222 summer squash recipes

Vegetarian ratatouille lasagna layers Provencal vegetables with ricotta, mozzarella, marinara, and bechamel between tender noodles. Meatless, hearty, feeds six.

Try this succulent dish that brings a variety of different flavors to your dinner table.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

Vegetable and rice stuffed pumpkin: a whole pumpkin roasted as an edible bowl, packed with basmati rice, chestnuts, apples, apricots, and vegetables. A stunning vegetarian Thanksgiving centerpiece.

Grilled vegetable sandwiches loaded with broiled eggplant, zucchini, squash, and roasted red peppers on toasted French rolls with a tangy yogurt-Dijon dressing.

Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.

My mother's recipe from a page torn out of a cookbook years ago. Great for leftovers.

Two-loaf zucchini nut bread with shredded summer squash squeezed dry, cinnamon-scented batter, and chopped nuts folded throughout. The end-of-summer garden gift loaf.

Zucchini bread with dark brown sugar and vanilla, baked into two moist loaves. The garden-rescue quickbread that puts late-summer squash to delicious use.

Marrow and cumin soup blends tender vegetable marrow (or courgettes) with potato into a silky, warmly spiced bowl, finished with a swirl of soured cream. A light, thrifty way to use up a garden glut of summer squash.

This recipe was given to me by a former co-worker. It is much lighter and healthier than regular lasagna.

Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!

Three-layer Italian cheese casserole with seasoned ground beef, mashed zucchini with green chiles, and a cottage cheese-egg custard topped with cheddar and Parmesan.

Love this casserole. It has everything that I need in a meal that tastes great and is also loaded with feel-good ingredients.

Crispy baked vegan burgers made from mashed zucchini, tahini, sesame seeds, sunflower seed meal, and cornmeal with sautéed garlic, onions, and carrots. Plant-powered patties with serious crunch and savory depth.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.