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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 themit. 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 recipes to last you all summer long.

For more inspiration, check out our 24 Best Vegan Zucchini Recipes, from Bread to Soups to Salads.

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.

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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.

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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.

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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.

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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.

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Hasselback Roasted Zucchini

Easily impress everyone at your next gathering with “hasselback” zucchini. Sliced zucchini (or other summer squash) is stuffed with a couscous filling that’s flavored with briny capers, fresh parsley, and zesty lemon juice then drizzled with a simple tahini sauce for a side dish that looks as good as it tastes.

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Layered Vegetable Salad

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.

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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.

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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.

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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.

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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.

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Zoodle Rolls with Pesto Sauce

Zucchini noodles—aka zoodles—are a light, satisfying alternative to pasta in these tasty summer rolls. Wrap up some spiralized yellow squash or zucchini with sliced bell peppers, romaine lettuce, and pine nuts; then serve with a creamy basil pesto dipping sauce for an effortlessly healthy meal.

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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.

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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.

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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.

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Rachel3 months ago
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A ton of options. I’m willing to try out some this month!

Lauren Paige Richeson
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. Lauren Paige is the Health Commerce Editor for Verywell, a former editor at Allrecipes and L’Oréal Paris Beauty magazine, and 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 & 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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