12 Delicious Skillet Summer Squash Recipes

Ready to turn your summer squash into the star of the skillet? Whether you’re craving quick dinners, seasonal favorites, or just a dash of comfort food magic, we’ve got you covered. Dive into our roundup of 12 delicious skillet summer squash recipes that promise to delight your taste buds and simplify your cooking routine. Let’s get those skillets sizzling!

Garlic Butter Skillet Summer Squash

Kneading the memories of summer into every bite, this dish brings the garden’s bounty right to your skillet, where golden squash meets the aromatic embrace of garlic and butter. It’s a simple, yet profound celebration of seasonal flavors that whispers of lazy afternoons and sun-drenched fields.

Ingredients

• 2 tablespoons of unsalted butter, creamy and golden
• 1 tablespoon of rich extra virgin olive oil
• 2 medium summer squash, thinly sliced into half-moons
• 3 cloves of garlic, minced to release their pungent aroma
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly ground black pepper, for a subtle heat
• 1 tablespoon of fresh parsley, chopped for a burst of color and freshness

Instructions

1. In a large skillet over medium heat, melt the unsalted butter with the extra virgin olive oil, swirling to combine, until the mixture is fragrant and bubbling slightly, about 1 minute.
2. Add the thinly sliced summer squash to the skillet, arranging them in a single layer to ensure even cooking. Let them cook undisturbed for 3 minutes to develop a golden edge.
3. Sprinkle the minced garlic over the squash, followed by the sea salt and freshly ground black pepper. Gently toss to distribute the flavors evenly, cooking for another 2 minutes until the garlic is fragrant but not browned.
4. Remove the skillet from the heat and sprinkle the chopped fresh parsley over the top, stirring lightly to incorporate. The residual heat will wilt the parsley slightly, releasing its fresh aroma.
5. Transfer the garlic butter skillet summer squash to a serving dish, ensuring to scrape all the buttery garlic bits from the skillet for maximum flavor.

With each forkful, the squash offers a tender-crisp texture, bathed in a garlicky butter sauce that’s both rich and bright. Serve it alongside grilled chicken or atop a crusty slice of sourdough for a meal that sings of summer’s simplicity.

Cheesy Skillet Summer Squash Casserole

Dappled sunlight filters through the kitchen window as I ponder the simplicity and comfort of a dish that feels like a warm embrace on a lazy summer afternoon. This cheesy skillet summer squash casserole is a celebration of seasonal produce, melded together with creamy, gooey cheese that promises to be the star of any table.

Ingredients

• 2 cups thinly sliced yellow summer squash, crisp and vibrant
• 1 cup shredded sharp cheddar cheese, rich and tangy
• 1/2 cup heavy cream, velvety and lush
• 1/4 cup grated Parmesan cheese, salty and nutty
• 2 tbsp unsalted butter, golden and fragrant
• 1 clove garlic, minced, pungent and fresh
• 1/2 tsp kosher salt, coarse and clean
• 1/4 tsp finely ground black pepper, earthy and sharp

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a 10-inch cast-iron skillet, melt the unsalted butter over medium heat until it’s frothy and emits a nutty aroma, about 2 minutes.
3. Add the minced garlic to the skillet, sautéing until it’s golden and fragrant, roughly 1 minute, to build a flavor foundation.
4. Layer the thinly sliced summer squash in the skillet, arranging them slightly overlapping for a beautiful presentation that also ensures even cooking.
5. Pour the heavy cream evenly over the squash, allowing it to seep between the slices, creating a creamy base.
6. Sprinkle the shredded sharp cheddar and grated Parmesan cheese over the squash, covering every inch for maximum cheesiness.
7. Season with kosher salt and finely ground black pepper, adjusting the amounts to highlight the natural flavors of the squash and cheese.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown on top, signaling it’s perfectly done.
9. Let the casserole rest for 5 minutes before serving, allowing the flavors to meld together beautifully.

Resting briefly after baking, the casserole emerges with a delightful contrast of textures—the squash tender yet slightly firm, enveloped in a creamy, cheesy sauce that’s irresistibly rich. Serve it straight from the skillet for a rustic presentation, or pair with a crisp green salad to balance the decadence.

Herbed Skillet Summer Squash with Parmesan

Sometimes, the simplest dishes speak the loudest, especially when summer’s bounty is at its peak. This herbed skillet summer squash, with its golden edges and tender heart, is a testament to that truth, offering a quiet celebration of the season.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 1/2 pounds fresh summer squash, sliced into 1/4-inch rounds
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons finely chopped fresh basil
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the squash rounds in a single layer, working in batches if necessary to avoid overcrowding.
3. Sprinkle the salt and pepper evenly over the squash, then cook without stirring for 4 minutes to allow the first side to develop a golden crust.
4. Flip each squash round carefully with a spatula, then cook for an additional 3 minutes on the other side.
5. Reduce the heat to low, sprinkle the chopped basil and thyme over the squash, and toss gently to combine.
6. Remove the skillet from the heat and immediately sprinkle the Parmesan cheese over the top, allowing the residual heat to melt the cheese slightly.
7. Let the dish rest for 2 minutes before serving to allow the flavors to meld together beautifully.

