30 Delicious Simple Squash and Zucchini Recipe Ideas

Are you staring at that pile of summer squash and zucchini wondering what to do with it all? You’re in luck! We’ve gathered 30 delicious, simple recipes that turn these garden gems into quick dinners, seasonal favorites, and comforting meals. From savory mains to easy sides, get ready to find your new go-to dish. Let’s dive in and make the most of your harvest!

Garlic Butter Sautéed Squash and Zucchini

Aren’t you always on the lookout for a simple, delicious side dish that comes together in a flash? This garlic butter sautéed squash and zucchini is exactly that—a vibrant, flavorful veggie medley that’s perfect for busy weeknights or a last-minute addition to any meal. You’ll love how the garlic and butter meld with the tender vegetables.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

– 2 medium-sized firm yellow squash, sliced into ¼-inch rounds
– 2 medium-sized firm green zucchini, sliced into ¼-inch rounds
– 4 tablespoons of rich unsalted butter
– 4 cloves of fresh garlic, minced
– 1 tablespoon of fragrant extra virgin olive oil
– ½ teaspoon of coarse kosher salt
– ¼ teaspoon of freshly ground black pepper
– 1 tablespoon of freshly chopped Italian parsley

Instructions

1. Wash and thoroughly dry the yellow squash and green zucchini.
2. Slice both vegetables into uniform ¼-inch rounds to ensure even cooking.
3. Mince the fresh garlic cloves finely.
4. Heat a large skillet or sauté pan over medium-high heat for 1 minute.
5. Add the fragrant extra virgin olive oil and swirl to coat the pan.
6. Add the rich unsalted butter and let it melt completely, about 30 seconds.
7. Add the minced fresh garlic to the pan and sauté for 30 seconds, just until fragrant—be careful not to let it brown.
8. Add all the sliced squash and zucchini rounds to the pan in a single layer.
9. Sprinkle the coarse kosher salt and freshly ground black pepper evenly over the vegetables.
10. Sauté the vegetables, stirring occasionally, for 5-7 minutes until they are tender-crisp and lightly golden on the edges.
11. Remove the pan from the heat and stir in the freshly chopped Italian parsley.
12. Transfer the sautéed vegetables to a serving dish immediately.

Just imagine the tender-crisp texture of the squash and zucchini, infused with that rich, savory garlic butter. The fresh parsley adds a bright, herby finish that makes every bite pop. Try serving it over a bed of creamy polenta or alongside a juicy grilled chicken breast for a complete, satisfying meal.

Cheesy Baked Zucchini and Squash Casserole

Ever have a bunch of zucchini and yellow squash from the garden or market and wonder what to do with it all? This cheesy baked casserole is your answer. It turns those humble veggies into a creamy, comforting side dish that everyone will ask for seconds of.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 medium green zucchini, thinly sliced into 1/4-inch rounds
– 2 medium yellow summer squash, thinly sliced into 1/4-inch rounds
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup full-fat sour cream
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a bit of the unsalted butter.
2. Melt the remaining unsalted butter in a large skillet over medium heat.
3. Add the finely diced yellow onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
4. Stir in the minced fresh garlic and cook for 1 more minute until fragrant. Tip: Don’t let the garlic brown, or it can turn bitter.
5. Remove the skillet from the heat and let the onion mixture cool for 5 minutes.
6. In a large mixing bowl, combine the full-fat sour cream, all-purpose flour, kosher salt, freshly ground black pepper, and smoked paprika. Whisk until smooth.
7. Stir the cooled onion and garlic mixture into the sour cream base.
8. Add the thinly sliced green zucchini and yellow summer squash to the bowl. Gently fold everything together until the vegetables are evenly coated.
9. Transfer the vegetable mixture to the greased baking dish and spread it into an even layer.
10. In a small bowl, combine the shredded sharp cheddar cheese and grated Parmesan cheese.
11. Sprinkle the cheese mixture evenly over the top of the casserole. Tip: For extra browning, use a microplane to grate a little extra Parmesan on top.
12. Bake, uncovered, for 45 minutes. The casserole is done when the top is golden brown and bubbly, and a knife inserted into the center meets little resistance from the tender vegetables.
13. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving. Tip: This resting time allows the creamy sauce to set slightly, making it easier to slice.

