summer squash

Quick and Easy recipe to use your abundance of fresh squash and zucchini.

Skillet Squash Zucchini

tbsp butter

olive oil

salt

tsp pepper

Italian seasoning

sweet onion

garlic

mushrooms (fresh)

squash (yellow)

zucchini

Slice the Squash and Zucchini and cut each slice in half.

Chop the onion into tiny pieces.

Sliced the mushrooms.

Heat up the butter and olive oil.

Saute the garlic and onion.

Once the onions are tender, add the mushrooms and cook until tender.

The mushrooms will absorb most of the oil and butter.

You may need to add another tablespoon of oil.

Add the Squash and Zucchini and cook until fork tender.

Add the Italian season, salt and pepper.

I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.

Quinoa and Squash Gratin

extra virgin olive oil

onion,

Salt

summer squash, diced

thyme leaves

rosemary

pepper

eggs

quinoa

Gruyère cheese (2 ounces)

Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.

Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it’s set and the top is lightly browned. Serve hot, warm or room temperature.

Zucchini is anything but boring when bathed in a kicky vinaigrette. If you’re not a fan of mushy squash, we’ve got an easy trick to get some of that moisture out. 

Marinated Zucchini with Hazelnuts and Ricotta

kosher salt,

hazelnuts

extra-virgin olive oil, divided, plus more for drizzling

mint, divided

garlic clove, finely grated

Tbsp. white wine vinegar

sugar

½ tsp. crushed red pepper flakes

black pepper

lemon

ricotta

Flaky sea salt

Toasted country-style bread (for serving)

Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.

Bon Appétit

Preheat oven to 300°. Toss squash and 1½ tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Summer veggies are in season, so take advantage with fresh recipes like this, created by former Top Chef champion, Stephanie Izard.

Baby Summer Squash with Ricotta and Mint

lb. mixed baby zucchini, yellow squash, and pattypan squash

Kosher salt

ground black pepper

red pepper flakes

c. torn mint leaves

ricotta cheese

mint leaves

When you start with good kimchi, all you need is a little neutral oil to make a vinaigrette that will flatter any selection of raw and blanched vegetables. 

Chopped Salad Supreme With Kimchi Vinaigrette

broccolini, stems trimmed,

Napa cabbage kimchi

Tbsp. (or more) unseasoned rice vinegar

tsp. (or more) fish sauce

sesame seeds

Tbsp. toasted sesame oil

carrots (any color), peeled, thinly sliced

celery stalks, halved lengthwise, thinly sliced

watermelon radishes

cilantro leaves

Some version of this bright, super-crunchy salad has been on the menu at Kitty’s Market since day one—it’s the perfect foil to our rotisserie chicken. And it’s most fun to make during the summertime, when we get to mix up the exact combo of vegetables almost daily based on what local produce looks best. Quickly blanched pieces of asparagus, haricots verts, cauliflower florets, and even fresh shelling or fava beans can easily take the place of the broccolini. Raw snow or sugar snap peas, shaved summer squash, fresh corn kernels, and even thinly sliced baby beets are all fair game. (Just be careful with veggies that tend to expel a lot of liquid like tomatoes or cucumbers—they’ll taste great in the mix, but the salad won’t be able to sit out and marinate for as long without getting watery.) The one constant here is the punchy, funky blender dressing. With good kimchi at its base, the vinaigrette has enough complexity that all it needs is a little neutral oil to give it body and a splash of vinegar to sharpen it up. —Lauren Schaefer, Kitty’s Market, Hudson, NY
This recipe is part of Short Is Sweet, our collection of summer dishes that deliver a whole lot of deliciousness in 30 minutes or less.

Cook broccolini in a medium pot of boiling generously salted water until tender but still bright green, about 2 minutes. Drain in a colander and rinse under cold running water to stop the cooking.

Meanwhile, blend kimchi, grapeseed oil, vinegar, fish sauce, and 2 Tbsp. water in blender, adding more water a teaspoonful at a time if too thick, until mostly smooth and fluffy. Taste and add more vinegar and/or fish sauce if needed. Set kimchi vinaigrette aside.

Stir sesame seeds and sesame oil in a small bowl to combine; season with salt. Set aside.

Combine broccolini, carrots, celery, and radishes in a large bowl. Season lightly with salt and toss to combine. Drizzle reserved kimchi vinaigrette over salad and toss to coat.

Transfer salad to a shallow bowl or platter and drizzle reserved sesame mixture over. Top with cilantro.

This colorful bowl of veggies is the quintessential summer side.

Air Fryer Squash

garlic powder

black pepper, plusl more as needed

basil, divided

Trim and cut 2 medium summer squash and 2 medium zucchini crosswise into 1/4-inch-thick rounds. Transfer to a colander set in the sink. Sprinkle with 1 teaspoon kosher salt and toss to coat. Let sit for 10 to 15 minutes to allow some moisture to release. Meanwhile, heat air fryer to 400℉. 

