Summer Squash and Zucchini

Favorite zucchini recipes from great food blogs. Summer squash recipes.

Photography Credit: Elise Bauer

What to do with all that zucchini? This time of year people who have gardens and who have planted squash in said gardens usually have zucchinis coming out of their ears. My parents gave up growing squash years ago (something to do with the six kids growing up and moving out) and now trade apples and figs with our neighbors who have more squash than they need. If you find yourself in the land of summer squash plenty, here are some ideas from Simply Recipes for what to do with them:

Sautéed zucchini with Gruyere

Zucchini muffins

Zucchini bread

Zucchini fritters

Zucchini ricotta frittata

Zucchini stuffed with turkey sausage

Zucchini with thyme

Chocolate zucchini cake

Roasted zucchini with garlic

Dad’s ratatouille

Mom’s summer squash

Mom’s pasta primavera

Summer squash salad

And here are several more recipes from some favorite food blogs:

Quinoa and Grilled Zucchini from Heidi of 101 Cookbooks

Feta stuffed zucchini from Alanna of A Veggie Venture

Spicy tofu and zucchini with lemongrass, time, and basil from Brys of CookThink

Calabacitas – squash with onions, chiles, and cheese from Kalyn of Kalyn’s Kitchen

Stuffed zucchini flowers from Bea of La Tartine Gourmande

Zucchini cookies from Nic of Baking Sheet

Feta stuffed zucchini boats from Alanna of A Veggie Venture

Summer squash “vichyssoise” from the Veggie Queen

Zucchini spirals with fresh vegetable sauce from Susan of FatFree Vegan Kitchen

Zucchini polenta tart from Clotilde of Chocolate and Zucchini

Summer squash soup from Barrett of Too Many Cooks

Stuffed zucchini from Tea of Tea and Cookies

Yellow summer squash cake from Cathy of My Little Kitchen

Many thanks to Evie for supplying the summer squash for the above photo.

Do you have a favorite zucchini or summer squash recipe? Let us know about it in the comments.

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Showing 4 of 17 Comments

  • Michael Malcolm

    Squash flowers, so yum
    stuff them with cheese and chiles,
    egg and panko fry

    Very easy to prepare; haiku pretty much says it all. I don’t remove the innards, just work around them. Hard to find squash flowers (zucchs, yellow)…, even at our local farmers markets, here in Reno. Female flowers, with mini squash attached, are usually more expensive, but males are just as delicious. I usually use jack cheese or cheddar, and jalapeño or serrano, but sometimes bleu, basil, or whatever.

  • Shut Up & Cook

    If you’re like me, you’re up to your eyeballs in zucchini right now.

    I have no green thumb, so am not growing any myself, but friend after friend keeps arriving at my house making delighted declarations such as, “You like to cook! Here…have 5 lbs of zucchini!”

    I’ve made zucchini bread, zucchini muffins, grilled zucchini, and quinoa with zucchini.

    I was getting sick of Zucchini.

    Fortunately an old recipe of Food and Wine had a YUMMY recipe for [b]Fried-Zucchini Spaghetti[/b]. This definitely defeats the purpose of it being healthy…but damn is it good.

    What is everyone else doing with all their zucchini??!

  • Mary

    My Grandmother made a lasagna where she replaced the noodles with slices of zucchini. I altered that idea by cooking it in a pot with spaghetti sauce and sprinkling it with cheeses. Yum.

  • Foodiebia

    Here is my new favorite zucchini recipe – zucchini chips!

  • lyn

    Just happened upon this when making pesto and having some left over: This is a very forgiving recipe and you can add as much or little as you like and cook for as little or long as you like!

    as many zuchinni squash and yellow squash as you have

    a couple of carrots

    an onion

    a few cloves of garlic

    a few sticks of celery

    Add a bit of olive oil to a large fry pan and start by cooking the carrots, then celery, then onions, zuchini and squash. Add garlic and simmer all of these until they reach the level of
    crunchiness or not…that you like. Add about two tablespoons of pesto and let it cook for a few more minutes. Good the first day…even better the next!

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