10+ Summer Squash Recipes to Try This Season

Summer squash is one of those veggies that just feels right for warmer months. It’s got a mild flavor, comes in all sorts of shapes and colors, and honestly, it’s pretty easy to toss into your meals.

You can whip up summer squash in all sorts of ways—even if you’re short on time.

Looking for a quick side or something simple with just a handful of ingredients? Summer squash has you covered.

Cooking with it lets you play with new flavors while keeping things pretty light and healthy.

1) Roasted Summer Squash with Panko and Parmesan

Roasted summer squash is about as straightforward as it gets. Just slice up your squash, toss it with panko breadcrumbs and Parmesan, and you’re halfway there.

That crispy coating? It’s honestly what makes this dish stand out.

Pop the squash in the oven and let it get golden and crunchy. It’s a fantastic side, especially when it’s hot outside.

You can use zucchini or yellow squash, whatever you have. I sometimes throw in a little garlic or herbs for extra kick.

Ingredients

• 2 cups sliced summer squash (zucchini or yellow)
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss squash slices with olive oil, salt, and pepper.
3. Mix panko and Parmesan in a bowl.
4. Coat each slice in the breadcrumb mix.
5. Lay the squash out on a baking sheet in a single layer.
6. Roast for 15-20 minutes until golden and crispy.

You can find more details at Spend With Pennies.

2) Grandmother’s 3-Ingredient Summer Squash

Sometimes simple just tastes best. This recipe uses yellow squash, sweet onion, and a bit of butter or oil.

Slice the squash and onion thinly. Cook them together over medium heat until they’re soft and a little golden.

Season with salt and pepper, and you’re done. It’s a side dish that feels nostalgic—like something you’d get at a family dinner.

Ingredients

• 1 pound yellow squash (about 2 to 3 medium)
• 1 small yellow onion or ½ a large sweet onion
• 1 tablespoon butter or cooking oil

Cooking Instructions

1. Slice squash and onion into thin pieces, about ¼ inch thick.
2. Heat butter or oil in a pan over medium heat.
3. Add squash and onion.
4. Cook for 8-10 minutes, stirring now and then.
5. Season with salt and pepper.
6. Pull off the heat once everything’s soft and golden.

3) Sautéed Yellow Squash with Fresh Herbs

Sautéed yellow squash with herbs is one of those quick, fresh sides you can make in ten minutes. Use basil or parsley, whatever’s handy.

Heat butter or olive oil in a skillet. Add sliced squash, let it soften, then toss in garlic and herbs.

Stir gently until the squash is tender, but don’t let it get mushy. If you want, sprinkle some Parmesan on top for a little extra flavor.

Ingredients

• 3 cups yellow squash, sliced
• 2 tablespoons butter or olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh herbs (basil, parsley, or thyme), chopped
• Salt and pepper to taste
• Optional: 2 tablespoons grated Parmesan cheese

Cooking Instructions

1. Heat butter or oil in a skillet over medium heat (about 350°F / 175°C).
2. Add yellow squash and sauté for 5 minutes, just until it starts to soften.
3. Stir in garlic and herbs, cook another 3-4 minutes.
4. Season with salt and pepper.
5. Add Parmesan if you’re feeling it, and serve warm.

More details are at Food & Wine.

4) Summer Squash Casserole

You can’t go wrong with a classic summer squash casserole. Slice up squash, mix it with onions, eggs, and cheese for a creamy base.

Top it all off with buttery crackers or breadcrumbs. Bake until the whole thing is golden and bubbling.

This one’s a crowd-pleaser—perfect for a family dinner or bringing along to a barbecue.

Check out a simple version of this here.

Ingredients

• 4 cups sliced yellow summer squash
• 1 small onion, chopped or sliced
• 2 large eggs
• 1 cup cheddar cheese, grated
• 1 cup sour cream or cream-style soup
• 1 sleeve buttery crackers or 1 cup breadcrumbs
• 2 tablespoons butter
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix squash, onion, eggs, cheese, sour cream, salt, and pepper in a bowl.
3. Pour into a greased baking dish.
4. Crush crackers or prep breadcrumbs, mix with melted butter.
5. Sprinkle topping over the squash.
6. Bake 35-40 minutes until bubbly and golden.
7. Let it cool a bit before serving.

5) Summer Squash Salad with Shrimp

This salad feels like summer in a bowl. Use thinly sliced zucchini and yellow squash for crunch.

Shrimp cooks in just a few minutes and adds protein. Toss everything with lemon juice, olive oil, salt, and pepper.

Add fresh herbs or greens if you want to brighten it up. Serve it warm or chilled—either way works.

Throw in snap peas or cherry tomatoes for more color. It’s fast, light, and honestly, pretty satisfying.

Ingredients

• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Handful of fresh spinach or herbs

Cooking Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat (about 350°F / 175°C).
2. Cook shrimp until pink, 2-3 minutes per side. Set aside.
3. Add another tbsp oil, sauté squash for 2-3 minutes till just soft.
4. Toss shrimp, squash, lemon juice, salt, pepper, and greens in a bowl.
5. Serve warm or cold.

Find more ideas for grilled shrimp and summer squash salad.

6) Zucchini and Yellow Squash Involtini

Involtini is just a fancy way of saying “rolled up stuff.” Slice zucchini and yellow squash thin, then roll them around a ricotta and shredded cheese filling.

