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As the days get warmer, we seem to start craving lighter and brighter flavors. That’s why we’re so excited for summer squash! These sweet, tender, colorful gems are versatile, nourishing, and super easy to prepare. Yellow squash, zucchini, and other summer squash pairs well with a variety of ingredients and comes out delicious no matter how you cook them. So whether you're trying to eat more seasonal produce or have a surplus of squash on your hands, we've gathered a list of delicious vegan summer squash recipes to last you all season.
For more inspiration, check out our Best Vegan Zucchini Recipes, from Bread to Soups to Salads.
Basil-Leek Pesto Pasta with Cherry Tomatoes and Summer Squash
A toothsome medley of grilled baby pattypan squash, summer squash, and cherry tomatoes adds a mouthwatering smoky flavor to this summery pasta, which is ready in 35 minutes. The basil pesto calls for cashews, but feel free to use pine nuts or sunflower seeds instead. Thinly sliced leeks add a subtle onion flavor, and navy beans, tossed with the veggies, give the dish extra staying power.
Stuffed Summer Squash with Quinoa, Chard, and Sun-Dried Tomatoes
With a Mediterranean-style filling of basil, pine nuts, Swiss chard, and sun-dried tomatoes, these tender stuffed squash are perfect for a family meal or for entertaining. Big and tender, they look stunning on the table and are an excellent way to use up summer squash that grew bigger than you intended.
Summer Squash Veggie Skewers Over Edamame Quinoa
These vibrant and versatile vegetable skewers are made with stacks of yellow squash, zucchini, mushrooms, bell peppers, and onions then glazed with a soy-miso marinade to add an extra layer of savory flavor. They’re served over a healthy grain salad for a robust and delicious meal on a stick.
Summer Squash Soup with White Beans and Kale
This citrusy soup is as simple as it is satisfying. It uses summer squash, kale, and cannellini beans in a light, lemony broth to create an earthy and nourishing dish that will fill you up but still leave you feeling energized.
Grilled Squash and Mushrooms with Fresh Herbs
Take your summer grilling to a whole new level and try out this herb-flavored smoke technique. Adding sprigs of fresh sage or rosemary over hot coals infuses veggies with a unique layer of flavor as they cook. It's an effortless way to upgrade your cookout favorites such as zucchini, summer squash, and mushrooms.
Green Beans and Summer Squash Salad
Nothing is boring about this hearty and healthy green bean and summer squash salad. It's packed with yellow squash, rainbow chard, kidney beans, and whole green beans then sprinkled with nuts and tossed in tangy mustard vinaigrette for a crunchy, colorful salad that's sure to please a crowd.
Spicy Thai Noodles with Spiralized Yellow Squash
This spicy noodle dish combines the heat of summer with the flavors of Thailand in one big bowl. Spiralized squash, thinly sliced veggies, and wide brown rice noodles get mixed with Thai red curry paste and fresh Thai chiles and coated in a refreshing, citrusy coconut milk broth for a multitextured meal that is perfect for the warmer months.
Sun-Dried Tomato and Chickpea Sliders
This layered salad is a fun and flavor-filled alternative to the typical tossed greens. Thinly shaved ribbons of yellow squash, zucchini, and carrots are stacked in between layers of white beans, lettuce, and shallots, with a simple balsamic dressing and a sprinkle of fresh basil for extra color and flavor. You can use a mandoline or even a potato peeler to make the vegetable ribbons.
Zucchini-Bulgur Sushi Rolls
For a healthy alternative to white-rice sushi, try these super-crunchy veggie rolls made with bulgur. This light, fluffy, wheat grain is common in Middle Eastern cuisine; here, it’s mixed with maple syrup and rice vinegar makes for subtle sweetness. The addition of cilantro sprigs tucked in with the vegetables adds an extra level of fresh herbal flavor.
Middle Eastern Pita Pocket Sandwiches
These sumac-spiced veggie sandwiches are perfect for a picnic or lunch on the go. You can easily customize these pitas to your preferences. Fill them to the brim with your favorite crunchy greens such as eggplant, yellow summer squash, portobello mushrooms, and creamy hummus, and then drizzle with an herbed tahini sauce to add a Middle Eastern flair.
Grilled Summer Squash with Seasoned Bread Crumbs
Coated in bread crumbs, these ¼-inch-thick coins of zucchini and summer squash make a great side dish and work well with veggie burgers and veggie steaks. They're also excellent atop a hearty grain bowl or as an appetizer. The secret to getting the bread crumbs to stick is to grill the coins before applying the bread crumbs. For extra heat, add red bell pepper flakes to the bread crumb mixture.
Confetti Corn and Pasta Bowl
This colorful corn and squash pasta salad is a creative way to use some of the best veggies summer has to offer. The star of this dish is the creamy corn dressing: It's a light, garlicky sauce that works perfectly when tossed over a hearty mix of sweet corn, yellow squash, zucchini, tomatoes, bell pepper, edamame, and whole wheat penne pasta.
Summer Vegetable Soup
This light and bright veggie soup is the perfect way to make sure none of your delicious summer produce goes to waste. It's filled with yellow squash, corn, tomatoes, and zucchini in a deliciously simple broth for a bowl full of satisfying textures and tastes.
Eat-the-Rainbow Salad
Enjoy all your favorite summer fruits and vegetables together in one bowl with this vibrant rainbow salad. It's filled with yellow squash, sweet red apples, tangy clementines, earthy beets, tender greens, and chewy wild rice with a poppyseed-orange dressing that adds a zesty citrus twist to this delectable dish.
Zucchini Fritters
This fritter recipe from plant-based powerhouse Dreena Burton is a fan favorite, and it's not hard to see why. Using only some chickpea flour, tahini, a handful of herbs and seasonings, and a hot skillet, shredded zucchini is transformed into an irresistible crispy, savory snack.
About the Author
About the Author
Lauren Paige Richeson
Lauren Paige Richeson is an author and artist specializing in written, visual, and edible content. She covers a variety of lifestyle topics including food history, health, wellness, beauty, travel, and recipes. Richeson is the health commerce editor for Verywell and a former editor at Allrecipes and L'Oréal Paris Beauty magazine. Her debut cookbook, Avocado Obsession, was published in 2020. As a food writer, she has contributed to Cherry Bombe, Eaten, Life & Thyme, Taste of Home, Mashed, and The Manual. She's covered health and wellness for Well + Good, mindbodygreen, Eat This Not That, and Clean Plates, and developed recipes for Simply Recipes, LIVEKINDLY, Wide Open Eats, Whole30, and more. Follow her on Instagram.
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