:max_bytes(150000):strip_icc()/zucchini-tzatziki-slaw-recipe-0722FOO-summer-squash-recipes-932a4085aec5463eb3e4cba0904b1c66.jpg?w=780&resize=780,470&ssl=1 "18 Summer Squash Recipes To Make Before the Season Ends")
People typically think of squash as a fall fruit (yes, it’s a fruit!) thanks to cozy and comforting dishes like butternut squash soup and stuffed acorn squash, but there are dozens of types of squash that span all four seasons. Summer squash, which is typically in season from June through August, is a blanket term for many different warm-weather squash varieties, such as cousa squash, pattypan squash, and the most popular kind of summer squash—zucchini. Unlike tougher, heartier winter squashes, summer squash is known for its soft, edible skin and tender flesh.
Since we’re in the midst of summer, we’d be remiss not to share a roundup of summer squash recipes to prepare before the season ends. While many of these dishes call for zucchini, others require different summer squash varieties. So, stock up on some zucchini, globe squash, yellow squash, and the like, and put it all to good use with these delicious summer squash recipes!
No-Bake Summer Veggie Lasagna
Since there’s no meat in this veggie-forward lasagna, you don’t need to worry about baking it. Instead, it’s packed to the brim with tasty summer ingredients like cherry tomatoes and chopped zucchini—the most popular type of summer squash. Silky ricotta and a sauce infused with fresh oregano and garlic add flavor and texture, while boiled lasagna sheets hold everything together. Top with freshly grated Parmesan and dig in!
Summer Squash With Scallions, Chile, and Parsley
If you’ve never eaten a raw summer squash salad, you’re in for a treat. This one packs a double whammy: It tastes delicious and there’s no need to cook. Tossing all of the summer squash with salt is the key step here, as it helps the fruit soften and absorb every bit of flavor. Top with a chopped almond dressing for a light and flavorful finish to this healthy, satisfying summer dish.
Roasted Veggie Calzones
Fred Hardy
Eggplant is the meat-like stuffing in these veggie-packed calzones, but you’ll also find zucchini, red bell pepper, and red onion. The roasted and caramelized veggies join forces with creamy ricotta and a sprinkle of mozzarella for a gooey meal or snack that’s ready in no time. Serve with a side of zesty marinara sauce so you can dip your calzones over and over again for even more flavor.
Veggie Patties
Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Concerned about food waste? Whip up these healthy veggie patties. You can use whatever you have on hand, such as summer squash or zucchini, broccoli or cauliflower, parsley or celery leaves, and chickpea flour or all-purpose flour. We suggest using shredded zucchini or summer squash when they’re in season, along with broccoli for some extra heartiness. Serve with ranch so you can dip to your heart’s content!
Zucchini Frittata With Parmesan
Zucchini for breakfast? It’s possible with this recipe, which pairs the summer squash variety with eggs, onion, and plenty of grated Parmesan cheese. Garnish with parsley and serve with toast and fruit for a complete meal and a delicious start to your day.
This frittata also works well for lunch or dinner—just serve it with a simple salad or roasted mushrooms, depending on what you’re in the mood for.
Udon With Seared Beef & Zucchini
Greg DuPree
This 30-minute dinner pairs thick Japanese udon noodles with thin slices of seared beef, zucchini, and earthy shiitake mushrooms. The real standout, however, is a savory and spicy sauce made with soy sauce, a red Fresno chile, and fresh ginger that coats each element of the dish. Trust us when we say you’ll want to make this meal over and over again.
Spicy Summer Squash Stir-Fry
This veggie-filled meal takes just 20 minutes to make, and is packed with zucchini and summer squash, eggplant, jalapeño slices, and unsalted peanuts. A spicy cornstarch-soy sauce mixture bathes the crisp vegetables, which are served over a mound of fluffy white rice. If you don’t love spice, just leave out the jalapeño for a milder version of this meal.