Mix in herbs or red pepper flakes if you want a little heat. Arrange the rolls in a baking dish with tomato or pesto sauce.

Bake until the squash softens and the cheese melts. These look impressive but aren’t hard to make.

Serve as an appetizer or a side. They’re fun to eat and even better to share.

Ingredients

• 4 large zucchini or yellow squash
• 16 oz ricotta cheese
• 1 cup shredded fontina or Parmesan cheese
• 1 tsp red pepper flakes (optional)
• 2 cups tomato or pesto sauce
• Salt and pepper to taste

Cooking Instructions

1. Slice zucchini and squash lengthwise into thin ribbons.
2. Mix ricotta, shredded cheese, red pepper flakes.
3. Spoon cheese mix onto each slice and roll up.
4. Spread sauce in a baking dish, arrange rolls on top.
5. Bake at 375°F (190°C) for 25-30 minutes until bubbly.

7) Zucchini Fritters

Zucchini fritters are one of those recipes you’ll want to make again and again. Crispy outside, soft inside—what’s not to love?

Grate zucchini, mix it with a few basics, and form into patties. Fry them until golden brown.

Serve warm with your favorite dipping sauce. They’re great for using up extra zucchini from the garden.

You can find a straightforward zucchini fritters recipe here.

Ingredients

• 2 medium zucchinis, grated
• 1 small onion, finely chopped
• 1/2 cup grated parmesan cheese
• 1/2 cup all-purpose flour
• 1 large egg
• Salt and pepper to taste
• Olive oil for frying

Cooking Instructions

1. Grate zucchini, squeeze out excess water.
2. Mix zucchini, onion, parmesan, flour, egg, salt, pepper in a bowl.
3. Heat olive oil in a pan over medium heat (about 350°F / 175°C).
4. Shape into small patties and fry until golden, 3-4 minutes per side.
5. Drain on paper towels and serve warm.

8) Summer Squash Pickles

Pickling summer squash is honestly one of my favorite ways to stretch the season. Quick refrigerator pickles are tangy, crisp, and just plain refreshing.

Snack on them straight from the jar, or toss them on sandwiches and salads. You can play with flavors—throw in garlic, mustard seeds, or a dash of turmeric if you’re feeling adventurous.

Here’s how it goes: slice up your squash, whip up a vinegar brine, and let everything chill in the fridge for a few hours or overnight. The waiting is the hardest part.

Cider vinegar with a touch of sugar keeps things balanced, not too sharp. I like tossing in red pepper flakes or coriander seeds for a little extra kick.

You’ll end up with crunchy, punchy pickled squash that’s ready when you are.

Ingredients:

• Yellow summer squash
• Cider vinegar
• Water
• Brown sugar
• Kosher salt
• Garlic cloves
• Mustard seeds
• Turmeric (optional)
• Red pepper flakes (optional)

Cooking Instructions:

1. Slice the summer squash thinly.
2. Combine cider vinegar, water, brown sugar, salt, and garlic in a saucepan.
3. Bring to a boil, then simmer for 2 minutes.
4. Pour the hot brine over squash slices in a jar.
5. Toss in mustard seeds, turmeric, or red pepper flakes if you want.
6. Let it cool to room temperature, then stash it in the fridge.
7. Pickles are ready after about 4 hours, but honestly, they’re best after a full day.

9) Baked Summer Squash with Olive Oil and Parmesan

Sometimes you just want something easy and comforting. Slice up some summer squash—halves or rounds, your call.

Drizzle with olive oil to keep things juicy and flavorful. Sprinkle Parmesan cheese over the top for that crispy, cheesy magic.

Pop it in the oven and bake until the squash softens and the cheese turns golden brown. It usually takes 20 to 25 minutes at 400°F (200°C).

This dish feels light but satisfying. Serve it as a side, or just snack on it straight from the pan.

If you’re into herbs, a little thyme or rosemary works nicely.

Ingredients

• 2 cups summer squash, sliced
• 2 tablespoons olive oil
• 1/3 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Slice the summer squash into halves or thick rounds.
3. Spread the squash on a baking sheet and drizzle with olive oil.
4. Sprinkle Parmesan cheese on top.
5. Season with salt and pepper.
6. Bake for 20-25 minutes, until the squash is tender and the cheese is golden.

10) Roasted Yellow Squash and Zucchini with Garlic and Herbes de Provence

Roasting yellow squash and zucchini is about as simple as it gets. I toss the sliced veggies with minced garlic and herbes de Provence for a gentle, herby flavor.

Crank the oven to 450°F (230°C) and roast everything until the edges pick up a little color—usually 10 to 15 minutes. Watch closely, because they can go from perfect to overdone fast.

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 4 cloves garlic, minced
• 1 tablespoon herbes de Provence
• 1 teaspoon kosher salt
• 2 tablespoons olive oil

Cooking Instructions

1. Crank your oven up to 450°F (230°C).

2. Slice the yellow squash and zucchini into chunky, ½-inch pieces.

3. Toss the squash and zucchini in a bowl with garlic, herbes de Provence, salt, and a good drizzle of olive oil.

4. Spread the veggies out on a baking sheet so they’re in a single layer.

5. Roast them for 10-15 minutes. Peek in at 10 minutes—you’re aiming for tender and a bit browned.

6. Pull them out of the oven and serve while they’re still warm.