Here are all the best yellow squash recipes! Summer squash is fantastic whether it’s grilled, roasted, or baked in a casserole.
Yellow squash is one of summer’s best vegetables: a healthy, delicious veggie to add to your mealtime repertoire! It can be overshadowed by it’s more popular cousin, the mighty zucchini. But the summer squash as it’s also known, can hold it’s own. You can eat it raw or cooked, and it’s low in calories and full of vitamin C. The most exciting thing about it is the many ways you can transform it into a meal.
Here are some of the best yellow squash recipes to get this veggie onto your plate. Make it into a cozy casserole, roast it until tender, or throw it onto the grill to infuse it with smoky flavor. Whichever summer squash recipe you choose…you’re in for a treat!
And now…5 yellow squash recipes to try!
Yellow squash nutrition
Is yellow squash healthy? What’s the nutrition info for summer squash? Turns out, this humble squash can be more than just a back-up dancer to zucchini! Yellow squash is:
- Low in calories. 1 cup sliced raw summer squash has 18 calories.
- High in Vitamin C. 1 cup raw squash has 32% of your daily need for Vitamin C. (source)
- High in other vitamins. Summer squash is also high in vitamins A, B6, folate, magnesium, riboflavin, phosphorus, and potassium. (source)
What else to do with summer squash?
None of these ideas strike your fancy? Here are a few other summer squash recipes to try:
- Thread it on veggie skewers. Try these Greek Grilled Veggie Skewers.
- Use it raw in salad. Make this Squash & Zucchini Ribbon Salad.
- Throw it on a pizza. Sauté it following these instructions before topping.
This yellow squash casserole is a total crowd pleaser! A cozy summer squash side dish, it’s topped with crunchy breadcrumbs and Parmesan.
- 3 pounds zucchini and squash (about 2 medium zucchini and 2 medium squash)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons oregano
- 1 3/4 teaspoons kosher salt, divided
- 2 tablespoons olive oil or butter
- 3/4 cup + 2 tablespoons shredded Parmesan cheese
- 1/2 cup + 2 tablespoons 2% milk
- 1 tablespoon flour
- 1/2 cup seasoned Italian panko or Italian breadcrumbs (contains salt)
- Preheat the oven to 450 degrees Farenheit.
- Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
- In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
- Reduce the heat to low. Add another 3/4 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and 1/2 cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
- Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
- Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.
- Category: Side Dish
- Method: Baked
- Cuisine: American
Keywords: Yellow squash recipes, summer squash recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.