10+ Squash and Zucchini Recipes to Try This Summer

Squash and zucchini are pretty much the chameleons of the vegetable world. You can toss them into all sorts of recipes, and they play nice with so many flavors.

They’re easy to cook—honestly, you can keep things simple or go a bit fancy if you feel like showing off. These veggies can slide into side dishes, mains, or even snacks without breaking a sweat.

You can make healthy, tasty dishes using squash and zucchini that work for any meal. They’re a solid way to add some freshness and a bit of nutrition to your plate.

1) Skillet Zucchini and Yellow Squash with Garlic and Olive Oil

Want a side that comes together without much fuss? Heat olive oil in a skillet over medium heat, and toss in a couple cloves of minced garlic.

Add diced zucchini and yellow squash. Let them cook until they’re tender but still have a little bite—stir often so nothing burns.

Season with salt and pepper. If you want a little more richness, throw in a dab of butter at the end.

This dish is honestly great with grilled meats or even tossed into pasta.

Ingredients

• 2 small zucchini, diced
• 2 small yellow squash, diced
• 1-2 cloves garlic, minced
• ½ tablespoon olive oil
• Salt and pepper to taste
• ½ tablespoon butter (optional)

Cooking Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add zucchini and yellow squash to the skillet.
4. Cook for 7-10 minutes, stirring occasionally, until tender.
5. Season with salt and pepper. Stir in butter if using.
6. Serve warm.

Check out a similar method at Mel’s Kitchen Cafe.

2) Easy Southern-style sautéed yellow squash and zucchini

This Southern-style sautéed squash and zucchini is a go-to for a quick, healthy side. Just cook the veggies in a skillet with butter or oil until they’re soft enough for your liking.

Want a little extra flavor? Sprinkle some garlic or onion powder in there. The whole thing takes about 20 minutes, so it’s weeknight-friendly.

If you’re feeling fancy, add fresh parsley or thyme before serving.

Ingredients

• 2 yellow squash, sliced
• 2 zucchinis, sliced
• 2 tablespoons butter or olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: fresh parsley or thyme for garnish

Cooking Instructions

1. Heat butter or oil in a skillet over medium heat.
2. Add sliced squash and zucchini to the pan.
3. Sprinkle garlic powder, salt, and pepper over vegetables.
4. Cook, stirring occasionally, for 10–15 minutes until tender.
5. Remove from heat and garnish with herbs if using.
6. Serve warm.

3) Oven-roasted zucchini and squash with Parmesan

Here’s a side you’ll want to eat straight from the pan: roasted zucchini and squash with Parmesan. Slice the veggies into rounds and toss them with olive oil, salt, pepper, and a little garlic powder.

Spread them on a baking sheet—don’t crowd them. Roast at 450°F (230°C) for about 20-25 minutes. The veggies get tender and the cheese crisps up on top.

Finish with fresh parsley or cracked black pepper if you’re into that.

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Optional: fresh parsley for garnish

Cooking Instructions

1. Preheat oven to 450°F (230°C).
2. Slice zucchini and squash into rounds about 1/4 inch thick.
3. Toss slices with olive oil, garlic powder, salt, and pepper.
4. Arrange vegetables on a baking sheet in one layer.
5. Sprinkle Parmesan evenly over the vegetables.
6. Roast for 20-25 minutes until tender and cheese is golden.
7. Garnish with parsley if desired and serve warm.

Find more details at this oven roasted zucchini and squash recipe.

4) Roasted garlic-parmesan zucchini, squash, and tomatoes

This roasted dish is all about fresh veggies and a cheesy finish. Zucchini, squash, and tomatoes get tossed with olive oil, garlic, and herbs, then roasted until sweet and golden.

The cherry tomatoes burst and mingle with the melty Parmesan—honestly, it’s a little addictive.

Ingredients

• 2 medium zucchinis, sliced
• 2 medium yellow squashes, sliced
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: dried herbs like thyme or basil

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the zucchini, squash, and tomatoes with olive oil, garlic, salt, pepper, and herbs.
3. Spread the veggies on a baking sheet in a single layer.
4. Roast for 20 minutes.
5. Sprinkle parmesan over the veggies and roast for another 5 minutes until cheese melts and veggies are tender.
6. Serve warm and enjoy.

You can find more details for a similar recipe at Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes.

5) Zucchini and yellow squash pasta with basil butter sauce

This pasta is summer in a bowl. Fresh zucchini and yellow squash get cooked down in a buttery, garlicky sauce with basil until they’re soft and almost jammy.

Shred or thinly slice your squash. Cook it slowly in butter and garlic, then toss with hot pasta and a handful of fresh basil.

No need for heavy cream or tons of cheese—just a few good ingredients. If you want a little extra zing, add anchovies or a squeeze of lemon.

Ingredients

• 2 cups shredded zucchini
• 2 cups shredded yellow squash
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• 12 ounces pasta (spaghetti or your choice)
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta according to package directions, drain, and set aside.
2. Melt butter in a large pan over medium heat.
3. Add garlic and cook until fragrant, about 1 minute.
4. Add zucchini and yellow squash, cook slowly until soft and jammy, about 10-12 minutes.
5. Season with salt and pepper.
6. Toss the squash mixture with pasta and fresh basil just before serving.

