Fall is the perfect time to embrace the bounty of Italian squash! From quick weeknight dinners to comforting seasonal favorites, these versatile veggies shine in countless delicious ways. Get ready to be inspired by 34 creative recipes that will have you falling in love with squash all over again—let’s dive in!
Creamy Risotto with Italian Squash and Parmesan
Dive into this creamy dream that’s pure comfort in a bowl. Perfect for impressing guests or treating yourself on a cozy night. Seriously, it’s a game-changer.
Ingredients
– 1 cup Arborio rice (don’t sub this—it’s key for creaminess)
– 2 cups diced Italian squash (I love the tender texture)
– 1/2 cup grated Parmesan cheese (freshly grated melts better, trust me)
– 4 cups chicken broth (warm it up first for smoother cooking)
– 1/4 cup extra virgin olive oil (my go-to for rich flavor)
– 1 small onion, finely chopped (white onions work best here)
– 2 cloves garlic, minced (fresh is always worth it)
– Salt to taste (I start with 1/2 tsp and adjust later)
Instructions
1. Heat the chicken broth in a saucepan over medium heat until it simmers, then reduce to low to keep warm.
2. Pour the extra virgin olive oil into a large skillet over medium heat.
3. Add the finely chopped onion and sauté for 3 minutes until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Tip: Don’t let the garlic brown—it can turn bitter fast.
6. Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly.
7. Pour in 1 cup of the warm chicken broth and stir until absorbed, about 5 minutes.
8. Add the diced Italian squash and another cup of broth, stirring until liquid is absorbed.
9. Tip: Keep the heat at medium to avoid scorching the rice.
10. Continue adding broth 1/2 cup at a time, stirring after each addition until absorbed, for about 20 minutes total.
11. Check the rice for doneness—it should be tender but slightly firm to the bite.
12. Remove the skillet from the heat and stir in the grated Parmesan cheese until melted.
13. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
14. Tip: Let it rest for 2 minutes off the heat to thicken up beautifully.
15. Serve immediately while hot.
Zesty and velvety, this risotto has a smooth texture with little bursts of squash. Top with extra Parmesan for a cheesy finish or pair with a crisp salad for contrast.
Stuffed Italian Squash with Turkey and Herbs
Oven-roasted perfection that’s weeknight easy but tastes gourmet. Stuffed Italian squash loaded with juicy turkey and fresh herbs—comfort food that doesn’t weigh you down. Seriously, your family will beg for seconds.
Ingredients
– 2 medium Italian squash, halved lengthwise (go for firm ones—no soft spots!)
– 1 lb ground turkey (I use 93% lean for best flavor without drying out)
– 1/2 cup finely chopped yellow onion (sweet variety works wonders here)
– 2 cloves garlic, minced (fresh only—skip the jarred stuff)
– 1/4 cup grated Parmesan cheese (the real deal, not the shaky-can kind)
– 2 tbsp extra virgin olive oil (my go-to for richness)
– 1 tbsp chopped fresh basil (trust me, fresh beats dried every time)
– 1 tsp dried oregano
– 1/2 tsp salt (I prefer fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly cracked if you have it)
Instructions
1. Preheat your oven to 375°F—no guessing, use an oven thermometer if needed.
2. Scoop out the seeds from each squash half with a spoon, creating a boat shape.
3. Brush the squash cavities lightly with 1 tbsp olive oil to prevent sticking.
4. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat.
5. Add the chopped onion and sauté for 3 minutes until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
7. Add the ground turkey, breaking it up with a spatula as it cooks.
8. Cook the turkey for 6-7 minutes until no pink remains, stirring occasionally.
9. Remove the skillet from heat and drain any excess liquid.
10. Mix in the Parmesan cheese, basil, oregano, salt, and pepper thoroughly.
11. Divide the turkey mixture evenly among the four squash halves, packing it gently.
12. Place the stuffed squash on a baking sheet lined with parchment paper.
13. Bake for 25 minutes at 375°F until the squash is tender when pierced with a fork.
14. Optional: Broil for 2-3 minutes at the end for a golden top—watch closely!
15. Let rest for 5 minutes before serving to allow flavors to meld.
Juicy turkey mingles with aromatic herbs against the tender, slightly sweet squash. The edges caramelize beautifully in the oven, adding a subtle crispness. Serve it alongside a simple arugula salad or over quinoa for a complete meal—leftovers reheat like a dream!