The squash emerges from the skillet with a delicate crispness at the edges, yielding to a buttery softness within, while the Parmesan adds a salty depth that lingers pleasantly. Serve it alongside a crusty loaf of bread to soak up the herbed olive oil, or top with a poached egg for a more substantial meal.

Skillet Summer Squash and Zucchini Medley

Lazy summer afternoons call for dishes that are as easy to prepare as they are delightful to eat, and this skillet medley is just that—a tender, colorful celebration of the season’s bounty.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced into half-moons
• 2 cloves garlic, minced to a fragrant paste
• 1 medium summer squash, sliced into 1/4-inch rounds
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon fresh thyme leaves, gently stripped from their stems
• 1/4 cup grated Parmesan cheese, aged and sharp

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the onion and cook, stirring occasionally, until translucent and slightly caramelized, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Layer the summer squash and zucchini rounds in the skillet, overlapping slightly for even cooking.
5. Sprinkle the sea salt and black pepper evenly over the vegetables.
6. Cover the skillet and reduce the heat to medium-low. Cook until the vegetables are tender but still hold their shape, about 10 minutes.
7. Remove the lid, sprinkle with thyme leaves, and increase the heat to medium-high. Cook for an additional 2 minutes to lightly brown the edges of the vegetables.
8. Turn off the heat and dust the medley with Parmesan cheese, allowing the residual heat to melt it slightly.

Relish the contrast of the creamy Parmesan against the crisp-tender vegetables, a dish that sings of summer. Serve it straight from the skillet for a rustic presentation, or atop a slice of crusty bread for a hearty twist.

Spicy Skillet Summer Squash with Chili Flakes

Just as the summer sun begins to wane, casting long shadows across the kitchen, there’s a quiet comfort in preparing a dish that captures the essence of the season. This Spicy Skillet Summer Squash, with its gentle heat and tender bite, is a humble celebration of summer’s bounty, perfect for those reflective evenings when time seems to slow.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 3 medium summer squash, sliced into 1/4-inch rounds (about 4 cups)
• 1/2 teaspoon red chili flakes, or to taste
• 2 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced summer squash to the skillet, arranging them in a single layer. Cook undisturbed for 3 minutes to allow a golden crust to form.
3. Sprinkle the chili flakes, minced garlic, sea salt, and black pepper over the squash. Stir gently to combine, then cook for another 4 minutes, stirring occasionally, until the squash is tender but still holds its shape.
4. Remove the skillet from heat. Drizzle the lemon juice over the squash and toss to coat evenly.
5. Garnish with chopped fresh parsley before serving.

With each bite, the squash offers a delightful contrast between its caramelized edges and soft interior, while the chili flakes provide a warming backdrop. Serve it alongside grilled fish or fold it into a warm grain bowl for a meal that feels both nourishing and indulgent.

Skillet Summer Squash with Tomatoes and Basil

As the golden light of summer evenings stretches across the kitchen, there’s a quiet joy in preparing dishes that celebrate the season’s bounty. This recipe, a humble yet vibrant skillet dish, brings together the freshest summer squash and tomatoes, kissed by the warmth of the stove and the freshness of basil.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow summer squash, thinly sliced into half-moons
• 1 medium zucchini, thinly sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/4 cup fresh basil leaves, torn

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the summer squash and zucchini to the skillet, arranging them in a single layer. Cook for 5 minutes without stirring to allow a slight caramelization, then stir and cook for another 3 minutes until just tender.
3. Tip: Resist the urge to overcrowd the skillet; cooking in batches ensures each piece gets perfectly golden.
4. Add the cherry tomatoes and minced garlic to the skillet, stirring gently to combine. Cook for 2 minutes until the tomatoes begin to soften but still hold their shape.
5. Season with black pepper and sea salt, stirring to evenly distribute the flavors.
6. Tip: Adding salt at this stage helps draw out the natural juices of the vegetables, creating a light sauce.
7. Remove the skillet from heat and sprinkle the torn basil leaves over the top, allowing the residual heat to wilt the basil slightly.
8. Tip: Tearing the basil by hand releases more of its essential oils, enhancing the dish’s aroma and flavor.

Vibrant and bursting with summer flavors, this dish offers a delightful contrast between the tender squash and the juicy pop of tomatoes. Serve it straight from the skillet with a crusty loaf of bread to soak up the savory juices, or atop a bed of creamy polenta for a heartier meal.

