10+ Yellow Squash Recipes to Brighten Up Your Meals

Yellow squash is such an easy, tasty veggie, and you can toss it into all sorts of recipes. It’s quick to cook and fits into dishes for breakfast, lunch, or dinner.

Whether you’re in a rush or feeling a little fancy, yellow squash will work with whatever you’re craving.

Yellow squash recipes bring color and flavor to your table. You don’t need a ton of ingredients, and most of these dishes are ready fast—perfect for those days when you just want to eat and relax.

Ingredients

• Yellow squash
• Basic seasonings (salt, pepper, herbs)

Cooking Instructions

1. Wash and slice the yellow squash.
2. Cook it your way—sauté, bake, or grill.
3. Add salt, pepper, and herbs to taste.
4. Cook until it’s tender but still a little crisp, usually 5-10 minutes.

1) Sautéed Yellow Squash with Panko Topping

Sautéed yellow squash is a breeze. You cook the squash until it softens up, then add a crispy panko topping for a bit of crunch.

The topping usually has panko bread crumbs, Parmesan, salt, and pepper. Want some heat? Toss in a pinch of red pepper flakes.

Sprinkle the topping over the squash at the end so it gets a little golden and crunchy.

This side dish works well with summer meals. It’s quick, and you get that nice combo of soft squash and crispy bits.

Ingredients

• Yellow squash, sliced
• 1/4 cup panko bread crumbs
• 1/4 cup grated Parmesan cheese
• Salt and black pepper
• Pinch of red pepper flakes (optional)
• Olive oil or butter

Cooking Instructions

1. Heat oil or butter in a pan over medium.
2. Add squash slices and cook until tender, about 7-10 minutes.
3. Mix panko, Parmesan, salt, pepper, and red pepper flakes in a bowl.
4. Sprinkle the panko mix over the squash.
5. Let it cook another 2-3 minutes until golden and crispy.
6. Serve warm.

More tips on this recipe at Sautéed Yellow Squash with Crunchy Topping.

2) Southern Baked Yellow Squash Casserole

Southern baked yellow squash casserole is comforting and easy. Cut the squash into cubes and mix with onions and eggs.

Add melted butter and dry bread crumbs for texture. Bake until you see a golden, bubbly top.

This casserole goes with just about anything and makes good leftovers.

Find the full recipe for Southern baked yellow squash casserole here.

Ingredients

• 3 pounds yellow summer squash, cut into 1-inch cubes
• 3/4 cup dry bread crumbs
• 1/2 cup chopped onion
• 2 large eggs
• 1/2 cup butter, melted

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix squash, onion, and eggs in a bowl.
3. Stir in melted butter and bread crumbs.
4. Pour it all into a greased baking dish.
5. Bake for 40-45 minutes until golden and bubbly.

3) Baked Parmesan Yellow Squash Slices

Baked Parmesan yellow squash slices come together quickly and taste great. Wash and dry the squash, then slice into 1/4-inch rounds.

Lay the slices close together on a baking sheet. Sprinkle with garlic salt, pepper, and plenty of Parmesan.

Bake at 450°F (232°C) until the edges are crispy and golden, about 15 to 20 minutes. The cheese melts and gives a nice crunch.

Ingredients

• 2 medium yellow squashes
• Garlic salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

Cooking Instructions

1. Preheat oven to 450°F (232°C).
2. Wash, dry, and slice squash into 1/4-inch rounds.
3. Arrange slices on a baking sheet.
4. Sprinkle garlic salt, pepper, and Parmesan over the top.
5. Bake 15-20 minutes until edges are golden and crispy.
6. Serve warm.

Full recipe at Baked Parmesan Yellow Squash Recipe.

4) Grilled Yellow Squash and Zucchini

Grilling yellow squash with zucchini is easy and brings out their flavors. Slice them in half and brush with olive oil, garlic, salt, and pepper.

Put the veggies on a hot grill. Cook each side 5 to 10 minutes until you get grill marks and a little char.

The squash turns tender but never mushy. Serve as a side or just eat them straight off the grill. For a quick guide, check this grilled yellow squash and zucchini recipe.

Ingredients

• 2 yellow squash, halved lengthwise
• 2 zucchinis, halved lengthwise
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste

Cooking Instructions

1. Mix olive oil, garlic, salt, and pepper in a bowl.
2. Brush the mixture on all the squash pieces.
3. Preheat grill to medium-high (about 400°F / 200°C).
4. Place squash on grill, cut side down.
5. Grill 5 to 10 minutes per side until tender and a bit charred.
6. Serve warm.

5) Fried Yellow Squash with Crispy Coating

Fried yellow squash is an old favorite. Slice the squash into thin rounds.

Coat the slices in a mix of breadcrumbs and cornmeal. Fry them in hot oil until they’re golden and crisp.

You get a crunchy outside, soft inside, and loads of flavor. Serve with your favorite dip or just a sprinkle of salt.