Melted cheese forms a gorgeous golden crust over a tender, creamy vegetable filling. The smoked paprika adds a subtle warmth that pairs perfectly with the sharp cheddar. Try serving it alongside grilled chicken or spooning it over toasted crusty bread for a hearty vegetarian meal.

Grilled Lemon Herb Squash and Zucchini

Mmm, picture this: you’re firing up the grill on a warm evening, and the scent of lemon and herbs is wafting through the air. This grilled lemon herb squash and zucchini is the perfect side dish to throw together when you want something fresh, vibrant, and totally fuss-free. It’s so simple, you’ll have it ready in no time.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

– 2 medium yellow summer squash, sliced into ½-inch rounds
– 2 medium zucchini, sliced into ½-inch rounds
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon finely chopped fresh parsley
– 1 teaspoon finely chopped fresh thyme
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, around 400°F.
2. In a large mixing bowl, whisk together the rich extra virgin olive oil, freshly squeezed lemon juice, minced garlic, finely chopped fresh parsley, finely chopped fresh thyme, coarse kosher salt, and freshly ground black pepper until well combined.
3. Add the sliced yellow summer squash and zucchini to the bowl, tossing gently to coat each piece evenly with the marinade. Tip: Let the vegetables sit for 5 minutes to absorb the flavors, but don’t over-marinate or they can become soggy.
4. Place the coated squash and zucchini slices directly on the preheated grill grates in a single layer, ensuring they aren’t overcrowded.
5. Grill for 4–5 minutes per side, or until you see distinct grill marks and the vegetables are tender but still have a slight bite. Tip: Use a spatula to flip them carefully to avoid breaking.
6. Remove the grilled vegetables from the grill and transfer them to a serving platter immediately. Tip: Sprinkle with an extra pinch of coarse kosher salt right after grilling to enhance the flavors while they’re hot.

Delight in the tender-crisp texture and bright, herby notes of this dish. The lemon adds a zesty kick that pairs beautifully with the smoky grill marks. Try serving it over a bed of fluffy quinoa or alongside grilled chicken for a complete meal that’s as colorful as it is delicious.

Creamy Squash and Zucchini Soup

Finally, a cozy soup that’s as easy as it is delicious. You’ll love how the creamy squash and zucchini blend together for a comforting bowl. It’s the perfect way to warm up on a chilly day.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 large butternut squash, peeled and cubed
– 2 medium zucchini, chopped
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– Fresh thyme sprigs for garnish

Instructions

1. Heat the rich extra virgin olive oil in a large pot over medium heat for 1 minute.
2. Add the finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the peeled and cubed butternut squash and chopped zucchini to the pot.
5. Pour in the low-sodium vegetable broth, ensuring it covers the vegetables.
6. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 20 minutes until the vegetables are fork-tender.
7. Remove the pot from heat and let it cool slightly for 5 minutes.
8. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches, blending for 2 minutes each.
9. Return the pureed soup to the pot over low heat and stir in the heavy cream.
10. Season with sea salt and freshly ground black pepper, simmering for 5 more minutes to heat through.
11. Ladle the soup into bowls and garnish with fresh thyme sprigs.

Perfectly velvety and rich, this soup has a sweet undertone from the squash balanced by the zucchini’s freshness. Try topping it with crispy croutons or a swirl of pesto for an extra flavor boost.

Simple Zucchini and Squash Stir Fry

Busy weeknights call for something quick, colorful, and healthy. You’ll love this simple stir-fry that turns humble zucchini and squash into a vibrant, satisfying meal in minutes. It’s the perfect way to use up that summer produce or brighten up a dreary day.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

• 2 tablespoons of rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced into half-moons
• 2 cloves of fragrant garlic, minced
• 2 medium firm zucchini, sliced into ¼-inch half-moons
• 2 medium yellow summer squash, sliced into ¼-inch half-moons
• 1 teaspoon of coarse kosher salt
• ½ teaspoon of freshly cracked black pepper
• 1 tablespoon of fresh lemon juice
• 2 tablespoons of chopped fresh parsley

