45+ Delicious Yellow Squash Dinner Recipes for Busy Weeknights

Yellow squash is one of those versatile vegetables that can be used in a variety of ways to create delicious and wholesome meals.

Whether you’re looking for a light and healthy dinner or a hearty and satisfying dish, yellow squash can be the star of your plate.

With its mild flavor and tender texture, it pairs beautifully with everything from pasta and rice to meat and seafood, making it an excellent addition to your dinner rotation.

In this blog post, we’ve gathered 45+ yellow squash dinner recipes that will inspire you to make the most of this delicious vegetable.

From savory casseroles to stuffed peppers and stir-fries, these recipes will help you transform your meals into something vibrant and full of flavor.

45+ Delicious Yellow Squash Dinner Recipes for Busy Weeknights

Yellow squash is an incredibly versatile ingredient that can add both flavor and nutrition to your dinners.

Whether you’re preparing a quick sauté, a comforting casserole, or a fresh salad, this bright vegetable can take on countless forms to suit any taste or dietary need.

The 45+ yellow squash dinner recipes we’ve shared here will ensure you never run out of creative ideas for incorporating this vegetable into your meals.

Easy to cook and packed with vitamins, yellow squash makes the perfect ingredient for any meal, and with so many recipes to choose from, you’ll be able to enjoy it in new and exciting ways every week.

Sautéed Yellow Squash with Garlic and Herbs

This simple yet flavorful sautéed yellow squash recipe combines the natural sweetness of squash with the robust flavors of garlic and fresh herbs. It’s a quick side dish that’s perfect for a weeknight dinner or a complement to any main entrée. The dish highlights the squash’s tender texture while the garlic and herbs add a delightful aromatic punch.

Ingredients:

• 4 medium yellow squash, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• A squeeze of lemon juice (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute, or until fragrant.
3. Add the sliced yellow squash to the pan and cook for about 5-7 minutes, stirring occasionally, until the squash is tender and slightly caramelized.
4. Season with salt, pepper, thyme, and parsley, and continue to sauté for another 1-2 minutes.
5. Optional: squeeze some fresh lemon juice over the squash just before serving for added brightness.
6. Serve immediately and enjoy as a savory side dish!

Sautéed yellow squash with garlic and herbs is a quick and easy way to enjoy this versatile vegetable. The tender squash pairs wonderfully with garlic’s savory notes and the freshness of herbs, making it an excellent addition to any meal. Whether served alongside grilled meats or as a vegetarian option, this dish is sure to satisfy. The light squeeze of lemon brings a touch of brightness, enhancing the natural flavors of the squash. A perfect side for those looking for a healthy, flavorful dish!

Yellow Squash and Zucchini Casserole

This comforting yellow squash and zucchini casserole is a great way to bring both vegetables together in a creamy, cheesy dish. Baked with a golden breadcrumb topping, this casserole has all the comforting qualities you want in a baked side dish. The mix of cheeses and the softness of the squash make it a family-friendly meal that’s easy to prepare and sure to be a hit at dinner time.

Ingredients:

• 3 medium yellow squash, sliced
• 2 medium zucchini, sliced
• 1 onion, chopped
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably panko)
• 1 tbsp butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, sauté the chopped onion until softened, about 3-4 minutes.
3. Add the sliced yellow squash and zucchini to the skillet and cook for an additional 5-7 minutes until they begin to soften. Season with salt, pepper, garlic powder, and onion powder.
4. In a mixing bowl, combine the shredded cheddar cheese, sour cream, and Parmesan cheese. Add the cooked squash and zucchini mixture to the bowl and stir until everything is well combined.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. In a small bowl, combine the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
7. Bake for 20-25 minutes or until the top is golden brown and bubbly.
8. Serve hot, and enjoy!

Yellow squash and zucchini casserole is a perfect dish for any occasion. The combination of creamy cheese, tender vegetables, and a crispy breadcrumb topping creates a harmonious balance of textures and flavors. This casserole is not only a delicious way to eat your vegetables but also a comforting addition to your dinner table. It’s an excellent choice for potlucks, family dinners, or as a hearty side dish. The cheesy filling and crunchy topping will have everyone coming back for seconds!

Yellow Squash Stir-Fry with Tofu

This healthy and vibrant stir-fry is a fantastic way to incorporate yellow squash into a flavorful vegetarian meal. Tofu adds protein and texture, while a blend of soy sauce, ginger, and sesame oil brings depth to the dish. It’s quick, easy to make, and loaded with nutrients, making it a perfect dinner option for a busy weeknight or a light, plant-based meal.