Roasted Italian Squash with Garlic and Rosemary
Haven’t tried this yet? You’re missing out. Roasted Italian squash transforms into caramelized perfection with garlic and rosemary—it’s the ultimate fall side dish that steals every meal.
Ingredients
– 2 large Italian squash (I always pick ones with glossy, firm skin—they roast better!)
– 3 tbsp extra virgin olive oil (my go-to for that rich flavor)
– 4 cloves garlic, minced (fresh is key here, not the jarred stuff)
– 1 tbsp fresh rosemary, chopped (trust me, dried won’t give the same punch)
– 1 tsp kosher salt (it sticks to the squash better than fine salt)
– ½ tsp black pepper (freshly ground for that extra kick)
Instructions
1. Preheat your oven to 400°F—this high heat ensures crispy edges.
2. Wash and dry the Italian squash thoroughly to avoid steaming.
3. Slice the squash into ½-inch thick rounds for even cooking.
4. In a large bowl, toss the squash rounds with olive oil until fully coated.
5. Add minced garlic, chopped rosemary, kosher salt, and black pepper to the bowl.
6. Mix everything gently with your hands to distribute the seasonings evenly.
7. Spread the squash in a single layer on a baking sheet—don’t overcrowd or they’ll steam instead of roast.
8. Roast in the preheated oven for 20 minutes until the edges start to brown.
9. Flip each piece with tongs to ensure both sides get crispy.
10. Continue roasting for another 15 minutes until golden and tender when pierced with a fork.
11. Remove from the oven and let cool for 2 minutes before serving.
Velvety soft inside with a crispy, herb-infused crust, this squash pairs amazingly with grilled chicken or as a topping for quinoa bowls—get creative and crumble some feta on top for extra zing!
Italian Squash and Ricotta Lasagna
Kickstart your fall with this creamy, veggie-packed twist on classic lasagna. Layer tender squash with rich ricotta for ultimate comfort food vibes. Perfect for cozy nights or impressing dinner guests.
Ingredients
– 2 large yellow squash, sliced thin (they cook faster this way!)
– 1 lb ricotta cheese, whole milk for extra creaminess
– 12 no-boil lasagna noodles (my secret time-saver)
– 2 cups marinara sauce, jarred or homemade
– 1 cup shredded mozzarella
– 1/2 cup grated Parmesan
– 2 tbsp extra virgin olive oil (always my go-to)
– 1 tsp dried basil
– 1/2 tsp garlic powder
– Salt and black pepper to season each layer
Instructions
1. Preheat your oven to 375°F.
2. Slice 2 large yellow squash into 1/4-inch rounds.
3. Heat 2 tbsp olive oil in a skillet over medium heat.
4. Sauté squash for 5 minutes until slightly softened.
5. Season with salt, pepper, and 1/2 tsp garlic powder.
6. In a bowl, mix 1 lb ricotta with 1 tsp dried basil.
7. Spread 1/2 cup marinara sauce in a 9×13 baking dish.
8. Layer 4 no-boil noodles over the sauce.
9. Spread half the ricotta mixture over the noodles.
10. Add half the sautéed squash in an even layer.
11. Repeat layers: sauce, noodles, ricotta, squash.
12. Top with final noodles and remaining 1 cup marinara.
13. Sprinkle 1 cup mozzarella and 1/2 cup Parmesan on top.
14. Cover with foil and bake for 25 minutes.
15. Remove foil and bake another 15 minutes until cheese is golden.
16. Let rest for 10 minutes before slicing.
Outrageously creamy with a slight crunch from the squash layers. The ricotta makes it luxuriously smooth while keeping it light. Serve with garlic bread or a simple arugula salad for the perfect balance.
Grilled Zucchini Salad with Italian Vinaigrette
Dazzle your taste buds with this vibrant grilled zucchini salad. Fire up that grill for maximum flavor infusion. Perfect for summer gatherings or meal prep magic.
