20 Delicious Healthy Yellow Squash Recipes for Summer

Let’s celebrate summer with the vibrant, versatile yellow squash! Whether you’re whipping up a quick weeknight dinner or hosting a backyard BBQ, these 20 delicious and healthy recipes are sure to inspire. From savory sautés to sweet baked treats, yellow squash shines in every dish. Ready to add a splash of sunshine to your meals? Dive into our roundup and discover your new favorite recipe today!

Grilled Yellow Squash with Lemon and Herbs

Absolutely nobody has time for bland veggies—transform your yellow squash into a zesty, herb-kissed side that steals the show.

Ingredients

• 2 medium yellow squash, sliced lengthwise into 1/2-inch pieces
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, toss the yellow squash slices with olive oil, lemon juice, lemon zest, salt, and black pepper until evenly coated.
3. Place the squash slices on the grill. Cook for 4 minutes on each side, or until grill marks appear and the squash is tender.
4. Remove the squash from the grill and immediately sprinkle with chopped parsley and basil.

Vibrant and tender, this grilled yellow squash bursts with bright lemon and fresh herbs. Serve it alongside grilled chicken or chop it into a summer salad for an extra crunch.

Healthy Yellow Squash and Zucchini Casserole

Kickstart your meal prep with this vibrant Healthy Yellow Squash and Zucchini Casserole. Packed with fresh veggies and a cheesy topping, it’s a guilt-free comfort dish that’s as easy to make as it is delicious.

Ingredients

• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a casserole dish with olive oil.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and 1 clove minced garlic, sautéing until translucent, about 3 minutes.
3. Add 2 cups sliced yellow squash and 2 cups sliced zucchini to the skillet. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until veggies are slightly tender.
4. Transfer the veggie mixture to the greased casserole dish. Sprinkle evenly with 1/2 cup grated Parmesan and 1/2 cup shredded mozzarella.
5. Top with 1/4 cup breadcrumbs for a crispy finish.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and the top is golden brown.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld.

Here’s the scoop: this casserole turns out creamy inside with a satisfyingly crisp top. Serve it alongside grilled chicken or as a standalone veggie delight for a light lunch.

Roasted Yellow Squash with Garlic and Parmesan

Oven-ready in minutes, this roasted yellow squash is your next side dish obsession. Toss it with garlic and Parmesan for a flavor-packed bite that’s crispy, cheesy, and utterly irresistible.

Ingredients

• 2 cups yellow squash, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the sliced yellow squash, olive oil, minced garlic, salt, and black pepper. Toss until the squash is evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.
4. Roast in the preheated oven for 20 minutes, then flip each slice for even browning.
5. Sprinkle the grated Parmesan cheese over the squash and return to the oven for 5 more minutes, or until the cheese is melted and golden.
6. Remove from the oven and let cool for 2 minutes before serving. Tip: For extra crispiness, broil for the last 2 minutes.

With a crispy exterior and tender interior, this dish offers a perfect balance of textures. Serve it atop a bed of greens for a light lunch or alongside grilled chicken for a hearty dinner.

Yellow Squash Soup with Coconut Milk

Nail your next cozy meal with this creamy, dreamy Yellow Squash Soup with Coconut Milk. It’s a vibrant, velvety bowl of comfort that’s as easy to make as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups yellow squash, chopped
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté for 3 minutes, until translucent.
3. Stir in minced garlic and cook for 1 minute, until fragrant.
4. Add chopped yellow squash and cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk and vegetable broth, then bring to a simmer.
6. Season with salt, black pepper, and cayenne pepper.
7. Reduce heat to low and simmer for 20 minutes, until squash is tender.
8. Use an immersion blender to puree the soup until smooth. Tip: For extra creaminess, blend for an additional minute.
9. Taste and adjust seasoning if necessary. Tip: A pinch of sugar can balance the flavors if the squash is bitter.
10. Serve hot. Tip: Garnish with a drizzle of coconut milk and a sprinkle of cayenne for a beautiful presentation.

Just like that, you’ve got a soup that’s silky, slightly spicy, and utterly satisfying. Try topping it with toasted coconut flakes for crunch or pairing it with crusty bread for the ultimate comfort meal.