Ingredients:

• 2 medium yellow squash, sliced
• 1 block firm tofu, drained and cubed
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp fresh ginger, grated
• 1/2 tsp garlic powder
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tbsp sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the cubed tofu and sauté for about 5-7 minutes, until golden and crispy on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the sliced yellow squash and cook for 3-4 minutes, stirring occasionally, until they begin to soften but still retain some crunch.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, garlic powder, and red pepper flakes.
5. Add the cooked tofu back into the skillet with the squash and pour the sauce mixture over the top. Stir well to coat everything evenly and cook for another 2-3 minutes to heat through.
6. Garnish with sesame seeds and chopped green onions before serving.
7. Serve over rice or noodles for a complete meal.

Yellow squash stir-fry with tofu is a vibrant, plant-based dish that’s packed with flavor and nutrition. The crispy tofu and tender squash are complemented by the savory-sweet sauce, making this a satisfying meal even for non-vegetarians. Quick to prepare and customizable with your favorite veggies or proteins, this stir-fry is a versatile dinner option. It’s an excellent choice for those looking to enjoy a lighter, healthier dinner without sacrificing taste. Serve it with your favorite side or on its own, and it’s sure to become a weeknight favorite!

Grilled Yellow Squash with Balsamic Glaze

Grilled yellow squash with balsamic glaze is a perfect summer side dish, full of smoky flavors and a tangy sweetness from the glaze. The grilling process brings out the natural sugars in the squash, while the balsamic glaze adds a rich, slightly sweet finish. This dish is simple to prepare and pairs well with grilled meats, making it ideal for a backyard barbecue or a casual dinner.

Ingredients:

• 4 medium yellow squash, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp fresh thyme leaves (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the yellow squash slices with olive oil and season with salt and pepper.
3. Place the squash slices on the grill and cook for about 2-3 minutes per side, or until grill marks appear and the squash is tender.
4. While the squash is grilling, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
5. Once the squash is grilled, remove it from the heat and drizzle with the balsamic glaze.
6. Optional: Garnish with fresh thyme leaves for an added herbal touch.
7. Serve immediately and enjoy!

Grilled yellow squash with balsamic glaze is a fantastic way to enjoy the fresh flavors of summer squash. The smoky char from the grill enhances the sweetness of the squash, while the balsamic glaze adds a tangy complexity that elevates the entire dish. It’s a great accompaniment to grilled meats, seafood, or served as a standalone vegetarian side. This dish is both elegant and easy to prepare, making it a perfect choice for outdoor gatherings or weeknight dinners.

Yellow Squash and Ground Turkey Skillet

This one-pan meal combines the hearty flavors of ground turkey with tender yellow squash in a savory skillet dish. Seasoned with cumin, paprika, and garlic, the squash absorbs all the flavors while the turkey adds protein to make it a complete meal. It’s a great weeknight dinner option that’s healthy, satisfying, and quick to prepare.

Ingredients:

• 2 medium yellow squash, sliced
• 1 lb ground turkey
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/4 cup chicken broth
• 1/2 cup shredded cheese (optional, for topping)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
3. Add the ground turkey to the skillet, breaking it apart with a spoon as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
4. Stir in the cumin, paprika, salt, and pepper, then add the sliced yellow squash to the skillet.
5. Pour in the chicken broth and stir to combine. Cover the skillet and cook for another 5-7 minutes, or until the squash is tender and the flavors have melded together.
6. Optional: Sprinkle shredded cheese over the top in the last 2 minutes of cooking and allow it to melt.
7. Serve hot, garnished with fresh herbs or a dollop of sour cream, if desired.

Yellow squash and ground turkey skillet is an easy, one-pan dinner that’s perfect for busy nights. The ground turkey is lean and protein-packed, while the squash adds a fresh, light element to the dish. The combination of spices brings out rich flavors, and the chicken broth helps create a savory base. Whether served on its own or with a side of rice or quinoa, this skillet dish is a satisfying and nutritious meal the whole family will love.

Yellow Squash and Sweet Potato Hash

Yellow squash and sweet potato hash is a vibrant, nutrient-packed dish that makes a perfect breakfast or dinner. The sweetness of the roasted sweet potatoes complements the mild flavor of the squash, while the crispy edges create a satisfying texture. The dish is versatile and can be served with eggs on top, making it a hearty, balanced meal.

