Zucchini, also known as summer squash, is usually in season from May to August. Although they may be available year-round depending on where you live, green vegetables are especially delicious in the summer. With that in mind, we’ve put together about 20 zucchini and pumpkin recipes that are perfect for the warmer months. Healthy zucchini-studded dishes to enjoy this summer include No-Bake Summer Veggie Lasagna, Summer Squash Farro Bowl, and more. Read on for more zucchini and pumpkin dishes for June through August and beyond.
farro and squash salad
Victor Protasio
This easy and elegant grain and grilled pumpkin salad is a seasonal dish. This dish uses plenty of summer’s blessings, such as yellow pumpkin, zucchini, and fresh basil, and will look great on your table. Of course, you’ll find farro with nuts, as well as Parmesan and Marcona his almonds coated in a white balsamic-based dressing. The result is a well-balanced dish that’s worth making again and again.
veggie patty
Victor Protasio. Food Stylist: Chelsea Zimmer.Prop Stylist: Julia Bayless
Worried about food waste? Whip up these healthy vegetable patties. You can use whatever you have on hand, such as summer squash or zucchini, broccoli or cauliflower, parsley or celery leaves, chickpea flour or all-purpose flour. As summer approaches, we recommend using shredded zucchini or summer squash along with some hearty broccoli. Serve with lunch and enjoy to your heart’s content.
No-bake summer vegetable lasagna
There’s no meat in this vegetable-based lasagna, so you don’t have to worry about baking it. Instead, it’s packed with delicious summer ingredients like cherry tomatoes and chopped zucchini. Silky ricotta and a fresh oregano and garlic-infused sauce add flavor and texture, while boiled lasagna sheets bring everything together. Serve topped with freshly grated Parmesan cheese.
grilled turkey zucchini burger
Fire up the grill and make healthy burgers made with zucchini, lean ground turkey, and eggs. Garlic powder and cumin bring out the flavor from within the burger, while the honey mustard and mayo toppings add an extra layer of irresistible creaminess and flavor. Garnish with sweet potato chips and it’s ready.
Vegan paella with summer squash
Paella is usually stuffed with meat or shellfish, but this vegan version uses summer squash instead. It’s also loaded with green onions, roasted red peppers, artichoke hearts, and paprika-scented rice.
roasted vegetable calzone
fred hardy
Eggplant acts as a meaty filling for a veggie-filled calzone that also includes zucchini, red bell pepper, and red onion. Roasted and caramelized vegetables are combined with creamy ricotta and mozzarella sprinkles for a gooey meal or snack. Serve with tangy marinara sauce and dip the calzone over and over.
zucchini tzatziki slaw
This simple coleslaw substitutes crunchy cabbage and fresh zucchini for the chopped cucumbers commonly found in tzatziki. Top with pepitas for extra texture and enjoy this coleslaw at your next summer BBQ.
Summer squash with green onions, chili and parsley
If you’ve never had a raw summer squash salad, it can be a really delicious salad. This has a double appeal. It’s delicious and you don’t have to turn on the stove or cook it. Tossing summer squash and zucchini with salt helps them soften and absorb some of the flavor. Drizzled with chopped almond dressing, it’s light and flavorful for a healthy and satisfying dish.
summer squash farro bowl
Caitlin Bensel
The star of this bowl is the undisputed summer zucchini or yellow squash. However, if you don’t have either of these ingredients on hand, try using another sturdy gourd to make this delicious grain bowl. Squash or pumpkin pairs well with the other ingredients in this vegetarian dish, including crunchy chickpeas, nutty farro, and creamy avocado.
grilled honey nut squash salad
Christopher Testani
Sweet honeynut squash is the star of this salad, perfect for late summer and early fall. It also contains Chinese cabbage, radicchio, pepitas, and mint, and is topped with a punchy miso and spicy brown mustard dressing. In addition to topping salads, coat squash and cabbage with dressing before grilling for extra flavor.