Ingredients

• 3-4 medium yellow squash
• 1 cup breadcrumbs
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• Vegetable oil for frying

Cooking Instructions

1. Slice squash into 1/4-inch rounds.
2. Beat eggs in a bowl.
3. Mix breadcrumbs, cornmeal, salt, and pepper in another bowl.
4. Dip each slice in eggs, then coat with breadcrumb mix.
5. Heat oil in a skillet over medium, about 350°F (175°C).
6. Fry a few pieces at a time until golden, about 2-3 minutes per side.
7. Drain on paper towels and serve warm.

Find more tips at this fried yellow squash recipe.

6) Stuffed Yellow Squash Boats

Stuffed yellow squash boats are a fun way to eat more veggies. Slice the squash in half lengthwise, then scoop out the seeds.

You get a perfect “boat” for filling. Try a mix of cooked turkey taco meat and cheese, or toss in tomatoes, onions, and garlic if you want more flavor.

Bake until the cheese melts and everything gets nice and warm. You can change up the fillings however you like.

Ingredients

• 4 yellow squash
• 1 cup cooked turkey taco meat
• 1 cup shredded cheese
• 1 small onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Slice squash lengthwise and scoop out seeds.
3. Drizzle squash with 2 tablespoons olive oil, salt, and pepper.
4. Sauté onion, garlic, and tomatoes in 1 tablespoon olive oil until soft.
5. Mix the cooked veggies with turkey taco meat.
6. Fill squash boats with the mixture, top with cheese.
7. Bake on a sheet for 25-30 minutes until cheese is melted and squash is tender.

7) Old School Southern Squash and Onions

This one’s a classic. Cook sliced yellow squash and onions slowly in butter and a splash of bacon grease.

The squash stays tender, and the onions turn sweet. It’s a solid side for dinner, or even a light lunch.

Honestly, the fresher your squash, the better this dish tastes.

Ingredients:

• 2-3 medium yellow squash, sliced
• 1 yellow onion, thinly sliced
• 2 tablespoons butter
• 1 tablespoon bacon grease (or extra butter)
• Salt and pepper to taste

Cooking Instructions:

1. Melt butter and bacon grease in a skillet over medium.
2. Add onions and cook about 5 minutes until they soften.
3. Toss in squash and cook, stirring, for 8-10 minutes until tender.
4. Season with salt and pepper. Serve warm.

8) Yellow Squash and Zucchini Stir-fry

Yellow squash and zucchini stir-fry is a fast, colorful side. This one comes together in about 15-20 minutes.

Start by heating oil in a pan. Cook onions until soft, then toss in sliced squash and zucchini.

Keep the heat high and stir often so the veggies stay crisp but warm through. Season with salt, pepper, or your favorite herbs.

This dish goes well with rice or grilled chicken, and the colors look great on your plate.

Ingredients

• 1 yellow squash, sliced
• 1 zucchini, sliced
• 1 small onion, thinly sliced
• 2 tablespoons cooking oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a skillet over medium-high heat.

2. Add sliced onion and let it cook until soft, about 3 minutes.

3. Toss in yellow squash and zucchini slices. Stir-fry for 5 to 7 minutes, just until they’re tender but still have a bit of crunch.

4. Season with salt and pepper. Give everything a good stir.

5. Serve warm. Enjoy your stir-fry while it’s fresh.

You can check out a similar veggie stir-fry here.

9) Grandmother’s 3-Ingredient Summer Squash

This one couldn’t be simpler or quicker—just yellow squash, onion, and olive oil. It’s perfect when you want something light and fresh.

Slice the yellow squash and onion as thin as you like. Sauté them in olive oil until they’re tender and have a little color.

A pinch of salt is all you need to finish it off. The flavors stay bright and clean.

Ingredients

• 1 pound yellow squash (2 to 3 medium)
• 1 small yellow onion or ½ a large sweet onion
• 1 tablespoon olive oil
• ¾ teaspoon kosher salt

Cooking Instructions

1. Wash and slice the yellow squash and onion thin.

2. Heat olive oil in a pan over medium heat.

3. Add the sliced onion and squash.

4. Cook, stirring every so often, until they’re tender and just browned—about 8 to 10 minutes.

5. Sprinkle with salt and stir before serving.

Find more details in this three-ingredient summer squash recipe.

10) Roasted Yellow Squash with Butter and Herbs

Roasting yellow squash with butter and herbs is an easy way to let its sweetness shine. Slice the squash into rounds and brush them with melted herb butter.

Season with salt and pepper before roasting. The butter keeps the squash moist, and the herbs add a savory kick.

Roast at 400°F (205°C) until the squash is tender and just a bit browned.

You can use garlic herb butter or toss in whatever fresh herbs you like. It goes really well with grilled meats or even pasta.

Ingredients

• 2 large yellow squash
• 3 tablespoons butter, melted
• 1 teaspoon mixed herbs (like thyme, parsley, or basil)
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (205°C).

2. Slice the yellow squash into ½-inch rounds.

3. Lay the slices out in a single layer on a baking sheet.

4. Mix melted butter with your favorite herbs, then brush it over the squash rounds.

5. Sprinkle salt and pepper on top.

6. Roast everything for 15-20 minutes.

7. Pull them out when they’re tender and just turning golden.