Ingredients:

• 2 medium yellow squash, diced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1/2 onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 eggs (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes for 15-20 minutes, stirring halfway through, until they are fork-tender and slightly crispy.
4. While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
5. Add the diced yellow squash, bell pepper, and onion to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized.
6. Once the sweet potatoes are done, add them to the skillet with the other vegetables and stir to combine. Cook for an additional 2-3 minutes to heat everything through.
7. Optional: For added protein, top with fried or poached eggs.
8. Serve immediately and enjoy!

Yellow squash and sweet potato hash is a hearty and colorful dish that works for any meal of the day. The natural sweetness of the sweet potatoes pairs beautifully with the savory squash and peppers, creating a comforting and filling dish. Whether served for breakfast with eggs or as a light dinner on its own, this hash is a versatile and healthy choice. It’s perfect for anyone looking to enjoy a vegetable-packed, flavorful meal that’s easy to prepare and satisfying.

Yellow Squash and Shrimp Stir-Fry

This vibrant yellow squash and shrimp stir-fry is a quick and healthy dinner option. The shrimp adds a delicate protein, while the yellow squash provides a crisp texture and subtle sweetness. With the perfect balance of soy sauce, ginger, and garlic, this stir-fry is both flavorful and light. Ready in just 20 minutes, it’s a great option for a busy weeknight dinner.

Ingredients:

• 4 medium yellow squash, sliced
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp green onions, chopped
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
3. Add the shrimp and cook for about 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the sliced yellow squash and stir-fry for 3-4 minutes until tender but still slightly crisp.
5. Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes, then return the cooked shrimp to the skillet. Toss to combine and heat through.
6. Garnish with green onions and sesame seeds before serving.
7. Serve over rice or noodles for a complete meal.

Yellow squash and shrimp stir-fry is a delicious, quick meal that’s light yet satisfying. The tender shrimp and crunchy squash complement each other perfectly, while the ginger-soy sauce adds a savory depth of flavor. The dish is not only packed with protein and vegetables but also comes together in under 30 minutes, making it an excellent choice for a busy night. Whether served with rice or noodles, this stir-fry is a flavorful and health-conscious dinner that the whole family can enjoy.

Yellow Squash and Quinoa Salad with Lemon Vinaigrette

This fresh and light yellow squash and quinoa salad is the perfect side dish or light lunch. The nutty quinoa pairs beautifully with the tender squash, while the lemon vinaigrette adds a zesty, refreshing flavor. The addition of fresh herbs and a sprinkle of feta cheese (optional) makes this salad both colorful and flavorful. It’s a great way to enjoy a healthy, plant-based meal.

Ingredients:

• 2 medium yellow squash, sliced
• 1 cup quinoa, cooked
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the sliced yellow squash and sauté for 4-5 minutes until tender and slightly caramelized. Season with salt and pepper and set aside to cool.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
4. In a large mixing bowl, combine the cooked quinoa, sautéed squash, red onion, and parsley.
5. Drizzle the vinaigrette over the salad and toss to combine.
6. If using, sprinkle the crumbled feta cheese over the top before serving.
7. Serve immediately or refrigerate for 30 minutes to chill before serving.

Yellow squash and quinoa salad is a refreshing and nutritious dish that’s perfect for warmer weather or when you’re in the mood for something light. The quinoa adds protein and texture, while the sautéed squash brings a touch of sweetness and softness. The lemon vinaigrette ties everything together with its tangy brightness, and the feta cheese adds a creamy, salty contrast. This salad is versatile and can be served as a side dish, a light lunch, or even a meal prep option for the week ahead.

Baked Yellow Squash Fritters

These crispy and golden baked yellow squash fritters are a delicious way to enjoy squash in a fun, finger-food form. Packed with flavor from fresh herbs and a hint of cheese, these fritters are lightened up by baking instead of frying. They make a great appetizer, snack, or side dish to any main meal and are a fantastic way to sneak some veggies into your diet.

Ingredients:

• 3 medium yellow squash, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the grated yellow squash in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
3. In a large mixing bowl, combine the grated squash, breadcrumbs, Parmesan cheese, eggs, parsley, dill, garlic powder, onion powder, salt, and pepper. Stir until well combined.
4. Form the mixture into small fritters, about 2 inches in diameter, and place them on the prepared baking sheet.
5. Lightly brush or spray the tops of the fritters with olive oil to help them crisp up during baking.
6. Bake for 20-25 minutes, flipping the fritters halfway through, until they are golden brown and crispy.
7. Serve warm with a side of dipping sauce, such as tzatziki or ranch dressing.

