Summer Squash Recipes
What to do with all that yellow squash — squash fritters, squash patties, garlic Parmesan squash pasta, and squash casserole for busy summer weeknights.
★ snack
snackSummer Squash Fritters
Delicious patties made with yellow squash and cheddar cheese. From Hilah Johnson.
Crystal SchuttIngredients
- 2 medium yellow squash
- 2 ounces grated sharp Cheddar
- 2 eggs
- 1/4–1/3 cup cracker crumbs or dry breadcrumbs
- 1 tablespoon minced shallot
- 1 tablespoon minced serrano chile (optional)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon butter for frying
Instructions
- 1Coarsely grate the squash and the cheese. Toss together in a large bowl.
- 2Add remaining ingredients, except butter. Start with 1/4 cup crumbs and add more if needed to absorb liquid.
- 3Heat a griddle over medium-high heat and add half the butter. Melt and swirl to coat. Drop large spoonfuls (about 2 tablespoons) of batter into hot butter and spread out to make patties about 2-3″ across.
- 4Reduce heat to low and cook several minutes on one side until beginning to set. Turn and cook a few minutes on the other side until well-browned and firm.
- 5Transfer to a serving plate.
- 6Add remaining butter and cook remaining batter the same way. You should get 8 patties.
- 7Serve hot with a lil side salad and pat yourself on the back for being frugal and whatnot.
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Open in Pepper →Yellow Squash Earns Its Place At Dinner
Summer squash shows up faster than anyone can eat it, from the garden or the neighbor's back seat. It's mild, it cooks in minutes, and it takes on whatever cheese, butter, or sausage you put with it.
Cooks on Pepper reach for these in July and August, when the counter is full of squash and nobody wants to turn the oven on for long.
Every recipe here uses squash as the main event: Summer Squash Fritters with sharp Cheddar, Summer Squash Patties with green onion, Garlic Parmesan Summer Squash Pasta, a buttery Summer Squash Casserole, and a Summer Squash Galette with ricotta on a pie crust.
Quick Tips
- 1
Salt and drain first
Grated squash holds a lot of water. Toss it with a teaspoon of salt, let it sit 15 minutes, then squeeze it dry in a towel so fritters and patties hold together.
- 2
Slice a quarter inch
For casseroles and pasta, cut squash into rounds about 1/4 inch thick so they cook through in 8 to 10 minutes without going to mush.
- 3
Cook in a hot skillet
Give squash a hot pan and room to spread out. Crowding steams it; two batches over medium-high for 5 minutes each gets you browned edges.
- 4
Add cheese at the end
Stir Parmesan or Cheddar in during the last 2 minutes off direct heat so it melts smooth instead of turning stringy and greasy.
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