Instructions

1. Heat the rich extra virgin olive oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the thinly sliced yellow onion and cook, stirring frequently, until it becomes soft and translucent, about 3-4 minutes.
3. Add the minced fragrant garlic and cook, stirring constantly, until it becomes aromatic, about 30 seconds. Tip: Don’t let the garlic brown or it will turn bitter.
4. Add the sliced firm zucchini and yellow summer squash to the skillet in a single layer if possible.
5. Sprinkle the coarse kosher salt and freshly cracked black pepper evenly over the vegetables.
6. Cook without stirring for 2 minutes to allow the vegetables to develop a slight sear and caramelization.
7. Stir the vegetables and continue cooking, stirring occasionally, until they are tender-crisp and brightly colored, about 4-5 more minutes. Tip: For the best texture, avoid overcooking—they should still have a slight bite.
8. Remove the skillet from the heat and immediately drizzle with the fresh lemon juice.
9. Sprinkle the chopped fresh parsley over the stir-fry and toss gently to combine. Tip: Adding the lemon juice and parsley off the heat preserves their bright, fresh flavors.

Just out of the pan, this dish is a celebration of textures and flavors. The zucchini and squash are tender yet retain a pleasant bite, while the caramelized edges add a subtle sweetness that plays perfectly against the bright, zingy lemon and fresh parsley. Serve it over a bed of fluffy quinoa for a complete meal, or toss it with al dente pasta and a sprinkle of Parmesan for a quick, veggie-packed dinner.

Parmesan Crusted Squash and Zucchini

Picture this: you’re craving something crispy, cheesy, and packed with veggies, but you don’t want to spend hours in the kitchen. That’s exactly where this parmesan-crusted squash and zucchini comes in—it’s a simple, satisfying side that feels fancy without the fuss.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 medium yellow summer squash, sliced into ¼-inch rounds
• 2 medium green zucchini, sliced into ¼-inch rounds
• ½ cup freshly grated parmesan cheese
• ½ cup panko breadcrumbs
• 2 large farm-fresh eggs, lightly beaten
• ½ cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ½ teaspoon finely ground black pepper
• ¼ teaspoon kosher salt
• ¼ cup rich extra virgin olive oil, for frying

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the squash and zucchini rounds completely dry with paper towels to help the coating stick better.
3. In a shallow bowl, combine the flour, garlic powder, Italian seasoning, black pepper, and salt.
4. Place the beaten eggs in a second shallow bowl.
5. In a third shallow bowl, mix the panko breadcrumbs and freshly grated parmesan cheese.
6. Dredge each veggie round first in the flour mixture, shaking off any excess.
7. Dip the floured round into the beaten eggs, letting any extra drip off.
8. Press the round firmly into the panko-parmesan mixture, coating both sides evenly for maximum crunch.
9. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
10. Fry the coated rounds in batches for 2–3 minutes per side, until golden brown and crispy.
11. Transfer the fried rounds to the prepared baking sheet in a single layer.
12. Bake for 10–12 minutes, until the veggies are tender when pierced with a fork.
13. Serve immediately while hot and crispy.

So, you get this amazing contrast: the outside is super crunchy from the parmesan and panko, while the inside stays tender and juicy. Try stacking them high on a platter with a dollop of creamy lemon aioli for dipping, or crumble them over a fresh green salad to add a savory crunch. It’s a versatile dish that’ll have everyone asking for seconds!

Squash and Zucchini Fritters

These squash and zucchini fritters are the perfect way to use up those summer veggies sitting in your fridge. You’ll love how crispy they get on the outside while staying tender inside, and they come together in no time.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 2 cups grated summer squash and zucchini (with excess moisture squeezed out)
– 1 large farm-fresh egg, lightly beaten
– 1/2 cup all-purpose flour
– 1/4 cup finely grated Parmesan cheese
– 2 tablespoons chopped fresh dill
– 1 teaspoon garlic powder
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup rich extra virgin olive oil for frying
– 1/2 cup creamy Greek yogurt for serving
– 1 tablespoon fresh lemon juice for drizzling

