13 Yellow Summer Squash Recipes That Are Fresh, Fast, And Flavorful

13 Yellow Summer Squash Recipes That Are Fresh, Fast, And Flavorful bring a burst of sunshine to your plate and make the most of one of summer’s most versatile vegetables. Whether you’re harvesting a bounty from your garden or picking up a few at your local farmer’s market, yellow squash is the perfect ingredient for light, healthy, and satisfying meals. Its tender texture and mild, buttery flavor lend themselves beautifully to a wide range of preparations—grilled, roasted, sautéed, or spiralized—making it a staple for warm-weather cooking. These recipes are designed to help you make the most of summer’s vibrant produce without spending hours in the kitchen.

From quick weeknight dinners to refreshing sides and creative twists on comfort food favorites, this collection is all about ease and flavor. You’ll find everything from cheesy casseroles and crisp fritters to zesty salads and veggie-packed pastas—each dish highlighting yellow squash in a fresh new way. Whether you’re looking for a vegetarian main course or a colorful accompaniment to your barbecue, these recipes celebrate the simplicity of seasonal eating and are sure to keep your summer menu exciting and wholesome. Get ready to slice, sauté, and savor every golden bite.

Sautéed Yellow Squash with Garlic and Herbs

Sautéed yellow squash with garlic and herbs is a quick and tasty dish perfect for any meal. The squash becomes tender and flavorful, with the garlic adding a nice kick. This recipe is simple to whip up, making it a fantastic choice for weeknight dinners.

The combination of fresh herbs elevates the dish, making it vibrant and aromatic. Plus, it pairs well with many main courses, adding a fresh touch to your plate. Whether you’re serving it as a side or as part of a light lunch, this sautéed yellow squash is sure to impress!

Ingredients

• 4 medium yellow squash, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the sliced yellow squash, oregano, salt, and pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the squash is tender.
3. Remove from heat and stir in fresh parsley and lemon juice. Serve warm and enjoy your delicious sautéed yellow squash!

Baked Parmesan Crusted Squash

Baked Parmesan Crusted Squash is a delightful dish that combines the natural sweetness of summer squash with a savory, crunchy topping. This recipe is super simple, making it perfect for a busy weeknight dinner or a quick side dish for gatherings. The nutty flavor of Parmesan cheese enhances the squash, giving each bite a satisfying crunch.

The good news? This dish is not only easy to prepare but also allows for some flexibility. You can use any type of summer squash you have on hand, and the cooking time is quick, making it a great option for those who want fresh and tasty meals in a flash. Enjoy this dish warm, and be ready to impress your family and friends!

Ingredients

• 2 medium yellow summer squashes, halved
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
2. In a bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Brush the cut sides of the squash with olive oil, then press the breadcrumb mixture onto the squash halves.
4. Place the squash on the prepared baking sheet, cut side up, and bake for about 20-25 minutes or until the squash is tender and the topping is golden brown.
5. Remove from the oven and let it cool slightly before serving. Enjoy your delicious Baked Parmesan Crusted Squash!

Zucchini Noodles with Lemon Basil Pesto

Zucchini noodles, or zoodles, are a fresh and light alternative to traditional pasta. They pair perfectly with a bright lemon basil pesto that adds a burst of flavor without overwhelming the dish. This recipe is not only quick to prepare but also offers a delightful way to enjoy your veggies!

With vibrant colors and a refreshing taste, this meal is perfect for summer dining or when you’re looking for something healthy yet satisfying. Plus, it comes together in about 20 minutes, making it a go-to for busy weeknights.

Ingredients

• 3 medium zucchini
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts (toasted)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 lemon (juiced and zested)
• Salt and pepper to taste
• Red bell pepper (for garnish)

Instructions

1. Spiralize the zucchini using a spiralizer or julienne peeler to create noodles.
2. In a food processor, combine basil, Parmesan, pine nuts, garlic, lemon juice, and zest. Pulse until combined.
3. With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
4. Toss the zucchini noodles with the lemon basil pesto until well coated.
5. Serve immediately, garnished with sliced red bell pepper and additional basil if desired.

