25+ Fresh and Flavorful Summer Yellow Squash Recipes to Try This Season

Summer is the season for fresh, vibrant vegetables, and yellow squash is one of the stars of the season.

With its tender texture and subtly sweet flavor, yellow squash is versatile enough to be used in a variety of dishes, from salads to casseroles, and even desserts.

If you’ve been looking for new and exciting ways to incorporate this summer squash into your meals, you’ve come to the right place!

In this blog, we’re sharing 25+ summer yellow squash recipes that are perfect for the warm months.

Whether you’re craving something light and healthy or a savory comfort food, there’s a yellow squash recipe for every occasion.

From quick and easy side dishes to hearty main courses, these recipes showcase the best of what this summer vegetable has to offer.

25+ Fresh and Flavorful Summer Yellow Squash Recipes to Try This Season

Yellow squash is a true summer delight that can be transformed into a variety of delicious dishes.

Whether you’re grilling, baking, sautéing, or even making refreshing salads, yellow squash offers endless possibilities.

With the 25+ summer yellow squash recipes we’ve shared, you’re sure to find some new favorites to enjoy all season long.

These dishes are not only delicious but also light and healthy, making them the perfect addition to any summer meal.

So, next time you head to the farmers’ market or your garden, pick up some fresh yellow squash and try out these recipes.

Grilled Yellow Squash with Lemon-Herb Drizzle

There’s nothing quite like the smoky flavor of grilled summer vegetables.

This recipe highlights yellow squash with a bright and zesty lemon-herb drizzle, perfect for backyard cookouts or light weeknight dinners. Pair it with grilled chicken, seafood, or enjoy it as a stand-alone veggie dish that screams summer.

Ingredients:

• 3 medium yellow squash, sliced lengthwise into 1/4-inch strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• Optional: shaved Parmesan for topping

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Toss the squash slices with 1 tablespoon olive oil, salt, and pepper.
3. Grill for 3–4 minutes on each side, until tender with nice grill marks.
4. In a small bowl, mix the remaining olive oil, lemon juice, basil, parsley, and garlic.
5. Arrange grilled squash on a serving platter and drizzle the lemon-herb sauce over the top.
6. Sprinkle with Parmesan if desired, and serve warm or at room temperature.

Grilled yellow squash is a beautiful reminder of how a few simple ingredients can come together to create something flavorful and memorable.

This dish is fresh, fast, and ideal for entertaining or meal prepping in the warmer months.

Summer Yellow Squash and Tomato Pasta

This rustic pasta dish is bursting with garden-fresh flavor.

The yellow squash melds perfectly with juicy cherry tomatoes, garlic, and herbs, creating a light yet comforting meal that’s perfect for warm summer evenings.

Ingredients:

• 2 medium yellow squash, halved and sliced
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 12 oz spaghetti or linguine
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh basil

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté for 1 minute.
3. Add yellow squash and cook for 5 minutes, stirring occasionally.
4. Add tomatoes, salt, and pepper. Cook another 5–7 minutes, until squash is tender and tomatoes are saucy.
5. Add the cooked pasta and a splash of reserved pasta water to the skillet. Toss well to coat.
6. Stir in Parmesan and basil, and serve warm.

This pasta is sunshine in a bowl—simple, hearty, and full of seasonal vegetables.

It’s a great way to use garden produce and bring a little summer flair to your weeknight rotation.

Yellow Squash and Corn Fritters with Spicy Yogurt Dip

Crispy on the outside and tender on the inside, these yellow squash and corn fritters are a summer snack or appetizer you’ll want to make on repeat.

The spicy yogurt dip adds a cooling contrast with just the right kick, making this dish irresistible for crowds and casual dinners alike.

Ingredients (Fritters):

• 2 cups grated yellow squash
• 1 cup fresh or frozen corn kernels
• 1/4 cup chopped scallions
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 egg
• 1/3 cup all-purpose flour
• 2 tablespoons cornmeal
• Olive oil for frying

Ingredients (Dip):

• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (or to taste)
• Salt to taste

Instructions:

1. Place grated squash in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine squash, corn, scallions, salt, paprika, pepper, egg, flour, and cornmeal. Mix until well blended.
3. Heat 2 tablespoons of oil in a skillet over medium heat. Drop spoonfuls of batter into the pan, flattening slightly with a spatula.
4. Cook 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
5. For the dip, mix yogurt, lime juice, hot sauce, and salt in a small bowl.
6. Serve fritters warm with the spicy yogurt dip.