Instructions

1. Place grated squash and zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible—this helps prevent soggy fritters.
2. In a large mixing bowl, combine the squeezed squash and zucchini with the lightly beaten farm-fresh egg.
3. Add the all-purpose flour, finely grated Parmesan cheese, chopped fresh dill, garlic powder, sea salt, and freshly ground black pepper to the bowl.
4. Mix everything together until just combined—don’t overmix or the fritters can become tough.
5. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Scoop about 1/4 cup of the batter for each fritter and gently flatten it into a patty about 1/2-inch thick.
7. Carefully place the patties in the hot oil, leaving space between them—you’ll likely need to cook in batches.
8. Cook for 3-4 minutes per side until golden brown and crispy, flipping only once to ensure even browning.
9. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
10. Repeat with remaining batter, adding more oil to the skillet if needed.
11. While the fritters cook, stir the fresh lemon juice into the creamy Greek yogurt to create a quick sauce.

Just out of the skillet, these fritters have a satisfying crunch that gives way to a tender, veggie-packed center. The Parmesan adds a salty depth that pairs perfectly with the bright dill, and dipping them in that lemony yogurt sauce cuts through the richness beautifully. Try stacking them with a fried egg for a hearty breakfast or tucking them into pita pockets with fresh greens for a quick lunch.

Balsamic Roasted Zucchini and Squash

Aren’t you tired of the same old veggie sides? This balsamic roasted zucchini and squash is about to become your new go-to. It’s ridiculously easy, packed with flavor, and transforms simple ingredients into something special. You’ll love how the balsamic caramelizes in the oven.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

– 2 medium firm zucchini, sliced into 1/2-inch rounds
– 2 medium yellow summer squash, sliced into 1/2-inch rounds
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 2 cloves fresh garlic, minced
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, whisk together the rich extra virgin olive oil, aged balsamic vinegar, minced fresh garlic, dried Italian seasoning, coarse kosher salt, and freshly cracked black pepper until well combined.
3. Add the sliced firm zucchini and yellow summer squash rounds to the bowl. Toss everything gently with your hands or a spatula until all the pieces are evenly coated with the marinade.
4. Spread the coated vegetables in a single, even layer on your prepared baking sheet, making sure none are overlapping so they roast instead of steam.
5. Roast in the preheated oven for 20-25 minutes. For the best caramelization, flip the pieces with a spatula halfway through the cooking time, at the 12-minute mark.
6. Remove the baking sheet from the oven when the vegetables are tender and have deep, golden-brown edges. Let them rest on the sheet for 5 minutes; this allows the flavors to settle and prevents them from being soggy.
Just look at that glossy, caramelized finish! The zucchini and squash become beautifully tender with slightly crisp edges, and the balsamic adds a sweet-tangy depth that’s irresistible. Try serving it over creamy polenta, tossing it into warm pasta, or piling it onto a crusty baguette for an incredible sandwich.

Zucchini and Squash Pasta Primavera

Bursting with the bright flavors of spring, this zucchini and squash pasta primavera is the perfect way to celebrate seasonal produce. You’ll love how quick and easy it is to pull together on a busy weeknight. It’s a vibrant, veggie-packed dish that feels both fresh and comforting.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 12 ounces of dried fettuccine pasta
– 2 tablespoons of rich extra virgin olive oil
– 3 cloves of garlic, finely minced
– 1 medium yellow onion, thinly sliced
– 2 medium zucchini, sliced into half-moons
– 2 medium yellow squash, sliced into half-moons
– 1 cup of sweet cherry tomatoes, halved
– 1/2 cup of freshly grated Parmesan cheese
– 1/4 cup of fresh basil leaves, roughly chopped
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook for 10-12 minutes, or until al dente according to package directions.
3. While the pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium heat.
4. Add the thinly sliced yellow onion to the skillet and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the finely minced garlic and cook for 1 minute, just until fragrant.
6. Add the zucchini half-moons and yellow squash half-moons to the skillet.
7. Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender but still have a slight bite. (Tip: Don’t overcrowd the pan to ensure they sauté properly.)
8. Stir in the halved cherry tomatoes and cook for 2-3 minutes, just until they begin to soften and release their juices.
9. Season the vegetable mixture with the kosher salt and freshly cracked black pepper.
10. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
11. Add the drained pasta directly to the skillet with the vegetables.
12. Toss everything together, adding splashes of the reserved pasta water as needed to create a light, glossy sauce that coats the pasta. (Tip: The starchy water helps bind the sauce to the pasta.)
13. Remove the skillet from the heat.
14. Stir in the freshly grated Parmesan cheese until it melts into the sauce.
15. Fold in the roughly chopped fresh basil leaves. (Tip: Adding basil off the heat preserves its bright flavor and color.)

