89 Ways to Use up Zucchini and Summer Squash

From the Recipe Creator: Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware

From the Recipe Creator: This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas

From the Recipe Creator: I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois

From the Recipe Creator: I’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania

From the Recipe Creator: The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

From the Recipe Creator: At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania

From the Recipe Creator: My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois

From the Recipe Creator: Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio

From the Recipe Creator: This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington

From the Recipe Creator: My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin

From the Recipe Creator: I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania

From the Recipe Creator: When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona

From the Recipe Creator: With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It’s my favorite fast recipe! —Mildred Sherrer, Fort Worth, Texas

From the Recipe Creator: Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida

From the Recipe Creator: We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. —Charlotte McDaniel, Williamsville, Illinois

From the Recipe Creator: Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. —Janet Frieman, Kenosha, Wisconsin

From the Recipe Creator: One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire

From the Recipe Creator: I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine

From the Recipe Creator: Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas

From the Recipe Creator: I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas

From the Recipe Creator: While growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California

From the Recipe Creator: We create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona

From the Recipe Creator: Everyone in my family likes this soup recipe. Sometimes I add mini farfalle because my grandchildren say the noodles look like tiny butterflies. This recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida

From the Recipe Creator: For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen

From the Recipe Creator: I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington

From the Recipe Creator: These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut

From the Recipe Creator: My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota

From the Recipe Creator: Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen

From the Recipe Creator: This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama

From the Recipe Creator: A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana

From the Recipe Creator: Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio

From the Recipe Creator: I love to try out different recipes for the squash I grow in my garden. It's fun to bring this beautiful casserole to potlucks because I know it'll go fast. Even the little ones like it. —Lucille Terry, Frankfort, Kentucky

From the Recipe Creator: Whenever I make these zucchini chocolate chip muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois

From the Recipe Creator: Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming

From the Recipe Creator: A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin

From the Recipe Creator: This salad packs a perfect punch and is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is an amazing way to use our fresh produce. —Diane Hixon, Niceville, Florida

From the Recipe Creator: These yummy currant, walnut and zucchini muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

From the Recipe Creator: This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. —Ruby Williams, Bogalusa, Louisiana

From the Recipe Creator: This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio

From the Recipe Creator: I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

From the Recipe Creator: We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan

From the Recipe Creator: I like this dish featuring kielbasa and veggies for two reasons: It's so hearty, and it’s a one-pan meal. That’s a win-win dinner! —Marietta Slater, Justin, Texas

From the Recipe Creator: I began serving a version of this dish as a side with grilled salmon. I added sausage and rice—or noodles—to make a complete meal-in-one. —Debby Abel, Flat Rock, North Carolina

From the Recipe Creator: I love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. —Heather Chambers, Largo, Florida

From the Recipe Creator: For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas

From the Recipe Creator: Grated zucchini makes this cake really moist, and the topping adds a nice crunch. When zucchini is in season, I shred, measure and freeze it in 2-cup amounts for this favorite recipe. —Lois M Holben, Creal Springs, Illinois

From the Recipe Creator: If you like chili, you'll enjoy my slow-cooker specialty packed with turkey sausage, pasta and vegetables. My family gobbles it up! It's not only tasty, but loaded with protein and low in fat. —Sarah Bowen of Upland, California

From the Recipe Creator: Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio

From the Recipe Creator: On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine

From the Recipe Creator: This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania

From the Recipe Creator: I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois

From the Recipe Creator: When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two. I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida

From the Recipe Creator: Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. —Cathy Dudderar, Lexington, Kentucky

From the Recipe Creator: I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: Here’s a healthy take on ooey-gooey sausage pizza. You won’t believe how delicious this side dish really is. Beth Sherer — Milwaukee, Wisconsin

From the Recipe Creator: Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas

From the Recipe Creator: My husband and I wanted a pleasing dish that didn’t leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. —Wanda Quist, Loveland, Colorado

From the Recipe Creator: I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side too. —Donna Marie Ryan, Topsfield, Massachusetts

From the Recipe Creator: Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas

From the Recipe Creator: Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada

From the Recipe Creator: I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

From the Recipe Creator: Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California

From the Recipe Creator: After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan

From the Recipe Creator: With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington

From the Recipe Creator: These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois

From the Recipe Creator: I actually created this at a campground, so you know it's easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less time making dinner. —Jayme Schertz, Clintonville, Wisconsin

From the Recipe Creator: Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen

From the Recipe Creator: With its mix of delicious colors, textures and flavors, this soup is something special. —Dilnaz Heckman, Buckley, Washington

From the Recipe Creator: Looking to please picky little palates? One tester loved this simple skillet entree so much, she made it at home for her 2-year-old daughter, who said "Mmm!" after every single bite. —Taste of Home Test Kitchen

From the Recipe Creator: Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen

From the Recipe Creator: This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado

From the Recipe Creator: A fast peanut butter and chocolate frosting tops these cakelike brownies. What a sweet way to use up your garden bounty! —Allyson Wilkins, Amherst, New Hampshire

From the Recipe Creator: When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. —Carly Curtin, Ellicott City, Maryland

From the Recipe Creator: With colorful vegetables and nicely seasoned meatballs, this hearty dinner offers a lot of flavor for not a lot of money. —Donna Smith, Victor, New York

From the Recipe Creator: The colorful veggies in this pasta dish will brighten any weeknight. The sauce is light, but feels rich and comforting, too. —Taste of Home Test Kitchen

From the Recipe Creator: This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. —Taste of Home Test Kitchen

From the Recipe Creator: With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia

From the Recipe Creator: My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

From the Recipe Creator: If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico

From the Recipe Creator: You’ll love this quick, easy and economical dish. Brown sugar adds a touch of sweetness, both for traditional sandwiches on buns or as a down-home topping for rice, biscuits or baked potatoes. —Laurie Hauser, Rochester, New York

From the Recipe Creator: Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California

From the Recipe Creator: This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin

From the Recipe Creator: I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. My family loves this chocolaty treat. —Shari McKinney, Birney, Montana

From the Recipe Creator: The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey

From the Recipe Creator: Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: Put together your pastry dough the night before and stash it in the fridge till morning. That rest time will give the quiche a more tender crust. —Karen Howard, Lakeville, Massachusetts