10 Delicious Ways to Cook Squash and Zucchini This Summer
Squash and zucchini are humming along on every summer table, but who wants boring old steamed veggies again? Maybe you picked up a mountain of them at the farmer’s market, thinking you’d be virtuous and “eat more greens.” Now they’re loitering on your counter, giving you the eye.
Sound familiar? I’ve totally been there. Lucky for you, I can practically cook these guys in my sleep, and I’m not talking about bland or soggy messes. Let’s dial things up a notch with some foolproof, downright tasty ideas.
Why You’ll Love it
Honestly, squash and zucchini are pure kitchen gold. There’s something magic about their chameleon-like powers. They soak up flavors, go crispy, soft, grilled, fried—whatever you fancy. These summer veggies cook fast too, so you won’t spend hours over a hot stove (phew). Plus, even picky eaters will nibble these if you jazz them up right. Have I tested this on children, teens, and suspicious adults? You bet your boots I have. One more thing, they’re budget friendly. That drives it home for me, every time. A little olive oil, some spices, and—bam!—five-star restaurant on a Tuesday.
Ingredients Needed
The basics are super simple. Unless you’re making something wild (like fritters or cheesy boats), it’s all stuff you probably have around:
- Fresh squash and zucchini (yellow squash, green zucchini—use both if you can for pretty colors)
- Olive oil (or whatever cooking oil you love)
- Garlic (powder or fresh, but fresh is… chef’s kiss)
- Salt and pepper (don’t forget these, ever)
- Parmesan cheese (if you’re feeling fancy)
- Fresh herbs (thyme, basil, or parsley—whatever’s not wilted at the bottom of your fridge)
- Optional extras: breadcrumbs, lemon zest, chili flakes, butter, grated cheddar
If you only have half this list, you’re still golden.
Detailed Instructions for Preparation
Alright, here’s how I make these veggies disappear from the table: First, wash your squash and zucchini. I never peel them (the skin is where the flavor is, trust me), but if yours are giant, scrape out some big seeds. Next, slice ‘em up—half moons, thin rounds, lazy chunks, you’re in charge.
Heat a big pan on medium, pour in a good glug of oil, then toss in your slices. Don’t crowd them or they go limp and sad. Let them get a bit brown before stirring. Add salt, pepper, and garlic.
Watch the smell make everyone wander into the kitchen. Some days I sprinkle Parmesan right in the pan; other days, it’s breadcrumbs or nothing at all. Cook for maybe 8-12 minutes. Taste as you go. If you like them bitey, stop early. Softer? Cook longer.
Here’s a useful breakdown:
| Cooking Style Prep Time Cook Time Flavor Note | |||
| Sauteed | 5 min | 8 min | Toasty & Tender |
| Grilled | 8 min | 12 min | Smoky Char |
| Roasted | 6 min | 20 min | Sweet & Caramelized |
“I’ve made this for potlucks and weeknights alike—folks always ask for the recipe (and my secret is just *patience* for browning, haha!)” – Paula R., Iowa
How to Serve
There are so many ways to shovel these onto your plate. Here’s what happens most at my house:
- Toss with cooked pasta and a squeeze of lemon—summer in a bowl!
- Pile high next to grilled chicken, fish, or (hear me out) a big fat burger.
- Layer into sandwiches and wraps for a sneaky veggie boost.
- Serve as a cozy side with a sprinkle of feta, extra herbs, or crispy bacon bits.
Honestly, leftover squash and zucchini? I’ve thrown it in quesadillas, fried rice, or even omelets. Creative reuse or desperation? Who’s to say.
Tips For Success
Here’s where it gets real… If you crowd your pan, your squash and zucchini will steam, not brown, and nobody wants a soggy veggie letdown.
Give them some elbow room in the pan so each piece touches the heat directly.
Don’t be shy with that olive oil; it helps everything crisp up instead of drying out. If you want more color, resist the urge to stir constantly let those slices sit. Lastly, taste and adjust everything.
That’s how you make boring vegetables into a happy dance.
If you’ve got a grill kicking around, slice your squash and zucchini lengthwise, brush with oil, and slap ‘em right on for a smoky twist. That’s when you’ll really feel like a backyard chef, trust me.
Common Questions
How do I stop squash and zucchini from getting mushy?
Don’t overcrowd that pan, and cook over medium-high heat. It really makes a difference!
Can I freeze leftovers?
Technically yes, but they come out softer. I prefer using leftovers in soups or casseroles instead of eating alone.
Do you need to salt squash ahead of time?
Only if you want to draw out extra water. Usually, just season as you cook and you’ll be fine.
Can I use only squash or only zucchini?
You absolutely can. But both together look and taste a little more special. That’s my hot take.
Could this work in the oven?
Roast slices at 425°F! Lay them out on a baking sheet, drizzle with oil, flip once, and boom—caramelized goodness.
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Yellow Squash & Zucchini Recipe
Ingredients
Equipment
Method
- Add olive oil to a large skillet over medium heat.
- Add onion and a pinch of salt and cook for 3 minutes or until onions begin to soften.
- Add zucchini, yellow squash, garlic powder, kosher salt, and vegeta (or bouillon).
- Cook for 20 minutes, stirring every 5 minutes until slightly caramelized and tender. Add broth or water if sticking.
- Transfer to serving dish. Taste and season with salt and pepper as needed.
- Preheat oven to 425°F.
- In a bowl, toss sliced squash and zucchini with olive oil, garlic powder, salt, vegeta, and pepper.
- Arrange slices on parchment-lined baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until golden and tender.
- Let cool slightly, transfer to serving dish, and season to taste. Optional: add parmesan cheese.