Ingredients
– 2 medium zucchinis (slice them thick for better grill marks)
– 3 tbsp extra virgin olive oil (my go-to for that authentic Italian flavor)
– 2 tbsp red wine vinegar (the tangier the better!)
– 1 tsp dried oregano (crush it between your fingers to release the oils)
– 1 garlic clove (minced super fine – no one wants a big chunk)
– ¼ tsp salt (I use sea salt for better texture)
– ¼ tsp black pepper (freshly cracked makes all the difference)
– 2 cups mixed greens (I love arugula for its peppery kick)
– ¼ cup shaved parmesan (get the good stuff – it’s worth it)
Instructions
1. Preheat your grill to medium-high heat (about 400°F).
2. Slice zucchinis lengthwise into ¼-inch thick planks.
3. Brush both sides of zucchini slices with 1 tablespoon olive oil.
4. Grill zucchini for 3-4 minutes per side until you see deep grill marks.
5. Remove zucchini from grill and let cool for 5 minutes.
6. While zucchini cools, whisk remaining 2 tablespoons olive oil with red wine vinegar in a small bowl.
7. Add minced garlic, oregano, salt, and pepper to the dressing.
8. Chop grilled zucchini into bite-sized pieces.
9. Toss mixed greens with half of the dressing in a large bowl.
10. Arrange dressed greens on a serving platter.
11. Top with grilled zucchini pieces.
12. Drizzle remaining dressing over the salad.
13. Sprinkle shaved parmesan evenly over the top.
Every bite delivers smoky grilled zucchini against crisp greens. The tangy vinaigrette cuts through the richness perfectly. Try serving it alongside grilled chicken or piled onto crusty bread for a next-level sandwich.
Italian Squash Soup with Basil Pesto
Let’s dive straight into this cozy bowl of goodness. Load up on late-summer squash and get ready to blend your way to comfort. This soup is pure velvet in a bowl.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for that fruity kick)
– 1 medium yellow onion, diced (sweet varieties work best here)
– 2 cloves garlic, minced (fresh is key—don’t skimp!)
– 4 cups chopped yellow squash (about 3 medium, peak summer sweetness)
– 4 cups vegetable broth (homemade if you’ve got it, but store-bought works)
– 1/2 cup heavy cream (for that luxurious finish)
– 1/4 cup basil pesto (jarred is fine, but homemade elevates it)
– Salt and black pepper (I always use coarse sea salt for better control)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent, 5–7 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown!
4. Tip: Sautéing onions low and slow builds a sweet base flavor.
5. Add chopped squash and vegetable broth, bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer until squash is fork-tender, 15–20 minutes.
7. Remove from heat and let cool slightly, about 5 minutes.
8. Carefully blend the soup with an immersion blender until completely smooth.
9. Tip: For ultra-silky texture, strain through a fine-mesh sieve—worth the extra step!
10. Return soup to the pot over low heat, stir in heavy cream until fully incorporated.
11. Season with salt and pepper, starting with 1 teaspoon salt and 1/2 teaspoon pepper.
12. Simmer for 3–5 minutes to meld flavors, but don’t boil after adding cream.
13. Tip: Taste and adjust seasoning—it should be boldly seasoned to stand up to the pesto.
14. Ladle soup into bowls and swirl in 1 tablespoon basil pesto per serving.
15. Serve immediately.
Rich, velvety texture hugs your spoon, with the bright pesto cutting through the creaminess. Try it with crusty bread for dipping or top with extra pesto and a drizzle of olive oil for Insta-worthy vibes.
Cheesy Italian Squash Casserole
Just when you thought squash couldn’t get more addictive—this cheesy Italian bake will prove you wrong. Layer up those summer flavors and get ready to devour every last bite.
Ingredients
– 4 cups yellow squash, sliced thin (I always grab the firmest ones for less water)
– 1 cup shredded mozzarella cheese (the whole milk kind melts like a dream)
– 1/2 cup grated Parmesan cheese (freshly grated, please—it makes all the difference)
– 1/2 cup heavy cream (this is where the richness comes in)
– 2 large eggs, at room temp (they blend smoother when not cold)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 tsp garlic powder (skip the fresh if you’re short on time)
– 1/2 tsp dried oregano (crush it between your fingers to wake up the flavor)
– 1/2 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly ground adds a nice punch)
Instructions
1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with olive oil.