Bacon Wrapped Skillet Summer Squash

Just as the summer sun begins to wane, casting long shadows across the kitchen, there’s a quiet comfort in preparing a dish that celebrates the season’s bounty. This recipe, with its humble ingredients and simple elegance, feels like a whispered secret between the cook and the stove.

Ingredients

• 4 medium summer squash, sliced into 1/2-inch rounds (firm, with a vibrant yellow skin)
• 8 slices of thick-cut bacon (smoky, with a hint of maple sweetness)
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt (flaky, with a clean mineral finish)

Instructions

1. Preheat your oven to 375°F, allowing the warmth to fill the kitchen like a gentle embrace.
2. In a large cast-iron skillet, heat the extra virgin olive oil over medium heat until it shimmers, a silent signal it’s ready.
3. Season the squash rounds with sea salt and black pepper, the spices clinging to their surfaces like morning dew.
4. Wrap each squash round with a slice of bacon, the ends slightly overlapping to ensure they stay snug during cooking.
5. Place the wrapped squash in the skillet, arranging them like the petals of a flower, and cook for 3-4 minutes on each side until the bacon begins to crisp.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the squash is tender and the bacon is fully crisped.
7. Remove from the oven and let rest for 5 minutes, the flavors melding together in a quiet symphony.

Might you find joy in the contrast of textures here—the creamy softness of the squash against the crisp, salty bacon. Serve these on a platter with a drizzle of honey for a sweet counterpoint, or alongside a crisp salad for a light summer meal.

Skillet Summer Squash with Corn and Bell Peppers

Remembering the warmth of summer evenings, this dish brings together the garden’s bounty in a harmonious blend. It’s a celebration of simplicity, where each ingredient shines in its own right.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow summer squash, thinly sliced into half-moons
• 1 medium zucchini, thinly sliced into half-moons
• 1 cup sweet corn kernels, freshly cut from the cob
• 1 red bell pepper, diced into small, vibrant pieces
• 2 cloves garlic, minced to release their aromatic potential
• 1/2 teaspoon sea salt, for drawing out flavors
• 1/4 teaspoon freshly ground black pepper, for a subtle heat
• 1/4 cup fresh basil leaves, torn for a fragrant finish

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the summer squash and zucchini to the skillet, arranging them in a single layer to ensure even cooking. Cook for 5 minutes, stirring occasionally, until they begin to soften.
3. Tip: Resist the urge to overcrowd the skillet; cooking in batches ensures each piece gets perfectly tender.
4. Stir in the corn and red bell pepper, cooking for another 4 minutes until the vegetables are just tender but still crisp.
5. Add the minced garlic, sea salt, and black pepper, stirring constantly for 1 minute to awaken the flavors without burning the garlic.
6. Tip: Garlic cooks quickly; adding it towards the end preserves its pungent charm.
7. Remove the skillet from heat and sprinkle the torn basil leaves over the top, letting the residual heat wilt them slightly.
8. Tip: Fresh basil adds a bright, herbal note that complements the sweetness of the corn and peppers.

Momentarily, the skillet offers a medley of textures—creamy squash, crisp-tender peppers, and bursts of sweet corn. Serve it alongside grilled fish or fold into warm tortillas for a light summer wrap.

Lemon Pepper Skillet Summer Squash

Kneading through the pages of summer’s bounty, there’s a dish that whispers the essence of the season with every bite. It’s a simple yet vibrant celebration of garden-fresh squash, kissed by the zesty embrace of lemon and the warm hug of pepper, all coming together in a skillet dance.

Ingredients

• 2 medium summer squash, thinly sliced into half-moons
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon freshly grated Parmesan cheese (optional)

Instructions

1. Heat a large skillet over medium heat and add the extra virgin olive oil, allowing it to warm until it shimmers slightly, about 1 minute.
2. Add the thinly sliced summer squash to the skillet, arranging them in a single layer to ensure even cooking. Cook for 3 minutes without stirring to allow a gentle golden crust to form.
3. Flip each squash slice carefully with a spatula and cook for an additional 3 minutes on the other side. Tip: Resist the urge to overcrowd the skillet; cook in batches if necessary for the best texture.
4. Drizzle the freshly squeezed lemon juice evenly over the squash, followed by a sprinkle of finely ground black pepper and sea salt. Toss gently to combine.
5. Remove the skillet from heat and, if desired, sprinkle with freshly grated Parmesan cheese for a salty, umami finish. Tip: The residual heat will melt the cheese slightly, creating a delicate glaze.
6. Transfer the lemon pepper skillet summer squash to a serving dish, garnishing with an extra twist of black pepper or a lemon wedge for presentation. Tip: For an aromatic touch, add a few lemon zest curls on top before serving.

