If you’ve ever grown zucchini (or really any variety of summer squash), you know it’s almost inevitable to reach a point in the year when you can hardly keep up with harvesting them. While this is certainly not a comprehensive list, it gives you our go to “recipes” to give you a head start in consuming all the squash you can produce!

1. Sautéed Summer Squash

Ingredients:

• 2-3 summer squash (yellow squash or zucchini), sliced into rounds or half-moons
• 1-2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (optional: basil, parsley, or thyme)
• Lemon juice or zest (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced summer squash, season with salt and pepper.
4. Cook for about 5-7 minutes, stirring occasionally, until the squash is tender but not mushy.
5. Optional: Add fresh herbs and a squeeze of lemon juice before serving.

2. Grilled Summer Squash

Ingredients:

• 2-3 summer squash, sliced lengthwise into 1/4-inch thick strips
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (optional: rosemary or thyme)

Instructions:

1. Preheat grill to medium-high heat.
2. Brush both sides of the squash slices with olive oil.
3. Season with salt, pepper, and optional herbs.
4. Grill for about 3-4 minutes per side until grill marks appear and the squash is tender.
5. Serve as a side dish or add to salads, sandwiches, or pasta.

3. Baked Summer Squash

Ingredients:

• 2-3 summer squash, sliced into rounds
• 1 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix Parmesan cheese, bread crumbs, garlic powder, oregano, salt, and pepper.
3. Toss the squash slices in olive oil to coat.
4. Dip each slice into the Parmesan mixture, pressing lightly to adhere.
5. Place coated slices on a baking sheet.
6. Bake for 20-25 minutes until golden brown and crispy.

4. Summer Squash Salad

Ingredients:

• 2-3 small summer squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Feta cheese (optional)

Instructions:

1. In a large bowl, combine the sliced summer squash, cherry tomatoes, red onion, and basil.
2. Drizzle with olive oil and balsamic vinegar.
3. Season with salt and pepper, and toss to coat.
4. Optional: Sprinkle with feta cheese before serving.

5. Stuffed Summer Squash

Ingredients:

• 2-3 summer squash
• 1/2 cup cooked quinoa or rice
• 1/2 cup diced tomatoes
• 1/4 cup chopped onions
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (optional: basil or parsley)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the squash in half lengthwise and scoop out the seeds to create a cavity.
3. In a bowl, mix cooked quinoa or rice, diced tomatoes, chopped onions, olive oil, salt, and pepper.
4. Fill each squash half with the mixture.
5. Place the stuffed squash on a baking sheet and bake for 25-30 minutes until tender.
6. Sprinkle with mozzarella cheese and bake for an additional 5 minutes until the cheese is melted.
7. Optional: Garnish with fresh herbs before serving.

These recipes are just a few ways to enjoy summer squash. Feel free to get creative and experiment with different herbs, spices, and cooking methods to suit your taste.