Enjoy the delightful contrast of the tender-crisp vegetables against the silky pasta. The Parmesan adds a salty, nutty depth that balances the garden-fresh sweetness. For a fun twist, try serving it with a sprinkle of red pepper flakes or a squeeze of lemon juice right at the table.

Herbed Squash and Zucchini Gratin

Sometimes you just need a cozy, veggie-packed dish that feels like a warm hug. This herbed squash and zucchini gratin is exactly that—a creamy, cheesy bake that transforms humble summer vegetables into something truly special. It’s perfect for a family dinner or a potluck where you want to impress without too much fuss.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 medium yellow squash, thinly sliced into ¼-inch rounds
– 2 medium zucchini, thinly sliced into ¼-inch rounds
– 1 large yellow onion, thinly sliced into half-moons
– 2 cloves garlic, finely minced
– 1 cup heavy cream, rich and velvety
– 1 cup shredded Gruyère cheese, nutty and melty
– ½ cup grated Parmesan cheese, sharp and salty
– 2 tablespoons unsalted butter, softened
– 2 tablespoons fresh thyme leaves, fragrant and earthy
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon kosher salt, coarse and clean
– ½ teaspoon freshly ground black pepper, finely ground
– ¼ teaspoon freshly grated nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with the softened unsalted butter, coating it evenly.
2. In a large bowl, combine the thinly sliced yellow squash, zucchini, and yellow onion with the finely minced garlic, fragrant fresh thyme leaves, finely chopped fresh rosemary, coarse kosher salt, finely ground black pepper, and warm freshly grated nutmeg, tossing gently to coat the vegetables evenly.
3. Arrange the seasoned vegetable mixture in the prepared baking dish, spreading it into a single, even layer for consistent cooking.
4. Pour the rich and velvety heavy cream evenly over the vegetables, ensuring it seeps into all the crevices for maximum creaminess.
5. In a small bowl, mix the nutty and melty shredded Gruyère cheese with the sharp and salty grated Parmesan cheese, then sprinkle this blend generously over the top of the vegetables and cream.
6. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes, which helps the vegetables steam and become tender without drying out.
7. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly, and the vegetables are fork-tender when pierced.
8. Let the gratin rest for 10 minutes after removing it from the oven—this allows the creamy sauce to thicken slightly and makes slicing easier.
Herbed squash and zucchini gratin emerges from the oven with a golden, cheesy crust that gives way to tender, herb-infused vegetables in a luscious cream sauce. The nutty Gruyère and sharp Parmesan add depth, while the fresh thyme and rosemary bring a garden-fresh aroma. Serve it alongside a simple green salad or roasted chicken for a comforting meal that highlights the best of summer produce.

Spicy Squash and Zucchini Tacos

Brace yourself for a flavor explosion that’ll make your taste buds dance. These Spicy Squash and Zucchini Tacos are the perfect way to turn your garden haul or farmers’ market finds into a vibrant, satisfying meal. You’ll love how the tender veggies soak up all those warm spices, tucked into a soft tortilla with your favorite toppings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, thinly sliced into half-moons
– 2 cloves of aromatic garlic, minced
– 1 medium yellow squash, cut into ½-inch cubes
– 1 medium zucchini, cut into ½-inch cubes
– 1 teaspoon of smoky ground cumin
– 1 teaspoon of earthy chili powder
– ½ teaspoon of spicy paprika
– ¼ teaspoon of fine sea salt
– 8 small corn tortillas, warmed
– ½ cup of tangy crumbled cotija cheese
– ¼ cup of fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
3. Stir in the aromatic minced garlic and cook until fragrant, about 30 seconds.
4. Add the cubed yellow squash and zucchini to the skillet in a single layer.
5. Sprinkle the smoky ground cumin, earthy chili powder, spicy paprika, and fine sea salt evenly over the vegetables.
6. Cook without stirring for 3 minutes to allow the vegetables to develop a slight char on one side.
7. Gently stir the vegetables and continue cooking until tender but still slightly firm, about 5-7 minutes more.
8. Warm the corn tortillas directly over a gas burner flame for 15-20 seconds per side until lightly charred and pliable, or wrap them in a damp towel and microwave for 30 seconds.
9. Divide the spicy squash and zucchini mixture evenly among the warmed tortillas.
10. Top each taco with a sprinkle of tangy crumbled cotija cheese and fresh cilantro leaves.
11. Serve immediately with lime wedges on the side for squeezing.
Unbelievably good, these tacos offer a delightful contrast of textures—the tender, spiced vegetables against the slightly chewy, charred tortillas. The cotija cheese adds a salty creaminess that balances the heat perfectly. For a fun twist, try serving them with a dollop of cool avocado crema or pickled red onions to really make the flavors pop.

