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Here are all the best yellow squash recipes! Summer squash is delicious whether it’s grilled, roasted, or baked up in a casserole.

Yellow squash recipes, summer squash recipes
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Yellow squash, aka summer squash, is one of summer’s best vegetables! It’s often overshadowed by it’s more popular cousin, the mighty zucchini. But the summer squash can hold it’s own. You can eat it raw or cooked, and it’s low in calories and full of vitamin C. 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…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:

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15 Tasty Yellow Squash Recipes

Roasted yellow squash
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Roasted yellow squash is the perfect way to serve it! This easy method bakes summer squash with Parmesan and Italian herbs.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 pounds squash (about 4 to 5 medium small)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon kosher salt 
  • ½ cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Slice the squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, basil, and kosher salt.
  3. Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
  4. Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 10 to 12 minutes until tender and the cheese is melted. Taste and add additional salt as necessary (we usually add another sprinkle). Serve immediately.

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About the authors

Alex & Sonja

Hi! We’re Alex & Sonja Overhiser, authors of the acclaimed cookbooks A Couple Cooks and Pretty Simple Cooking—and a real life couple who cooks together. We founded the A Couple Cooks website in 2010 to share seasonal recipes and the joy of home cooking. Now, we’ve got over 3,000 well-tested recipes, including Mediterranean diet, vegan, vegetarian, pescatarian, smoothies, cocktails, and more!

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3 Comments

  1. debbie mack says:

    i love your clean foods …simple pickled squash in a jar !! so easy to pack anywhere I lost 8 lbs /4 inches .in one week . thank you so much.. hope to see more recipes . god bless always …thanks again !!

  2. Craig says:

    Same recipe, five times

    1. Karen says:

      So you think pizza, pasta, salad, quick bread, soup, pickles, and spiralized noodles are all the same recipe? Yikes. I’d hate to have dinner at your house then.