Baked yellow squash fritters are a flavorful and healthier alternative to traditional fried fritters. The golden, crispy exterior gives way to a tender, savory interior that’s full of fresh herbs and a touch of cheese. These fritters are perfect as an appetizer for a dinner party or as a tasty snack for any time of day. They can easily be made ahead of time and reheated, making them a great option for meal prep. Serve them with your favorite dipping sauce, and enjoy the crispy, veggie-packed goodness!

Yellow Squash and Turkey Meatball Casserole

This yellow squash and turkey meatball casserole is a comforting, low-carb dinner that combines lean turkey meatballs with tender yellow squash and a savory tomato sauce. It’s a delicious way to sneak in veggies while keeping the meal hearty and satisfying. With melted mozzarella cheese on top, this casserole is a great option for a family-friendly dinner that everyone will enjoy.

Ingredients:

• 4 medium yellow squash, sliced
• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground turkey, breadcrumbs, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix well and form into 12-16 small meatballs.
3. Heat olive oil in a skillet over medium heat. Add the meatballs and brown on all sides for 5-7 minutes.
4. In a 9×13-inch casserole dish, spread a layer of sliced yellow squash and top with the cooked meatballs.
5. Pour the marinara sauce over the meatballs and squash, then sprinkle the shredded mozzarella cheese on top.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Let the casserole cool slightly before serving.

This yellow squash and turkey meatball casserole is a delicious, healthy alternative to traditional pasta casseroles. The lean turkey meatballs are packed with flavor, and the yellow squash adds a mild sweetness that pairs beautifully with the savory marinara sauce and melted cheese. This dish is not only low in carbs but also high in protein and nutrients, making it an ideal option for a satisfying family dinner. It’s easy to prepare, and the leftovers are just as good, making it a great meal prep choice.

Grilled Yellow Squash and Zucchini Skewers

Grilled yellow squash and zucchini skewers are a perfect summer side dish that highlights the natural sweetness of the squash. Marinated in a mixture of olive oil, balsamic vinegar, garlic, and herbs, these skewers are both flavorful and easy to make. Whether served with grilled meats or as a standalone dish, these skewers are a great addition to any barbecue or casual dinner.

Ingredients:

• 2 medium yellow squash, sliced into 1/2-inch rounds
• 2 medium zucchini, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper to make the marinade.
3. Thread the yellow squash and zucchini slices onto the soaked skewers, alternating between the two.
4. Brush the skewers with the marinade, ensuring the squash is well coated.
5. Grill the skewers for 6-8 minutes, turning occasionally, until the squash is tender and lightly charred.
6. Serve immediately, garnished with fresh herbs or a drizzle of balsamic glaze, if desired.

Grilled yellow squash and zucchini skewers are a simple and flavorful way to enjoy summer squash. The marinade enhances the natural sweetness of the vegetables while adding savory depth from the garlic and herbs. Grilling imparts a smoky flavor that pairs perfectly with the tender squash. These skewers are incredibly versatile and make a great side for grilled meats, pasta, or even as a vegetarian option at your next cookout. Easy to prepare and quick to cook, they’re a perfect go-to for a delicious and healthy summer meal.

Yellow Squash and Chickpea Curry

This yellow squash and chickpea curry is a warm, comforting dish full of vibrant flavors and hearty vegetables. The chickpeas provide a good source of protein and fiber, while the yellow squash soaks up the fragrant curry sauce. With spices like turmeric, cumin, and coriander, this dish is not only flavorful but also rich in antioxidants. Served with rice or naan, it’s a filling and satisfying vegetarian meal.

Ingredients:

• 3 medium yellow squash, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, for garnish
• Rice or naan, for serving

Instructions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add the chopped onion, garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes soft and translucent.
3. Stir in the curry powder, cumin, coriander, and turmeric. Cook for an additional 1-2 minutes until fragrant.
4. Add the sliced yellow squash, chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
5. Cover and cook for 15-20 minutes, or until the squash is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve the curry over rice or with naan, garnished with fresh cilantro.

Yellow squash and chickpea curry is a deliciously comforting vegetarian dish that’s perfect for a cozy dinner. The rich, aromatic curry sauce pairs perfectly with the tender yellow squash and protein-packed chickpeas. This dish is an excellent source of nutrients, with plenty of fiber, antioxidants, and healthy fats from the coconut milk. It’s an easy one-pot meal that’s perfect for a weeknight dinner, and it’s even better the next day when the flavors have had more time to develop. Whether you enjoy it with rice or naan, this curry is sure to become a favorite in your meal rotation.