Stuffed Zucchini and Squash Boats

Craving a cozy, veggie-packed dinner that feels special but comes together easily? These stuffed zucchini and squash boats are your answer—they’re hearty, customizable, and perfect for using up summer produce. You’ll love how the tender veggies cradle a savory filling that’s loaded with flavor.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

– 2 medium zucchini
– 2 medium yellow squash
– 1 tablespoon rich extra virgin olive oil
– 1/2 cup finely diced yellow onion
– 2 cloves garlic, minced
– 1/2 pound lean ground beef (90/10)
– 1 cup marinara sauce with herbs
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each zucchini and yellow squash in half lengthwise to create “boats.”
3. Use a spoon to scoop out the inner flesh, leaving a 1/4-inch thick shell; chop the scooped flesh into small pieces and set aside.
4. Place the hollowed zucchini and squash boats cut-side up on the prepared baking sheet.
5. Heat the rich extra virgin olive oil in a large skillet over medium heat for 1 minute until shimmering.
6. Add the finely diced yellow onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant.
8. Add the lean ground beef to the skillet, breaking it up with a spatula, and cook for 6–8 minutes until no pink remains.
9. Mix in the chopped zucchini and squash flesh, marinara sauce with herbs, dried Italian seasoning, kosher salt, and freshly ground black pepper; simmer for 3 minutes to blend flavors.
10. Remove the skillet from heat and stir in half of the shredded mozzarella cheese until melted.
11. Spoon the beef mixture evenly into the hollowed zucchini and squash boats, packing it gently.
12. Top each boat with the remaining shredded mozzarella cheese and grated Parmesan cheese.
13. Bake in the preheated oven for 20–25 minutes until the cheese is bubbly and golden brown and the veggie shells are tender when pierced with a fork.
14. Let the stuffed boats rest for 5 minutes before serving to set the filling.

Let these boats cool slightly to enjoy the contrast of the soft, savory filling against the slightly crisp veggie shells. The melty cheese adds a creamy richness that pairs perfectly with the herb-infused beef—try serving them over a bed of fluffy rice or with a simple side salad for a complete meal.

Savory Squash and Zucchini Muffins

Sometimes you need a savory snack that feels like a cozy hug—these muffins deliver just that with garden-fresh veggies baked right in. They’re perfect for breakfast on the go, a lunchbox treat, or a simple afternoon pick-me-up.

Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 1 ½ cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 2 large farm-fresh eggs
– ½ cup whole milk
– ⅓ cup rich extra virgin olive oil
– 1 cup grated summer squash, squeezed dry
– 1 cup grated zucchini, squeezed dry
– ½ cup shredded sharp cheddar cheese
– 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, fine sea salt, and freshly ground black pepper until fully combined.
3. In a large bowl, beat the farm-fresh eggs with a fork until frothy, about 30 seconds.
4. Pour in the whole milk and rich extra virgin olive oil, stirring until the mixture is smooth and emulsified.
5. Tip: Squeeze the grated summer squash and zucchini in a clean kitchen towel to remove excess moisture—this prevents soggy muffins.
6. Fold the squeezed summer squash, squeezed zucchini, shredded sharp cheddar cheese, and chopped fresh chives into the wet ingredients.
7. Gently add the dry ingredients to the wet mixture, stirring just until no flour streaks remain; overmixing can make the muffins tough.
8. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
9. Bake at 375°F for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Tip: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to prevent sticking.
11. Serve warm or at room temperature.
12. Tip: For extra flavor, sprinkle a pinch of shredded cheddar on top before baking for a cheesy crust.

