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, 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!
Here’s one of the best and easiest ways to cook this bright and sunny vegetable: roasted yellow squash! There’s no need to stand over a sauté pan at all. Just pop them in the oven with Italian herbs and Parmesan cheese and roast them until tender! It’s a totally hands off method and cooks this veggie like a charm.
Next up in our yellow squash recipes: yellow squash casserole! It’s got the vibe of Sunday dinners and evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy! Use all yellow squash, or add some zucchini for some color.
Need a quick and easy yellow squash recipe? Try this perfect grilled squash! It’s simple but full of big flavor, seasoned with Italian herbs like basil and oregano. Even better: it takes only 5 minutes to grill! It’s one of those sides that screams summer: you can almost smell the charcoal and hear the buzz of the lawnmower. This has become a favorite for because it’s so quick: and hard to mess up.
Here’s a yellow squash recipe that that makes the best of summer’s bounty: roasted yellow squash & zucchini! These vegetables go hand in hand with Italian-style herbs like oregano and basil. Topped with a bit of melty Parmesan cheese, they’re absolute perfection! This recipe is very easy to make, and you can whip up the rest of your meal while it bakes. You can make it with all yellow squash, or add zucchini for color.
There’s nothing more summery than a bounty of zucchini and squash! There’s so much to do with this classic combination of vegetables, from casserole to roasting them. But the easiest? Grilled yellow squash & zucchini! Throw this pair on the grill with Italian-style spices and grill until they’re charred and tender. It’s the perfect side dish for a grilled meal.
One of the best yellow squash recipes? Throw it into pasta! This easy pasta combines brown butter and goat cheese to bring all those summer flavors together. Add pine nuts on top to give a bit of toasty flavor along with a little crunch. via How Sweet Eats
Did you know you can eat yellow squash raw? Try slicing it into thin shavings to put on a salad. Here ribbons of yellow and green squash are tossed with a light lemon vinaigrette, thinly sliced red onion, and topped with crumbled goat cheese and fresh mint. via A Beautiful Plate
This Italian Ratatouille nestles a combination of summer squashes and tomatoes on a lake of creamy tomato sauce. A liberal amount of Pecorino cheese is added towards the end of baking, then it’s served with a loaf of crusty bread. via Sense and Edibility
You can make yellow squash into a creamy pureed soup: just like you would with butternut squash! It's got a load of spices and coconut milk to make it creamy (or substitute heavy cream). via Naturally Ella
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.
Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
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.