Transfer the squash to a paper towel-lined baking sheet in a single layer. Thoroughly pat dry with more paper towels, then transfer to a bowl. Sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and toss to coat.

Transfer the rounds to air fryer basket. Air fry until golden at the edges, tossing the squash halfway through, 20 to 25 minutes total. Meanwhile, remove the leaves from 2 fresh basil sprigs and tear into pieces. 

When the squash is ready, add about 2/3 of the basil to the basket and toss to coat. Taste the squash and season with kosher salt and black pepper as needed. Transfer to a medium serving bowl. Just before serving, finely grate the zest from 1/2 small lemon with a Microplane or the small holes of a box grater over the squash. Garnish with remaining basil leaves. 

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Summer Squash Frittata with Herbs

olive oil, divided

yellow onion, thinly sliced

garlic cloves, thinly sliced

Kosher salt, freshly ground pepper

unsalted butter

eggs,

crème fraîche

Parmesan

(packed) mixed fresh tender herbs,

lemon zest

lemon juice

red pepper flakes (optional;

Preheat oven to 350°. Using your hands and working in batches, squeeze excess liquid out of zucchini (this is key to avoid a soggy frittata—do your best).

Heat 1 Tbsp. oil in an 8" or 10" cast-iron skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, 5–8 minutes. Add zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini is cooked through and beginning to brown (mixture will look quite dry at this point), 5–8 minutes. Reduce heat to medium-low and stir in butter until melted.

Whisk eggs and crème fraîche in a large bowl and season with salt and pepper; pour over vegetables. Cook, stirring egg mixture and swirling pan frequently (be sure to scrape down the sides as well), until edges are just set (the texture of a very soft scramble), about 5 minutes. Dollop with ricotta and sprinkle with Parmesan. Transfer skillet to oven and bake eggs until puffed slightly and the center is set, 12–15 minutes. Let frittata cool in pan at least 10 minutes.

Meanwhile, combine herbs, lemon zest, lemon juice, and remaining 1 Tbsp. oil in a small bowl. Season herb salad with salt and pepper and arrange over fritatta. Top with red pepper flakes, if using, and slice into wedges before serving.

Zucchini Parmesan Crisps

dry bread crumbs

Parmesan cheese

salt and fresh cracked pepper

buttermilk

mayonnaise

ketchup

hot sauce or chili sauce

Preheat oven to 450F Spray a baking sheet with olive oil spray, or brush it on.

Slice your zucchini into 1/4 inch rounds.

Prepare two bolws for dipping. In one bowl toss the breadcrumbs, Parmesan, and a little salt and pepper. In the other bowl, add the buttermilk.

Using one hand for wet and one hand for the dry, dip each zucchini into the buttermilk, and then into the breadcrumbs, turning to coat well.

Place the zucchini on your sprayed baking sheet in a single layer. I like to spritz the tops with a light spray of olive oil, but that&#39;s optional.

Bake for about 20 minutes, then flip and bake for about 4-5 minutes more.

Serve hot with the fry sauce for dipping.

Whisk the mayo and ketchup together and add hot sauce to taste.

to make the fry sauce

This hearty and flavourful pesto orzo salad is such a crowd pleaser! A nut-free arugula and basil pesto dresses cooked orzo, perfectly roasted vegetables, and chickpeas. So tasty, 10 core ingredients, and just beautiful to look at too!

Pesto Orzo Salad with Roasted Vegetables & Chickpeas

garlic,

sunflower seeds,

capers

arugula, lightly packed (plus extra for garnish)

basil leaves, lightly packed (plus extra for garnish)

light miso ((I used chickpea))

sea salt and ground black pepper,

eggplant,

zucchini,

bell pepper,

red onion,

cherry tomatoes

orzo pasta

chickpeas

Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

Make the pesto. In a food processor fitted with the “S” blade, add the garlic, sunflower seeds, and capers. Pulse a few times to finely chop. Then, to the food processor bowl, add the arugula, basil, lemon juice, miso, salt, and pepper. Pulse the mixture a few times until the greens are finely chopped. Then, with the lid on and the motor running on low, slowly drizzle in the olive oil through the feed tube until you have a smooth paste that’s evenly combined. Check the pesto for seasoning and adjust if necessary. Set aside.

Roast the vegetables. Combine the chopped eggplant, zucchini, bell pepper, red onion, and whole cherry tomatoes on the baking sheet. Drizzle the vegetables with the olive oil and season very generously with salt and pepper. Toss to thoroughly coat all of the vegetables in oil and seasoning. Spread the vegetables out into a single layer and roast in the oven until tender and slightly browned on the edges, about 30 minutes. Check on the vegetables at the halfway point and give them a stir with a spatula. Set aside to cool slightly.