Just out of the oven, these muffins have a tender, moist crumb with little bursts of savory cheese and fresh herbs. The squash and zucchini keep them light, while the pepper adds a subtle kick—try them split and toasted with a smear of cream cheese for a next-level snack.

Zucchini and Squash Ratatouille

Remember those summer veggies piling up in your garden or at the market? This zucchini and squash ratatouille is your delicious solution. It’s a vibrant, one-pan wonder that celebrates peak-season produce in the simplest, most flavorful way.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 tablespoons of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves of fresh garlic, minced
– 1 large red bell pepper, seeded and chopped into 1-inch pieces
– 2 medium zucchini, sliced into ½-inch rounds
– 2 medium yellow squash, sliced into ½-inch rounds
– 1 (28-ounce) can of crushed San Marzano tomatoes
– 1 teaspoon of dried herbes de Provence
– ½ teaspoon of finely ground black pepper
– ½ teaspoon of kosher salt

Instructions

1. Heat the rich extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat for 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, for 5-7 minutes until it becomes soft and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Add the chopped red bell pepper and cook for 5 minutes, stirring occasionally, until it begins to soften.
5. Tip: Letting the onions and peppers cook slowly builds a sweet, deep flavor base for the stew.
6. Pour in the can of crushed San Marzano tomatoes, then add the dried herbes de Provence, finely ground black pepper, and kosher salt. Stir to combine.
7. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15 minutes.
8. Uncover the pot and gently stir in the sliced zucchini and yellow squash.
9. Tip: Adding the squash later prevents it from becoming mushy and keeps its texture intact.
10. Cover the pot again and simmer on low heat for 20-25 minutes, until the zucchini and squash are tender but still hold their shape. Avoid stirring too much.
11. Tip: Check for doneness by piercing a piece of squash with a fork; it should slide in easily without resistance.
12. Remove the pot from the heat and let the ratatouille rest, uncovered, for 5 minutes before serving.
You’ll love the tender-yet-firm bite of the summer squash against the rich, savory tomato sauce. This ratatouille is fantastic served over creamy polenta, tossed with pasta, or simply scooped up with a crusty baguette for a cozy, satisfying meal.

Marinated Squash and Zucchini Salad

Kick off your weeknight dinner with a veggie-packed dish that’s as easy as it is delicious. This marinated squash and zucchini salad brings bright, fresh flavors to your table with minimal effort—perfect for those evenings when you want something healthy but don’t want to spend hours in the kitchen. You’ll love how the simple marinade transforms humble vegetables into a standout side or light main.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 2 medium yellow summer squash, thinly sliced into half-moons
– 2 medium green zucchini, thinly sliced into half-moons
– ¼ cup rich extra virgin olive oil
– 2 tbsp fresh lemon juice, squeezed from a juicy lemon
– 2 cloves garlic, finely minced
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ¼ cup chopped fresh parsley, for garnish

Instructions

1. In a large mixing bowl, combine the thinly sliced yellow summer squash and green zucchini.
2. In a small bowl, whisk together the rich extra virgin olive oil, fresh lemon juice, finely minced garlic, kosher salt, and freshly cracked black pepper until fully emulsified. Tip: Whisk vigorously for about 30 seconds to ensure the dressing is smooth and well-blended.
3. Pour the dressing over the squash and zucchini in the large bowl.
4. Gently toss the vegetables with the dressing using clean hands or tongs until every slice is evenly coated.
5. Let the salad marinate at room temperature for 10 minutes, tossing once halfway through. Tip: Marinating at room temperature helps the flavors meld without making the veggies soggy.
6. After marinating, transfer the salad to a serving platter.
7. Sprinkle the chopped fresh parsley over the top as a garnish.
8. Serve immediately or refrigerate for up to 1 hour before serving. Tip: If refrigerating, let it sit at room temperature for 5 minutes before serving to enhance the flavors.
Get ready to enjoy a salad with a delightful crunch from the fresh veggies and a zesty, garlicky kick from the marinade. The bright lemon and olive oil dressing soaks in just enough to make each bite flavorful without being heavy. Try pairing it with grilled chicken or fish for a complete meal, or enjoy it on its own as a refreshing lunch.

