Delicious Vegetarian Summer Squash Recipes to Savor This Season

Summer squash is a versatile, tasty, and nutritious ingredient that deserves a starring role in vegetarian dishes. Whether you have an abundance of fresh squash from your garden or picked some up at the farmer’s market, these recipes offer a range of flavors and preparations that will make the most of this summer favorite. From light salads to hearty mains, here are some creative ways to enjoy summer squash in your meals.

What is Summer Squash?

Summer squash refers to a group of squashes harvested in their immature stage while the skin is still tender and edible. Common varieties include yellow squash, zucchini, pattypan, and crookneck squash. Known for their mild flavor and firm texture, these squashes are perfect for roasting, grilling, sautéing, baking, and even raw preparations. Rich in vitamins A, C, and B6, they add nutritional value to any dish.

Why Choose Summer Squash?

Besides being packed with vitamins and minerals, summer squash is also low in calories and high in water content, making it ideal for light and healthy meals. It is also incredibly versatile, blending well with different herbs, spices, and other ingredients. These recipes aim to highlight the flavor of summer squash while pairing it with complimentary tastes and textures.

Easy and Delicious Vegetarian Summer Squash Recipes

1. Grilled Summer Squash with Lemon and Fresh Herbs

Grilling summer squash enhances its natural sweetness and adds a smoky flavor that pairs beautifully with lemon and fresh herbs like basil, thyme, or oregano.

Ingredients:

• 2 medium summer squash (zucchini, yellow squash, or a mix), sliced lengthwise
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs (basil, thyme, oregano), finely chopped

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the squash slices with olive oil and season with salt and pepper.
3. Grill the squash for 3-4 minutes per side until grill marks appear and the squash is tender.
4. Remove from the grill, drizzle with lemon juice, and sprinkle fresh herbs on top. Serve warm or at room temperature.

2. Summer Squash and Tomato Galette

A galette is a rustic, free-form pastry that allows the vibrant colors and flavors of summer squash and tomatoes to shine. This savory dish works as an appetizer, light main, or side.

Ingredients:

• 1 store-bought or homemade pie crust
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 large tomato, sliced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the pie crust on a baking sheet lined with parchment paper.
3. In a small bowl, mix the ricotta cheese, Parmesan cheese, and minced garlic. Spread the cheese mixture over the center of the pie crust, leaving a 2-inch border.
4. Arrange the squash and tomato slices over the cheese mixture, overlapping slightly. Drizzle with olive oil and season with salt and pepper.
5. Fold the edges of the crust over the filling, pleating as needed.
6. Bake for 30-35 minutes or until the crust is golden brown. Garnish with fresh basil before serving.

3. Stuffed Summer Squash with Quinoa and Vegetables

Stuffed summer squash is a hearty, wholesome dish that can be served as a main course. Quinoa adds protein and texture, while the vegetables provide color and flavor.

Ingredients:

• 4 medium summer squash (zucchini or yellow squash)
• 1 cup cooked quinoa
• 1/2 cup diced bell peppers
• 1/2 cup chopped mushrooms
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup crumbled feta cheese (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the center to create a hollow shell. Set aside the scooped-out flesh.
2. In a skillet, heat the olive oil over medium heat. Add the diced onion, bell peppers, mushrooms, garlic, and the reserved squash flesh. Sauté for 5-7 minutes or until vegetables are soft.
3. Stir in the cooked quinoa and season with salt and pepper. Remove from heat and mix in the feta cheese if using.
4. Spoon the quinoa mixture into the squash shells and place them on a baking sheet.
5. Bake for 25-30 minutes, until the squash is tender. Garnish with fresh parsley before serving.

4. Summer Squash Ribbon Salad with Lemon Vinaigrette

This raw salad features thin ribbons of summer squash, which offer a crisp, refreshing bite. A light lemon vinaigrette adds brightness and complements the delicate flavor of the squash.

Ingredients:

• 2 medium summer squash (yellow squash, zucchini, or a mix)
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• 2 tablespoons chopped fresh mint or basil
• 1/4 cup shaved Parmesan cheese (optional)

Instructions:

1. Using a vegetable peeler or mandoline, slice the squash into thin ribbons.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Toss the squash ribbons with the lemon vinaigrette. Sprinkle with chopped mint or basil and top with shaved Parmesan if desired.
4. Serve immediately or chill for a more refreshing taste.

5. Baked Summer Squash Parmesan

This healthier take on the classic eggplant Parmesan swaps in sliced summer squash. It’s a comforting dish perfect for a family dinner.

Ingredients:

• 3 medium summer squash, sliced into 1/4-inch rounds
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the squash slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10 minutes.
3. In a baking dish, layer half the roasted squash slices, followed by half the marinara sauce, half the mozzarella, and half the Parmesan. Repeat the layers.
4. Sprinkle bread crumbs on top.
5. Bake for 25-30 minutes until bubbly and golden. Garnish with fresh basil.

6. Spiralized Summer Squash Noodles with Pesto

For a low-carb pasta alternative, spiralized summer squash is a great substitute. Tossed with a fresh basil pesto, this dish is light yet flavorful.

Ingredients:

• 2 large summer squash (zucchini or yellow squash)
• 1/2 cup basil pesto (store-bought or homemade)
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons pine nuts, toasted
• Grated Parmesan cheese for serving
• Salt and pepper to taste

Instructions:

1. Spiralize the squash using a spiralizer or julienne peeler.
2. Toss the squash noodles with the basil pesto until evenly coated.
3. Add the cherry tomatoes and pine nuts. Season with salt and pepper.
4. Serve immediately, topped with grated Parmesan.

Conclusion

Whether you’re looking to maintain a healthy diet, experiment with vegetarian dishes, or just make the most of the summer harvest, these summer squash recipes offer delicious options that cater to various tastes and preferences. The simplicity and ease of preparation make them perfect for busy weeknights or relaxed weekend gatherings. Try these recipes and elevate your summer squash game to a new level of culinary delight.