2. Slice the yellow squash into 1/4-inch thick rounds—uniform cuts ensure even cooking.
3. In a large bowl, whisk together the eggs and heavy cream until fully combined.
4. Stir in the mozzarella, Parmesan, garlic powder, oregano, salt, and black pepper.
5. Add the sliced squash to the bowl and toss gently to coat everything in the cheesy mixture.
6. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
7. Bake for 35-40 minutes, until the top is golden brown and the edges are bubbly.
8. Let it rest for 10 minutes before serving—this helps it set and makes slicing easier.
What emerges is a creamy, comforting casserole with a golden crust that crackles with each bite. Serve it alongside a crisp salad for contrast, or top with fresh basil for an herby finish that elevates the whole dish.
Zucchini Frittata with Sundried Tomatoes
Make mornings epic with this protein-packed zucchini frittata. Sun-dried tomatoes add a sweet-tangy punch that’ll wake up your taste buds faster than your alarm clock.
Ingredients
– 6 large eggs (I prefer room temp—they whip up fluffier)
– 1 medium zucchini, thinly sliced (about 1.5 cups)
– 1/4 cup chopped sun-dried tomatoes in oil (drained, but save that flavorful oil!)
– 1/2 cup shredded mozzarella cheese (the melty kind is key)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1/4 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper (freshly cracked adds the best aroma)
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add sliced zucchini and sauté for 4-5 minutes until slightly softened.
4. Stir in sun-dried tomatoes and cook for 1 more minute.
5. In a bowl, whisk 6 eggs with 1/4 tsp salt and 1/4 tsp black pepper until frothy.
6. Pour the egg mixture evenly over the veggies in the skillet.
7. Sprinkle 1/2 cup mozzarella cheese on top.
8. Cook on the stovetop for 3-4 minutes until edges set.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is firm.
10. Remove from oven and let rest for 2 minutes before slicing. A golden-brown crust gives way to a tender, veggie-packed interior. Serve warm with a side salad or stuff into a breakfast wrap for an on-the-go power meal.
Spaghetti with Italian Squash and Lemon
Tired of boring pasta nights? Transform your spaghetti game with this bright, veggie-packed dish that screams summer freshness. Trust me—it’s a 20-minute wonder.
Ingredients
– 8 oz spaghetti (I always use bronze-cut for extra sauce grip)
– 2 medium Italian squash, thinly sliced (yellow or green—both work!)
– 3 cloves garlic, minced (fresh is non-negotiable here)
– 1/4 cup extra virgin olive oil (my go-to for flavor)
– 1 lemon, zested and juiced (zest first—it’s easier!)
– 1/4 tsp red pepper flakes (adjust if you’re heat-sensitive)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– Salt and black pepper to taste (I use kosher salt for even seasoning)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz spaghetti and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
4. Add 2 sliced Italian squash and sauté for 5 minutes until slightly tender.
5. Stir in 3 minced garlic cloves and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
6. Drain the cooked spaghetti, reserving 1/2 cup of pasta water.
7. Tip: Add pasta directly to the skillet—it helps the sauce cling better.
8. Pour in the zest and juice of 1 lemon, tossing to combine.
9. Add 1/2 cup grated Parmesan cheese, tossing until melted and creamy.
10. Tip: If the sauce is too thick, splash in reserved pasta water 1 tbsp at a time.
11. Season with salt and black pepper to taste, then remove from heat.
12. Tip: Let it sit for 2 minutes off the heat—the flavors meld perfectly.
A vibrant, zesty forkful with tender squash and a creamy, light sauce. Serve it straight from the skillet with extra Parmesan and a lemon wedge for that Insta-worthy drizzle.
Sautéed Zucchini with Italian Herb Butter
Craving something fresh yet comforting? This sautéed zucchini with Italian herb butter transforms humble squash into a showstopper side. Get ready to make your taste buds dance!