Squash and Zucchini Quiche

Mmm, picture this: you’re craving something cozy and veggie-packed, but still impressive enough for brunch or a light dinner. That’s where this squash and zucchini quiche comes in—it’s a creamy, savory pie that’s easier than you think and totally customizable with whatever you have on hand.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 1 store-bought refrigerated pie crust
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow squash, thinly sliced into half-moons
– 1 medium zucchini, thinly sliced into half-moons
– ½ cup finely chopped sweet yellow onion
– 1 teaspoon minced fresh garlic
– 4 large farm-fresh eggs
– 1 cup heavy cream
– ½ cup shredded sharp cheddar cheese
– ½ teaspoon kosher salt
– ¼ teaspoon finely ground black pepper
– ¼ teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C).
2. Gently unroll the refrigerated pie crust and press it into a 9-inch pie dish, crimping the edges decoratively.
3. In a large skillet, heat the rich extra virgin olive oil over medium heat until shimmering.
4. Add the thinly sliced yellow squash, zucchini, and finely chopped sweet yellow onion to the skillet.
5. Sauté the vegetables for 8–10 minutes, stirring occasionally, until they are tender and lightly golden.
6. Stir in the minced fresh garlic and cook for 1 more minute until fragrant.
7. In a medium mixing bowl, whisk together the farm-fresh eggs and heavy cream until smooth and fully combined.
8. Fold in the shredded sharp cheddar cheese, kosher salt, finely ground black pepper, and smoked paprika.
9. Spread the sautéed vegetable mixture evenly over the bottom of the pie crust.
10. Carefully pour the egg and cream mixture over the vegetables, ensuring it seeps into all the gaps.
11. Place the quiche on the center rack of the preheated oven and bake for 40–45 minutes.
12. Check for doneness by inserting a knife near the center; it should come out clean, and the top should be golden brown and set.
13. Remove the quiche from the oven and let it cool on a wire rack for at least 10 minutes before slicing.

Delightfully creamy with a tender, flaky crust, this quiche bursts with the sweet, earthy flavors of squash and zucchini. Serve it warm with a simple green salad for a satisfying meal, or slice it cold for a tasty picnic treat—it’s just as good the next day!

Easy Squash and Zucchini Skewers

Grab your skewers and get ready for a simple, colorful meal that’s perfect for a quick weeknight dinner or a casual backyard gathering. You’ll love how these squash and zucchini skewers come together with minimal prep and maximum flavor, turning basic veggies into a vibrant, satisfying dish. They’re a fantastic way to use up summer produce and add a healthy, grilled option to your table.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– 2 medium yellow squash, sliced into 1-inch thick rounds
– 2 medium zucchini, sliced into 1-inch thick rounds
– 1/4 cup extra virgin olive oil, rich and fruity
– 2 tbsp fresh lemon juice, bright and tangy
– 2 cloves garlic, minced to a fine paste
– 1 tsp dried oregano, fragrant and earthy
– 1/2 tsp kosher salt, coarse and flaky
– 1/4 tsp freshly ground black pepper, finely milled
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8 wooden skewers in a shallow dish of water for 30 minutes to prevent burning on the grill.
2. Preheat your grill or grill pan to medium-high heat, about 400°F.
3. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until well combined.
4. Thread the sliced 2 medium yellow squash and 2 medium zucchini alternately onto the soaked skewers, leaving a small gap between pieces for even cooking.
5. Brush the skewers generously with the prepared marinade on all sides, using all of it for maximum flavor.
6. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until the vegetables are tender and have visible grill marks.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to settle.

Delight in the tender-crisp texture of the squash and zucchini, with a smoky char from the grill that pairs perfectly with the zesty garlic and lemon marinade. Serve these skewers over a bed of fluffy couscous or alongside grilled chicken for a complete meal—they’re also fantastic chopped into a fresh salad the next day.

Conclusion

Gathering these 30 simple squash and zucchini recipes shows just how versatile and delicious these veggies can be! We hope you find some new favorites to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!