Top Rated Yellow Squash Recipes
Is your garden overflowing with zucchini and summer squash? This easy grilled zucchini recipe is the perfect light summertime side dish.This recipe is courtesy of French's.
Ribbons of raw summer squash are tossed with toasted pine nuts, salty feta, and a zingy citronette: warm weather salad perfection.This recipe is courtesy of Cookie and Kate.
Crowd-pleasing appetizers combine to create a delicious grilled bruschetta.Recipe courtesy of McCormick.
Serve this dish as a healthy side dish. It's a creative way to eat your vegetables and to get your fix of daily protein. Click here for 5 Healthy Holiday Recipes
While kids are usually adverse to vegetables, they're more likely to enjoy them when they've been given a little bit of a flavor treatment from a barbecue. Chef David Seigal of Chelsea's Table likes to grill his and serve them on a sandwich with a homemade goat cheese spread, and the kids really enjoy it.
Remy’s ratatouille is a delicately seasoned beautiful spiral of color, which makes the most of those summer vegetables.This recipe is courtesy of Smitten Kitchen.
5 Yellow Squash Recipes (Super Quick and Easy)
By: Garden Lady
Is your garden overrun by yellow squash this time of the year, and you find yourself wondering what to do with all that bountiful harvest?
You go online and search for yellow squash recipes, and all you can see are squash casseroles, stuffed squash, or squash fritters which sound great, yet are so time consuming.
But all that you really want – is something quick and easy to make with that squash.
Keep reading, because I will provide you exactly with that: 5 yellow squash recipes that are:
- require just a few ingredients
- quick & easy to prepare – 15 minutes max from start to finish.
*This post contains affiliate links. If you choose to purchase any of the products I have recommended, I may receive a commission at no cost to you. You can read my full disclosure at the bottom of the page.
In all the presented recipes yellow squash can be easily swapped with zucchini.
Cover, then lower the heat to Medium Low.
Let this cook, covered, for about 15 minutes.
Cook until tender, stirring as needed.
These were well done in 15 minutes for me. When the squash starts to look translucent, it’s done. Just cook it to the way you like it. Some folks like it with a little crunch, but I like mine well done. Smile.
Squash and Onions make for a great side dish. All you need is a fried bologna sandwich for the main entree and you’ll be good to go. Good stuff.
20 Yellow Squash Recipes and Ways to Use Up Summer Squash
This post may contain affiliate links. Read our disclosure policy here.
Each summer I compile a list of yellow squash recipes to address the abundance that a few squash plants can provide. Below is a list of delicious squash recipes created to help you use up your summer squash. Once we start harvesting squash it isn&rsquot long before I am working it into every meal and my husband and kids are chanting &ldquosquash for breakfast, squash for lunch, squash for dinner, munch, munch, munch&rdquo. It isn&rsquot quite that bad, but almost. 🙂
Summer Squash is a broad term that includes all squash that reach maturity in the summer (instead of fall squash like pumpkins). When I am in the garden I am inclusive in my definition, but once I step into the kitchen I tend to limit my definition or summer squash to the yellow squash varieties.
Yellow Squash Recipes that allow us to savor fresh picked squash:
Sautéed Squash with Onions Shelia at KnitsCooksCrochets prepares her yellow squash in a similar manner only she sautés her onions in butter instead of olive oil.
Breakfast Recipes with Yellow Squash:
Don&rsquot feel guilty sneaking squash into breakfast recipes. Desperate times call for desperate measures. You can also work summer squash into lunch with recipes like this Squash Calzone:
Summer recipes where the squash acquires more flavor from the recipe&rsquos other ingredients:
Yellow Squash Tips:
If someone give you a large yellow squash, enjoy it, but if you are buying it by the pound choose smaller squash since they have fewer seeds.
Grated summer squash can be used to replace carrots in carrot cake or zucchini in zucchini bread!
You can freeze your squash. Cut it up into bite size pieces or shred it then freeze it. Erin at $5 Dinners cuts up summer squash along with zucchini, carrots, onion,and celery then freezes it so she can pull it out and add it when she makes Zucchini Freezer Soup.
Amy at The Finer Things in Life has compiled a wonderful list of zucchini recipes, many of which could be adapted to include summer squash.
