Like our farmers' markets, the Kitchn archives are brimming with beautiful summer squash, from zucchini to yellow, pattypan, and eight-ball varieties. Whether you're in the mood for a dish that's hot, cold, sweet, or savory, here are 15 delicious ways to serve this summer staple at breakfast, lunch, or dinner.
FIRST ROW
• 1 Potato, Squash, and Goat Cheese Gratin – An easy vegetarian meal or side dish
• 2 Grilled Zucchini and Grape Tomato Salad – Colorful, fresh, tangy, and sweet
• 3 Dara's Baked Eggs with Summer Vegetables and Capers – Comforting and seasonal
• 4 Squash and Onions with Brown Sugar – Sautéed until sweet, soft, and gooey
• 5 Squash Ribbons – Raw ribbons tossed with herbs, nuts, and cheese
SECOND ROW
• 6 Zucchini Garlic Soup – Creamy and silky with little or no dairy
• 7 Zucchini, Mint and Yogurt Spread – Inspired by a Middle Eastern dish
• 8 Baked Summer Squash – With a generous coating of breadcrumbs and Parmesan
• 9 Late Summer Bean and Vegetable Salad – Tossed with white beans and red peppers
• 10 Zucchini and Asparagus Strata – A simple and satisfying breakfast dish
THIRD ROW
• 11 Dad's Authentic Ratatouille – Simmered with thyme, garlic, and onions
• 12 Goat Cheese Tart with Roasted Eggplant, Zucchini, and Caramelized Onions – Grilled vegetables served in a light phyllo shell
• 13 Zucchini-Potato Frittata – Comfort food for breakfast or dinner
• 14 Eight-Ball Zucchini Stuffed With Rice, Basil, and Sun-Dried Tomatoes – An inspiring recipe from FatFree Vegan Kitchen
• 15 Pattypan Squash with Eggs Inside – A lovely summer brunch recipe from Sunset
Related: Farmer's Market Report: Summer Squash and Blossoms
(Images: Elizabeth Passarella, Faith Durand, Dara, Elizabeth Passarella, Emily Ho, Faith Durand, Joanna Miller, Sara Kate Gillingham-Ryan, Faith Durand, Joanna Miller, Laure Joliet, Emily Ho, Faith Durand, Susan at FatFree Vegan Kitchen, Thomas J. Story/Sunset)
You might also like
-
The Best Guacamole, Summer Cakes, Picnic Sandwiches, Fresh Takes on Iced Tea, and Beautiful, Unusual Kitchen Floors
-
Gnocchi with Sweet Corn, Cappuccino-Chip Shake, Stuffed Zucchini, Avocado BLT, Homemade Kombucha, & More
-
Green-Skinned & Tender-Hearted: Zucchini
-
Summer Recipe: The Gardener's Raw Vegetable Salad
5 Things Paris Taught Me About Travel
Recipe: Ham, Cheddar & Chive Egg Bakes
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Bacsac Bacsquare 04...
Apartment Therapy's Sofa Shopping Guide
Nikki’s Sweet and Cheery Print Studio
Yesterday I made some stuffed 8 ball zucchini with chopped mushrooms, garlic, the insides of the squash, balsamic viegear, and some crushed tomato sauce. I baked it on a bit of the crushed tomatoes and it turned out so well! I added feta cheese to some of them and left the rest w/o.
The Leon restaurant in London serves a great dish called Hippy Farm Beans that is yummy with zucchini.
I LOVE making faux-spaghetti with spaghetti squash or faux-linguine with other summer squash ribbons. Especially with a poached egg on top. Sigh, what can't poached eggs do?
Yesterday I made some Roasted Patty Pan Squash with squash from my CSA basket. It was delicious! I hope I get more.
The best way to eat yellow squash---thinly sliced, tossed in yellow corn meal, and fried in shimmering hot oil until delicately browned. Salt, pepper, and a little bottle of Tabasco close at hand. Of course, this is also the best way to eat okra. (However, squash and okra fried together are not a good combination.)
I love zucchini and summer squash. Thank you for the great ideas. I can't get enough of them. I use them as a pasta alternative grilled instead of lasagna noodles or rolled like this http://theworldaccordingtoeggface.blogspot.com/2008/05/who-needs-pasta-pasta-less-manicotti.html for a pastaless manicotti.
I like to slice them open, add Gorgonzola and diced pears, and top it with herbs & olive oil. Then I either bake or wrap in tinfoil and grill until soft.
These are some great recipes I'll have to try this weekend.
The other day I julienned long strips of zucchini, sauteed/steamed in them in a skillet with olive oil, black pepper, and a about a half cup of very fluffy (1/2 cup is measurement when fluffy, probably only about a 1/4 cup packed) grated romano cheese. I ate it with garlic bread. It was really, really delicious and tasted like pasta, but better and slightly less chewy.
Had chicken tonight, but tomorrow I'm going to do the zucchini tagliatelle (long strips of it with the veg peeler) blanched and then topped with chopped fresh tomatoes warmed in olive oil and herbs and garlic. YUM. All-vegetable dishes are delicious!
Also made baked breaded zucchini sticks the other night (healthier than deep fried and almost as good). They were lovely with honey mustard dipping sauce.
Who says zucchini is boring???
Never met a squash I didn't like. Raw or cooked...baked, roasted, steamed, grilled, skillet fried, deep fried... Dd's fave is my squash casserole which allows the flavor of the squash to shine. She even slices the leftovers & eats it as finger-food straight from the fridge.Definitely will be working my way throught this list.
Heres an awesome recipe from Williams and Sonoma for an orzo pasta salad with squash, zucchini, and mint : http://www.williams-sonoma.com/recipe/grilled-squash-and-orzo-salad-with-pine-nuts-and-mint.html
I cannot stop thinking about zucchini now. We have 24 plants in our container garden. There are between 10-30 flowers coming on each of them. It will be zucchini heaven.