Spiralized Yellow Squash Noodles with Pesto

Unlock the secret to a guilt-free pasta night with this vibrant, veggie-packed twist. Spiralized yellow squash noodles tossed in homemade pesto deliver freshness in every forkful—no compromise on flavor.

Ingredients

• 2 medium yellow squashes
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Wash and trim the ends off the yellow squashes. Spiralize into noodles using a spiralizer. Set aside.
2. In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper.
4. Heat a large skillet over medium heat. Add the spiralized squash noodles and sauté for 2-3 minutes, just until slightly softened.
5. Remove the skillet from heat. Add the pesto to the noodles and toss gently to coat evenly.
6. Serve immediately, garnished with extra Parmesan cheese and pine nuts if desired.

The noodles offer a crisp-tender bite, while the pesto brings a herby, nutty richness. For an extra kick, sprinkle with red pepper flakes or serve alongside grilled chicken.

Stuffed Yellow Squash with Quinoa and Chickpeas

Ready to revolutionize your veggie game? This stuffed yellow squash is a flavor-packed, nutrient-dense powerhouse that’s as easy to make as it is delicious. Perfect for meal prep or impressing dinner guests, it’s a no-brainer for any night of the week.

Ingredients

• 4 medium yellow squash
• 1 cup cooked quinoa
• 1 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded mozzarella cheese
• Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Cut yellow squash in half lengthwise and scoop out the centers, leaving a 1/4-inch thick shell. Tip: Save the scooped-out squash for adding to the filling.
3. Brush the squash shells with olive oil and place on a baking sheet. Bake for 10 minutes to soften.
4. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
5. Add the scooped-out squash, quinoa, chickpeas, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally. Tip: For extra flavor, toast the spices with the onions and garlic before adding other ingredients.
6. Remove from heat and stir in parsley and half of the mozzarella cheese.
7. Fill the pre-baked squash shells with the quinoa mixture, topping with the remaining mozzarella.
8. Bake for 15-20 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for an extra crispy top.

The stuffed squash emerges with a creamy interior and a slightly crisp shell, offering a delightful contrast. Serve atop a bed of greens for a light meal or alongside grilled chicken for added protein.

Yellow Squash and Tomato Salad with Feta

Raid your garden or local market for this summer stunner. Toss together in minutes, and watch it disappear even faster.

Ingredients

• 2 cups yellow squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Wash and dry the yellow squash and cherry tomatoes thoroughly.
2. Slice the yellow squash into thin rounds, about 1/4 inch thick.
3. Cut the cherry tomatoes in half lengthwise.
4. In a large bowl, combine the sliced squash and halved tomatoes.
5. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper.
6. Gently toss the salad to coat all ingredients evenly.
7. Add the crumbled feta cheese on top just before serving to maintain its texture.

Amplify the crunch with an extra sprinkle of feta. The creamy cheese contrasts beautifully with the crisp squash and juicy tomatoes. Serve chilled on a hot day for maximum refreshment.

Air-Fried Yellow Squash Chips

Just when you thought your air fryer couldn’t get any more versatile, here comes a snack that’s crispy, healthy, and downright addictive. These Air-Fried Yellow Squash Chips are your new go-to for guilt-free munching.

Ingredients

• 2 medium yellow squash
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Slice the yellow squash into 1/8-inch thick rounds using a mandoline for uniform thickness.
3. In a large bowl, toss the squash slices with olive oil, salt, black pepper, and garlic powder until evenly coated.
4. Arrange the squash slices in a single layer in the air fryer basket, ensuring they don’t overlap.
5. Air fry at 375°F for 8 minutes, then flip the chips and air fry for another 7 minutes or until golden and crispy.
6. Remove the chips from the air fryer and let them cool on a wire rack for 2 minutes to crisp up further.

Delight in the crunch of these lightly seasoned chips, perfect for dipping or enjoying straight out of the bowl. Their golden edges and tender centers make them a standout snack for any occasion.

Yellow Squash and Corn Fritters

Now’s the time to turn your summer bounty into crispy, golden bites. These fritters mash up sweet corn and tender squash for a snack that’s all crunch and joy.

