Summer Squash Recipes for the Backyard Vegetable Gardener

We love a wide variety of summer squash recipes. When most folks think about eating summers squash, they usually think of slicing and sauteeing it. However, summer squash can be fried, steamed, baked, roasted, broiled and stuffed. Additionally, it can be used as a substitute for zucchini in almost any recipe. Before we share some of our favorite summer squash recipes, here is some nutrient information...

Sliced Summer Squash

One cup of summer squash contains:

  • 36 calories
  • 5g carbs
  • 10mg Vitamin C
  • 346mg Potassium
  • 49mg Calcium
  • 43mg Magnesium

Here are some of our favorite summer squash recipes:

Summer Squash Bread - this summer squash recipe makes a sweet and tasty quickbread that can be frozen and enjoyed year-round

3 eggs, beaten
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups shredded summer squash (straighneck, crookneck or patty pan)
1 cup walnuts, chopped

Preheat oven to 325 degrees F.

In a large mixing bowl, beat eggs until fluffy. Add in sugar, oil and vanilla and beat together with the eggs.

Sift together flour, baking powder, cinnamon, nutmeg and allspice. Gradually mix into the egg and oil mixture. Fold in the shredded squash and walnuts and stir to combine.

Divide bread batter into two greased loaf pans. Bake for 45 minutes in preheated oven or until a knife inserted in the center comes out clean. Let cool slightly before unmolding bread from loaf pans.

This summer squash recipe is a great way to use up a bunch of extra squash. The bread can be wrapped in foil or plastic wrap, put inside an airtight bag and frozen for up to 6 months.

Cheesy Bacon Stuffed Patty Pan Squash - this summer squash recipe makes a great side dish or appetizer, a hit with picky eaters!

6 patty pan squash, about 3 inches in diameter, stem removed

1/2 cup onion, diced

1 large garlic clove, minced

1 1/2 cups bread crumbs

1/4 cup Parmesan cheese, grated

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon dried rosemary

Preheat oven to 350 degrees F.

Boil 1 inch of water in a medium sauce pot. Reduce heat to medium and add the 6 whole squash. Cover the pot and cook for 10 minutes. Drain squash. Slice off the top stem end of the squash. Reserve the tops. Use a spoon or melon baller to scoop out the centers of the squash. Reserve all the bits of squash that were scooped out and chop them up.

Fry bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Remove bacon from skillet and let drain on paper towels. Saute the onion and garlic in the bacon drippings for 2 minutes. Add in the chopped reserved squash pieces and saute for an additional minute. Remove the skillet from the heat and stir in the breadcrumbs, cheese, salt, black pepper and rosemary. Crumble the bacon and stir into the breadcrumb mixture.

Stuff each squash with the breadcrumb and bacon mixture. Replace the tops of the squash. Place the squash into a baking dish and cover loosely with foil.

Bake for 15 minutes in preheated oven, or until squash and stuffing is heated through. Serve immediately.

The stuffing in this summer squash recipe can also be used to stuff crookneck and straightneck varieties. Just slice them in half and scoop out the seeds before adding the stuffing.

Vegetarian Quesadillas - this summer squash recipe makes a delicious and healthy version of a classic Mexican favorite, works as an appetizer or an entree

1 tablespoon olive oil

1/2 cup bell pepper, sliced thinly

1/2 cup zucchini, sliced thinly

1/2 cup summer squash, sliced thinly

1/2 cup red onion, sliced thinly

1/2 cup mushrooms, sliced

Non-stick cooking spray

6 (9 inch) flour tortillas

3/4 cups cheddar cheese, shredded

1/2 cup Monterrey jack cheese, shredded

In a large, nonstick pan, heat oil over medium heat. Sautee bell peppers, zucchini, summer squash, onion and mushrooms for about 5 minutes, or until barely tender. Remove vegetables from pan. Wipe out the pan with a paper towel.