You can pickle squash! Kendra at New Life on the Homestead shares her recipe for Squash Pickles.
You can eat summer squash raw. Try adding some to your next salad or one of these salads: Italian Squash Salad, Pasta Salad with Squash, and Southwest Pasta Salad.
You can easily grill squash. Cut yellow squash in half inch thick slices, coat with your favorite marinade, and grill it alongside your steaks. Grilled Squash is great in Grilled Ratatouille.
What is your favorite yellow squash recipe or summer squash recipe?
About Alea Milham
Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.
Yellow squash lemon bread is real good
Rebecca | LettersFromSunnybrook.com says
Love all the great ideas! I love all forms of summer squash, but my family doesn’t. I have been incorporating it into other dishes they like and they are adjusting and even beginning to enjoy it. Here’s a healthy muffin recipe I posted this week: http://lettersfromsunnybrook.com/banana-zucchini-muffins/
I am always looking for new recipes to try using my summer squash! Thanks for posting all of these great ideas!
Best Vegetable Recipes: 10 Easy Yellow Squash Recipes
Looking to cook some more veggies into your dinner menu? Never fear 'cause the Mr. Food Test Kitchen has some of our favorite easy yellow squash recipes that we can't wait to share with you! Make it a full meal with one of our yellow squash casserole recipes or learn how to cook yellow squash as a side. You'll love it either way!
Share This Recipe
Any small pasta shape would work just fine in this Chicken and Vegetable Pasta recipe. Use different ones and see which your family likes best in this easy yellow squash recipe! It's full of good stuff like zucchini and tomatoes, so you don' have to worry if they want more!
No need to tie up your oven to cook these homey Country Pork Chops. They'll simmer just fine on the stovetop in this rich tomato sauce that's chock-full of healthy fresh veggies, including yellow squash. Talk about a speedy skillet supper they'll love!
When they ask for seconds (and maybe even thirds) of this pasta soup, you'll be glad to give it to them 'cause you'll know it's loaded with lots of good things. This one of our favorite healthy yellow squash recipes. Serve up a bowl of Egg Noodle Vegetable Chowder tonight!
We've got one of our favorite summer veggies in casserole form in this simple yellow squash casserole. It sure doesn't get much better than that! This Summer Squash Bake works great as a vegetarian side dish or as a bring-along to your next potluck.
Crunchy, fresh-tasting, and summery all add up to a dish we call simply Chicken with Summer Vegetables. And with the great price and popularity of both, it's bonus time. Learn how to cook yellow squash like a pro with this easy veggie recipe.
Our new version of vegetables and dip takes your taste buds from something old to something new! Grilled Veggies with Onion Dip is a trendier version of the classic idea, sure to win you raves. We bet it'll be one of your favorite yellow squash recipes too!
Our meatless vegetarian chili recipe tastes so good, you just might get your finicky eaters to clean their plates. It's a hearty veggie chili created to support Mrs. Obama's "Let's Move" campaign to address the rising rate of childhood obesity.
Got a grill basket for your barbecue grill? Use it or pick one up and get your gang to eat their veggies with our recipe for Grilled Summer Veggies. The unbeatable smoky cookout flavors will turn those finicky eaters into veggie lovers.
Whether it's an easy breakfast idea or a novel brunch recipe, our Italian Breakfast Bake is chock-full of good-for-you ingredients that are as eye-catching to look at as they are tasty to eat.
Here's a one-pot take on a light pasta dish brimming with fresh vegetables. Mix up our One Pot Primavera and enjoy the fresh and easy goodness of this easy yellow squash recipe.
Cut the stem ends off the squash and discard them, but keep the skin and the other end intact. Using a spiralizer, shred the squash into long strands, then cut them to a manageable spaghetti-like length before you cook them. Alternatively, draw a julienne peeler down the squash, making spaghetti-like strands. You can use a peeler to make thin, broader noodle-like slices as well. The spiralizer automatically removes the core, but if you use a peeler, stop just before you reach the seedy center.
Heat the olive oil or butter in a large skillet over medium heat. Add the squash noodles and garlic. Cook, stirring constantly, for a few minutes or until just slightly softened. Add the basil and continue cooking for about 30 seconds to 1 minute. Add salt and pepper to taste.
