To those who are squash-unititated, the word “squash” may bring to mind only the common yellow summer squash.
But did you know there are actually hundreds different types of squash varieties?
You can see a list of 16 popular summer & fall squash varieties here.
Among the summer squash varieties include the fan-favorites like zucchini, yellow squash (or crookneck squash), and patty pan squash (or white scallop squash). Growing squash is relatively simple, and you’ll find that squash are prolific.
You may be wondering what to do with the abundant stock of squash from your garden, or perhaps you grabbed some zucchini at your local Farmer’s Market.
Look no further than these 10 mouthwatering summer squash & zucchini recipes we’ve put together for you below.
1. Leigh’s Squash Casserole
As soon as our garden squash are ripe and ready for the pickin’, this squash casserole is one of my favorite recipes to make!
Ingredients List:
- 6-8 medium yellow squash cut into chunks or slices (zucchini can be substituted for ½ the recipe for a colorful presentation)
- 1 medium diced mild onion
- 1 cup sour cream
- 1 cup shredded Colby or Colby jack cheese
- 1 stick butter, melted
- 1 sleeve of Ritz crackers crushed gently in the sleeve
- ½ tsp salt
- ¼ tsp pepper
Directions:
- Preheat the oven to 350 degrees.
- Combine squash and onion into a pot with water about ¾ full covering the squash. Boil squash and onions for about 30 minutes (adding water if needed) until the squash is very soft.
- Pour any excess water out of the pot and let cool for 15 minutes off the heat.
- Combine cooked squash, salt and pepper—mix thoroughly.
- Add sour cream and shredded cheese and mix thoroughly.
- Pour mixture into a 9×12 greased pan.
- In a separate mixing bowl, add the crackers and melted butter and stir well to coat the crackers.
- Spread the cracker butter mixture on top of the squash and bake for 40 – 45 minutes until the crackers have browned and the squash is bubbling.
And then—chef’s kiss—this casserole is ready to enjoy!
2. Baked Parmesan Yellow Squash
Okay… YUM. And yet shockingly easy to make: we’re talking just 4 ingredients here!
Ingredients List:
- Yellow squash
- Parmesan cheese
- Garlic salt
- Black pepper
Get the full instructions from Five Heart Home.
3. Stuffed Yellow Squash with Bacon
Did someone say bacon?
From a scale of zero to mouthwatering, you can safely assume where this recipe falls (hint: mouthwatering, of course).
Ingredients List:
- Yellow summer squash
- Round buttery-flavored crackers, crushed
- Shredded Cheddar cheese
- Bacon
- Yellow onion
- Diced Tomatoes & Green Chilies
- Salt
- Ground black pepper
- Garlic powder
Get the full recipe details from Ready Set Eat.
4. Yellow Squash & Zucchini Gratin
Easy? Check. Quick? Check. Oozing with deliciousness? Double check. We can’t wait to try out this recipe!
Ingredients List:
- Butter
- Zucchini
- Yellow summer squash
- Shallots, minced
- Sea salt
- Ground pepper
- Garlic cloves
- Heavy whipping cream
- Panko bread crumbs
- Grated Parmesan cheese
Find the recipe from Taste of Home.
5. Grilled Summer Squash With Lemon-Scallion Dressing
Summer is for grilling. So is squash. This recipe takes your grilled squash & zucchini to the next level with its lemon-scallion dressing.
Ingredients List:
- Small zucchini
- Small yellow squash
- Olive oil
- Salt and freshly ground black pepper
- Whole lemon & lemon zest
- Small jalapeño pepper
- Pure honey
- Scallions, thinly sliced
- Fresh basil, torn
Get the recipe from Country Living.
6. Summer Squash & Onions
Squash and onions: can you name a better summer pair?
Ingredients List:
- Olive oil
- Butter
- Sweet onions
- Zucchini
- Yellow squash
- Can diced tomatoes with basil, oregano and garlic
- Freshly ground pepper
- Seasoning salt like Accent
- Mrs. Dash seasoning
Find the recipe at Saving Room for Dessert.
7. Oven-Roasted Patty Pan Squash With Shallots and Herbs
Fresh. Simple. Good for you. All things we love about this oven-roasted patty pan squash recipe!
Ingredients List:
- Patty pan summer squash
- Shallot (sliced thin)
- Fresh thyme
- Olive oil
- Sea salt
Get the recipe from The Spruce Eats.
8. Zucchini Tots
Tater tots… but make them better for you than carb-heavy potatoes. And there you have: zucchini tots. We’ll bet your kids will love this recipe!
Ingredients List:
- Grated zucchini
- Large egg
- Onion
- Grated reduced fat sharp cheddar cheese
- Seasoned breadcrumbs, or gluten-free crumbs
- Kosher salt and black pepper to taste
Skinny Taste has the full recipe for us.
9. Zucchini Garlic Bites
If you could read our minds, you’d see us daydreaming about these savory zucchini garlic bites dipped into tomato sauce.
Ingredients List:
- Zucchini
- Egg
- Breadcrumbs
- Parmesan cheese
- Garlic clove
- Fresh chives
- Fresh parsley
- Fresh basil
- Fresh oregano
- Salt & pepper
Find the recipe at Grow A Good Life.
10. Zucchini-Potato Frittata
Zucchini takes the breakfast spotlight with this tasty frittata.
Ingredients List:
- Zucchini (or yellow summer squash)
- Salt
- Extra-virgin olive oil
- Waxy potatoes
- Onion
- Smoked Canadian bacon or ham
- Freshly ground black pepper
- Grated Cheddar cheese
Get the full recipe from TheKitchn.
11. Bonus Reader Recipe:
Updated July 22, 2020:
Thanks to one of our email subscribers, Jay, who shared with us the following recipe!
Ingredients List:
- 4 medium yellow squash, thinly sliced (mandolin slicer on 1/8” works great for both squash and tomatoes here)
- 4 to 5 large tomatoes, thinly sliced
- 1/3 to 1/2 cup olive oil
- 15 to 20 whole basil leaves
- 1 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- Italian seasoning, to taste
- Salt and pepper, to taste
- Instructions:Preheat oven to 400°F.
- Place one layer of sliced squash in the bottom of a 9×13-inch baking dish.
- Top with a layer of sliced tomatoes.
- Season with salt and pepper and a few basil leaves and Italian seasoning.
- Generously drizzle olive oil over everything and sprinkle a little Parmesan cheese on top.
- Repeat in the same order until you run out of vegetables. The top layer should be tomatoes.
- Add a final toss of Parmesan and a generous coating of breadcrumbs and more olive oil.
- Bake until everything is soft, bubbly and brown on top (about 30 to 40 minutes).
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Local to Middle Tennessee? Enjoy homegrown squash from our U-Pick Garden.
In addition to 3 different squash varieties, we have blackberries, blueberries, 5 varieties of tomatoes, 4 varieties of peppers, purple hull peas, cucumbers, green beans, flowers and herbs—all ready for you to pick and enjoy!
Come pick your produce during our U-Pick Garden Hours:
- Wednesdays & Saturdays: 8 am – 6 pm
- Sundays: 1 – 5 pm
No appointments or reservations required—simply join us during the opening hours listed above.
Find Stoney Creek Farm at:
4700 Coe Ln
Franklin, TN 37064
