake for 30–35 minutes, or until the quiche is set and the top is golden.
7. Let the quiche cool for a few minutes before serving. Garnish with fresh thyme if desired.

This quiche is creamy, cheesy, and packed with the natural flavors of zucchini and summer squash.

The rich custard contrasts beautifully with the tender, sautéed vegetables. It’s a versatile dish that can be served at any time of day and pairs wonderfully with a simple side salad.

Zucchini and Summer Squash Frittata

This zucchini and summer squash frittata is a quick and easy one-pan meal that’s perfect for a lazy breakfast or a light dinner.

The combination of eggs, vegetables, and cheese makes for a hearty yet healthy dish. It’s great for meal prepping or serving a crowd.

Ingredients:

• 2 zucchinis, sliced
• 2 yellow summer squash, sliced
• 1 small onion, chopped
• 4 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
3. Add the sliced zucchini and summer squash to the skillet, seasoning with salt and pepper. Cook for about 5–7 minutes, until the vegetables are tender.
4. In a bowl, whisk together the eggs, milk, mozzarella, Parmesan, salt, and pepper.
5. Pour the egg mixture over the sautéed vegetables in the skillet. Cook over medium heat for 2–3 minutes, until the edges start to set.
6. Transfer the skillet to the oven and bake for 10–12 minutes, until the frittata is fully set and slightly golden on top.
7. Let the frittata cool for a few minutes before slicing. Garnish with fresh basil and serve warm.

This frittata is a great way to enjoy the flavors of zucchini and summer squash in a simple, no-fuss dish. It’s savory, cheesy, and light, but still filling enough to serve as a meal.

It’s also an excellent option for meal prep, as it stores well in the fridge for several days.

Zucchini and Summer Squash Pasta

This zucchini and summer squash pasta is a light yet satisfying dish that’s perfect for a summer meal. The fresh, crisp squash is sautéed with garlic and olive oil, then tossed with pasta for a flavorful, quick dish.

You can add a sprinkle of Parmesan and fresh herbs to enhance the flavors and make it feel like a real treat.

Ingredients:

• 2 zucchinis, sliced into thin rounds
• 2 yellow summer squash, sliced into thin rounds
• 12 oz pasta (spaghetti, penne, or your choice)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and reserve about 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the sliced zucchini and summer squash to the skillet. Cook for 5–7 minutes, stirring occasionally, until the squash is tender but still has a bit of crunch.
4. Add the cooked pasta to the skillet, tossing to combine. Add a bit of reserved pasta water if needed to help coat the pasta and vegetables in the oil.
5. Stir in the grated Parmesan cheese and fresh basil. Season with salt, pepper, and red pepper flakes (if using).
6. Serve immediately, topped with extra Parmesan if desired.

This pasta is a simple, healthy dish that combines the fresh flavors of zucchini and summer squash with the richness of Parmesan.

It’s a great way to enjoy a veggie-packed meal that’s light yet satisfying, and it’s perfect for warm weather when you don’t want to overheat the kitchen.

Zucchini and Summer Squash Gratin

This zucchini and summer squash gratin is a comforting and indulgent dish with a crispy, cheesy topping.

The squash is thinly sliced and baked with a creamy sauce, then finished off with a golden, crispy breadcrumb topping. It’s a wonderful side dish for any occasion, from weeknight dinners to holiday meals.

Ingredients:

• 2 zucchinis, thinly sliced
• 2 yellow summer squash, thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. Layer the sliced zucchini and summer squash in a greased baking dish.
3. In a small bowl, whisk together the heavy cream, Gruyère cheese, Parmesan cheese, garlic powder, nutmeg, salt, and pepper.
4. Pour the cream mixture over the squash, making sure to evenly coat all the slices.
5. In a separate bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the top of the gratin.
6. Bake for 30–35 minutes, until the top is golden and crispy, and the squash is tender.
7. Let the gratin cool for a few minutes before serving.

This gratin is a rich, comforting dish that combines the mild flavors of zucchini and summer squash with the indulgence of creamy cheese and crispy breadcrumbs. It’s perfect as a side dish for roasted meats or as a main for a lighter meal.

The nutmeg and garlic powder elevate the flavors, making it a memorable addition to any meal.

Zucchini and Summer Squash Pizza

This zucchini and summer squash pizza is a fun twist on traditional pizza. The vegetables are sliced thin and layered over a crispy pizza crust, topped with mozzarella and fresh herbs.

The combination of fresh squash and tangy cheese makes for a light but delicious pizza that’s perfect for a summer meal.

Ingredients:

• 1 pizza dough (store-bought or homemade)
• 2 zucchinis, thinly sliced
• 2 yellow summer squash, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 450°F (230°C).
2. Roll out the pizza dough onto a baking sheet or pizza stone, stretching it to your desired size.
3. Drizzle olive oil over the pizza dough.
4. Layer the sliced zucchini and summer squash over the dough, ensuring the slices are evenly spread.
5. Sprinkle the shredded mozzarella cheese over the top, then add dollops of ricotta cheese in between.
6. Sprinkle fresh thyme leaves over the pizza, and season with salt and pepper.
7. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove from the oven and garnish with fresh basil before serving.

This pizza is light, fresh, and full of flavor. The combination of mozzarella and ricotta provides a creamy contrast to the crispness of the zucchini and summer squash.

It’s a perfect summer dish that’s easy to prepare and customizable with your favorite toppings.

Zucchini and Summer Squash Fritters

These crispy zucchini and summer squash fritters are a perfect way to use up an abundance of squash. They’re light, flavorful, and packed with fresh vegetables, making them a great appetizer or side dish.

With a crispy exterior and tender interior, these fritters are simply irresistible when served with a tangy yogurt dipping sauce.

Ingredients:

• 2 zucchinis, grated
• 2 yellow summer squash, grated
• 1 small onion, grated
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Olive oil for frying

Instructions:

1. Place the grated zucchini and summer squash in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, combine the grated zucchini, summer squash, onion, eggs, flour, Parmesan cheese, garlic powder, salt, pepper, and parsley. Stir until everything is well mixed.
3. Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the squash mixture into the skillet for each fritter, pressing down gently to flatten.
4. Fry the fritters for 3-4 minutes per side, until golden and crispy.
5. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Serve warm with a dollop of Greek yogurt or your favorite dipping sauce.

These fritters are crunchy, savory, and full of flavor.

The combination of Parmesan and the natural sweetness of the squash creates a delightful bite, while the crispy exterior contrasts perfectly with the soft interior. Serve them as an appetizer, side dish, or snack, and watch them disappear quickly!

Zucchini and Summer Squash Lasagna

This zucchini and summer squash lasagna is a lighter twist on the traditional Italian favorite.

Instead of pasta, thinly sliced zucchini and summer squash are used to create the layers, making it a gluten-free, vegetable-packed dish that’s just as satisfying. The creamy ricotta and marinara sauce make for a rich, flavorful filling.

Ingredients:

• 2 zucchinis, sliced lengthwise
• 2 yellow summer squash, sliced lengthwise
• 1 jar marinara sauce (about 24 oz)
• 1 1/2 cups ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• Fresh basil for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Slice the zucchini and summer squash lengthwise into thin strips. Place the slices on a baking sheet and roast for 10 minutes to remove excess moisture.
3. In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, garlic, salt, and pepper. Mix well.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of zucchini and summer squash slices, followed by a layer of ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
5. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
6. Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil and serve.

This lasagna is a lighter, vegetable-filled version of the classic comfort dish.

The zucchini and summer squash take the place of traditional noodles, creating a unique texture while still giving you all the rich, cheesy goodness of a traditional lasagna. It’s a fantastic way to sneak in more vegetables while still enjoying a hearty meal.

Zucchini and Summer Squash Smoothie

This refreshing and nutrient-packed smoothie is an unexpected way to enjoy zucchini and summer squash. Blended with fruit, yogurt, and a splash of honey, it’s a delicious, healthy beverage that’s perfect for breakfast or as a midday snack.

The squash adds a mild flavor and creamy texture without overpowering the other ingredients.

Ingredients:

• 1 small zucchini, chopped
• 1 small yellow summer squash, chopped
• 1/2 banana
• 1/2 cup Greek yogurt
• 1/2 cup almond milk (or any milk of choice)
• 1 tbsp honey (optional)
• 1/2 tsp vanilla extract
• Ice cubes (optional)

Instructions:

1. Add the zucchini, summer squash, banana, Greek yogurt, almond milk, honey, and vanilla extract to a blender.
2. Blend until smooth, adding ice cubes for a colder, thicker smoothie if desired.
3. Taste and adjust sweetness with additional honey if needed.
4. Pour into a glass and serve immediately.

This smoothie is an easy, delicious way to incorporate more veggies into your diet. The zucchini and summer squash blend smoothly with the banana and yogurt, creating a creamy, subtly sweet drink.

It’s a great choice for those who want to try a vegetable-packed smoothie without the strong flavor of leafy greens. Plus, it’s hydrating and full of vitamins!

Zucchini and Summer Squash Tabbouleh

This vibrant, fresh zucchini and summer squash tabbouleh is a twist on the classic Middle Eastern dish.

The zucchini and squash are finely diced and mixed with the usual ingredients like bulgur, fresh herbs, and tomatoes, creating a refreshing salad perfect for a light lunch or as a side dish at a BBQ or picnic.

Ingredients:

• 1 zucchini, finely diced
• 1 yellow summer squash, finely diced
• 1 cup bulgur wheat, cooked
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked bulgur, diced zucchini, summer squash, tomatoes, cucumber, parsley, and mint.
2. Drizzle with olive oil and lemon juice, and toss to combine.
3. Season with salt and pepper to taste.
4. Refrigerate for 30 minutes to allow the flavors to meld before serving.
5. Serve chilled or at room temperature.

This tabbouleh is a light and refreshing salad with the crunch of fresh zucchini and squash. It’s a great way to incorporate more vegetables into a classic dish.

The fresh herbs and citrusy dressing really enhance the natural flavors of the squash, making it a perfect accompaniment to grilled meats or a satisfying standalone dish.

Zucchini and Summer Squash Stuffed Peppers

These zucchini and summer squash stuffed peppers are a delicious and nutritious way to enjoy squash. The filling is a mix of sautéed zucchini, summer squash, rice, and cheese, all packed into bell peppers.

They’re easy to prepare, customizable with your favorite herbs and spices, and make a hearty meal or side dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 zucchinis, diced
• 2 yellow summer squash, diced
• 1 cup cooked rice
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3–4 minutes, until softened.
3. Add the diced zucchini and summer squash to the skillet and cook for another 5 minutes, until the squash softens.
4. Remove from heat and stir in the cooked rice, mozzarella cheese, Parmesan cheese, oregano, salt, and pepper.
5. Stuff each bell pepper with the squash and rice mixture, pressing down gently to pack the filling in.
6. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25–30 minutes, until the peppers are tender.
7. Serve hot.

These stuffed peppers are hearty and satisfying, yet light enough for a healthy meal.

The combination of cheesy rice and sautéed squash makes for a comforting filling, and the bell peppers add sweetness and crunch. They can be made ahead of time and stored in the fridge for a quick meal throughout the week.

Zucchini and Summer Squash Soup

This zucchini and summer squash soup is a comforting and healthy dish, perfect for any time of year. It’s made with simple ingredients, yet the flavors are rich and comforting.

The squash adds a delicate sweetness to the soup, and when blended, it creates a creamy texture that’s both satisfying and light.

Ingredients:

• 2 zucchinis, chopped
• 2 yellow summer squash, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for added richness)
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes, until softened.
2. Add the chopped zucchini and summer squash to the pot, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, and add the thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, until the squash is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream (if using) for extra richness.
6. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh basil.

This soup is light yet filling, with a creamy texture that comes from the blended squash. It’s perfect for a quick lunch or dinner and can be served with crusty bread for a more hearty meal.

The fresh basil adds a burst of flavor to the smooth, comforting soup, making it a deliciously satisfying choice.