6) Sheet pan roasted zucchini and squash with dried herbs

Roasting zucchini and squash on a sheet pan is about as simple as it gets. Toss the sliced veggies with olive oil and your favorite dried herbs—think thyme, oregano, or Italian seasoning.

Spread everything in a single layer so it roasts, not steams. Bake at 450°F (230°C) for around 20 minutes. Give it a stir halfway through so nothing sticks.

Salt, pepper, and maybe a dash of garlic powder finish things off. This works as a side or even a light main if you’re not super hungry.

Ingredients

• 2 medium zucchinis, sliced
• 2 medium squash, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning or dried herbs of your choice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 450°F (230°C).
2. Toss zucchini and squash with olive oil, dried herbs, garlic powder, salt, and pepper.
3. Spread vegetables in one layer on a sheet pan.
4. Roast for 20 minutes, stirring halfway through.
5. Remove when tender and lightly browned. Serve warm.

7) Vegan and gluten-free roasted zucchini and squash

This one’s as easy as it gets—slice up zucchini and summer squash, toss with olive oil, salt, pepper, and dried herbs. That’s it.

Roast at 425°F (220°C) until they’re soft and start to brown, about 20-25 minutes. Roasting really brings out their sweetness, no sugar needed.

If you want, finish with a splash of balsamic vinegar or a squeeze of lemon. These veggies work with just about any meal, and you can serve them warm or at room temp.

Ingredients

• 2 medium zucchinis, sliced
• 2 medium summer squash, sliced
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or oregano
• 1 tablespoon balsamic vinegar (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Place sliced zucchini and squash in a bowl.
3. Add olive oil, salt, pepper, and herbs. Toss to coat evenly.
4. Spread veggies on a baking sheet in a single layer.
5. Roast for 20-25 minutes, stirring halfway through.
6. Remove from oven and drizzle with balsamic vinegar if using.
7. Serve warm or at room temperature.

Find more tips on roasted zucchini and squash here.

8) Keto-friendly sautéed squash and zucchini with spices

Sautéing squash and zucchini with a handful of spices makes for a quick keto-friendly dish. I usually reach for olive oil or butter—both work well and add richness.

A sprinkle of garlic powder, rosemary, salt, and pepper brings out a savory flavor without piling on carbs. You can play with the seasonings to fit your mood or whatever’s in the pantry.

Keep the heat at medium and let the veggies cook until they’re golden and soft, but still a little crisp. This takes about 8 to 10 minutes.

Ingredients

• 2 medium zucchini, sliced
• 2 medium yellow squash, sliced
• 2 tablespoons olive oil or butter
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil or butter in a pan over medium heat (about 350°F / 175°C).
2. Toss in the sliced squash and zucchini.
3. Sprinkle on garlic powder, rosemary, salt, and pepper.
4. Stir every so often and cook for 8-10 minutes, until veggies are tender and lightly browned.
5. Serve warm—simple as that.

If you want more ideas, check out this keto sautéed squash and zucchini recipe.

9) Simple zucchini and yellow squash stir-fry

A zucchini and yellow squash stir-fry comes together fast, and it’s always reliable. I like to slice everything into bite-size pieces so it cooks evenly.

Toss in onions, bell peppers, and a little garlic for extra flavor. The more color, the better, right?

Heat up some olive oil or butter over medium-high. Throw in the veggies and stir often so nothing sticks or burns.

Season with salt, pepper, and maybe a bit more black pepper if you’re into that. The whole thing’s ready in about 15 to 20 minutes.

Ingredients

• 2 small zucchini, sliced
• 2 small yellow squash, sliced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• Salt and black pepper to taste

Cooking Instructions

1. Heat olive oil or butter in a skillet over medium-high heat.
2. Add onions and garlic; sauté for about 2 minutes.
3. Add zucchini, yellow squash, and bell pepper.
4. Stir often for 10-15 minutes until the veggies are cooked but still have a little crunch.
5. Season with salt and black pepper. Serve warm.

10) Zucchini and yellow squash gratin with cheese topping

This zucchini and yellow squash gratin is one of those dishes that just feels cozy. It’s creamy, and the cheese on top gets all bubbly and crisp in the oven.

You’ll layer thin slices of squash with a rich cream sauce. Parmesan and smoked Gouda give it a nice, mellow tang.

Garlic and onions sneak in a bit of extra flavor without making it fussy. Bake at 375°F (190°C) until the cheese melts and the top turns golden brown.

Ingredients

• 2 pounds zucchini, sliced thin
• 2 pounds yellow squash, sliced thin
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded smoked Gouda cheese
• 1 small onion, sliced
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).

2. Grab a baking dish and coat it with butter.

3. Melt some butter in a pan. Toss in onions and garlic, and sauté until they’re soft.

4. Pour in the cream. Let it simmer for a bit, just until it thickens up a little.

5. Layer zucchini and yellow squash in the buttered dish.

6. Pour that creamy mixture right over the squash.

7. Sprinkle Parmesan and Gouda cheese on top.

8. Bake for about 30-35 minutes, or until the top looks golden and bubbly.

9. Let it cool for a few minutes. Then dig in!