Ingredients

• 2 cups yellow squash, grated
• 1 cup corn kernels
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine 2 cups grated yellow squash, 1 cup corn kernels, 1/2 cup all-purpose flour, 1/4 cup cornmeal, 1 large egg, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until just combined.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes per side, until golden brown and crispy.
4. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil. Repeat with remaining batter, adding more oil to the skillet as needed.
5. Serve warm. For an extra kick, drizzle with hot honey or top with a dollop of sour cream.

Serve these fritters straight off the skillet for maximum crispness. The corn pops with sweetness against the savory squash, making each bite a summer standout. Stack them high on a platter for a shareable snack that disappears fast.

Healthy Yellow Squash Stir-Fry with Tofu

Yield to the crunch and savor of this vibrant stir-fry that’s as nutritious as it is Instagram-worthy. Yellow squash and tofu unite in a quick, flavor-packed dish that’ll make your weeknight dinners anything but boring.

Ingredients

• 2 cups yellow squash, sliced
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add cubed tofu to the skillet, spreading evenly. Cook for 5 minutes until golden, then flip each piece. Tip: Pressing tofu removes excess water for better browning.
3. Remove tofu from skillet and set aside. Add remaining 1 tbsp olive oil to the same skillet.
4. Toss in yellow squash slices, stirring occasionally for 3 minutes until slightly tender. Tip: Keep the squash moving to avoid mushy spots.
5. Sprinkle garlic powder and red pepper flakes over the squash, stirring to coat evenly.
6. Return tofu to the skillet, adding soy sauce and water. Stir-fry for 2 more minutes. Tip: The water helps deglaze the pan, picking up all the flavorful bits.
7. Remove from heat and serve immediately. Light and lively, this dish offers a crisp texture with a kick. Try it over quinoa or stuffed into a warm pita for a twist.

Yellow Squash and Bell Pepper Skewers

Bold flavors meet vibrant colors in these Yellow Squash and Bell Pepper Skewers. Grill them up for a smoky, sweet crunch that’s perfect for summer BBQs or quick weeknight dinners.

Ingredients

• 2 cups yellow squash, sliced into 1-inch pieces
• 2 cups bell peppers, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Thread yellow squash and bell pepper pieces onto skewers, alternating between the two.
3. In a small bowl, mix olive oil, garlic powder, salt, and black pepper. Brush this mixture evenly over the skewered vegetables.
4. Place skewers on the grill. Cook for 4 minutes on each side, or until vegetables are tender and have visible grill marks.
5. Remove skewers from grill. Let them rest for 2 minutes before serving.

Lightly charred edges give way to a juicy interior, making these skewers a hit. Serve them atop a bed of quinoa or alongside your favorite grilled protein for a complete meal.

Yellow Squash and Spinach Stuffed Chicken

Viral recipes don’t always need crazy ingredients—sometimes, it’s all about the twist. Stuff juicy chicken with vibrant yellow squash and spinach, then sear to golden perfection for a meal that’s as nutritious as it is Instagram-worthy.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup diced yellow squash
• 2 cups fresh spinach
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, sauté yellow squash and spinach with olive oil until spinach wilts, about 3 minutes. Tip: Squeeze out excess moisture from the veggies to prevent soggy chicken.
3. Slice a pocket into each chicken breast, being careful not to cut through.
4. Stuff each chicken breast with the veggie mixture and mozzarella cheese.
5. Season the outside of the chicken with garlic powder, salt, and pepper.
6. In the same skillet, sear chicken over medium-high heat for 3 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
7. Transfer chicken to a baking dish and bake for 20 minutes, or until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.

Perfectly tender chicken oozes with melted cheese and fresh veggies. Serve over quinoa or slice into medallions for a fancy appetizer.

Yellow Squash and Lentil Curry

Make your weeknights vibrant with this Yellow Squash and Lentil Curry—packed with flavor, ready in a flash, and guaranteed to spice up your dinner routine.

