Delicious Leftover Summer Squash Recipes You'll Love

Unleashing Creativity with Summer Squash

The end of summer often leaves many of us with an abundance of summer squash. From zucchini to yellow squash, this versatile vegetable can be the star of numerous delicious recipes. Not only does it offer a light, refreshing flavor, but it’s also incredibly adaptable to different cooking styles. Let’s dive into some creative and mouthwatering ways to use up that surplus of squash in your kitchen.

Spiralized Summer Squash Salad

One of the simplest yet most visually appealing ways to enjoy summer squash is by spiralizing it into long, noodle-like strands. Here’s how to make a refreshing Summer Squash Salad:

• Ingredients:
  • 2 medium zucchinis
  • 1 medium yellow squash
  • ¹⁄₂ cup cherry tomatoes, halved
  • 2 tablespoons of extra virgin olive oil
  • Juice of one lemon
  • 1 clove garlic, minced
  • Fresh herbs like basil, mint, or parsley, chopped
  • Salt and pepper to taste
• Instructions:
  • Use a spiralizer or julienne peeler to turn the zucchinis and yellow squash into noodles.
  • In a large bowl, combine the squash noodles with the cherry tomatoes.
  • Mix the olive oil, lemon juice, garlic, herbs, salt, and pepper in a small bowl to make the dressing.
  • Pour the dressing over the salad, toss well to coat, and let it marinate for at least 10 minutes before serving.

🍀 Note: This salad is great served chilled on a hot summer day, or you can slightly warm it for a comforting dish.

Summer Squash Frittata

Elevate your breakfast or brunch with this delightful Summer Squash Frittata:

• Ingredients:
  • 2 cups of sliced summer squash (zucchini or yellow)
  • 1 small onion, diced
  • 6 eggs
  • ¹⁄₄ cup milk or cream
  • ¹⁄₂ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil, chopped
  • 2 tablespoons olive oil
• Instructions:
  • Preheat your oven to 375°F (190°C).
  • Sauté the onion in olive oil until translucent. Add squash slices and cook until slightly soft.
  • In a bowl, whisk together eggs, milk, cheese, salt, pepper, and basil.
  • Pour the egg mixture over the sautéed vegetables in an oven-safe skillet. Cook on the stove for about 3 minutes or until the edges start to set.
  • Transfer the skillet to the oven and bake for 12-15 minutes or until the frittata is set and golden on top.

🍳 Note: For a heartier dish, add in some diced ham, bacon, or even chunks of feta cheese.

Stuffed Summer Squash

Summer squash can also serve as a container for a delicious stuffing, making for an elegant dish. Here’s a recipe for Stuffed Summer Squash:

• Ingredients:
  • 4 medium-sized summer squash (pattypan, zucchini, or yellow)
  • 1 cup cooked quinoa
  • ¹⁄₂ cup feta cheese, crumbled
  • ¹⁄₄ cup sun-dried tomatoes, chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • ¹⁄₂ teaspoon dried oregano
  • Olive oil
  • Salt and pepper
• Instructions:
  • Preheat your oven to 400°F (200°C).
  • Hollow out the squash by cutting off the top and scooping out the seeds and some flesh to create a boat.
  • In a bowl, mix quinoa, feta, sun-dried tomatoes, garlic, parsley, oregano, salt, and pepper.
  • Stuff the squash boats with the quinoa mixture, drizzle with olive oil.
  • Bake for about 20-25 minutes or until the squash is tender and the top is slightly browned.

🌿 Note: The hollowing of the squash can be done creatively to make cute, edible containers for your stuffing.

Pickled Squash

To preserve the taste of summer, consider pickling your squash. Here’s a simple Pickled Squash Recipe:

• Ingredients:
  • 4 cups summer squash, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds
  • 2 cloves garlic, peeled
  • Optional: red pepper flakes for heat
• Instructions:
  • In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, dill seeds, and garlic. Bring to a boil.
  • Place the squash slices in a clean jar.
  • Pour the hot pickling liquid over the squash until covered.
  • Let it cool to room temperature, then refrigerate. Let the flavors meld for at least 24 hours before consuming.

Crisp Summer Squash Fritters

Turn your extra squash into a delightful snack or side dish with Crisp Summer Squash Fritters:

• Ingredients:
  • 2 cups grated summer squash
  • ¹⁄₄ cup all-purpose flour
  • 1 egg
  • ¹⁄₄ cup grated Parmesan
  • 2 green onions, finely chopped
  • Salt and pepper to taste
  • Oil for frying
• Instructions:
  • Squeeze the moisture out of the grated squash using a cheesecloth or paper towel.
  • Mix all ingredients except for the oil in a bowl to form a batter.
  • Heat oil in a skillet over medium heat.
  • Spoon fritter batter into the hot oil, flattening them slightly. Fry until golden brown on both sides.
  • Serve with a dollop of sour cream or Greek yogurt mixed with fresh herbs.

🌟 Note: These fritters are excellent for dipping. Try them with various sauces for a different experience each time!

In the end, the key to using up leftover summer squash is to think creatively. Whether it’s transforming them into noodles for a salad, stuffing them for an elegant presentation, or pickling them for future use, there’s no limit to what you can do with this abundant vegetable. Each of these recipes not only helps reduce food waste but also brings out the unique flavors and textures of summer squash. Enjoy experimenting in your kitchen, and who knows, you might just come up with a new family favorite.

Can I use these recipes with other types of squash?

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Yes, these recipes can be adapted to work with other types of squash like butternut or acorn squash, though adjustments might be needed for cooking times and texture.

How can I store pickled summer squash?

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Pickled summer squash should be stored in the refrigerator. They can last for up to a month when sealed properly in a clean, airtight jar.

Are there any vegan options for the frittata?

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Yes, for a vegan version of the frittata, you can use a vegan egg substitute like chickpea flour or tofu blended with a bit of black salt for an egg-like flavor. Replace Parmesan cheese with a vegan cheese alternative.