Yellow Squash and Shrimp Scampi

Yellow squash and shrimp scampi is a light yet flavorful dish that brings together the sweetness of shrimp with the mild taste of sautéed yellow squash. The dish is cooked in a buttery garlic sauce with a hint of lemon and parsley, making it a perfect weeknight dinner. Served over pasta or enjoyed on its own, this meal is a quick, healthy, and satisfying option for seafood lovers.

Ingredients:

• 4 medium yellow squash, thinly sliced
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• Juice of 1 lemon
• 1/2 cup chicken broth
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• Cooked pasta, for serving (optional)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side, until the shrimp is pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for 1-2 minutes until fragrant.
3. Add the yellow squash slices to the skillet and cook for 4-5 minutes, stirring occasionally, until the squash is tender but still slightly crisp.
4. Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Cook for 2 minutes, allowing the sauce to reduce slightly.
5. Return the cooked shrimp to the skillet and toss to coat with the sauce. Cook for another minute, then season with additional salt and pepper to taste.
6. Serve the shrimp and squash mixture over cooked pasta or enjoy it as is, garnished with fresh parsley.

Yellow squash and shrimp scampi is a light and refreshing dish that’s bursting with flavor. The sautéed yellow squash pairs wonderfully with the buttery garlic sauce, while the shrimp adds a savory seafood element to the dish. The hint of lemon and fresh parsley adds a burst of brightness, making this meal both satisfying and delicious. Whether served over pasta or enjoyed on its own, this scampi is a perfect choice for a quick, healthy, and flavorful dinner.

Yellow Squash and Bacon Frittata

A yellow squash and bacon frittata is a savory breakfast or brunch option that combines crispy bacon with the mild sweetness of yellow squash. The eggs form a fluffy base while the squash adds a touch of texture and freshness. This dish is easy to make and can be customized with your favorite herbs or cheese, making it a versatile addition to any meal plan.

Ingredients:

• 4 medium yellow squash, sliced
• 6 large eggs
• 4 strips of bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp dried thyme (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the sliced yellow squash and sauté for 5-6 minutes until softened and lightly browned. Remove the squash from the skillet and set aside.
3. In a bowl, whisk together the eggs, milk, salt, pepper, and thyme.
4. Add the crumbled bacon and sautéed squash to the skillet. Pour the egg mixture over the top and sprinkle the shredded cheddar cheese evenly on top.
5. Cook the frittata on the stovetop for 3-4 minutes, just until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.
7. Let the frittata cool for a few minutes before slicing and serving.

The yellow squash and bacon frittata is a perfect combination of savory and comforting flavors. The crispy bacon adds a smoky richness, while the yellow squash provides a subtle sweetness and texture. The fluffy eggs and melted cheddar cheese tie everything together in this satisfying dish. This frittata can be served for breakfast, brunch, or even dinner, making it a versatile recipe that can be enjoyed at any time of day. Plus, it’s easy to make and can be customized with additional vegetables or spices, making it a go-to option for busy mornings or leisurely weekends.

Yellow Squash and Sausage Stuffed Peppers

Yellow squash and sausage stuffed peppers are a hearty, flavorful dinner option that is perfect for a busy weeknight. The combination of Italian sausage, tender yellow squash, and herbs creates a filling, savory mixture that’s baked inside colorful bell peppers. Topped with melted cheese, these stuffed peppers are a comforting and satisfying meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 medium yellow squash, diced
• 1 lb Italian sausage (sweet or spicy, depending on preference)
• 1/2 cup cooked rice (or quinoa for a gluten-free option)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
3. Add the diced yellow squash to the skillet and cook for 3-4 minutes until tender.
4. Stir in the cooked rice (or quinoa), oregano, basil, garlic powder, salt, and pepper. Cook for another 2-3 minutes to combine the flavors.
5. Stuff the bell peppers with the sausage and squash mixture, pressing down to ensure they are filled well.
6. Place the stuffed peppers in a baking dish and top with shredded mozzarella and grated Parmesan cheese.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Let the peppers cool slightly before serving.

Yellow squash and sausage stuffed peppers offer a satisfying, well-rounded meal in one dish. The combination of savory sausage, tender yellow squash, and fluffy rice creates a delicious filling that pairs perfectly with the sweetness of the bell peppers. The melted cheese on top adds an extra layer of comfort, making this dish a hit with the whole family. These stuffed peppers are easy to make and are perfect for meal prep or a quick weeknight dinner. They are also versatile—you can swap out the sausage for ground turkey or beef, and add other vegetables to the filling for extra flavor.

Note: More recipes are coming soon!