Ingredients

• 1 tbsp olive oil
• 1 cup diced yellow squash
• 1 cup dried lentils
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 1 cup diced yellow squash to the skillet. Sauté for 5 minutes until slightly softened.
3. Stir in 1 cup dried lentils, 2 cups vegetable broth, 1 tbsp curry powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Tip: Rinse lentils under cold water before adding to remove any debris.
4. Bring the mixture to a boil, then reduce heat to low. Simmer covered for 25 minutes, stirring occasionally. Tip: If the mixture looks dry, add a splash of water to prevent sticking.
5. Remove from heat and stir in 1/2 cup coconut milk. Tip: Full-fat coconut milk gives the curry a richer texture.
6. Let the curry sit for 5 minutes to thicken before serving.

Bold flavors and creamy textures make this curry a standout. Serve over steamed rice or with naan bread for a complete meal that’s as satisfying as it is colorful.

Yellow Squash and Mushroom Risotto

Forget everything you thought about risotto—this creamy, dreamy Yellow Squash and Mushroom Risotto is here to steal the show. Packed with fresh flavors and a velvety texture, it’s a game-changer for your dinner rotation.

Ingredients

• 1 tbsp olive oil
• 1 cup diced yellow squash
• 1 cup sliced mushrooms
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add diced yellow squash, sliced mushrooms, chopped onion, and minced garlic. Sauté for 5 minutes until vegetables soften.
3. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Stir in Arborio rice, coating it well with the vegetable mixture for 2 minutes.
5. Pour in 1 cup of warm vegetable broth, stirring constantly until absorbed.
6. Tip: Keep the broth warm to maintain the cooking temperature.
7. Continue adding broth 1 cup at a time, stirring frequently, until rice is creamy and al dente, about 20 minutes.
8. Remove from heat. Stir in grated Parmesan cheese and butter until melted and fully incorporated.
9. Tip: Let the risotto rest for 2 minutes before serving to thicken slightly.
10. Season with salt to taste.

Kick back and savor the creamy texture and rich, earthy flavors of this risotto. For an extra touch, top with fresh herbs or a drizzle of truffle oil before serving.

Yellow Squash and Black Bean Tacos

Let’s taco ’bout a game-changer: Yellow Squash and Black Bean Tacos. These aren’t your average tacos—they’re a vibrant, veggie-packed punch of flavor that’ll make your taste buds dance.

Ingredients

• 2 cups yellow squash, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F).
2. Add diced yellow squash to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in black beans, cumin, chili powder, and salt. Cook for another 3 minutes until heated through.
5. Tip: For extra flavor, lightly mash some beans while stirring.
6. Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
7. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
8. Divide the squash and bean mixture evenly among the tortillas.
9. Top with chopped cilantro and a squeeze of lime juice before serving.

Kick back and savor the contrast of creamy beans against the crisp squash, all hugged by a warm tortilla. Serve with extra lime wedges on the side for a zesty finish.

Yellow Squash and Egg White Omelet

Vibrant and light, this omelet turns simple ingredients into a breakfast powerhouse. Whip it up in minutes for a protein-packed start.

Ingredients

• 1 cup yellow squash, thinly sliced
• 4 large egg whites
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh chives, chopped

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (350°F).
2. Add yellow squash to the skillet, sauté for 3 minutes until slightly tender.
3. In a bowl, whisk egg whites with salt and pepper until frothy.
4. Pour egg whites over the squash in the skillet, tilting to spread evenly.
5. Cook for 2 minutes without stirring, letting the edges set.
6. Gently lift edges with a spatula, allowing uncooked egg to flow underneath.
7. Sprinkle chives over the top, then fold omelet in half with the spatula.
8. Cook for another 1 minute, then slide onto a plate.

Now, enjoy the fluffy texture and subtle sweetness of the squash, perfectly balanced with the freshness of chives. Try topping with avocado slices for an extra creamy bite.

Yellow Squash and Kale Smoothie

Transform your morning with this vibrant Yellow Squash and Kale Smoothie—packed with nutrients and ready in minutes.

