Yellow Squash Recipes
A collection of delicious and versatile yellow squash recipes, emphasizing the importance of properly preparing this mild vegetable to enhance its flavor and texture.
Ingredients
For Sautéed Yellow Squash
- 2 medium yellow squash, sliced ¼ inch thick
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- to taste Salt
- to taste Black pepper
- optional Fresh parsley or basil for garnish
For Yellow Squash Stir-Fry
- 2 medium yellow squash, sliced
- 1 bell pepper sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
For Baked Yellow Squash Chips
- 2 medium yellow squash
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For Yellow Squash Noodles
- 2 medium yellow squash
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil, chopped
- ¼ cup Parmesan cheese, grated
- to taste Salt, pepper, and garlic powder
For Stuffed Yellow Squash Boats
- 4 medium yellow squash
- 1 pound ground turkey or beef
- 1 onion chopped
- 1 bell pepper diced
- 1 cup cooked quinoa or rice
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella or cheddar
For Yellow Squash Casserole
- 4 medium yellow squash, sliced
- 1 onion chopped
- ½ cup milk
- 1 can cream of mushroom soup (or make white sauce)
- 1 cup breadcrumbs or crushed crackers
- 1 cup cheddar cheese, shredded
- 3 tablespoons butter, melted
Instructions
For Sautéed Yellow Squash
- Heat oil in a large skillet over medium-high heat.
- Add garlic and cook for 30 seconds until fragrant.
- Add squash slices in a single layer.
- Cook for 3-4 minutes without moving, allowing them to get golden brown.
- Flip and cook another 2-3 minutes.
- Season with salt and pepper.
- Garnish with herbs if desired.
For Yellow Squash Stir-Fry
- Heat sesame oil in a wok or large pan over high heat.
- Add ginger and garlic, and stir for 30 seconds.
- Add broccoli and stir-fry for 2 minutes.
- Add bell peppers and squash; cook another 3-4 minutes until tender-crisp.
- Add soy sauce and toss to coat. Serve over rice or noodles.
For Baked Yellow Squash Chips
- Slice squash paper-thin using a mandoline slicer.
- Toss with oil and seasonings.
- Arrange in a single layer on baking sheets lined with parchment.
- Bake at 225°F for 2-2.5 hours, flipping halfway.
- Let chips cool to crisp up, then store in an airtight container.
For Yellow Squash Noodles
- Spiralize squash and zucchini, salt heavily, and let drain in a colander for 20 minutes.
- Squeeze out liquid in towels.
- Heat oil in a large pan, add tomatoes, and cook for 2 minutes.
- Add noodles and toss for 2-3 minutes just to heat through.
- Remove from heat, add basil and Parmesan, and season to taste.
For Stuffed Yellow Squash Boats
- Cut squash in half lengthwise and scoop out seeds.
- Cook ground meat with onion and bell pepper until browned.
- Stir in quinoa, chopped squash flesh, and Italian seasoning.
- Fill squash halves with mixture and top with cheese.
- Bake at 375°F for 25-30 minutes until squash is tender and cheese melts.
For Yellow Squash Casserole
- Boil squash and onion for 5 minutes until tender, then drain well.
- Mix eggs, milk, soup, and half the cheese.
- Fold in squash and pour into a greased 9x13 dish.
- Mix breadcrumbs, remaining cheese, and melted butter; sprinkle over top.
- Bake at 350°F for 30-35 minutes until bubbly and golden.
Notes
Always salt and drain yellow squash to avoid watery dishes. Use high heat for cooking to develop flavor through browning. Pair with strong flavors for best results.