If you’re looking for a quick and healthy meal, look no further than these delicious summer squash recipes.
Summer squash is a great choice if you want to make something light and flavorful.
You can toss it in a stir-fry, grill it to perfection, or use it in a pasta dish.
It’s versatile, healthy, and super easy to cook!
Its mild flavor makes it a great addition to savory meals.
But don’t wait until the last minute to prep your summer squash.
This list of recipes is all about summer squash!
So grab your favorite seasonings and let’s get cooking.
This summer squash and basil pasta is the perfect recipe to enjoy on a lazy day.
With its bright flavors, this dish will be your new favorite.
It’s so easy to prepare, but it’s also bursting with freshness.
The fresh flavors of the vegetables combined with the rich pasta sauce are simply divine!
This pasta dish is packed with protein, so it’s a great way to get your daily dose of veggies and good stuff for your body.
The squash noodles are also gluten-free and vegan, which makes this a fantastic alternative to traditional spaghetti.
The cherry tomatoes add sweetness and juicy acidity, while the pesto adds robustness.
It’s hearty, it’s delicious, and you definitely won’t want to miss out on it.
Grilled zucchini is a great alternative to the usual summertime grilled vegetables.
The added parmesan and herbs gives it such a gorgeous, fresh taste.
Plus, it’s insanely easy to make.
Simply grill your zucchini until it’s tender, then mix in some grated parmesan and herbs.
It’s all you need!
Serve this with some crusty bread or crackers for dipping – yum!
You’ll love this veggie chicken and butternut squash soup.
It’s bursting with flavor, and the ingredients are relatively healthy (except for the chicken).
And it’s so easy to make!
There are just five ingredients in all of it: carrots, celery, onion, garlic, and spinach.
That means half of your dinner prep is done.
Before you know it, you’ll have a delicious meal ready to eat!
Next time you’re craving a fall favorite, whip up this southern squash casserole.
It’s sweet, savory, and loaded with tomatoes and cheese.
It’ll be your new go-to!
You can serve this with a big scoop of ice cream or a dollop of whipped cream on top.
This is one skillet you’ll keep coming back to.
And it’s a great way to get your kids to eat their veggies.
The zucchini and yellow squash are cooked in the same pan, so they become perfectly crisp and tender once they hit the skillet.
If you love that beautifully golden-brown color and flavor, this is the recipe for you.
Be sure to leave yourself extra time in the kitchen because this dish will quickly disappear!
There’s no better feeling than hearing the words “summer squash sauté”
It’s fresh, zippy, and just plain yummy!
This recipe is a great way to add more flavor to your summer veggies.
You’ll saute them in butter with garlic, onions, and leeks.
Then you’ll top it with parsley and lemon juice.
This dish is so delicious that I can eat it by itself for breakfast!
If you haven’t had fried green tomatoes before, then this is the perfect time to try them.
They taste like a cross between a stuffed pepper and an egg roll wrapper – crunchy on the outside and juicy in the middle.
These baked Parmesan yellow squash rounds are so delicious, you’ll want to make them every day.
On special occasions, of course.
They’re a low-carb and gluten-free treat that require nothing more than eight ingredients and a little creativity.
If you’re looking for an easy appetizer for the holidays, this recipe is perfect.
I’m always excited to try out recipes that incorporate squash.
This one is no exception!
Roasting the squash will bring out its flavor and make it tender, too.
To keep this recipe low-carb and gluten-free, you can use tofu or even cauliflower rice.
Sautéed yellow squash is a quick and easy side dish that is ideal for any occasion.
You can add it to your favorite spring or summer meal or pair it with a hearty main course.
It’s also a healthy alternative to traditional mashed potatoes.
What better way to get your daily dose of vitamin C than with this veggie?
In addition, you’ll love the combination of sweet and savory in one dish.
This recipe uses maple syrup instead of butter in the sauce, which makes it even more flavorful.
So whether you’re celebrating an Anniversary, getting married, or just want to impress the folks at work, this recipe is perfect for you!
If you love tater tots, then this recipe is must-try.
The squash spreads a tasty cream cheese and yogurt dip on top of the warm potato treats.
It’s the perfect fusion of sweet and savory tastes.
If you can’t get enough, make extra for later!
This will be your new favorite way to serve up squash!
If you love your traditional croquettes made with breadcrumbs and butter, this recipe is for you.
These delicious squash croquettes are the perfect blend of savory and sweet.
The freshness of summer squash pairs perfectly with savory spices.
It’s such a fun way to enjoy some scrumptious food in a bite-sized package!
This is the recipe for fall squash that you’ve been waiting for.
It’s a perfect way to use up any leftover squash you have and add some rich, cheesy flavor to your dinner.
You can serve this as a side dish or make it into mini-muffins or bread with butter.
The best part about this recipe? You don’t have to worry about hours of work!
You can’t beat the classic cheesy yellow squash bake for a fall or winter dinner.
It’s creamy, cheesy, and perfectly spiced.
