Few things grow more enthusiastically than summer squash! Plant a couple of seeds in May and by July you’re stacking zucchini on the counter, bringing yellow squash to the neighbors, and wondering how to use it all up.
Here are 20 of my favorite ways to enjoy it, from a crispy roasted yellow squash on the side to a cheesy zucchini casserole, a moist loaf of zucchini bread, and plenty in between.
⭢ Easy Squash and Zucchini Sides
These are the recipes I reach for first when I have a basket of squash on the counter and need to do something useful with it.
Simple, quick, and built around what summer squash does best: tender on the inside, a little crispy on the outside, and good with almost any main dish.
Roasted Yellow Squash
This is a favorite in our house, and the easiest here. A quick Parmesan-panko coating turns plain yellow squash crispy and golden. 3 ingredients + 10 minutes of prep.
Sautéed Zucchini
Twenty minutes from cutting board to table, with garlic, butter, fresh herbs, and a Parmesan finish. Works as well with July grilled chicken as with an October roast.
Garlic Parmesan Zucchini Casserole
A cheesy, three-cheese zucchini bake with a buttery panko topping. It earns its spot at holidays, potlucks, and Sunday supper, and works as a vegetarian main with a salad.
Southern Squash Casserole
The classic Southern church potluck dish: yellow squash, sour cream, sharp cheddar, and a buttery cracker topping. Creamy, comforting, make-ahead friendly for holidays.
⭢ Summer Squash Dinners and Mains
The biggest group here, because the question I get most often this time of year is “what’s for dinner that uses up my zucchini?” Casseroles, pasta, sheet pan meals, soup, and a few vegetable-forward dishes for lighter nights.
Zucchini Pie
A cheesy Bisquick pie with zucchini, onion, Parmesan, and cheddar. The texture lands between a quiche and a savory cake, good for dinner, lunch, or as a side.
Cheesy Chicken and Rice Casserole
Five minutes of prep, oven does the rest. Diced zucchini stirs into the rice with cooked chicken, cheese, and a creamy soup base. A weeknight one-dish dinner.
Vegetable Lasagna
A vegetarian lasagna loaded with sautéed zucchini, mushrooms, peppers, and onions, layered with ricotta and mozzarella. 20 minutes of prep before it goes in the oven.
Summer Vegetable Chicken Pasta Bake
Penne, zucchini, corn, cherry tomatoes, basil, and shredded chicken baked together in a creamy Alfredo. The summer dump-and-bake to make when the garden peaks.
Summer Vegetable Soup
Zucchini, yellow squash, corn, tomatoes, green beans, and herbs in a light, brothy soup. Works on the stovetop or in the slow cooker, and reheats for lunches all week.
Chicken Primavera
A creamy garlic Parmesan pasta with chicken, asparagus, zucchini, bell peppers, and cherry tomatoes. Fresh, colorful, and ready in about 30 minutes.
Sheet Pan Pork Tenderloin Dinner
A full dinner that bakes on one sheet pan. Crispy potatoes, roasted zucchini, and seasoned pork tenderloin. Easy cleanup, healthy, and looks fancier than it is.
Boursin Pasta with Summer Veggies
The viral Boursin pasta, dressed up with zucchini, tomatoes, and fresh basil for summer. Rich and creamy without being heavy, and ready in about 30 minutes.
Creamy Zucchini Bacon Pasta
Crispy bacon, sautéed zucchini, fusilli, and a white cheddar and Gruyere cheese sauce. It’s grown-up mac and cheese, and it has yet to lose a dinner vote at our house.
Chicken Zucchini Casserole
A cheesy chicken casserole bulked up with fresh zucchini and a buttery cracker topping. Great for using up zucchini in a way the whole family will actually finish.
Easy Stuffed Zucchini Boats
Zucchini halves filled with a ground beef and vegetable mixture, topped with Parmesan and breadcrumbs. Picky eaters come around once they see a “boat” on their plate.
Easy Baked Ratatouille
A simple French vegetable dish with eggplant, zucchini, peppers, tomatoes, and fresh herbs. Bake it in the oven or simmer it in the slow cooker. Serve warm or cold.
⭢ Zucchini Breads, Muffins, and Cakes
Zucchini and yellow squash add moisture and tenderness to baked goods without changing the flavor much. These are the sweet recipes I keep going back to when I have shredded zucchini to use up.
Zucchini Bread Muffins
Moist, fluffy muffins with cinnamon spice and sugar-crusted tops. One bowl, ten minutes of prep, and they freeze well, too!
Easy Zucchini Bread
Easy zucchini bread with a moist, tender crumb and warm cinnamon flavor. Only 10 minutes of prep and it’s just as good with morning coffee as it is for an afternoon snack.
Snickerdoodle Zucchini Bread
A twist on classic zucchini bread with a cinnamon-sugar swirl through the middle and a crackly cinnamon-sugar crust on top. Tastes like a snickerdoodle in loaf form!
Chocolate Zucchini Cake
Four ingredients, ten minutes of prep, and you’d never guess it has zucchini in it. Rich, fudgy, and lighter than a traditional chocolate cake.
Easy Zucchini Cake
A warmly spiced zucchini sheet cake with fluffy cream cheese frosting. Add chopped nuts or raisins if you like, or leave them out for the smoothest, kid-friendliest version.
Whether you’re staring down a counter full of zucchini or just want fresh ideas for summer cooking, I hope this collection makes it easy to put your squash to good use.
If you have a favorite summer squash recipe of your own, leave it in the comments below. And if you bookmark or pin this one, you’ll have it ready for the next time the garden gets ahead of you.
Frequently Asked Questions
Can I swap yellow squash and zucchini in these recipes?
In most cases, yes. Zucchini and yellow squash cook almost identically and can be used interchangeably in casseroles, pasta, sheet pan dinners, and soups.
Yellow squash is slightly sweeter and softer when cooked, while zucchini holds its shape a little better, which matters in dishes like stuffed zucchini boats and zucchini pie.
For baking, stick with zucchini. It has a milder flavor and grates more cleanly than yellow squash.
Can I freeze summer squash to use later?
Yes, and this is the best move when you have more than you can cook through. Shred zucchini, squeeze out the excess water (see above), and freeze in 1-cup portions in zip-top bags. That’s the right amount for most quick bread and muffin recipes.
For sliced squash, blanch briefly in boiling water, drain, cool, and freeze flat in a single layer before bagging. Frozen squash is best used in cooked dishes, not raw or in sautés.
How do I keep summer squash from making my casserole or pie watery?
Summer squash holds a lot of water, and that water releases as it cooks.
For shredded zucchini going into baked goods, casseroles, or pies, place it in a colander, toss with a pinch of salt, and let it sit for 10 to 15 minutes. Then squeeze out as much liquid as you can with your hands or a clean kitchen towel.
For sliced squash going into a casserole or sheet pan dinner, pat the pieces dry before they hit the oven.
Thank you for all your good recipes, I enjoy reading your column and trying your recipes
Thank you for reading and following along, Carol! We’re so happy to have you here.