5 Ways with Summer Squash

From baking into a casserole to frying into pancakes, summer squash is extremely versatile and abundant during the warm summer months. Try this low-calorie veggie in a multitude of ways, including shaving into a fresh salad or baking into kid-friendly ‘tots’. Read on for more recipes!

Bake: Healthy Baked Zucchini Tots

Healthy Baked Zucchini Tots make a wonderful side dish or snack for kids and adults alike. They are packed with zucchini, seasoned with herbs, and held together with eggs, a little cheese, and crushed rice cereal. Once baked, they have the consistency of tater tots, yet have a lot more going for them, including zesty flavor as well as protein, vitamins, and minerals!”

Recipe Credit: A Spicy Perspective

Fry: Zucchini Fritters

These fritters are wonderfully nutritious, low in calories and the perfect way to sneak in some veggies for those picky eaters. The best part is, you can serve them as a snack, an appetizer, or even a light lunch!”

Recipe Credit: Damn Delicious

No-Cook: Summer Squash Salad with Lemon Citronette

“Raw, ribboned yellow and green squash tossed with an herbed lemon vinaigrette, pine nuts and feta cheese. Buy the freshest, smallest squash you can find (local/organic will have the best flavor). Salting the squash helps draw out excess moisture, so allow 20 minutes for that step”

Recipe Credit: Cookie and Kate

Blend: Summer Squash Soup

“This particular squash soup first made an appearance after a summer party at the CSA where someone had brought a similar soup. It’s a flexible soup whereas the potatoes and/or carrot can be left out if you don’t have them. The ingredient list is long but a good chunk of it are spices you most likely already have on hand.”

Recipe Credit: Naturally Ella

Spiralized: Zucchini & Summer Squash Casserole

“If you don’t have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top.”

Recipe Credit: Eating Well

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