Summer squash plants—namely zucchini, yellow crookneck, and pattypan squash—bring plenty of delicious recipes and nutrients into our lives at this time of year. These flowering fruits peak at the end of summer, so get your fill of summer squash for a boost of Vitamin A and C, fiber, potassium, manganese and riboflavin.

To get you started, here are five delicious summer squash recipes that provide a treat in the late summer heat, all while helping your body process fats, carbs, and glucose.

Tomato, Squash, and Blossom Pasta


Yes, you can eat the delicate flowers of squash too! This recipes mixes up a simple pasta with two types of squash and squash blossoms too. Adding a hint of cheese and fresh mint make this dish winner. Choose your favorite pasta (gluten-free, whole grain) and get cooking!


  • 1 sliced yellow summer squash

  • 1 sliced zucchini

  • Extra virgin olive oil

  • 1 pound al dente pasta

  • 1 1/4 cups cooking water

  • 8 ounces halved cherry tomatoes

  • 7 squash blossoms

  • 1 cup grated Pecorino Romano cheese

  • 2 tablespoons fresh mint


Saute sliced squash and zucchini in olive oil in a skillet for about 8 minutes over medium heat until pale gold. Add pasta with cooking water, plus tomatoes, 4 sliced and 3 whole squash blossoms, cheese, and mint. Stir for about 1 minute until a sauce forms. Drizzle with oil, toss and enjoy.

For more information or the original recipe, click here.

Chicken Parmesan Over Zucchini Noodles


If we could take one thing with us to a desert island, it would probably be our spiralizer. Top some fresh zoodles (zucchini noodles) with a tasty and cheesy chicken for a lighter take on a classic chicken parm with noodles. We love the freshness the heirloom tomatoes add and, of course, white wine is always a nice touch.


  • 2 tablespoons extra virgin olive oil, divided

  • 1 tablespoon chopped thyme

  • 6 garlic cloves, thinly sliced

  • 1 shallot, thinly sliced

  • 1 pound heirloom tomatoes, chopped

  • 1/2 cup white wine

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 tablespoons low-fat Greek yogurt

  • 1 ounce grated Parmesan cheese

  • 4 skinless, boneless chicken breast cutlets

  • 1/2 cup whole-wheat panko

  • 1 teaspoon garlic powder

  • Cooking spray

  • 4 medium zucchini

  • 2 ounces fresh mozzarella cheese, thinly sliced

  • 1/2 cup torn basil leaves


  1. Preheat oven to 425° and heat one tablespoon of extra virgin olive oil over medium heat in a skillet. Add thyme, garlic cloves, and shallot, and cook for two minutes. Add sliced tomatoes, wine, salt and pepper and continue to cook for about 8 minutes or until liquid is reduced to half.

  2. Combine yogurt and Parmesan cheese, and spread over both sides of chicken cutlets. Combine panko and garlic powder, and dredge cutlets. Place cutlets on a wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 12 minutes or until done.

  3. Peel zucchini lengthwise into strips, discarding the seeds.

  4. Preheat broiler to high. Top each cutlet with 2 tablespoons sauce and mozzarella. Broil for two minutes.

  5. Heat a large nonstick skillet over medium-high heat and add remaining olive oil to pan; swirl to coat. Add two garlic cloves and cook for one minute. Add zucchini and cook for two minutes. Remove from heat and toss with remaining sauce, remaining 1/4 teaspoon salt, and half of basil.

Here’s a link to the original recipe if you want to check it out.

Zucchini-Parmesan Loaf


Savory loaves are underrated. These slices combine zucchini, which makes for a super moist treat and cheese to round out a full flavored snack. Eat a piece alongside a summer soup or toast one up in the AM and top with some avocado and a poached egg. Yum.


  • 1/3 cup extra virgin olive oil, and a dab more for pan

  • 2 cups all-purpose flour

  • 1/3 cup milk

  • 2 large eggs

  • 1 cup grated Parmesan cheese

  • 2 teaspoons baking powder

  • Coarse salt and ground pepper

  • 1/2 pound zucchini, coarsely grated


  1. Preheat oven to 375°. Brush a 9-by-5-inch loaf pan with olive oil and dust lightly with flour.

  2. Whisk olive oil, milk, and eggs in a small bowl; in a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Mix in zucchini and then add egg mixture until just moistened.

  3. Add batter to pan and press in gently. Bake for about 60 to 70 minutes until a toothpick inserted in center comes out clean. Let cool in pan for about 15 minutes; turn out loaf onto a rack to cool completely.

Check out the original recipe here.

Savory Summer Squash with Bacon


Fresh herbs and often under-used ingredients, like artichokes and capers, really take this dish to the next level. Complex enough in flavor for an early fall evening, this recipe is also fresh enough for summer. Plus, bacon.


  • 3 slices bacon, cut into 1/2-inch pieces

  • 1 tablespoon extra virgin olive oil

  • 1 clove garlic, minced

  • 1 sweet onion, chopped

  • 2 pounds yellow squash, cut into bite-size pieces

  • 4 pickled artichoke hearts, chopped

  • 2 tablespoons capers with liquid

  • 1/2 teaspoon crushed fresh rosemary leaves

  • Dash of salt

  • Dash of ground white pepper


  1. Cook bacon, surrounded by paper towel, on a microwave-safe plate on high for about 30 seconds.

  2. Add bacon to a deep skillet and cook over medium-high heat for 5 to 10 minutes, stirring often, until crisp. Reduce heat to medium and stir garlic into bacon, cooking until fragrant, for about 30 seconds. Add onion and cook for about 5 minutes, stirring until onion is slightly translucent but still firm.

  3. Mix squash into onion-bacon mixture; cook and stir for about 5 minutes until squash is slightly softened. Add artichoke hearts and cook for about 3 minutes until heated through. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

If bacon is makin’ you hungry, you can also find the original recipe here.

Baked Summer Squash Side Dish


Bring this to your next BBQ and you'll be an instant favorite. Baking a few types of squashes together gives you opportunity to play with flavors. Bring it all together with a little cheese and bread crumbs. Feel free to swap these out for whole grain Panko crumbs or a gluten free alternative.


  • 2 pounds summer squash (zucchini, pattypan squash, and/or yellow crookneck squash)

  • 1/4 cup extra virgin olive oil

  • 1/2 cup grated Parmesan cheese

  • 1/3 cup bread crumbs

  • 1/2 teaspoon flaked salt

  • 1/4 teaspoon freshly ground pepper


  • Preheat the oven to 350°F. Remove the stem ends and slice the across the squash to create 1/4-inch-thick rounds. Toss with the olive oil.

  • In a small bowl, combine the breadcrumbs, Parmesan, salt and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.

  • Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

Find the original recipe here.

Getting your fill of summer squash is one of those seasonal opportunities many chefs and foodies look forward to each year. Before summer nights are a thing of the past, get squashed with these easy recipes and your body, along with your tastebuds, will thank you.

Photos: Magdanatka / Shutterstock, Martha Stewart, Cooking Light, Martha Stewart, All Recipes, Pinterest