Summer squash is one of those vegetables that always sneaks into my kitchen every year when the weather warms up. If you’re like me, you’ve probably seen piles of yellow squash and zucchini at the grocery store or farmers’ market and thought, “What do I even do with all this?” That’s exactly how I felt a few summers ago when a neighbor gifted me a basket full of squash from their garden.
The good news? Squash is one of the easiest vegetables to cook with, and it’s so versatile. It works in salads, pastas, casseroles, or even just roasted with a bit of olive oil and salt. In this article, I’ll share 5 of my favorite summer squash recipes that I promise you’ll love. They’re simple, full of flavor, and perfect for weeknight dinners or backyard cookouts.
Why Summer Squash Deserves More Love
Before I jump into the recipes, let’s talk about why squash should be on your plate this summer.
- Nutrient-rich: Summer squash is packed with vitamin C, fiber, and antioxidants. It’s low in calories but filling, which makes it great for healthy eating.
- Affordable: You can usually find squash at a budget-friendly price, especially during peak season.
- Versatile: From savory dishes to lighter sides, squash can take on almost any flavor you pair it with.
I’ve tried dozens of recipes over the years, but these five always come back on repeat. Let’s get into the good stuff.
1. Garlic Parmesan Roasted Summer Squash
This is the recipe that started it all for me. I had way too much squash and needed something quick. Tossing it with garlic, olive oil, and Parmesan turned out to be a game-changer.
Ingredients
- 2 medium yellow squash, sliced into rounds
- 2 zucchinis, sliced into rounds
- 3 tbsp olive oil
- 3 garlic cloves, minced
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place squash and zucchini slices on a baking sheet.
- Drizzle with olive oil, sprinkle garlic, and season with salt and pepper.
- Roast for 20 minutes, flipping halfway through.
- Remove from oven and sprinkle Parmesan on top while still warm.
Why You’ll Love It
This dish tastes like garlic bread but without the guilt. The Parmesan gets crispy and golden, and the garlic flavor seeps into the tender squash. It’s simple but feels fancy enough for a dinner side.
2. Creamy Summer Squash Pasta
Sometimes you want something comforting but not too heavy. This creamy pasta hits that sweet spot—it’s cheesy, cozy, and loaded with fresh squash.
Ingredients
- 12 oz spaghetti or linguine
- 2 medium zucchinis, thinly sliced
- 1 yellow squash, thinly sliced
- 2 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup heavy cream (or coconut milk for lighter version)
- ½ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Add zucchini and squash, cooking until tender.
- Stir in cream, Parmesan, and reserved pasta water to create a sauce.
- Toss pasta into the sauce and garnish with fresh basil.
Why You’ll Love It
This recipe feels like something you’d order at a restaurant, but it’s surprisingly easy. The creamy sauce coats the pasta perfectly, and the squash adds a fresh, sweet bite.
3. Grilled Summer Squash Skewers
If you’re planning a BBQ, this is your new go-to. Grilling squash brings out its natural sweetness and gives it that smoky flavor that screams summer.
Ingredients
- 2 zucchinis, cut into thick chunks
- 2 yellow squash, cut into thick chunks
- 1 red bell pepper, chopped into chunks
- 1 red onion, chopped into chunks
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Wooden skewers, soaked in water
Instructions
- Preheat grill to medium-high heat.
- Thread vegetables onto skewers, alternating colors for a pretty look.
- Brush with olive oil and sprinkle paprika, oregano, salt, and pepper.
- Grill skewers for 10–12 minutes, turning occasionally until charred and tender.
Why You’ll Love It
These skewers aren’t just tasty—they also look beautiful on the table. The colors pop, the texture is smoky, and they pair well with grilled chicken, steak, or even just a fresh salad.
4. Cheesy Summer Squash Casserole
This is comfort food at its best. Think layers of tender squash baked with gooey cheese and a crunchy breadcrumb topping. It’s the dish everyone asks for seconds of.
Ingredients
- 3 medium yellow squash, sliced thin
- 2 zucchinis, sliced thin
- 1 onion, thinly sliced
- 2 tbsp butter
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 egg, beaten
- 1 cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion in butter until golden. Add squash and cook for 5–6 minutes.
- Mix sour cream, cheese, and egg in a bowl. Add cooked squash and stir.
- Transfer mixture to a baking dish, sprinkle breadcrumbs on top, and drizzle with olive oil.
- Bake for 25 minutes until bubbly and golden.
Why You’ll Love It
This casserole is like a warm hug. It’s cheesy, creamy, and perfect for potlucks or family dinners. If you’re feeding picky eaters, this dish will win them over.
5. Summer Squash Salad with Lemon Dressing
Not every recipe has to be cooked. This fresh salad uses raw squash ribbons, making it crisp, light, and refreshing.
Ingredients
- 2 zucchinis, shaved into ribbons with a vegetable peeler
- 1 yellow squash, shaved into ribbons
- 1 handful cherry tomatoes, halved
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp honey
- Salt and pepper, to taste
- Crumbled feta cheese, for topping
Instructions
- Use a peeler to create thin ribbons of zucchini and squash.
- Place in a bowl with cherry tomatoes.
- Whisk olive oil, lemon juice, honey, salt, and pepper into a dressing.
- Drizzle over the salad and toss gently.
- Top with crumbled feta before serving.
Why You’ll Love It
This salad feels like summer in a bowl. The ribbons of squash are crunchy and light, the lemon dressing brightens everything, and the feta adds just the right salty punch.
Extra Tips for Cooking with Summer Squash
- Don’t peel it. The skin is tender and full of nutrients.
- Use salt to remove moisture. If your recipe feels watery, sprinkle salt on squash slices, let them sit for 10 minutes, and pat dry.
- Mix varieties. Combining zucchini and yellow squash not only tastes better but also looks prettier.
Health Benefits of Eating Summer Squash
- Low in calories: One cup of squash has about 20 calories.
- Rich in antioxidants: Helps fight inflammation.
- Great for digestion: High in fiber, keeping your stomach happy.
Adding squash to your meals is one of the easiest ways to eat healthier without sacrificing flavor.
FAQs
1. Can I freeze summer squash?
Yes, but blanch it first for 2–3 minutes, then store in freezer bags. It may get softer after thawing, so it’s best for soups or casseroles.
2. What’s the difference between zucchini and yellow squash?
They’re both types of summer squash. Zucchini is green and usually straighter, while yellow squash can be curved with a slight bulb at the end.
3. How do I stop squash from getting soggy when cooking?
Don’t overcrowd the pan when sautéing or roasting. High heat helps keep it crisp.
4. Can I eat summer squash raw?
Absolutely! It’s safe to eat raw and tastes great in salads or dipped in hummus.
5. When is summer squash in season?
Peak season is from June to August, but you can often find it year-round in most grocery stores.
That’s it—5 summer squash recipes that you’ll want to keep on repeat all season. I’ve made each of these multiple times, and they never fail me. They’re quick, affordable, and tasty enough to impress guests or just make a Tuesday night dinner feel special.