summer nachos
If you want a lighter version of your nachos without sacrificing flavor, try this vegetarian recipe. Here, tortilla chips are topped with paprika-flavored corn for a smoky sweetness, tender pieces of sautéed zucchini, and a creamy avocado yogurt topping that’s perfect for spreading on everything. Serve these nachos family-style for an easy summer dinner or make them as an appetizer for a large group.
grilled mediterranean salad
This isn’t your mom’s pasta salad. This refreshing taste combines delicious flavors with campanelle pasta, tangy balsamic dressing, crispy halloumi, grilled zucchini, peppers, red onions, and plenty of aromatic fresh oregano. . This dish requires firing up the grill, so it makes sense to serve it at a barbecue or summer cookout.
Grilled beef and zucchini udon
Greg Dupree
This 30-minute dinner combines thick Japanese udon noodles with seared beef, zucchini, and thinly sliced shiitake mushrooms. But what really stands out is the flavorful sauce made with soy sauce, Fresno red pepper, and fresh ginger that coats each element of the dish.
Spicy stir-fried summer pumpkin
This veggie-filled meal takes just 20 minutes to make and is loaded with zucchini and summer squash, eggplant, jalapeño slices, and unsalted peanuts. A mixture of spicy cornstarch and soy sauce soaks the crunchy vegetables, which are served on top of a mound of fluffy white rice. If you don’t like spice, leave out the jalapeños.
superfood lentil salad
As you can imagine, this salad is packed with protein-rich superfoods. Combine sunflower seeds and lentils with zucchini, green vegetables and golden raisins. The dressing, a versatile and fresh sunflower seed vinaigrette, is also packed with nutrients. It’s refreshing in the summer, but you can enjoy it any time of the year.
Grilled skirt steak with squash ratatouille
Although this meal looks very impressive, it’s surprisingly easy to make and you’ll be impressed. First, salt and pepper the steak and grill it. Next, while the meat is resting, grill the pumpkin, zucchini, eggplant, and onions. Once the vegetables are soft, remove from the grill, chop, and season with parsley and vinegar. that’s it!
zucchini pesto pasta
The hearty pesto sauce used here is based on shredded zucchini and roasted, salted cashews. You’ll also find more typical pesto ingredients such as basil, Parmesan cheese, olive oil, lemon juice, garlic, and salt. The bright green condiment goes well with pasta, of course, but it’s also great on homemade pizza or mixed into vegetable soup.
Spicy grilled chicken and shaved zucchini salad
You can’t go wrong with this flavorful and healthy chicken meal. Here, bold Aleppo pepper-crusted chicken is paired with a lemon-marinated zucchini salad, all topped with a tangy garlic-herb dressing. If you can’t find Aleppo pepper, use chili flakes instead.
Remy’s delicious restaurant at the end of summer
Wait for summer with colorful ratatouille made with zucchini, peppers, eggplant and tomatoes. Sauteing each vegetable individually may seem like a lot of work, but we promise it’s worth it. The result is a large amount of vegetables that can be stored for days. Pair it with grilled meat, poultry, or fish for a delicious summer meal.
Bean salad with zucchini and bulgur
Believe it or not, there’s nothing about this plate that requires a lot of preparation or cooking, making it perfect for hot summer days. Since bulgur is simply steamed in boiling water, you can easily make a vinaigrette, chop the zucchini, shallots, and dill, then toss to enjoy. Salted, roasted almonds add crunch, and crumbled goat cheese adds creaminess.
Zucchini frittata with parmesan cheese
Zucchini for breakfast? You can do just that with this recipe, which combines vegetables with eggs, onions, and plenty of grated Parmesan cheese. Garnish with parsley and serve with toast and fruit for a perfect meal and a delicious start to the day. Pro tip: This frittata is also great for lunch or dinner. Serve with a simple salad or roasted mushrooms, depending on your mood.
Sweet potato stuffed with zucchini and black beans
There are many ways to prepare sweet potatoes, but this recipe uses the microwave to save cooking time and have this fiber-filled meal on the table in just 20 minutes. While the potatoes are cooking, the zucchini and black bean stuffing will come together on the stove.