Creamy Yellow Squash Soup

This creamy yellow squash soup is a delightful blend of fresh ingredients that brings a comforting warmth to any meal. It’s smooth, rich, and has a subtly sweet flavor that pairs perfectly with a sprinkle of herbs or a drizzle of cream. Plus, it’s simple to whip up, making it an ideal choice for both busy weeknights and leisurely weekends.

In under 30 minutes, you can enjoy a bowl of this delicious soup. The vibrant color and creamy texture not only make it visually appealing but also packed with nutrients. It’s a great way to enjoy summer squash while satisfying your cravings for something hearty yet light.

Ingredients

• 2 medium yellow squashes, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (like cilantro or parsley)

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until soft and translucent.
2. Stir in the chopped yellow squash and cook for about 5 minutes until slightly tender.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the squash is fully cooked.
4. Blend the soup until smooth using an immersion blender or by transferring to a blender in batches.
5. Return the blended soup to the pot, stir in the heavy cream or coconut milk, and season with salt and pepper.
6. Heat through and serve hot, garnished with fresh herbs.

Yellow Squash Fritters with Tzatziki

Yellow squash fritters are a delightful way to enjoy fresh summer produce. These crispy, golden bites are bursting with flavor and have a wonderful texture that makes them perfect for snacking or as a side dish. Paired with a cool, creamy tzatziki sauce, they offer a refreshing contrast that elevates the dish.

Making these fritters is straightforward and can be done in under 30 minutes. With just a few simple ingredients, you can whip up a batch that’s sure to impress family and friends. They are not only tasty but also a fun way to incorporate more vegetables into your meals.

Ingredients

• 2 medium yellow squashes, grated
• 1/2 cup all-purpose flour
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Oil for frying

Instructions

1. Prep the Squash: Grate the yellow squashes and squeeze out excess moisture using a clean kitchen towel.
2. Mix Ingredients: In a bowl, combine the grated squash, flour, egg, Parmesan cheese, garlic powder, salt, and pepper. Mix until well combined.
3. Heat Oil: In a skillet, heat oil over medium heat.
4. Fry Fritters: Scoop spoonfuls of the mixture into the hot oil, flattening them slightly. Cook for about 3-4 minutes on each side until golden brown.
5. Drain and Serve: Remove the fritters from the skillet and drain on paper towels. Serve warm with tzatziki sauce on the side.

Chilled Summer Squash and Tomato Salad

This Chilled Summer Squash and Tomato Salad is a refreshing dish perfect for hot days. The combination of tender summer squash and juicy tomatoes creates a light, flavorful meal that’s both simple to prepare and delightful to enjoy. With vibrant colors and fresh ingredients, it’s a great way to celebrate summer produce.

The salad is incredibly easy to whip up, making it a go-to recipe for picnics or casual gatherings. Toss in some fresh herbs and a drizzle of olive oil, and you’ve got a side dish that complements any main course beautifully.

Ingredients

• 2 medium yellow summer squash, diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced summer squash, halved tomatoes, sliced red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad ingredients and gently toss to combine.
4. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with additional parsley if desired.

Stuffed Yellow Squash Boats

If you’re looking for a quick, healthy meal that’s bursting with flavor, stuffed yellow squash boats are the way to go! These vibrant squash halves are filled with a savory mix of ground meat, veggies, and spices, making them not only delicious but also a fun dish to serve.

Making stuffed yellow squash boats is simple and can be customized to suit your taste. The tender squash becomes a perfect vessel for your favorite fillings, whether you prefer a classic ground turkey mixture or a vegetarian option. Plus, they’re a great way to sneak in some extra vegetables!

