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Summer squash recipes - 304 recipes

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You won't be able to stop eating this flavorful zucchini noodles salad! Loaded with tons of fresh, healthy Mediterr...

  • SALAD:
  • 2 medium zucchinis
  • 1 small red onion, peeled
  • 1 (14.5-ounce) can quartered artichoke hearts, drained
  • 1/2 cup halved pitted kalamata olives
  • 1 cup drained and rinsed canned chickpeas
  • 1/2 cup feta, crumbled
  • 1 (14.5-ounce) can diced tomatoes, drained
  • DRESSING:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • Salt and pepper
4.3/5 (4 Votes)

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1. Preheat the oven to 350 degrees

  • 8 ounces chicken breast, chopped into bite sized pieces
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  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon rosemary, finely minced
  • 3 cups zucchini, chopped into small pieces
  • 1/4 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 3/4 cup light sour cream
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  • 1/2 cup Parmesan cheese, shredded
  • 1 1/2 cup quinoa small pasta shells, cooked and drained (or small flour pasta shells)
4/5 (12 Votes)

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You probably don't think of zucchini when you think of cake, but this blueberry zucchini cake with lemon buttercrea...

  • CAKE:
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups zucchini, finely shredded and drained
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries
  • FROSTING:
  • 1 cup butter, room temperature
  • 3 1/2 cups confectioners' sugar
  • 1 lemon, juice and zest, about 2 tablespoons
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
4.7/5 (6 Votes)

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Have lot of tomatoes & zucchini from the garden? This is a great recipe to use up the veggies

  • 2 large zucchini, thinly sliced lengthwise
  • 4 large tomatoes, thinly sliced
  • 1 cup panko breadcrumbs
  • 1 cup Parmesan cheese
  • 1 pkg (12 oz) shredded cheese (mozzerella, swiss, or cheddar)
  • 1 tbsp bail
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp thyme
  • dash red pepper flakes
4.3/5 (4 Votes)

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For Hush Puppies: In a large bowl combine the grated zucchini, chopped onion, flour, corn meal, baking soda, baki...

  • For the Dipping Sauce:
  • 3 zucchini – peeled and grated
  • 1/2 small red onion – chopped fine
  • 1/4 cup fresh Italian parsley – chopped
  • 1 1/2 cups corn meal
  • 1 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 cup milk
  • 2 eggs - beaten
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. red pepper flakes
  • Vegetable oil for frying
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • Pinch of salt
  • Pinch of red pepper flakes
  • Juice of 1/4 lemon
4/5 (6 Votes)

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This Vegan Passover Kugel is a delicious recipe that any of your guests are going to enjoy

  • 1 medium-sized yellow squash
  • 2 medium-sized carrots
  • 1 medium-sized russet potato
  • 1 medium-sized sweet potato
  • 1 small onion
  • 3 garlic cloves
  • 1/4 cup ground flax
  • 3/4 cup water mixture
  • pinch of sugar
  • 3 tablespoons matzo meal
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon dried basil
  • salt and pepper to taste
  • 4 tablespoons oil, plus more for greasing the casserole dish
3.8/5 (39 Votes)

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In a large saute pan or skillet, melt the coconut oil at medium-high heat

  • 1/2 head of cauliflower, cut into florets
  • 2 zucchini, large dice
  • 2 cloves garlic, minced
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp onion powder
  • 1/4 tsp Celtic sea salt
  • Pinch of red chili flakes
  • 1/4 cup coconut oil
  • Optional Italian flat-leaf parsley garnish
4.3/5 (35 Votes)

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Preheat the oven to 350 degrees F

  • 3 medium zucchini (about 1 1/2 pounds)
  • 1 small/medium eggplant (about 3/4 pound)
  • 1 pint cherry or grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 4 large cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
  • 1/4 cup chopped fresh basil, divided
  • 1/4 cup chopped fresh parsley, divided
3.6/5 (11 Votes)

By

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray

  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup uncooked medium-grain white rice
  • 1 cup water
  • 1 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
  • 1 large tomato, chopped (1 cup)
  • 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup
  • 2 cups shredded mozzarella cheese (8 oz)
3.5/5 (36 Votes)

By

Crisp little pancakes with a great sauce

  • Dipping Sauce:
  • 3 T unseasoned rice vinegar
  • 1 T soy sauce
  • 1 1/2 tsp sugar
  • Crushed red pepper flakes
  • Fritters:
  • 1 1/2 lb zucchini (about 3 medium) grated
  • 1/2 tsp kosher salt
  • 1 large egg
  • 1/4 c flour
  • 3 T finely chopped chives
  • 1 T cornstarch
  • fresh ground pepper
  • 1/3 c veg oil
4.1/5 (11 Votes)

By

Amount per serving Calories 251 % Daily Value* Total Fat 16g 20% Saturated Fat 9

  • 2 cups grated zucchini (1 large)
  • 1/2 small onion, minced
  • 1/2 cup shredded sharp cheddar
  • 1/2 cup grated parmesan
  • 2 eggs
  • 1 tsp garlic powder
  • salt & pepper
4.1/5 (9 Votes)

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Directions: Preheat oven to 350 degrees

  • Six teen 1/4-inch-thick zucchini slices, cut lengthwise from 2 - 3 large zucchini (see HG Tips!)
  • 1/2 cup finely chopped onion
  • 1 cup light/low-fat ricotta cheese
  • 1/4 cup chopped basil, or more for topping
  • 2 tbsp. reduced-fat Parmesan-style grated topping
  • 1/8 tsp. each salt and black pepper
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 cup canned crushed tomatoes
  • 1/3 cup shredded part-skim mozzarella cheese
  • Optional topping: chopped basil
4/5 (43 Votes)

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