Cook the orzo according to package directions and drain. Add the cooked orzo to a large serving bowl and immediately dress with the pesto. Once all of the pesto is coated, spread it out in the serving bowl. Top the dressed orzo with the roasted vegetables and chickpeas and give it another light toss.

Top the pesto orzo salad with some extra basil, arugula, and toasted sunflower seeds. Serve immediately.

Is there anything else like Italy in the fall? Not many of us have the luxury of strolling through the food markets of Tuscany in late September, but that doesn’t mean we can’t bring those flavors together in the comfort of our own homes.

Harvest Bowl

(1/2-inch) cubes butternut squash

Table salt

balsamic vinegar

Dijon mustard

farro* (cooled to room temperature)

(5 ounces) head radicchio (cored and

Italian parsley leaves

figs

blue cheese

Preheat

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

Roast

Arrange the squash in a single layer on the lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to evenly coat. Roast until tender, 20 to 25 minutes. Let cool. 

Whisk

In a small bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. While whisking constantly, slowly drizzle in the remaining 3 tablespoons oil until combined.

Combine

In a large bowl, combine farro, radicchio, and parsley. Pour in half of the dressing and toss to coat, then season with salt and pepper, to taste.

Drizzle

Divvy among individual bowls then top with roasted squash, figs, and blue cheese. Drizzle with remaining vinaigrette. Devour.

Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.

Summer Squash Caponata

green zucchini,

Kosher salt and black pepper

yellow summer squash,

celery stalks, diced (about 1 cup)

red-pepper flakes

vinegar

rinsed,

green olives,

parsley

Basil leaves,

(1/2-inch) slices Italian or French bread, toasted

Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.

In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.

To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)

Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.

A perfect mixture of healthy, refreshing ingredients, this Summer Pesto Pasta Salad is a must-try for a meal or quick bite after visiting the beach or spending time in the sun!

Top 36 summer squash recipes from across the web

The most viewed summer squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skillet Squash Zucchini

Quinoa and Squash Gratin

Marinated Zucchini with Hazelnuts a...

Baby Summer Squash with Ricotta and...

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Air Fryer Squash

Summer Squash Frittata with Herbs

Zucchini Parmesan Crisps

Pesto Orzo Salad with Roasted Veget...

Harvest Bowl

Summer Squash Caponata

Summer Pesto Pasta Salad

ROASTED YELLOW SQUASH WITH PARMESAN...

Southern Squash Casserole

Summer Squash with Saffron Fettucci...

Kuku Kadoo

Grilled Summer Squash

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Summer Squash Casserole

Oven-Roasted Yellow Squash with Par...

Eggplant and Zucchini Pasta With Fe...

Summer Squash Sloppy Joes

Sautéed Yellow Squash

Shaved Summer Squash

Yellow squash and corn medley

Sichuan Pickles

Lemony Summer Squash Bread

Crispy Fried Squash (or Zucchini)

Squash Casserole

Summer Squash Succotash

Zucchini Stuffed with Beef, Orzo, &...

Southern Style Skillet Ratatouille

Top 36 summer squash recipes from across the web

The most viewed summer squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Squash Zucchini

Quinoa and Squash Gratin

Marinated Zucchini with Hazelnuts a...

Baby Summer Squash with Ricotta and...

Chopped Salad Supreme With Kimchi V...

Air Fryer Squash

Summer Squash Frittata with Herbs

Zucchini Parmesan Crisps

Pesto Orzo Salad with Roasted Veget...

Harvest Bowl

Summer Squash Caponata

Summer Pesto Pasta Salad

ROASTED YELLOW SQUASH WITH PARMESAN...

Southern Squash Casserole

Summer Squash with Saffron Fettucci...

Kuku Kadoo

Grilled Summer Squash

15 Summer Squash Recipes: Zucchini ...

Grated Squash, Corn and Tomatillo T...

Slow-Cooked Summer Squash

Sweet and Spicy Grilled Summer Squa...

Summer Squash Pasta With Just Enoug...

Summer Squash Casserole

Oven-Roasted Yellow Squash with Par...

Eggplant and Zucchini Pasta With Fe...

Summer Squash Sloppy Joes

Sautéed Yellow Squash

Shaved Summer Squash

Yellow squash and corn medley

Sichuan Pickles

Lemony Summer Squash Bread

Crispy Fried Squash (or Zucchini)

Squash Casserole

Summer Squash Succotash

Zucchini Stuffed with Beef, Orzo, &...

Southern Style Skillet Ratatouille

The most viewed summer squash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine