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Summer squash recipes - 304 recipes

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More Summer squash recipes

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LEMON GARLIC CHICKEN Our oven has been out of commission all week, so cooking has been a bit of a challenge

  • LEMON GARLIC CHICKEN:
  • 6 chicken thighs, skin-on, bone-in
  • 1/4 cup extra-virgin olive oil
  • 9 cloves garlic, minced
  • 1/3 cup white wine
  • 2 lemons, zest of
  • 1 lemon, juiced
  • 1 tablespoon fresh herbs, chopped fine (I used thyme, oregano, and a little rosemary)
  • Kosher salt and freshly ground black pepper
  • 1 small log fresh goat cheese
  • 1 lemon, cut into 8 slices lengthwise
  • ZUCCHINI NOODLES:
  • 3 large zucchini
4.4/5 (17 Votes)

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Healthy and tasty way to eat your veggies! Roasting the carrots and zucchini brings out the flavors

  • 4 large carrots
  • 1 large zucchini
  • Olive oil
  • Salt and pepper, to taste
4.3/5 (23 Votes)

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Zucchini halves are sprinkled with a little Parmesan cheese, salt, pepper and then baked for 15 minutes in a 400°...

  • 2 zucchini, cut lengthwise in half
  • 1/4 cup Parmesan cheese, grated or shredded
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
4.5/5 (10 Votes)

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BATTER Place all the ingredients, except for the milk, in your food processor, and process for 1 minute or so ...

  • INGREDIENTS
  • olive oil
  • (5 oz) cooked spaghetti then cut into approx 2” or 3” pieces
  • 2 zucchinigrated – set these aside in a bowl
  • For the thick batter
  • 7 oz firm silken tofu
  • 1/4 cup (vegan milk
  • 2 cups vegan cheese, grated
  • 2 Tbsp nutritional yeast
  • 1 Tbsp gram flour
4.5/5 (10 Votes)

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There's veggies in this delectable cake, so it's healthy right?! I think so!

  • 2 1/4 cup all-purpose flour
  • 1 1/4 cup sugar
  • 1 tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 cup applesauce
  • 3 large eggs
  • 6 tablespoons safflower oil
  • 1 tablespoon vanilla extract
  • 3 cups zucchini, grated
  • 1 1/2 cups toasted walnuts, chopped
  • 6 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 4 teaspoons whole milk
4.4/5 (14 Votes)

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Heat a large frying pan with the olive oil and add the sliced zucchini and onion

  • For the Cannellini Spread:
  • 2 zucchini – sliced lengthwise
  • 1 red onion – sliced
  • Asiago cheese – sliced
  • 2 vine ripe tomatoes – sliced
  • Fresh basil leaves
  • Dashes of salt and black pepper
  • 2 - 3 tbs. olive oil
  • Chiabata bread
  • 19 oz. can cannellini beans – drained and rinsed
  • 2 sun dried tomatoes
  • 1/4 cup fresh basil leaves
  • 3 cloves of garlic – roasted
  • Juice of 1/2 lemon
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 – 4 tbs. olive oil
4.5/5 (13 Votes)

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Puréed summer squash makes a delicious base for this summery squash and corn soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, chopped
  • 2 medium summer squash (about 1-pound), diced
  • 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
  • 1 (14-ounce) can reduced-sodium chicken broth, or vegetable broth
  • 1/4 teaspoon salt
  • 1 cup fresh corn kernels (about 1 large ear)
  • 1 teaspoon lemon juice
  • 1/4 cup crumbled feta cheese
4.4/5 (18 Votes)

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For a change of pace, substitute your favorite barbecue sauce for the marinara in this stuffed zucchini recipe

  • Ingredients
  • 4 medium zucchini
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3/4 cup marinara or spaghetti sauce
  • 1 egg, beaten
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Additional marinara or spaghetti sauce
4.5/5 (10 Votes)

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1. In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer ...

  • 1/2 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrainded
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/2 cup uncooked orzo pasta
  • 1 . In a large saucepan, cook sausage, onion and pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
  • 2 . Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, 10-12 minutes or until zucchini and orzo are tender. Yield: 6 servings.
4.2/5 (24 Votes)

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Delicate buttery sweet muffins

  • 2 pounds yellow squash
  • 2 eggs
  • 1 cup butter or margarine, melted
  • 1 cup sugar
  • 3 cups all purpose flour
  • 1 T plus 2 t baking powder
  • 1 t salt
4.3/5 (23 Votes)

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Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!

  • 1 large zucchini
  • 2 tablespoons olive oil
  • Kosher salt
4.3/5 (24 Votes)

By

Shred the zucchini into a bowl and add the chopped onion

  • 4 zucchini – shredded
  • 3/4 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. baking powder
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 2 eggs
  • 1/2 cup milk
  • 1 small onion – chopped
  • 1/4 cup chopped - Fresh Italian parsley
  • 3 tablespoons of olive oil
4.3/5 (22 Votes)

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Zucchini Fritters Lemon Garlic Chicken with Goat Cheese and Zucchini Noodles