Summer Nachos
For a lighter take on nachos that certainly doesn’t skimp on flavor, give this vegetarian recipe a go. Here, tortilla chips are topped with paprika-spiked corn for pops of smoky sweetness, tender bits of sautéed zucchini, and a creamy avocado-yogurt topping you’ll want to smear on everything. If you don’t have zucchini on hand, use crookneck squash instead. Serve these nachos family-style for an easy summer dinner, or make them as an appetizer for a larger crowd.
Zucchini Pesto Pasta
The backbone of the hearty pesto sauce that bathes this pasta is shredded zucchini and roasted, salted cashews. You’ll also find more typical pesto ingredients such as basil, Parmesan, olive oil, lemon juice, garlic, and salt. Obviously the bright green condiment pairs well with noodles, but we encourage you to try it on homemade pizza or stirred into a vegetable soup as well.
Superfood Lentil Salad
As you may have guessed, this salad is packed with protein-rich superfoods. It pairs sunflower seeds and lentils with zucchini, greens, and golden raisins. Even the dressing—a versatile, fresh, sunflower seed vinaigrette—is loaded with nutrients. It’s refreshing in the summer when you can get your hands on some in-season zucchini, but can be enjoyed at any point during the year.
Summer Squash Farro Bowl
The undisputed stars of this bowl are summertime’s zucchini or yellow squash. However, if you can’t get your hands on either ingredient, try making this delicious grain bowl with another sturdy gourd. Come autumn, pumpkin or kabocha squash pairs well with the other ingredients in this vegetarian meal, including crispy chickpeas, nutty farro, and creamy avocado.
Grilled Turkey-Zucchini Burgers
Fire up the grill to cook these healthy burgers made of grated zucchini, lean ground turkey, and an egg. Garlic powder and cumin help flavor the burgers from within, while a honey mustard-and-mayo topping adds irresistible creaminess and even more flavor. Serve with sweet-potato chips (or fries) and you’re good to go.
Farro and Squash Salad
Victor Protasio
This easy and elegant grain and grilled squash salad is another summertime stunner. It makes great use of summer’s bounty—yellow squash, zucchini, and fresh basil—and looks impressive on a dinner table. You’ll also find nutty farro, of course, as well as Parmesan cheese and Marcona almonds all coated in a white balsamic-based dressing. The result is a balanced dish that’s worth making more than once.
Grilled Mediterranean Salad
In this refreshing take on pasta salad, you’ll find delicious twists of campanelle pasta, tangy balsamic dressing, crispy cubes of halloumi, grilled zucchini, bell peppers, and red onion, and plenty of fragrant fresh oregano. Since you’ll need to fire up the grill for this dish, it makes a great barbecue side dish for a summer cookout.
Zucchini Tzatziki Slaw
Greg DuPree
This simple slaw swaps in crisp cabbage and raw zucchini instead of the chopped cucumber that’s typical of tzatziki. Top with pepitas for some much-needed texture, and serve this slaw at your next summer barbecue or backyard party.
Vegan Paella With Summer Squash
Paella is typically packed with meat and shellfish, but this vegan version relies on summer squash instead. You’ll also find leeks, roasted red peppers, and artichoke hearts, along with plenty of paprika-scented rice. Want more protein? If you’re not a vegetarian, go ahead and add grilled chicken or shrimp to this dish to give it more oomph.
Zucchini and Black Bean Stuffed Sweet Potatoes
There are many ways to prepare sweet potatoes, but in this recipe using the microwave saves cooking time, meaning you can have this fiber-packed meal on the table in just 20 minutes. While the potato is cooking, the zucchini and black bean filling comes together on the stove. Top with some shredded cheese and sour cream and enjoy.
Summer’s End Ratatouille
Say so long to summer with this colorful ratatouille made with zucchini as well as bell peppers, eggplant, and tomato. While it might seem like a lot of work to individually sauté each component, we promise it’s worth it. The result is a massive batch of vegetables that keeps for days. Serve alongside grilled meat, chicken, or fish for a tasty summer meal.
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