Toss the squash with the Parmesan cheese and serve immediately with extra Parmesan cheese on the side for sprinkling.
- 1-2 Yellow Summer Squash, medium to large, sliced into 1/4" pieces
- 1 c Flour, all purpose
- 1/2 c corn meal
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 Egg
- 1/4 c Buttermilk
- 2 tsp Water
- Oil for frying, 1/4" in the bottom of a medium skillet
- Begin by adding the oil to a skillet and heat over medium heat.
- Next, combine the flour, corn meal, and seasonings in a small bowl.
- In another bowl, beat an egg and whisk in buttermilk and water.
- Next, dredge each squash piece in the seasoned flour/cornmeal mixture, then into the wet mixture, then back to to the flour/cornmeal mixture.
- Add the coated squash pieces to the heated skillet and brown on each side. This will take about 2 minutes per side. Be careful not to overcook or the texture of the squash will become mushy.
- Serve hot
Thank you so much for stopping by! If you love fresh summer squash then I know you&rsquoll love this tried and true fried squash recipe.
Be sure to sign up for my weekly email newsletter so that you never miss a new recipe! You can also follow me on Facebook, Twitter, Instagram and Pinterest. I&rsquoll see y&rsquoall there!
The Perfect Yellow Squash Recipe!
What is a yellow squash?
The yellow squash is more commonly known as a summer squash. It&rsquos a curved squash variety that has a fat bottom and thinner or tapered top much like an elongated gourd. Yellow squash are mild and lightly sweet. They typically have more seeds in the flesh than other summer squash varieties like zucchini!
Do I need to peel the yellow squash?
Nope! The great thing about summer squash or yellow squash is that the skin will get soft and it&rsquos edible. You don&rsquot have to go through the hassle of peeling off the skin. If you are really feeling like you don&rsquot want the skin on you can remove it but I honestly don&rsquot bother doing that when prepping my yellow squash recipe ingredients.
Is this summer squash casserole an easy dinner recipe?
Absolutely. This recipe needs to bake for about 25 minutes to soften the squash and get everything nice and melty but it&rsquos quick to prep and doesn&rsquot require much maintenance once you pop it into the oven. You can set a timer and forget about it until it&rsquos time to pull it out.
Pair this yellow squash recipe with some grilled chicken breasts and you&rsquove got yourself the perfect dinner recipe done in no time!
This post contains affiliate links to products we recommend and use. You pay the same price but by using our links to shop you help make more great free recipes possible! Thank you!
Ingredients you will need to make this yellow squash recipe:
- 4 Cups squash, diced
- 1-2 Tbsp. olive oil
- ¼ Cup milk
- 1 Small onion
- ½ Cup plain Greek yogurt
- ½ Cup shredded cheddar cheese
- 2 Cloves garlic, crushed
- 1 Cup Panko bread crumbs for topping
- Salt and pepper to taste
You will also need a cutting board, a good sharp knife for chopping, and a casserole pan for baking this delicious yellow squash recipe.
Can I use other kinds of squash for this yellow squash casserole?
You can! I like to use the summer squash to make this recipe but you can use any color / kind of squash you want. Some of the tougher squash varieties might take longer to cook but you certainly adjust the recipe and incorporate any kind of squash you like. During the summer when zucchini and summer squash are plentiful in the garden I&rsquoll throw some of each in this recipe and it comes out great.
Remember some of the larger squashes will have more watery flesh so you&rsquoll end up with more liquid when cooking. Allowing the diced squash to release some moisture before baking will help avoid a watery casserole.
How to make a summer squash casserole:
- Dice squash and onion.
- Saute squash and onion in large saucepan, to keep calories down add just enough olive oil to keep them from sticking in pan.
- Cook until squash is soft and onion is translucent.
- Add garlic, and cook for 1 minute.
- Stir in Greek yogurt, milk, and shredded cheese.
- Transfer to baking dish or individual ramekins.
- Preheat oven to 375°
- Sprinkle top with Panko breadcrumbs for a delicious crunchy topping.
- Bake for 25 minutes or until top is golden brown.
Do you have other delicious recipes I can try at home?
I&rsquom so excited to share some of my other favorite recipes with you. It doesn&rsquot matter if you are looking for an indulgent chocolate dessert or something to drink, we&rsquove got you covered here at Cook Clean Then Repeat!