Ingredients
– 2 medium zucchinis, sliced into ¼-inch rounds (I always pick firm ones with glossy skin)
– 3 tablespoons unsalted butter (room temp blends better with herbs)
– 1 tablespoon extra virgin olive oil (my go-to for that fruity kick)
– 2 cloves garlic, minced (fresh is non-negotiable for maximum flavor)
– 1 teaspoon dried oregano
– ½ teaspoon dried basil
– ¼ teaspoon red pepper flakes (adjust if you’re sensitive to heat)
– Salt and black pepper to season
Instructions
1. Wash and dry 2 medium zucchinis thoroughly to prevent splattering.
2. Slice zucchinis into uniform ¼-inch rounds for even cooking.
3. Mince 2 cloves of garlic finely to distribute flavor evenly.
4. Heat a large skillet over medium-high heat for 2 minutes until hot.
5. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan.
6. Place zucchini rounds in a single layer; work in batches if needed to avoid crowding.
7. Sauté for 3-4 minutes until edges turn golden brown, then flip each piece.
8. Cook for another 3 minutes until tender but still slightly firm.
9. Transfer zucchini to a plate and reduce heat to low.
10. Add 3 tablespoons unsalted butter to the same skillet.
11. Stir in minced garlic and cook for 1 minute until fragrant.
12. Sprinkle in 1 teaspoon dried oregano, ½ teaspoon dried basil, and ¼ teaspoon red pepper flakes.
13. Whisk herb butter continuously for 30 seconds to infuse flavors.
14. Return zucchini to the skillet and toss gently to coat with the herb butter.
15. Season with salt and black pepper to your preference.
16. Remove from heat and serve immediately.
Yields a dish with a perfect crisp-tender bite and buttery, aromatic herbs that cling to every slice. Try it over pasta or alongside grilled chicken for a quick, elegant meal that feels anything but basic.
Baked Stuffed Zucchini Boats with Marinara
Just when you thought zucchini couldn’t get more delicious—stuff it, bake it, and watch it become the star of dinner! These boats are packed with flavor and ready in under an hour.
Ingredients
– 4 medium zucchinis, halved lengthwise—I scoop out the seeds to make room for all the goodness
– 1 lb ground beef, I like 85/15 for that perfect fat balance
– 1 cup marinara sauce, use your favorite jarred brand to save time
– 1/2 cup shredded mozzarella cheese, because melty cheese is non-negotiable
– 1/4 cup grated Parmesan cheese, for that salty, crispy top
– 2 tbsp extra virgin olive oil, my go-to for sautéing
– 1 small onion, finely diced—yellow onions work best here
– 2 cloves garlic, minced fresh for maximum flavor
– 1 tsp dried oregano, it adds that classic Italian herb punch
– 1/2 tsp salt, to season everything evenly
– 1/4 tsp black pepper, freshly ground if you have it
Instructions
1. Preheat your oven to 375°F to get it ready for baking.
2. Slice each zucchini in half lengthwise to create the “boats.”
3. Use a spoon to scoop out the seeds and some flesh from each zucchini half, leaving a 1/4-inch thick shell. Tip: Save the scooped zucchini flesh for later use in soups or sauces to reduce waste.
4. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
5. Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Add the ground beef to the skillet, breaking it up with a spoon as it cooks.
8. Cook the beef for 5-7 minutes until no longer pink, stirring occasionally.
9. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Remove the skillet from heat and let the mixture cool slightly for 2-3 minutes. Tip: Letting it cool prevents the zucchini shells from getting soggy when stuffed.
11. Spoon the beef mixture evenly into the hollowed zucchini halves.
12. Top each stuffed zucchini with 1 cup of marinara sauce, spreading it over the beef.
13. Sprinkle 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese over the top.
14. Place the zucchini boats on a baking sheet lined with parchment paper. Tip: Use parchment paper to avoid sticking and make cleanup a breeze.
15. Bake in the preheated oven for 20-25 minutes until the cheese is golden and bubbly.
16. Remove from the oven and let cool for 5 minutes before serving.
Zesty and satisfying, these baked stuffed zucchini boats offer a tender-crisp texture with a rich, cheesy top. Serve them alongside a fresh salad or garlic bread for a complete meal that’s both wholesome and indulgent.
