23 Delicious Ways to Make the Most of Summer Squash Season

A metal cooling rack set in a rimmed baking sheet makes bi-level cooking possible–squash below, chicken above—so the meat’s glaze stays nicely charred, while the juices drip into and moisten the squash.

Sweet summer squash needs little more than butter and basil.

One year, chef and cookbook author Joanne Weir led a culinary tour to the Cinque Terre in Italy. “We went out on the Mediterranean, where we drank prosecco and ate seafood cooked on a tiny grill… I relished the fresh grilled calamari and halibut skewers as I baked in the sunshine and gazed at the crystal blue waters from which the seafood had just come. A few people decided to go for a swim. I won’t mention whether bathing suits were involved. What happens in the Mediterranean after 18 bottles of prosecco stays in the Mediterranean.” This is her ode to the skewers from that day.

“The Sole d’Oro is a tribute to Sungold tomatoes, one of my favorite varieties of tomatoes,” Uditi says. “They are a type of cherry tomato, but with a slightly tropical flavor that is really beautiful both raw and cooked. This pizza features both, along with zucchini blossoms and zucchini ribbons that add extra dimension.”

At the farmers’ market, look for aged sheep’s-milk cheese; bunches of mint; and small, tender yellow and green zucchini.

These squash blossoms are satisfyingly stuffed with cheese and corn, with the barest sheath of batter.

Reader Tara Kulikov, of San Luis Obispo, California, gave us this recipe for a twist on summer burgers. Her addition of shredded zucchini makes them the juiciest turkey burgers we’ve tried.

This recipe comes from Seattle restaurant Tomo. Preparing squash two ways creates a delightful combination of textures and flavors. The miso marinade gives the seared squash briny umami depth, which is a pleasant counterpoint to the pickled squash. Hemp purée is an earthy base while arugula oil adds both freshness and richness.

Chef and Ayurvedic expert Radhi Devlukia-Shetty says of this dish, “If spring were to take the form of a soup, I genuinely believe it would taste like this. I’ve made this with and without the pistachios, I’ve made it with and without the fennel. It’s a very versatile soup, and you can experiment with whatever veggies you happen to have in your fridge.”

Sliced zucchini brings a fresh element to Italian sausage pasta. Served with some garlic bread and a glass of wine, it quickly becomes a satisfying meal.

Shrimp and zucchini skewers paired with a noodle salad makes for a filling and fresh dinner.

These adorable baked egg cups are made from pattypan squash, cousin to the better known crooked neck squash. Simply scoop out the insides of squash, bake until tender, then crack an egg into the center of each squash and bake until eggs are set.

This healthy, hearty dinner makes the most of the season’s produce. Cut vegetables as you cook to get dinner on the table quickly.

These playful noodle-shaped spirals are made from zucchini and other vegetables using a spiralizer, but you can also make the salad with straight strands cut with a mandoline.

User your grill to fire up these shrimp and zucchni quesadillas.

Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.

This creamy zucchini soup is a wonderful way to prepare summer’s most bountiful squash: zucchini.  The flavors of fresh basil, chili powder, and yellow onion pair well with the zucchini.  Serve with thick baguette slices and fresh sliced tomatoes for a simple, satisfying meal.

Classic ratatouille, typically a side dish, comes front and center as the filling of these inventive tarts. Annie Somerville, now chef at San Francisco’s Greens Restaurant, reenvisioned her original recipe by combining cream cheese with masa harina (dried corn dough for tortillas) in the crust, which gives it a rich toasted-corn flavor.

David Tanis, former chef at Berkeley’s Chez Panisse, created this dish after a day at the market when everything that appealed to him was a shade of gold. We’ve adapted it from his book, A Platter of Figs and Other Recipes.

“This salad is the little sister of the Provençal dish called a grand aioli,” says Amaryll Schwertner, chef-owner of Boulette’s Larder in San Francisco. She omits the seafood of the grand version and focuses instead on “the colors, flavors, and textures of summer produce.” To make a half-batch of aioli (a deliciously garlicky mayonnaise), whisk it by hand and use 1 egg yolk rather than half of a whole egg.

Pair these crispy squash blossoms with a creamy aioli for a delicious summer appetizer.

These appetizer pancakes are a bit like latkes—moist inside and crispy at the edges.

You can’t taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.