These fritters bring together the sweetness of corn, the delicate flavor of yellow squash, and a satisfying crunch.

They’re easy to whip up and totally customizable—try adding cheese or fresh herbs to make them your own!

Yellow Squash and Zucchini Frittata

This frittata is a savory and satisfying way to enjoy yellow squash and zucchini in one dish. With eggs, cheese, and fresh herbs, it’s perfect for breakfast, brunch, or a light dinner.

This dish is easily customizable, so feel free to add your favorite veggies or even some protein like bacon or sausage.

Ingredients:

• 1 medium yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1/2 small onion, chopped
• 6 large eggs
• 1/4 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the onions and cook until softened, about 3–4 minutes.
3. Add the yellow squash and zucchini and cook for an additional 5–6 minutes, until they soften and begin to brown slightly.
4. In a bowl, whisk together eggs, milk, cheese, parsley, salt, and pepper.
5. Pour the egg mixture over the veggies in the skillet, ensuring the vegetables are evenly distributed.
6. Cook on the stove for 2–3 minutes until the edges begin to set, then transfer the skillet to the oven.
7. Bake for 12–15 minutes, or until the center is set and the top is slightly golden.
8. Let the frittata cool for a few minutes before slicing and serving.

A fluffy and flavorful frittata packed with summer vegetables, this dish is an easy way to enjoy the flavors of the season.

It’s a great way to get your veggie fix while keeping things light yet filling.

Summer Yellow Squash Salad with Avocado and Feta

This refreshing yellow squash salad with creamy avocado and tangy feta cheese is the perfect addition to any summer meal.

It’s light, vibrant, and full of flavor, making it an ideal dish for hot weather or outdoor gatherings. The fresh dressing and crunch of the squash balance the richness of the avocado and cheese beautifully.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 1 ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1/4 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon fresh chopped mint or basil

Instructions:

1. In a large mixing bowl, combine the sliced yellow squash, diced avocado, and crumbled feta.
2. In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the squash and toss gently to combine.
4. Garnish with fresh mint or basil before serving.

This salad is a delightful mix of textures and flavors, with the creamy avocado and feta adding a rich contrast to the crunchy squash.

It’s perfect for a picnic, light lunch, or as a side dish for grilled meats.

Yellow Squash Stir-Fry with Bell Peppers and Tofu

A quick and healthy stir-fry featuring yellow squash, bell peppers, and tofu, this recipe is a fantastic vegetarian option for dinner.

It’s easy to make, packed with color, and full of delicious, savory flavors that are perfect for summer nights. Serve over rice or noodles for a complete meal.

Ingredients:

• 2 medium yellow squash, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 block firm tofu, pressed and cubed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• 2 green onions, chopped

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 5–7 minutes, stirring occasionally, until golden and crispy. Remove the tofu from the pan and set aside.
2. In the same pan, add the garlic and ginger and sauté for 1 minute until fragrant.
3. Add the yellow squash and bell peppers and cook for 4–5 minutes until they soften but still retain some crunch.
4. Return the tofu to the pan and add soy sauce, rice vinegar, and sesame seeds. Stir well to combine and heat through for another 2–3 minutes.
5. Garnish with green onions before serving.

This stir-fry is quick, nutritious, and bursting with flavor.

The tofu provides protein, while the yellow squash and peppers add brightness and crunch. It’s the perfect easy dinner for busy summer nights.

Yellow Squash and Mushroom Risotto

This creamy yellow squash and mushroom risotto combines the earthiness of mushrooms with the delicate flavor of yellow squash.

The rice soaks up the rich broth, creating a comforting and indulgent dish that’s perfect for a leisurely summer dinner.

Ingredients:

• 1 medium yellow squash, diced
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• 1 tablespoon fresh thyme or parsley (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened.
2. Add the mushrooms and yellow squash, cooking for an additional 5–6 minutes, until the squash is tender and the mushrooms release their moisture.
3. Stir in Arborio rice and cook for 1–2 minutes, allowing the rice to toast lightly.
4. Add the white wine and stir until it’s absorbed into the rice.
5. Gradually add warm vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. Continue adding broth until the rice is tender and creamy, about 20–25 minutes.
7. Stir in Parmesan cheese, butter, and fresh herbs. Season with salt and pepper, then serve warm.

This yellow squash and mushroom risotto is a hearty, creamy dish perfect for a cozy evening.

The combination of rich flavors and textures makes it an ideal choice for a comforting meal, and the yellow squash adds a bright, fresh twist to a traditional favorite.