Here, the squash carries a tender-crisp texture, a perfect canvas for the bright lemon and bold pepper to play. Serve it alongside grilled chicken or fold into warm pasta for a dish that sings of summer’s simplicity and joy.

Skillet Summer Squash with Mushrooms and Onions

Now, as the golden light of summer stretches across the kitchen, it’s the perfect moment to embrace the simplicity and warmth of a dish that feels like a gentle hug. This recipe, a harmonious blend of summer’s bounty, invites you to slow down and savor each step, each flavor, as if you’re capturing the essence of the season in a single skillet.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large sweet onion, thinly sliced into half-moons
• 2 cloves garlic, minced to a fragrant paste
• 8 ounces cremini mushrooms, sliced into earthy, thick pieces
• 2 medium summer squash, cut into half-inch rounds of tender, sun-kissed flesh
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt, like the whisper of ocean breeze
• 1/4 cup fresh basil leaves, torn into fragrant ribbons

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers like liquid gold, about 2 minutes.
2. Add the thinly sliced sweet onion to the skillet, stirring occasionally, until they become translucent and sweet, about 5 minutes.
3. Introduce the minced garlic to the skillet, cooking for just 30 seconds until its aroma fills the air, a tip to prevent bitterness.
4. Layer in the cremini mushrooms, allowing them to brown slightly and release their deep, woodsy flavors, about 4 minutes.
5. Gently place the summer squash rounds in the skillet, seasoning with sea salt and black pepper, cooking until they’re just tender but still hold their shape, about 5 minutes.
6. Sprinkle the torn basil leaves over the top, letting their bright, peppery essence meld into the dish for a final minute off the heat.

You’ll find the squash offers a buttery softness against the meaty mushrooms, while the onions and basil weave a sweet and aromatic tapestry. Serve it atop a rustic slice of toasted bread or as a vibrant side to grilled fish, letting the flavors dance under the summer sky.

Skillet Summer Squash and Chicken Stir Fry

Just as the summer sun begins to wane, casting long shadows across the kitchen, there’s a quiet comfort in preparing a meal that mirrors the season’s bounty. This skillet summer squash and chicken stir fry is a testament to simplicity, where each ingredient sings in harmony, offering a dish that’s as nourishing as it is delightful.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced into tender strips
• 2 cups summer squash, sliced into half-moons with their vibrant yellow skins
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced to release their pungent aroma
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/4 tsp sea salt, to enhance the natural flavors
• 1 tbsp fresh basil, chopped for a sweet, herbal finish

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the chicken strips to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 5 minutes, turning once, until the chicken is lightly golden and no longer pink inside.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant, being careful not to let it burn.
4. Add the summer squash to the skillet, tossing gently to combine with the chicken and garlic. Cook for 3 minutes, until the squash is just tender but still crisp.
5. Season with sea salt and finely ground black pepper, stirring to distribute the seasonings evenly throughout the dish.
6. Remove the skillet from the heat and sprinkle the chopped fresh basil over the top, allowing the residual heat to wilt the basil slightly.

Momentarily, the kitchen fills with the aroma of garlic and basil, a promise of the flavors to come. The chicken is succulent, the squash retains a slight crunch, and the basil adds a fresh, aromatic note. Serve this stir fry over a bed of fluffy quinoa or alongside a crisp green salad for a meal that celebrates the essence of summer.

Skillet Summer Squash with Quinoa and Feta

Golden hues of summer squash catch the light as they sizzle gently in the pan, a simple yet profound celebration of the season’s bounty. This dish, with its hearty quinoa and tangy feta, is a canvas for the vibrant flavors and textures that define warm-weather cooking.

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 3 medium summer squash, thinly sliced into half-moons
• 1/2 cup crumbled feta cheese, creamy and briny
• 2 cloves garlic, minced to a fragrant paste
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt, flaky and mineral-rich
• 1 cup water, clear and cool

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the sliced summer squash and sauté, stirring occasionally, until the edges begin to caramelize, about 8 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Push the squash to one side of the skillet and add the rinsed quinoa to the other side, toasting it lightly for 2 minutes.
5. Pour in the water, then sprinkle with salt and pepper, stirring to combine all ingredients evenly.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes.
7. Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the quinoa to fluff up.
8. Gently fold in the crumbled feta cheese, letting the residual heat soften it slightly.

Unassuming yet unforgettable, this dish offers a delightful contrast between the creamy feta and the al dente quinoa, with the summer squash providing a sweet, tender bite. Serve it warm under the open sky, or pack it for a picnic where its flavors can meld even further.

Conclusion

Mastering summer squash has never been easier with these 12 skillet recipes that promise to delight your taste buds and simplify your cooking. Whether you’re craving something cheesy, spicy, or sweet, there’s a dish here for every palate. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!