Ingredients

• 1 cup chopped yellow squash
• 1 cup kale, stems removed
• 1 banana, peeled
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 cup ice cubes

Instructions

1. Wash the yellow squash and kale thoroughly under cold running water.
2. Chop the yellow squash into small pieces to ensure smooth blending.
3. Remove the stems from the kale leaves to avoid a bitter taste in your smoothie.
4. Peel the banana and break it into chunks for easier blending.
5. Add the chopped yellow squash, kale, banana chunks, almond milk, and honey to the blender.
6. Blend on high speed for 30 seconds, or until the mixture is smooth.
7. Add the ice cubes and blend for an additional 15 seconds to achieve a frosty texture.
8. Pour the smoothie into a glass and serve immediately for the best flavor and nutrient retention.

Creamy and refreshing, this smoothie offers a sweet hint of honey balanced by the earthy tones of kale. Serve it in a chilled glass with a sprinkle of chia seeds on top for an extra nutrient boost.

Yellow Squash and Avocado Sushi Rolls

Never settle for boring sushi again. Whip up these vibrant Yellow Squash and Avocado Sushi Rolls for a fresh twist that’s as fun to make as it is to eat.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 yellow squashes, thinly sliced lengthwise
• 1 avocado, sliced
• 4 nori sheets
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a rice cooker. Cook on the sushi setting, or according to your rice cooker’s instructions.
3. Mix rice vinegar, sugar, and salt in a small bowl. Heat in the microwave for 30 seconds to dissolve the sugar.
4. Fold the vinegar mixture into the cooked rice. Cool to room temperature.
5. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange yellow squash and avocado slices in the center of the rice. Sprinkle with sesame seeds.
7. Roll the sushi tightly using the bamboo mat. Press firmly to seal the edge.
8. Repeat with the remaining nori sheets and ingredients.
9. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.

Perfect for a light lunch or a party appetizer, these rolls boast a creamy avocado center with a crisp squash crunch. Serve with a side of soy sauce or spicy mayo for an extra kick.

Yellow Squash and Sweet Potato Hash

Zesty and vibrant, this dish turns humble veggies into a breakfast superstar. Grab your skillet—it’s hash time.

Ingredients

• 2 cups yellow squash, diced
• 2 cups sweet potato, diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 eggs

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 2 cups diced sweet potato to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
3. Tip: Cover the skillet for the first 3 minutes to steam the sweet potatoes, ensuring they cook evenly.
4. Add 2 cups diced yellow squash, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder to the skillet. Stir to combine.
5. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
6. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
7. Make two wells in the hash and crack 1 egg into each well. Cover the skillet and cook for 3-4 minutes, until the egg whites are set but the yolks are still runny.
8. Tip: For over-easy eggs, flip them gently after 3 minutes and cook for an additional 1 minute.

Every bite offers a creamy yolk mixed with crispy, savory hash. Serve it straight from the skillet with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Yellow Squash and Chickpea Buddha Bowl

Get ready to dive into a bowl that’s as vibrant as your summer feed! This Yellow Squash and Chickpea Buddha Bowl packs a punch with its fresh flavors and crunchy textures, making it the ultimate meal-prep hero.

Ingredients

• 1 cup cooked chickpeas
• 1 medium yellow squash, sliced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup quinoa, uncooked
• 1 cup water
• 1 tbsp lemon juice
• 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sliced yellow squash with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread evenly on the baking sheet.
3. Roast the squash for 20 minutes, flipping halfway through, until edges are golden.
4. While the squash roasts, rinse 1/2 cup quinoa under cold water. Tip: This removes bitterness for a cleaner taste.
5. In a small pot, combine quinoa and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
6. In a bowl, mix cooked chickpeas with remaining olive oil, salt, black pepper, and lemon juice. Tip: Mash a few chickpeas for a creamier texture.
7. Assemble your bowl with quinoa, roasted squash, and chickpeas. Garnish with chopped parsley.

Munch on this bowl for a meal that’s crunchy, creamy, and bursting with freshness. Serve it with a side of avocado slices or a dollop of tahini for an extra flavor kick.

Summary

These 20 Delicious Healthy Yellow Squash Recipes for Summer are your ticket to savoring the season’s bounty in the most flavorful and nutritious ways. Tantalizing and easy to make, they’re perfect for any home cook looking to brighten up their meal rotation. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest for later!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.