Ingredients

• 2 medium yellow squash
• 1 cup ground turkey or beef
• 1 cup diced bell peppers
• 1 cup chopped spinach
• 1 cup cooked quinoa
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup feta cheese, crumbled
• Fresh herbs for garnish (like parsley or cilantro)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the yellow squash in half lengthwise and scoop out the seeds to create boats.
3. In a skillet, cook the ground turkey or beef over medium heat until browned. Drain excess fat.
4. Add the diced bell peppers, chopped spinach, quinoa, garlic powder, onion powder, salt, and pepper. Cook for another 5 minutes until the veggies are tender.
5. Remove from heat and stir in half of the feta cheese.
6. Fill each squash boat with the meat and veggie mixture. Top with the remaining feta cheese.
7. Place the stuffed squash in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the squash is tender.
8. Garnish with fresh herbs before serving. Enjoy!

Grilled Summer Squash Salad with Feta

This Grilled Summer Squash Salad with Feta is a delightful way to showcase the fresh flavors of summer. The sweet and tender yellow squash pairs beautifully with tangy feta cheese, offering a light yet satisfying dish that’s perfect for warm evenings. Plus, it’s incredibly simple to whip up, making it a great choice for a quick weeknight meal or a casual get-together.

The charred edges of the squash add a wonderful smokiness, while the fresh basil and juicy cherry tomatoes provide a burst of color and flavor. This salad is not just easy to prepare; it’s also a feast for the senses!

Ingredients

• 2 medium yellow summer squash, sliced into rounds
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 2 cups fresh arugula
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your grill to medium-high heat. Brush the grill grates with a little olive oil to prevent sticking.
2. In a bowl, toss the sliced summer squash with olive oil, salt, and pepper.
3. Place the squash slices on the grill and cook for about 3-4 minutes on each side, or until they are tender and have grill marks.
4. While the squash is grilling, prepare the salad base by tossing arugula, cherry tomatoes, and balsamic vinegar in a large bowl.
5. Once the squash is done, add it to the salad mixture and gently toss to combine.
6. Top the salad with crumbled feta cheese and fresh basil before serving.

Yellow Squash Pasta Primavera

Yellow Squash Pasta Primavera is a delightful and colorful dish that brings a burst of summer flavors to your table. It’s a great way to showcase fresh vegetables, making it not just tasty but also visually appealing. The combination of tender yellow squash, vibrant tomatoes, and aromatic herbs creates a meal that is both light and satisfying.

This recipe is simple and quick, perfect for busy weeknights or when you want something fresh and healthy without spending too much time in the kitchen. Plus, it’s adaptable! You can swap in your favorite vegetables or add protein to make it a complete meal.

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 medium yellow squash, sliced
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the sliced yellow squash and bell pepper, cooking for 4-5 minutes until they start to soften.
3. Add Tomatoes: Stir in the cherry tomatoes and cook for another 2-3 minutes until they are warmed through.
4. Combine: Add the cooked pasta to the skillet, tossing everything together. Season with salt and pepper, and stir in the fresh basil.
5. Serve: Plate the pasta Primavera and sprinkle with grated Parmesan cheese if desired. Enjoy your fresh, fast, and flavorful meal!

Savory Yellow Squash Casserole

This savory yellow squash casserole is a delightful way to showcase the fresh flavors of summer squash. With a creamy base and a crunchy topping, it delivers a perfect balance of textures. Plus, it’s super easy to whip up, making it an ideal dish for busy weeknights or casual gatherings with friends and family.

The mild flavor of yellow squash pairs beautifully with seasonings and cheese, creating a dish that’s satisfying without being heavy. The topping adds a satisfying crunch that keeps you coming back for more!

Ingredients

• 4 cups yellow squash, sliced
• 1 cup onion, chopped
• 1 cup shredded cheese (cheddar or your choice)
• 1 cup sour cream
• 1/2 cup breadcrumbs
• 1/4 cup melted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring water to a boil and add the sliced yellow squash and chopped onion. Cook for about 5 minutes until slightly tender. Drain and set aside.
3. In a mixing bowl, combine the cooked squash and onion with shredded cheese, sour cream, salt, pepper, and garlic powder. Mix well.
4. Transfer the mixture to a greased baking dish. In a separate bowl, mix the breadcrumbs with melted butter and sprinkle evenly over the squash mixture.
5. Bake for 25-30 minutes or until the top is golden brown and bubbly. Let it cool slightly before serving.