Yellow Squash Bundt Cake
Yellow squash is a favorite summertime vegetable in the South. We love it baked into buttery, cheesy squash casseroles or featured in a cornbread panzanella summer salad. Have you considered showcasing this prolific vegetable on your dessert table? This Yellow Squash Bundt Cake is a delicious way to use some of your prolific squash harvest and is guaranteed to change the minds of even the staunchest squash-detractors. Bright yellow squash boosts the golden hue of this lemony cake, helping to create a tender and moist texture. Both straightneck and crookneck squash will work in this recipe, but the straightneck kind is easier to grate. This Bundt cake is a perfect choice for a weekend brunch or weeknight dessert. Remember to let the cake cool in the pan for 10 minutes before inverting to reduce the risk of breaking. Try baking the recipe in cupcake or mini-Bundt tins, then freeze them for individual treats. For a colorful twist, use grated zucchini instead of yellow squash, or a combination of the two.
How to Store Yellow Summer Squash
Yellow squash, like zucchini, is best stored in the fridge. While you might be tempted to wash it ahead of time, do not wash your yellow squash before storing it. Summer squash will last about 5-7 days in the fridge and 1-5 days on your counter while prepared squash usually lasts about one week. Keep this in mind if you are preparing any of your yellow squash for freezer or fridge prep meals.
Yellow summer squash is best stored in a plastic bag with a few holes to allow proper airflow. If you have the room, make sure that you store them in a vegetable crisper drawer to extend your summer squash’s shelf life.
Made a "Lazy Quiche" by skipping the crust. Will definitely make it again and again.
I should add, I used a regular quiche dish as well. And baked it for 35 min. And it was perfect. Clearly some differences among other cooks' and their ovens so watch the baking time carefully.
I have traditionally made "white" quiches which are heavy on cheese/ricotta and less eggy. So I wasn't sure Iɽ like this quiche. But it is fantastic. Unlike the cheesier quiches, I would definitely serve this warm or hot. It simply tastes like cold eggs when served at room temp or cold. Followed the recipe exactly but I used a store bought rolled crust (did not pre-bake it) and it was still great. oh, I added some crumbled bacon to top of batter before putting in the oven. I wouldn't recommend that, as the bacon was a small amount but the flavor was a tad over powering.
This is my favorite quiche recipe. Everyone I shared it with loved it as well. I am looking forward to making it again. I used zucchini because the yellow squash at the store didn't look so great, but otherwise I followed the recipe exactly and it was perfect!
I made this with store bought crust in a regular quiche pan. Otherwise according to directions- this is the best quiche I have ever had. Highly recommended!
I made it exactly as written making sure to use the tart pan suggested. It was perfectly done after 35 minutes and tasted great. The only problem I had was some of the filling leaked from the bottom of the pan. Good thing I have something in my oven to catch messes.
Absolutely delicious! I was a bit concerned by some of the reviews, but it turned out beautifully. It did require about 55 minutes before setting. Also, I bumped up the salt to a full teaspoon for the filling & used about 3/4 teaspoon hot sauce. Used fresh mozzarella (as if there's another type).
Good recipe. Mine was not cooked in the middle for 35 minutes. Should cook for an hour.
Bumped up the mozzarella to about a whole cup, and split it evenly between grated smoked mozzarella and the kind from the deli that grates like cottage cheese. Result was reviewed by my crew as the best quiche--certainly vegetarian--that theyɽ ever had. I even copped out and used prepared roll-out crust, didn't matter, it was awesome.
I did not make this exact quiche but I did use the pie crust recipe. I initially thought: how can this really be any good? I used 2/3 shortening and 1/3 butter and it was tasty and flaky. I did fridge it for an hour but did not freeze it after molding to the pan. Didn't seem to matter. I did prebake it by only for about 15 minutes with pie weights. I did not wait for it to cool completely - it was quite warm when I put the other ingreds in and baked. We loved the crust!
Love this recipe. It is very easy and tasty. One Quiche will feed my family of 6 with leftovers.
Very very good! Threw some ham on top just before putting it into the oven. Very nice.
I used small sunburst and patty pan squash because that is what my husband is growing in the garden, I will add more squash next time. I used 4 eggs and buttermilk and basil along with the thyme. I made the crust which takes some time but it is delicious. We loved the quiche and will make it again.
