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Summer squash recipes - 304 recipes

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More Summer squash recipes

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This quiche uses zucchini instead of pie crust to make a low-carb breakfast that will satisfy your family and frien

  • Nonstick cooking spray
  • 2 medium zucchini
  • 1 ⁄4 teaspoon dry oregano
  • 6 large eggs
  • 1 ⁄2 cup half-and-half
  • 1 ⁄2 teaspoon salt
  • 1 ⁄8 teaspoon black pepper
  • 1 ⁄8 teaspoon garlic powder
  • 11 ⁄2 cups mozzarella cheese, shredded
  • 1 ⁄4 cup Parmesan cheese
4/5 (18 Votes)

By

This potato-crusted vegetarian quiche recipe, filled with summer vegetables, makes a beautiful presentation for a w...

  • CRUST:
  • 2 3/4 cups peeled & grated russet potato (about 1-pound)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • QUICHE:
  • 3 eggs
  • 1 egg white
  • 2/3 cup low-fat (1%) milk
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup zucchini, grated
  • 1/2 cup tomato, chopped
  • 1/4 cup crumbled feta cheese
  • 1 green onion, thinly sliced
4.1/5 (27 Votes)

By

Preheat the oven to 350 degrees F

  • 1 medium eggplant
  • 4 cloves of garlic, minced
  • 2 tablespoons of water
  • 1 3/4 cups of gluten free or old fashioned oats
  • 1 organic egg
  • 1 cup of loosely packed basil
  • 1 tablespoon of parmesan cheese (*optional)
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of dried parsley
  • Sea salt and pepper
  • Extra virgin olive oil
  • 4 zucchinis/yellow squash
  • Marinara sauce (we used Rao's Roasted Eggplant Sauce)
4.4/5 (7 Votes)

By

I had so many zucchini and just felt like something different

  • 2 cloves garlic minced
  • 2 tbsp butter
  • Sea salt and ground pepper to taste
  • 1/2 cup of your choice, (Farro, Rice, Quinoa, Barley)
  • 1 cup frozen (10 oz) spinach, drained well
  • 1-1/4 cup chicken broth
  • 1/4 cup half n half (more if needed)
  • 1/2 can (15 oz) petite diced tomatoes
  • 1 cup Parmesan cheese
  • 2 medium zucchini
  • 12 oz pkg of shredded mozzerella cheese
  • Optional: 1/4-1/2 lb. Italian sausage***
4.5/5 (10 Votes)

By

A Greek version of the classic 7-layer dip that combines hummus, olives, grilled vegetables, tzatziki, bulgur, toma...

  • BULGUR:
  • 3 ounces feta cheese, crumbled, about 3/4 cup
  • 3 plum tomatoes, chopped
  • 1/4 cup mint, chopped
  • 3/4 cup parsley, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1/3 cup bulgur
  • 1 tablespoon olive oil
  • salt to taste
  • TZATZIKI:
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cucumber, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • GRILLED VEGETABLES:
  • 1 small eggplant, sliced to 1/2-inch thick
  • 1/2 medium zucchini, sliced lengthwise to 1/2-inch thick
  • olive oil, to coat
  • salt and black pepper to taste
  • kalamata olives, pitted and coarsely chopped
  • 3/4 cup hummus, preferably roasted red pepper flavor
4.4/5 (7 Votes)

By

Warm pita bread is topped with some hummus, crumbled goat cheese, roasted zucchini, arugula, chopped almonds and se...

  • 4 small zucchini, cut into 1/2-inch thick rounds, about 1 1/2 pounds
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds
  • 1 lemon, quartered, for serving
4.4/5 (7 Votes)

By

Delicious served with burgers or chicken in the summer when Zucchini is in abundance

  • 1 large onion
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoons salt
  • 1 teaspoon cumin
  • 3/4 cup long grain white Rice
  • 2 cups water
  • 1 (16-ounce) can Red Kidney beans
  • 1 large or 3 small zucchini
  • 1 small can (personal size) Spicy V-8 Juice
5/5 (1 Votes)

By

Yields 8 servings*. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers

  • 3 1/2 tablespoons light butter, divided
  • 2 medium zucchini, sliced into 1/4” slices
  • 2 medium summer squash (yellow zucchini), sliced into 1/4” slices
  • 1/2 cup diced onion
  • 1/2 cup shredded carrots
  • 10.75 oz can of 98% fat free Cream of Mushroom Soup
  • 1/2 cup fat free plain Greek yogurt
  • 2 cups Pepperidge Farm Herb Seasoned Stuffing, divided
4.3/5 (17 Votes)

By

Makes six small loaves or one 9x13" cake

  • 3 Eggs
  • 2 c. sugar
  • 2 tsp. vanilla
  • 3/4 c. canola oil
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 c. chopped walnuts or pecans (can use 1/2 c.)
  • 1 cup raisins or cranberries
  • 2 c. (about 2 small) grated zucchini
  • 1 c. crushed pineapple, drained
4.4/5 (11 Votes)

By

This pie is made with zucchini, but it tastes just like an apple pie

  • " Pie:
  • 8 " pie crust
  • 4 cups sliced zucchini (cooked)
  • 2 tbsp lemon juice
  • dash of salt
  • 1 1/4 cups sugar
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp cream of tarter
  • dash of nutmeg
  • 3 tbsp flour
  • " Pie:
  • 9 " pie crust
  • 7 cups zucchini (cooked)
  • 2 1/2 tbsp lemon juice
  • dash of salt
  • 1 1/2 - 1 3/4 cups sugar
  • 2 tbsp flour
  • 2 tbsp cornstarch
  • 2 tsp cream tarter
  • 2 tsp cinnamon
  • dash of nutmeg
4.3/5 (16 Votes)

By

Peel zucchini-slice lenghtwise, remove seeds & slice as you would for pies

  • 8 cups of zucchini
  • 2/3 Cup lemon juice
  • 1 cup Sugar
  • 1 tsp cinnamon
  • Crumb mixture
  • 4 Cups flour
  • 2 cups sugar
  • 1/4 tsp salt
  • 3 stickes oleo-softened
4.4/5 (11 Votes)

By

Preheat oven to 400 degrees F

  • 1 medium zucchini, grated
  • 1 teaspoon salt
  • 1/2 small onion, finely chopped
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon milk
  • 1 egg
  • Fresh ground pepper, to taste
4.1/5 (15 Votes)

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Baked Zucchini Fritters Low Carb Zucchini Crusted Quiche