Spray the pan with non-stick cooking spray. Return to medium heat and place one tortilla in the pan. Sprinkle some cheddar and Monterrey jack cheese evenly onto the tortilla. Add 3/4 cup of the cooked vegetable mixture and and spread evenly over the cheese. Top the vegetable mixture with an even layer of more cheese. Add a second tortilla on top. Cook each side about 3 minutes over medium heat, or until golden on both sides. Remove the quesadilla from the pan and repeat the process twice with the remaining ingredients. Cut each quesadilla into 8 wedges with a pizza cutter. Serve with sour cream, guacamole and/or salsa.

Shrimp Pasta Primavera - this summer squash recipe makes a light pasta dish that's loaded with shrimp and vegetables

1 pound uncooked fettuccine pasta
2 tablespoons olive oil
1 carrot, thinly sliced
1 medium white onion, diced
2 large garlic cloves, minced
1 bell pepper, julienned
1 zucchini, thinly sliced
1 straightneck summer squash, thinly sliced
1 cup broccoli florets
1 cup frozen English peas
1 cup thin asparagus, chopped
8 oz fresh mushrooms, sliced
2 tablespoons butter
1 pound raw medium sized shrimp, peeled and deveined with tails removed
1/3 cup all-purpose flour
2 cups cold water
2 cubes chicken bouillon
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated

Cook the pasta in boiling water according to package directions. When cooked, drain pasta, place in a large bowl, cover and set aside.

In a large skillet, heat olive oil over medium heat. Reduce heat to medium low and add carrots, onions, garlic, bell pepper, zucchini, summer squash and broccoli. Cover skillet and cook for 5 minutes. Add the peas, asparagus and mushrooms and cook for another 5 minutes. Add vegetables to pasta and toss to combine. In the same skillet, melt the butter over medium high heat. Saute shrimp in the butter for approximately 3 minutes or until barely pink. Add shrimp to vegetables and pasta. Toss to combine.

In a saucepan, add flour and water. Whisk until smooth. Turn heat on high and add the bouillon. Bring to a boil and stir for 2 minutes or until it starts to thicken. Add wine, salt and black pepper. Whisk again to mix well. Pour the sauce over the vegetable, shrimp and pasta mixture. Toss well to coat. Add basil and parsley. Toss again. Sprinkle to top with the Parmesan cheese and serve immediately.

Summertime Squash Medley - this summer squash recipe makes a great side dish, a perfect addition to any main course

2 tablespoons olive oil
1 small white onion, diced
1 large garlic clove, minced
2 large tomatoes, seeded and chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 zucchini squash, sliced 1/2 inch thick
2 yellow summer squash, sliced 1/2 inch thick
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook about 5 minutes, or until the onions are tender. Stir in the tomatoes and salt and pepper. Cook about 5 more minutes. Add in zucchini, yellow squash, basil and oregano. Stir well to combine.

Reduce the heat to low, cover the skillet and simmer 20 minutes, stirring occasionally. Serve immediately.

Summer Squash and Nut Casserole - the unique summer squash recipe makes a tasty casserole that's quick and easy to prepare, a southern favorite!

1 pound summer squash, sliced

1/4 cup butter, melted

1/4 cup bell pepper, chopped

1 tablespoon jalapeno pepper, minced

1 tablespoon white sugar

1/2 cup white onion, diced

1 egg

1/4 cup mayonnaise

1/4 cup sour cream

2 teaspoons salt

1 teaspoon ground black pepper

1/4 cup shredded cheddar cheese

1/4 cup cream cheese, softened

1/2 cup pecans, chopped

1/2 cup Ritz cracker crumbs

1 tablespoon butter

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Add squash and cook about 5 minutes or until tender. Drain well and place in a large mixing bowl.

To the squash add melted butter, bell pepper, jalapeno pepper, sugar, onion, egg, mayonnaise, sour cream, salt, black pepper, cheddar cheese, cream cheese and pecans. Mix thoroughly to combine. Transfer mixture to a casserole dish. Top with cracker  crumbs. Cut up the tablespoon of butter and sprinkle it over the cracker crumbs.

Bake uncovered in preheated oven for 35-40 minutes, or until casserole is bubbly and browned on top.

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