Yellow Squash Tacos with Cilantro-Lime Slaw

These veggie-packed yellow squash tacos are bursting with vibrant flavors.

The tangy cilantro-lime slaw provides a refreshing contrast to the roasted squash, while the soft tortillas bring everything together. Perfect for a light summer meal or taco night!

Ingredients (Tacos):

• 2 medium yellow squash, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco (optional)

Ingredients (Slaw):

• 2 cups shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced yellow squash with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread the squash in an even layer on a baking sheet and roast for 20 minutes, stirring halfway through.
2. While the squash roasts, prepare the slaw by combining the cabbage, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Toss to combine.
3. Warm the corn tortillas on a dry skillet or in the oven.
4. To assemble the tacos, place a few spoonfuls of roasted yellow squash on each tortilla, top with cilantro-lime slaw, and sprinkle with crumbled queso fresco.
5. Serve immediately and enjoy!

These yellow squash tacos are light, flavorful, and incredibly satisfying.

The roasted squash’s mild sweetness complements the tangy, crunchy slaw, making them the perfect summer meal for vegetarians and meat-eaters alike.

Yellow Squash and Bacon Quiche

This savory yellow squash and bacon quiche is a perfect balance of rich flavors and light, flaky crust.

The combination of crispy bacon, tender squash, and creamy eggs creates a comforting dish that’s perfect for brunch, lunch, or dinner.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 medium yellow squash, grated
• 1/2 cup cooked bacon, crumbled
• 1/4 cup chopped green onions
• 1/2 cup shredded cheddar cheese
• 4 large eggs
• 1 cup half-and-half or heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Spread the grated yellow squash onto a clean kitchen towel and press out excess moisture.
3. In a skillet, sauté the squash and green onions in a little olive oil over medium heat for 3–4 minutes, until the squash is tender. Remove from heat and set aside to cool slightly.
4. In a bowl, whisk together the eggs, half-and-half, salt, pepper, and paprika.
5. Layer the cooked squash, crumbled bacon, and cheddar cheese in the pie crust.
6. Pour the egg mixture over the top and gently stir to combine.
7. Bake for 30–35 minutes, or until the quiche is set in the center and golden brown on top.
8. Let it cool for a few minutes before slicing and serving.

This yellow squash and bacon quiche is perfect for a crowd or a cozy brunch at home.

The crispy bacon and tender squash blend beautifully in the creamy egg filling, making it an irresistible savory dish.

Yellow Squash and Chickpea Curry

This vibrant yellow squash and chickpea curry is packed with warm spices, tender squash, and protein-rich chickpeas.

It’s a flavorful and comforting dish that’s perfect for a hearty vegetarian meal. Serve it over rice or with naan bread for a complete meal.

Ingredients:

• 2 medium yellow squash, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger and sauté for 3-4 minutes, until softened and fragrant.
2. Add the curry powder, cumin, and turmeric, and cook for another minute, stirring constantly.
3. Add the diced yellow squash and cook for 5–7 minutes, until it begins to soften.
4. Stir in the chickpeas, diced tomatoes (with their juices), and coconut milk. Bring to a simmer and cook for 15–20 minutes, until the squash is tender and the sauce has thickened.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.
6. Serve the curry over rice or with naan bread for a complete meal.

This chickpea curry is rich, flavorful, and packed with nutritious ingredients.

It’s a great way to incorporate more plant-based meals into your diet while enjoying the fresh, light flavors of summer squash.

Yellow Squash and Sweet Corn Soup

This bright, creamy yellow squash and sweet corn soup is a perfect dish for warm summer days.

The sweetness of the corn complements the delicate flavor of the yellow squash, creating a light yet comforting soup. It’s a perfect starter or light meal, especially when served with a crusty bread.

Ingredients:

• 2 medium yellow squash, diced
• 1 cup fresh or frozen sweet corn
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream (or coconut milk for a dairy-free version)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the diced yellow squash and corn, and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the squash is tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
5. Stir in the heavy cream (or coconut milk) and season with salt and pepper.
6. Serve the soup warm, garnished with fresh basil or parsley.

This soup is creamy, comforting, and full of sweet, summery flavors.

It’s a great way to use fresh squash and corn from the season and enjoy a light but satisfying meal.

Yellow Squash and Pesto Flatbreads

These crispy yellow squash and pesto flatbreads make for a perfect appetizer or light meal.

The combination of fresh pesto, roasted yellow squash, and melted mozzarella on a crisp flatbread is a delightful treat that’s full of flavor and color.