Plus, it only takes 15 minutes to whip up from start to finish.
This recipe is a fantastic way to use up your veggies that are getting too hard to eat!
Best of all, this easy-peasy casserole has the perfect amount of spice and flavor.
It makes it an ideal choice for breakfast along with some eggs on top!
Stuffed squash can be served with a variety of sauces and toppings, including meat or cheese.
I like to top mine with some bacon and a combination of garlic, onion, and pepper.
But you could also go crazy and make it extra special by adding your favorite sauce or dressing.
Stuffed squash is a lovely summer dish with a zesty kick from the sausage.
This recipe is full of flavor and makes for an easy, 5-ingredient masterpiece.
You’ll stuff each squash with Italian sausage and then top it off with cheese, Pecorino Romano, and bacon.
When combined, their flavors are delicious.
Plus, they make beautiful presentation.
Serve this dish as an appetizer or main course with your family to enjoy a hearty meal.
These crunchy, crispy garlic parmesan squash chips are another great way to add some texture and flavor to your favorite pasta.
They’re the perfect snack for any occasion.
Don’t forget about dipping them in ranch dressing!
Serve this delicious chip on a burger or eat them as a side dish with some chicken and greens.
A summer salad that’s healthy, delicious, and has citrusy flavor? Sign me up!
Summer squash is the perfect base for this refreshing dish.
It adds a crispy texture to the crunch of potato salad and bright flavors to the mellow taste.
What I love about this recipe is that it’s so easy to make.
Just toss all the ingredients together in plastic wrap, then pop it in your fridge overnight.
That’s all you have to do!
I like to add some crumbled feta cheese on top for added freshness.
This summer squash tomato gratin is a hearty side dish with a perfectly balanced and fresh flavor.
Combining the creamy, buttery texture of the cream cheese with the bright flavors from parmesan cheese and sun-dried tomatoes, this gratin is phenomenal.
Every bite has unbelievable flavor that makes your taste buds dance!
Giant, floppy summer squash is treated with a simple egg mixture and baked to a golden brown crispy crust.
And while it’s cooking, the cheese melts just right, adding a creamy flavor.
The tartness of the squash contrasts well with the creaminess of the cheese.
Plus, it’s so easy to make that anyone can do it!
You can serve this with any table side spread or dip.
My personal favorite is tomato-basil pesto.
Need a delicious way to use up your yellow squash? Air fry it! This recipe is the most perfect way to enjoy this tasty vegetable.
The air-fryer turns the flesh into a golden brown crispy outer shell and soft, creamy inside.
It’s like eating an omelet but healthier.
I love serving this with a side of pasta or rice for a complete meal.
And don’t forget to throw some green onions and garlic in there too!
The perfect way to get your veggies in this summer is with this simple, healthy side dish.
Prep time takes only 15 minutes, but it comes together so quickly.
I love how you can use the whole contents of a jar and not have a single bowl on your hands.
Serve over rice or quinoa for a complete meal!
These taco boats are the perfect way to enjoy your favorite summer foods.
The combination of corn, refried beans, cheese, and salsa is a beautiful balance of flavors.
I love how these boats can be used as a light lunch or a post-workout snack.
If you’re looking for something that tastes like Mexican cuisine but is easy to make at home, this recipe is the one for you!
If you’ve never frozen squash before, don’t be scared.
In the winter, freezing is not a new thing.
The amazing thing about this recipe is that it can be made ahead of time!
Simply microwave the squash until it’s fork-tender and scoop out the flesh into a bowl.
Then mix with your favorite seasoning.
This will keep for up to 2 weeks in the freezer.
It’s also super versatile because you can add any seasonings you prefer.
This summer squash soup is a classic butternut squash recipe that’s hearty and delicious.
The soup is made with butternut squash, carrots, and garlic.
It’s lightly spiced with cinnamon, allspice, coriander, cayenne pepper, and paprika.
It’s so creamy and tangy you won’t even need the cream! Yum!
Fried Green Tomatoes Recipe
- 1 frying pan
- 4 large green tomatoes
- 2 eggs
- ½ cup milk
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup bread crumbs
- 2 teaspoons coarse kosher salt
- ¼ teaspoon ground black pepper
- 1 quart vegetable oil for frying
- Cut tomato slices with 12 inch thick. Throw away the ends.
- In a larger bowl, whisk together the milk and eggs. Place some flour on a plate. On a different plate, combine cornmeal, breadcrumbs, salt, and pepper. To coat tomatoes, dip them into flour. The tomatoes are then dipped into a milk and egg mixture. Completely coat in breadcrumbs before dredging.
- Pour enough vegetable oil into a sizable skillet to cover the bottom by 1/2 inch, then heat over medium heat. Depending on the size of your skillet, add the tomatoes in batches of 4 or 5. The tomatoes shouldn’t be crowded together and shouldn’t touch. Flip the tomatoes over once they’ve browned and continue to cook the other side. Using paper towels, dry them.