Roasted Yellow Squash with Balsamic Glaze

This roasted yellow squash with balsamic glaze is a delightful dish that brings out the natural sweetness of summer squash. It’s simple to prepare and makes for a vibrant side that pairs well with almost any meal. The caramelization from roasting combined with the tangy balsamic glaze creates a wonderful flavor profile that’s sure to impress.

This recipe is not just easy; it also takes minimal time to make, making it perfect for busy weeknights or casual gatherings. Whether you’re a squash lover or just looking to incorporate more veggies into your diet, this dish will satisfy your cravings and make your taste buds happy!

Ingredients

• 4 medium yellow squash, sliced into rounds
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh herbs for garnish (like thyme or parsley)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the sliced yellow squash, olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Toss until the squash is evenly coated.
3. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for about 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
5. Remove from the oven and drizzle with additional balsamic glaze if desired. Garnish with fresh herbs before serving.

Summer Squash and Corn Quesadillas

These summer squash and corn quesadillas are a delightful way to enjoy fresh produce during the warm months. With their crispy tortillas and savory filling, they offer a perfect balance of taste and texture. Easy to whip up, they make for a quick lunch or a fun snack that everyone will love!

The sweetness of the corn pairs beautifully with the mild flavor of the squash. Add in some spices for a kick, and you’ve got a dish that’s both satisfying and light. Serve them with a dollop of sour cream or a side of salsa for an extra flavor boost!

Ingredients

• 2 medium yellow summer squash, diced
• 1 cup corn (fresh or frozen)
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 4 large flour tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• Olive oil, for cooking

Instructions

1. In a skillet, heat a little olive oil over medium heat. Add the onion and bell pepper, cooking until soft.
2. Stir in the diced summer squash, corn, cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes, or until the squash is tender.
3. Remove the vegetable mixture from the heat and set aside. In the same skillet, place a tortilla and sprinkle half of it with cheese.
4. Add a generous amount of the vegetable mixture on top of the cheese, then sprinkle more cheese over the filling. Fold the tortilla in half and cook until golden brown, about 2-3 minutes per side.
5. Repeat with the remaining tortillas and filling. Cut into wedges and serve warm with sour cream or salsa.

Yellow Squash Stir-Fry with Bell Peppers

This yellow squash stir-fry with bell peppers is a quick and tasty dish that’s perfect for any weeknight dinner. The combination of crisp bell peppers and tender squash creates a delightful balance of flavors that is sure to please everyone’s palate. Plus, it’s super easy to whip up, making it a go-to recipe for busy days.

The vibrant colors and fresh taste of the vegetables shine through in this stir-fry, and it pairs well with a variety of proteins or can stand alone as a light meal. Whether you’re a seasoned cook or just starting, this dish is simple to make and full of flavor.

Ingredients

• 2 medium yellow squashes, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the sliced yellow squash and bell peppers to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender yet crisp.
3. Drizzle the soy sauce and sesame oil over the veggies. Stir well to combine and season with salt and pepper to taste.
4. Cook for an additional 2 minutes, allowing the flavors to meld together.
5. Remove from heat and garnish with sesame seeds if desired. Serve warm over rice or on its own for a light, healthy meal.

Final thoughts

Summer meals should be simple, satisfying, and full of flavor—and these 13 yellow squash recipes deliver exactly that. Whether you’re feeding a family, entertaining friends, or just cooking for one, these dishes offer inspiration for making the most of seasonal ingredients without overcomplicating your time in the kitchen. Let the bright color and light taste of yellow squash bring a fresh, sunny touch to your summer table.