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3 Easy Zucchini and Summer Squash Recipes (Sauté, Puff & Stuffed)

With summer vegetables being in season, I thought it would be a good idea to share some Vegetable Side Dish Recipes with you. These three – 3 Easy Zucchini and Summer Squash Recipes (Sauté, Puff & Stuffed) – are some simple squash dishes that take a little prep work in the morning, but after that you can toss them in the oven and call it good.

This is a quick and easy vegetable side dish recipe you can whip up in a few minutes. I’ve used lemon pepper here, but this is a good opportunity to use some of those interesting spice mixes you’ve picked up at the store or on your travels. I was recently in Morocco and you simply can’t beat the incredible variety of spices there!

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Zucchini and Summer Squash Saute

Zucchini and Summer Squash Saute is a quick and easy side dish you can whip up in a few minutes. I’ve used lemon pepper here, but this is a good opportunity to use some of those spice mixes you’ve picked up at your store.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: Vegetable Side Dish Recipes, Zucchini and Summer Squash Saute

Servings: 4 servings

Author: Don Herman

Ingredients

1 medium Zucchini Skin on, sliced 1/4″
1 medium Summer Squash Skin on, sliced 1/4″
1 tbsp Butter
1 tsp Lemon Pepper or to taste. Use other spice mixes if you like

Instructions

Heat butter in saute pan or skillet until hot but not smoking.
Add squash and flip to coat with butter.
Saute until squash is just tender, flipping regularly. Sprinkle with spice and serve hot.

This one is very unusual – Baked Zucchini Puff. It’s a creamed zucchini that’s then baked to a puff. You can slice the zucchini any way you like – the recipe calls for 1/4″ strips, but thin slices work just as well. Be sure to coat the dish with cooking spray first.

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Baked Zucchini Puff

A creamed, baked zucchini puff. Start it in the morning to let it dry before baking.

Prep Time10

Cook Time40

Drying time8

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Baked Zucchini Puff

Servings: 8 Servings

Author: Don Herman

Ingredients

2 lbs Small Zucchini Peeled and cut into long, 1/4″ strips
1 1/2 cup Heavy Cream
3 lg Eggs whisked
1/2 cup Parmesan cheese
Pepper to taste

Instructions

Add zucchini strips to a large pot of boiling, salted water (the water should be “salty like the sea” as they say). Return to a boil and boil for 30 seconds. Drain and spread on paper towels or a wire rack for several hours or as long as you can.
Preheat oven to 450F. Lightly grease a 9″ pie plate or quiche pan.
Mix zucchini with cream, eggs, cheese and pepper. Pour into a pan and place on a baking sheet in the lower third of the oven and bake for 40 minutes or until puffed and lightly browned.
Let cool for 10 minutes before serving to set.

Stuffed Zucchini Squash With Mushrooms and Swiss. You can also make this with pattypan squash for an individual serving. Looks impressive, but really easy!

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Stuffed Squash with Mushrooms and Swiss

A stuffed squash – zucchini or pattypan – filled with mushrooms and Swiss cheese.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Keyword: Stuffed Squash with Mushrooms and Swiss

Servings: 8 Servings

Author: Don Herman

Ingredients

2 lbs Zucchini or Pattypan Squash about 4 to 6
3 tbsp Butter
1/2 lb White Mushrooms chopped
1/2 tsp Salt
1 tbsp Fresh Basil or 1 tsp dried
1/4 tsp Pepper
4 oz Swiss cheese shredded
3 tbsp Sour Cream

Instructions

Cook squash in boiling, salted water until tender, but firm when pierced – about 5 minutes, depending on how big it is. Drain.
For zucchini, cut off both ends and slice in half lengthwise. Don’t worry about the seeds, they are small and soft. Scoop out the pulp to leave a 1/4″ shell.
For pattypan, slice off the bottom to form a flat base, then slice off the top, with the stem. Scoop out the seeds and discard. Then scoop out the pulp and leave a 1/4″ shell.
Let the shells cool and drain, face-down.
In a skillet, melt the butter and saute the mushrooms until moisture has evaporated – about 3 minutes. Add salt, seasonings and squash pulp. Cook 2 minutes and remove from heat. Stir in cheese and sour cream
Fill shells and place in baking dish. Bake, uncovered at 350F for 15 minutes, or until hot and bubbly. Let rest for 5 minutes and serve.

3 Easy Zucchini and Summer Squash Recipes – Questions and Answers

Do I need to peel the zucchini or squash?
No — skin on is fine for the sauté, and it actually holds the slices together better while cooking. For the Baked Zucchini Puff, I do recommend peeling, since the texture works best smooth and creamy without the skin.

Can I use yellow summer squash instead of zucchini, or mix the two?
Absolutely — zucchini and summer squash are interchangeable in all three of these recipes, and mixing the two makes for a nice look on the plate.

What can I use instead of lemon pepper in the sauté?
Any spice blend works well here — it’s really just a flavor base. This is a great place to use interesting spice mixes you’ve picked up while traveling or found at a specialty store.

Why does the Baked Zucchini Puff need to dry out for 8 hours before baking?
Zucchini holds a lot of water, and that moisture needs to evaporate before baking or the puff won’t set properly. Boiling the strips briefly, then spreading them out to dry for several hours (or overnight), gets rid of the excess liquid so the custard bakes up light and puffed instead of watery.

Can I use pattypan squash instead of zucchini for the stuffed recipe?
Yes — the recipe works with either. For pattypan, you’ll slice off the bottom to create a flat base and the top with the stem, then scoop out the seeds and pulp, rather than halving lengthwise the way you would with zucchini.

Are these recipes low-carb?
Yes, all three are naturally low-carb side dishes. If you want to round out the meal, a slice of warm bread pairs nicely — my Whole Wheat Bread or Honey Whole Wheat Bread recipes are good options.

Can I turn any of these into a main dish?
Definitely — adding a bit of protein makes these more filling. Sausage and squash is a classic pairing, especially with the stuffed version.

Looking for another comforting fall dish?

Nothing satisfies like hot soup, so check out my Potato and Leek Soup with Sausage. And for a make-ahead lunch that freezes well and heats up in the microwave, try my Kansas Bierocks Recipe.

All of these dishes are low-carb, so if you want a bit of a treat, why not add a slice of warm bread? Check out my Whole Wheat Bread recipe for the bread machine, or my Honey Whole Wheat Bread recipe. Pull the warm bread out of the oven just in time to slip in the squash.