Ingredients:

• 2 medium yellow squash, thinly sliced
• 2 flatbreads or naan bread
• 1/4 cup pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Lay the flatbreads on a baking sheet and brush with olive oil. Spread the pesto evenly over the surface of each flatbread.
3. Arrange the yellow squash slices in a single layer over the pesto, then sprinkle with mozzarella cheese.
4. Bake in the preheated oven for 10-12 minutes, or until the edges of the flatbreads are crispy and the cheese is melted and bubbly.
5. Remove from the oven and season with salt and pepper. Garnish with fresh basil leaves before serving.

These yellow squash and pesto flatbreads are a fresh, flavorful, and easy dish to enjoy any time of day.

The squash provides a tender texture that pairs perfectly with the bold pesto and gooey mozzarella.

Baked Yellow Squash Chips

These crispy, oven-baked yellow squash chips are a healthier alternative to regular potato chips and make for a great snack or side dish.

They’re light, flavorful, and easy to make with just a few simple ingredients.

Ingredients:

• 2 medium yellow squash, thinly sliced into rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the yellow squash slices with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
3. Arrange the squash slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
4. Bake for 20-25 minutes, flipping the chips halfway through, until the edges are crispy and golden brown.
5. Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired and serve.

These baked yellow squash chips are crunchy, satisfying, and incredibly simple to make.

They’re a great snack for any time of the day, and their light flavor pairs well with a variety of dips or enjoyed on their own.

Yellow Squash and Ricotta Stuffed Shells

For a comforting and hearty meal, try these yellow squash and ricotta stuffed shells.

The yellow squash adds a subtle sweetness and a tender texture that pairs beautifully with the creamy ricotta filling and marinara sauce. It’s a perfect family dinner option.

Ingredients:

• 12 jumbo pasta shells
• 2 medium yellow squash, finely chopped
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the chopped yellow squash and cook for 4-5 minutes until softened and slightly caramelized. Remove from heat and let it cool slightly.
4. In a bowl, combine the ricotta, mozzarella, Parmesan, egg, oregano, salt, pepper, and sautéed yellow squash. Mix well until everything is incorporated.
5. Fill each pasta shell with the ricotta and squash mixture, then place them in a baking dish.
6. Pour marinara sauce over the stuffed shells, then cover the dish with aluminum foil.
7. Bake for 25-30 minutes, or until the shells are heated through and the cheese is bubbly.
8. Garnish with fresh basil before serving.

These stuffed shells are rich, comforting, and packed with flavor.

The yellow squash adds a delicious twist to the classic ricotta filling, making this dish perfect for family gatherings or a cozy weeknight dinner.

Yellow Squash and Spinach Stuffed Chicken Breast

For a light yet satisfying dinner, try this yellow squash and spinach stuffed chicken breast.

The squash provides moisture and sweetness, while the spinach adds a hearty, earthy flavor. It’s a flavorful and protein-packed meal that pairs beautifully with a side of roasted vegetables or a salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium yellow squash, grated
• 1 cup fresh spinach, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the grated yellow squash, chopped spinach, cream cheese, Parmesan, garlic, salt, and pepper. Mix until well combined.
3. Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally without cutting all the way through.
4. Stuff each chicken breast with the squash and spinach mixture, securing the opening with toothpicks if needed.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken breasts with salt, pepper, and oregano, then sear them in the skillet for 3-4 minutes per side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. Remove the toothpicks and serve the stuffed chicken breasts with your favorite side dish.

This stuffed chicken breast is a savory and flavorful way to enjoy yellow squash, and the creamy filling ensures every bite is moist and satisfying.

It’s perfect for a special dinner or a simple weeknight meal.

Grilled Yellow Squash with Balsamic Glaze

This grilled yellow squash with balsamic glaze is a simple yet delicious side dish that brings out the squash’s natural sweetness.

The smoky flavor from the grill combined with the tangy balsamic reduction creates a perfect balance of flavors.

Ingredients:

• 2 medium yellow squash, sliced lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle the yellow squash slices with olive oil and season with salt and pepper.
3. Place the squash slices on the grill and cook for 3-4 minutes per side, or until grill marks appear and the squash is tender.
4. While the squash is grilling, combine the balsamic vinegar and honey in a small saucepan over medium heat. Stir occasionally and simmer for 5-7 minutes, until the glaze thickens slightly.
5. Once the squash is done, remove it from the grill and drizzle with the balsamic glaze.
6. Garnish with fresh basil leaves, if desired, and serve warm.

