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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

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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Roasted yellow squash

15 Tasty Yellow Squash Recipes

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


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


  • 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)


  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.
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Yellow squash recipes, summer squash recipes

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. 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 !!

    1. 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.