Crispy Zucchini Fritters with Parmesan
Sizzle up your snack game with these crispy zucchini fritters! They’re golden, cheesy, and perfect for dipping. Seriously addictive and ready in minutes.
Ingredients
– 2 medium zucchinis, grated (squeeze out excess moisture—trust me, it prevents sogginess)
– 1/2 cup grated Parmesan cheese (the real stuff, not the canned shake kind)
– 1/4 cup all-purpose flour (I like to use unbleached for a lighter texture)
– 1 large egg, beaten (room temp helps it bind better)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1/2 tsp garlic powder (adds a punch without the chopping)
– 1/4 tsp black pepper (freshly ground for maximum flavor)
– 1/4 tsp salt (I use sea salt for a clean taste)
Instructions
1. Grate the zucchinis using a box grater.
2. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid—this step is key for crispiness.
3. In a medium bowl, combine the squeezed zucchini, grated Parmesan, all-purpose flour, beaten egg, garlic powder, black pepper, and salt.
4. Mix everything with a fork until well combined and the mixture holds together.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 350°F.
6. Scoop about 2 tbsp of the mixture per fritter and drop into the hot oil, flattening slightly with the back of a spoon.
7. Cook for 3-4 minutes per side, or until golden brown and crispy—flip only once to avoid breaking.
8. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil.
9. Repeat with remaining mixture, adding more oil to the skillet if needed.
Vibrant and crunchy on the outside with a tender, cheesy center, these fritters are a texture dream. Serve them hot with a dollop of Greek yogurt or a squeeze of lemon for a bright twist—perfect as a snack or side dish.
Zucchini and Cherry Tomato Caprese Salad
Kickstart your summer with this vibrant twist on a classic! Grab those garden-fresh zucchinis and sun-ripened cherry tomatoes—this salad screams freshness. Layer it up for a colorful, no-cook masterpiece that’s ready in minutes.
Ingredients
– 2 medium zucchinis (I always pick firm ones—they hold their shape better when sliced)
– 1 pint cherry tomatoes (go for the sweetest you can find; they burst with flavor)
– 8 oz fresh mozzarella balls (the small pearls are perfect for easy mixing)
– 1/4 cup extra virgin olive oil (my go-to for that rich, fruity base)
– 2 tbsp balsamic vinegar (a good quality one makes all the difference)
– 1/4 cup fresh basil leaves (torn by hand for maximum aroma)
– 1/2 tsp salt (I use fine sea salt to distribute evenly)
– 1/4 tsp black pepper (freshly ground adds a nice kick)
Instructions
1. Wash and dry the zucchinis thoroughly to remove any dirt.
2. Use a sharp knife or mandoline to slice the zucchinis into 1/4-inch thick rounds for even texture.
3. Halve the cherry tomatoes with a serrated knife to prevent squishing—this helps them release juices.
4. Drain the mozzarella balls if packed in liquid and pat them dry with a paper towel to avoid watering down the salad.
5. In a large mixing bowl, combine the zucchini slices, halved cherry tomatoes, and mozzarella balls.
6. Drizzle the extra virgin olive oil over the mixture, ensuring everything is lightly coated.
7. Add the balsamic vinegar, pouring it slowly to distribute the tangy flavor evenly.
8. Sprinkle the salt and black pepper directly over the ingredients to season throughout.
9. Gently toss everything with clean hands or salad tongs to mix without crushing the components.
10. Tear the fresh basil leaves into small pieces and scatter them over the top for a final aromatic touch.
11. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld together.
Really, the crisp zucchini and juicy tomatoes play off the creamy mozzarella for a refreshing bite. Serve it alongside grilled chicken or as a standalone light lunch—it’s a textural dream with every forkful.
Conclusion
Ready to elevate your meals? These 34 Italian squash recipes offer endless inspiration for delicious, healthy dishes. Pick your favorites, give them a try, and let us know what you think in the comments! Don’t forget to share this roundup on Pinterest to spread the squash love.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