This grilled yellow squash with balsamic glaze is a quick and flavorful way to enjoy squash as a side dish.

The sweetness of the glaze complements the squash perfectly, making it an ideal accompaniment to any grilled meat or salad.

Yellow Squash Casserole

A classic comfort food, yellow squash casserole is a rich and cheesy dish that is sure to be a hit at any meal.

The creamy texture, combined with the savory flavors of cheese and breadcrumbs, makes this a family favorite.

Ingredients:

• 3 medium yellow squash, sliced
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup crushed Ritz crackers or breadcrumbs
• 1 tablespoon butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon fresh parsley (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large skillet, sauté the yellow squash and onion in a little butter over medium heat until the squash softens, about 6-8 minutes.
3. In a bowl, mix together the shredded cheddar cheese, Parmesan cheese, sour cream, mayonnaise, salt, pepper, and garlic powder.
4. Add the sautéed squash and onions to the cheese mixture and stir to combine.
5. Transfer the mixture to the prepared baking dish, smoothing the top.
6. In a small bowl, combine the crushed crackers (or breadcrumbs) with the melted butter and sprinkle evenly over the casserole.
7. Bake for 25-30 minutes, until the top is golden and crispy.
8. Garnish with fresh parsley if desired, then serve warm.

This yellow squash casserole is a creamy, cheesy dish that’s perfect for family dinners, potlucks, or any occasion.

The combination of squash, cheese, and a buttery breadcrumb topping makes it a comforting and satisfying dish.

Yellow Squash and Goat Cheese Crostini

These yellow squash and goat cheese crostini are a delightful appetizer or light snack.

The creamy goat cheese pairs perfectly with the roasted squash, and the crispy crostini provides a satisfying crunch. It’s an elegant and flavorful dish that’s perfect for entertaining or casual gatherings.

Ingredients:

• 1 baguette, sliced into 1/2-inch pieces
• 2 medium yellow squash, thinly sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 oz goat cheese, softened
• 1 tablespoon honey
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the baguette slices on the baking sheet and drizzle with olive oil. Toast in the oven for 5-7 minutes, or until golden and crispy.
3. While the crostini toasts, heat a skillet over medium heat. Add a tablespoon of olive oil and sauté the yellow squash slices for 4-5 minutes, or until they become tender and lightly browned. Season with salt and pepper.
4. In a small bowl, mix the softened goat cheese with honey until smooth and creamy.
5. Once the crostini are done, spread a layer of the goat cheese mixture on each slice.
6. Top with a few slices of sautéed yellow squash and garnish with fresh thyme leaves if desired.
7. Serve immediately as an appetizer or snack.

These yellow squash and goat cheese crostini are light yet indulgent, with the creamy goat cheese and sweet squash perfectly complementing the crispy crostini.

They’re a great addition to any gathering, offering a burst of flavor in every bite.

Yellow Squash and Tomato Frittata

This vibrant yellow squash and tomato frittata is a perfect light and satisfying meal for breakfast, brunch, or dinner.

The combination of eggs, fresh squash, and juicy tomatoes creates a savory and flavorful dish that’s easy to make and full of color.

Ingredients:

• 2 medium yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh basil, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced yellow squash and cook for 4-5 minutes, until softened.
3. Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes, allowing the tomatoes to soften and release their juices.
4. In a bowl, whisk together the eggs, milk, mozzarella cheese, salt, and pepper.
5. Pour the egg mixture over the squash and tomatoes in the skillet. Stir gently to distribute the vegetables evenly.
6. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the frittata is fully set and golden on top.
8. Remove from the oven and let it cool slightly before slicing. Garnish with fresh basil if desired and serve warm.

This yellow squash and tomato frittata is light, fluffy, and full of fresh summer vegetables.

It’s an easy and flavorful dish that works for any time of the day!

Yellow Squash and Bell Pepper Stir-Fry

This quick and colorful stir-fry features tender yellow squash, crisp bell peppers, and a savory stir-fry sauce.

It’s a healthy, light meal that’s packed with flavor and can be served on its own or with rice for a fuller meal.

Ingredients:

• 2 medium yellow squash, sliced
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon red pepper flakes (optional)
• 2 teaspoons sesame seeds (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
2. Add the sliced yellow squash and bell peppers to the skillet and stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes (if using).
4. Pour the sauce over the vegetables and toss to coat evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
5. Remove from heat and garnish with sesame seeds and fresh cilantro, if desired.
6. Serve warm, either on its own or with a side of rice.

