Discover the best Summer Squash Recipes with detailed step-by-step instructions. From roasted garlic parmesan squash to creamy soup and cheesy casserole—perfect for summer cooking!
If you’ve ever had a backyard garden bursting with yellow and green squash by mid-July, you know exactly why Summer Squash Recipes are a warm-weather must. After more than two decades in the kitchen, I’ve learned that summer squash is like the best kind of dinner guest—it blends in when needed, shines when given the spotlight, and plays well with almost every flavor profile. From quick skillet sautés to comfort bakes, here are my most trusted, flavor-packed recipes to help you transform those tender, sunshine-colored veggies into dishes you’ll crave year-round.
Summer Squash Recipes Worth Making All Season Long
1. Garlic Parmesan Roasted Summer Squash
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients
- 2 medium yellow squash, sliced into ¼-inch rounds
- 2 medium zucchini, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried Italian seasoning
- ⅓ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice squash and zucchini evenly so they roast at the same rate.
- In a large bowl, toss squash and zucchini with olive oil, garlic, salt, pepper, and Italian seasoning until well-coated.
- Arrange slices in a single layer on the baking sheet. Sprinkle with Parmesan cheese.
- Roast for 18–20 minutes until tender and slightly golden. Garnish with fresh parsley and serve warm.
2. Creamy Summer Squash Soup
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Ingredients
- 4 medium yellow squash, chopped
- 1 onion, chopped
- 2 tablespoons butter
- 3 cloves garlic, minced
- 4 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a large pot over medium heat, melt butter. Add onion and garlic, cooking until fragrant (about 5 minutes).
- Add chopped squash, salt, and pepper. Stir and cook for another 5 minutes.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until squash is very tender.
- Use an immersion blender (or carefully transfer to a regular blender) and puree until smooth.
- Stir in cream and Parmesan. Simmer for 2 minutes more. Garnish with fresh basil before serving.
3. Cheesy Summer Squash Casserole
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Ingredients
- 4 cups sliced yellow squash (about 4 medium)
- 1 cup chopped onion
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Set oven to 350°F (175°C).
- In a skillet, melt 2 tablespoons butter over medium heat. Add squash and onion, cooking until tender (about 10 minutes).
- Drain excess liquid.
- In a large bowl, combine squash mixture with cheddar cheese, sour cream, salt, and pepper. Stir until evenly mixed.
- In a small bowl, mix crushed crackers with melted butter.
- Pour squash mixture into a greased 9×13-inch baking dish. Sprinkle cracker topping evenly over the top. Bake uncovered for 30–35 minutes, until golden brown and bubbly.
4. Summer Squash & Tomato Gratin
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Ingredients
- 2 medium yellow squash, sliced into thin rounds
- 2 medium zucchini, sliced into thin rounds
- 2 large ripe tomatoes, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Set oven to 375°F (190°C) and lightly oil a 9×9-inch baking dish.
- Arrange overlapping layers of squash, zucchini, and tomato slices in the dish. Drizzle with olive oil and season with salt, pepper, oregano, and basil.
- Sprinkle mozzarella and Parmesan evenly over the top.
- In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle this mixture over the cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until topping is golden and crispy. Serve hot.
5. Summer Squash Fritters
- Servings: 4–6 (about 12 fritters)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Ingredients
- 2 medium yellow squash, grated
- 2 medium zucchini, grated
- 1 teaspoon salt
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 clove garlic, minced
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Olive oil for frying
Instructions
- Place grated squash and zucchini in a colander. Sprinkle with salt and let sit for 10 minutes to draw out excess water.
- Squeeze dry using a clean kitchen towel or paper towels.
- In a large bowl, mix squash, eggs, flour, Parmesan, green onions, garlic, pepper, and parsley until combined.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Drop 2–3 tablespoons of batter per fritter into the skillet, flattening slightly with the back of the spoon.
- Fry 3–4 minutes per side until golden and crisp. Add more oil as needed for additional batches.
- Serve hot with sour cream, tzatziki, or a squeeze of lemon juice.
With their delicate flavor and versatile texture, Summer Squash Recipes are the ultimate way to bring sunshine to your table. Whether roasted, blended into a creamy soup, or baked into a cheesy casserole, summer squash transforms into something comforting, vibrant, and undeniably delicious. Stock up at the farmer’s market—or better yet, from your own garden—and enjoy these recipes all season long.
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