Delicious! I added chopped ham & sauteed Vidalia onion and only used 3 eggs. It was great. Will definitely make this again.
I encourage you to serve this warm (heated up later is fine). At room temperature, it tastes like nothing much. Warm, it is delicious and flavorful. Highly recommend
Not my favorite quiche recipe. Unlike some of the other cooks, I found the egg to cream ratio to be alright, but I would definitely double the cheese. I subbed swiss and gruyere for mozzarella and bumped the total to 1c, but it still wasn't nearly enough. I also added leeks and mushrooms, but I think adding water chestnuts would have vastly improved it.
This dish is excellent - I made the following changes -- I used zuchinni, summer squash and mushrooms -- cooked in butter and olive oil with a few cloves of garlic, some marjaram and thyme. I only used 4 eggs and substituted plain soy milk for the cream. it turned out beatifully.
i would make this dish again (i.e. squash quiche) but with a LOT of changes. 1) the recipe is totally wrong about times required for the various stages of cooking. i had to cook the squash initially for about 3 times as long as it called for. also, it took much longer to bake. 2) the mozzarella is a bit bland -- iɽ add some parmesan or perhaps replace the whole with aged gouda and more of it. 3) the-egg-to-other-stuff ratio is off. iɽ try reducing the eggs to three or four. 4) more thyme. 5) more salt. 6) more pepper. on the other hand, the crust recipe is off the hook. delicious and super easy and no icky vegetable shortening. this one is a keeper.
Wow! This was my 1st time making quiche and this recipe was great. My husband liked it so much he brought leftovers to work. I did make a few substitutions but in general I think it is a good base recipe to start with. I didn't have enough fresh thyme so I added some fresh basil too, used 1/2 and 1/2 instead of cream and used spinich and mushrooms instead of squash. I also used a store bought whole wheat pie crust to save time. We ate it with a tossed green salad and rosemary french bread. Will definitely make again.
Thanks, NY, for the spinach suggestion -- I tried it, and it's really great. Used store-bought crust & regular pie pan (as opposed to tart pan - I always make a mess when I try that). Yum. Making it again tonight w/ squash from my neighbor's garden.
Actually more than 3 forks, this was the creamiest quiche I ever tasted. Yellow squash seemed like it would be bland so I used zucchini instead. Followed the recipe except added parmesan cheese with the mozzerella. Didn't use the dough, maybe when I have more time. Got raves from family and had no leftovers. Going to try adding spinach and mushrooms next. Most definately will make again and again.
Yum, yum. and I don't even like eggs! I used a store-bought pie crust, yellow squash and broccoli (from a friend's garden), fresh eggs (only 3), and my own fresh thyme. I didn't have the mozzarella, so I substituted parm. & feta. I also used ground cayenne pepper instead of hot sauce, and 1/2 & 1/2 instead of cream (almost sounding like a different recipe, huh. ) Anyway, it was DELICIOUS -- much better than I expected (and I couldn't really taste the eggs).
Loved this. Didn't find it bland or lacking in flavor at all. Did use a little more cheese and salt then called for in the recipe. Used a store bought pie crust to save time. Wonderful.
I cut the filling down by 25% to compensate for using a frozen 9-inch deep dish Pillsbury Pet-Ritz pie crust. I did use 5 eggs, instead of 4-1/2, and only about 1/2 of the required salt. Sprinkled a light layer of canned Parmesan cheese on the bottom of the crust before adding the squash. For my smaller recipe I did use a cheese mixture of 3 oz. (by weight) of freshly grated Mozzarella and 2 Tbs. of crumbled Feta (that I had on hand). Put the quiche on a foil-lined pizza pan. I was shocked that it did not boil over!! After 35 minutes in the oven it was nice and brown, but the center was not set. So I covered it with foil, except the very center, and baked it another 10 minutes. A real YUM YUM with a green salad. Since this frozen crust is quite sweet, one could easily substitute zucchini or Mexican squash for the crookneck. I cannot imagine using butternut squash, as it would be SO sweet.
This was very rich and I thought it was pretty good, but kind of bland. My friends at brunch however, thought it was great. Next time I make it, I think I'll add a little more hot sauce and maybe a zestier cheese.