This yellow squash and bell pepper stir-fry is quick, healthy, and packed with vibrant colors and flavors.

It’s an easy way to enjoy a variety of vegetables in one dish and can be made in just under 20 minutes.

Yellow Squash and Zucchini Ribbons Salad

This light, refreshing salad uses thin ribbons of yellow squash and zucchini, tossed with a lemony dressing and fresh herbs.

It’s a great way to enjoy the mild flavor of yellow squash while keeping things cool and refreshing for summer.

Ingredients:

• 2 medium yellow squash, sliced into ribbons using a vegetable peeler
• 1 medium zucchini, sliced into ribbons
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted pine nuts or almonds (optional)

Instructions:

1. Using a vegetable peeler, slice the yellow squash and zucchini into long, thin ribbons.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
3. In a large bowl, toss the squash and zucchini ribbons with the dressing until well coated.
4. Add the chopped parsley and toss again to combine.
5. Garnish with toasted pine nuts or almonds for an added crunch, if desired.
6. Serve immediately or refrigerate for 10-15 minutes to allow the flavors to meld together.

This yellow squash and zucchini ribbons salad is fresh, crisp, and perfect for hot summer days.

The lemony dressing adds a bright, zesty flavor that pairs beautifully with the tender squash ribbons.

Yellow Squash and Bacon Quiche

This savory yellow squash and bacon quiche is a perfect dish for brunch or a light dinner.

The combination of crispy bacon, tender squash, and creamy eggs creates a satisfying meal with a rich flavor profile. The golden crust and cheesy filling make it both comforting and delicious.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 medium yellow squash, thinly sliced
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a large skillet, sauté the yellow squash slices over medium heat for 4-5 minutes, until softened. Remove from heat and set aside to cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and garlic powder.
4. Layer the cooked yellow squash and crumbled bacon evenly in the pie crust. Pour the egg mixture over the top, then sprinkle with cheddar and Parmesan cheese.
5. Bake for 30-35 minutes, or until the quiche is set and golden on top.
6. Let the quiche cool slightly before slicing. Garnish with fresh parsley if desired and serve.

This yellow squash and bacon quiche is a savory treat that combines the freshness of squash with the richness of bacon and cheese.

It’s a perfect dish for any occasion, whether you’re serving breakfast, brunch, or dinner.

Yellow Squash and Corn Fritters

Crispy on the outside and tender on the inside, these yellow squash and corn fritters are a fantastic snack or appetizer.

The sweetness of corn pairs wonderfully with the squash, making these fritters a satisfying and flavorful option for summer gatherings.

Ingredients:

• 2 medium yellow squash, grated
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 2 large eggs
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons fresh chives, chopped (optional)
• Olive oil for frying
• Sour cream or yogurt for dipping (optional)

Instructions:

1. In a large bowl, combine the grated yellow squash, corn kernels, flour, cornmeal, eggs, milk, salt, pepper, garlic powder, paprika, and chives. Mix well until everything is incorporated.
2. Heat a few tablespoons of olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, flattening them slightly to form fritters.
3. Cook for 3-4 minutes per side, until golden and crispy.
4. Remove the fritters from the skillet and drain on paper towels to remove excess oil.
5. Serve warm with a dollop of sour cream or yogurt for dipping.

These yellow squash and corn fritters are crispy, flavorful, and perfect for dipping.

They’re ideal for a summer snack, a light appetizer, or as a side dish to complement any meal.

Yellow Squash and Pesto Pasta

This light and fresh yellow squash and pesto pasta is a quick and healthy meal, bursting with bright flavors from the fresh pesto sauce and tender squash.

The squash adds a touch of sweetness and texture that pairs perfectly with the rich, aromatic pesto.

Ingredients:

• 2 medium yellow squash, sliced into thin rounds
• 8 oz pasta (such as spaghetti or penne)
• 1/2 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the yellow squash slices and sauté for 3-4 minutes until just tender.
3. Add the cooked pasta to the skillet and toss with the yellow squash.
4. Pour in the pesto and reserved pasta water, stirring to coat the pasta and squash evenly. Cook for 2-3 minutes until heated through.
5. Season with salt and pepper to taste.
6. Serve the pasta with a sprinkle of grated Parmesan cheese and fresh basil leaves.

This yellow squash and pesto pasta is an easy and flavorful dish that can be prepared in under 30 minutes.

It’s perfect for a quick weeknight dinner or a light lunch, with the pesto bringing vibrant, herbaceous flavors to the dish.