7 Low-carb Summer Squash Recipes You’ll Love (and Crave All Week)

Summer squash is the laid-back, sunny friend of the produce aisle. It cooks fast, plays well with bold flavors, and keeps things low-carb without feeling like a compromise. These seven recipes are bright, satisfying, and perfect for weeknights, grill nights, and everything in between. Ready to turn that pile of zucchini and yellow squash into something craveable? Let’s cook.

1. Golden Garlic-Parmesan Zucchini Crisps That Beat Fries

These zucchini crisps are crispy on the outside, tender inside, and absolutely addictive. They scratch the fry itch without the carb crash, and they take just minutes to bake. Serve them with a lemony yogurt dip and watch them disappear.

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional dip: 1/2 cup Greek yogurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, pinch of salt

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Pat the zucchini rounds dry with paper towels so they crisp instead of steam.
3. In a bowl, mix Parmesan, almond flour, garlic powder, smoked paprika, salt, and pepper.
4. Toss zucchini with olive oil, then press each round into the Parmesan mixture to coat one side. Arrange coated-side up on the sheet.
5. Bake 15–18 minutes until golden and crisp at the edges.
6. For the dip, stir Greek yogurt with lemon zest, juice, and a pinch of salt.

Serve hot with the lemony dip and a sprinkle of extra Parmesan. Want spicy? Add a pinch of cayenne to the coating. These also make killer burger toppers or a crunchy side for grilled chicken.

2. Charred Zucchini Caprese Skewers With Basil Oil

Caprese, but summer-squash chic. Lightly charred zucchini ribbons mingle with fresh mozzarella and cherry tomatoes, all glossed with bright basil oil. It’s elegant enough for a party and easy enough for Tuesday.

Ingredients:

• 2 medium zucchini, ends trimmed
• 8 ounces fresh mozzarella balls (ciliegine), drained
• 1 pint cherry tomatoes
• 2 tablespoons olive oil, plus more for grilling
• 1 small bunch fresh basil (about 1 cup leaves)
• 1 clove garlic
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Wooden skewers (soaked) or metal skewers

Instructions:

1. Use a vegetable peeler to shave the zucchini into long ribbons. Brush lightly with olive oil and a pinch of salt.
2. Heat a grill pan or outdoor grill over medium-high. Grill ribbons 30–45 seconds per side until lightly charred and pliable. Cool slightly.
3. Make basil oil: Blend basil leaves, garlic, 2 tablespoons olive oil, vinegar, salt, and pepper until smooth.
4. Thread skewers with a cherry tomato, folded zucchini ribbon, mozzarella ball, and repeat.
5. Drizzle skewers with basil oil right before serving.

Serve as a starter or alongside grilled steak or salmon. No grill? Sear the ribbons in a hot skillet. Swap in yellow squash for extra color, and add prosciutto folds if you want to take it over the top.

3. Creamy Lemon Shrimp “Zoodle” Alfredo (Without the Food Coma)

All the comfort of Alfredo with a citrusy lift and zero heavy aftermath. Zucchini noodles stay twirlable and delicious, especially with buttery shrimp and a quick stovetop sauce. It’s date-night fancy in 20 minutes.

Ingredients:

• 4 medium zucchini, spiralized into zoodles
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

Instructions:

1. Pat shrimp dry and season with a pinch of salt and pepper.
2. Heat butter and olive oil in a large skillet over medium-high. Sear shrimp 1–2 minutes per side until opaque; transfer to a plate.
3. Lower heat to medium. Add garlic; cook 30 seconds until fragrant.
4. Stir in cream, Parmesan, lemon zest, lemon juice, red pepper flakes, salt, and black pepper. Simmer 2–3 minutes until slightly thickened.
5. Add zoodles and toss just 1–2 minutes until barely tender. Return shrimp and toss to coat.
6. Finish with parsley. Taste and adjust lemon or salt as needed.

Serve immediately—zoodles soften fast. Want it dairy-light? Swap half the cream with chicken broth and finish with a knob of cream cheese for body. Add sautéed mushrooms or peas if your carbs allow; otherwise, extra spinach is perfect.

4. Smoky Grilled Summer Squash Boats With Feta and Herb Crunch

These are the kind of boats you sail straight into dinner. Grilled yellow squash gets smoky and sweet, then filled with a bright, crunchy topping of herbs, toasted nuts, and creamy feta. It’s all the good textures in one bite.

Ingredients:

• 4 small yellow squash, halved lengthwise
• 2 tablespoons olive oil, plus more for brushing
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1/3 cup crumbled feta
• 1/4 cup toasted chopped almonds or pistachios
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint or parsley
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice

Instructions:

1. Heat grill to medium-high. Scoop a shallow trench down the center of each squash half with a spoon (just the seeds), then brush cut sides with olive oil.
2. Mix smoked paprika, garlic powder, 1/2 teaspoon salt, and pepper. Sprinkle over the squash.
3. Grill cut-side down for 4–5 minutes until char marks form. Flip and grill 3–4 minutes more until tender.
4. Combine feta, toasted nuts, dill, mint, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and 2 tablespoons olive oil.
5. Spoon the feta-herb mix into the warm squash boats and serve.

Great with grilled chicken skewers or lamb chops. Not grilling? Roast at 425°F until tender, then fill. For dairy-free, swap feta for diced avocado and add capers for briny pop.

5. One-Pan Sausage, Squash, and Peppers With Balsamic Drizzle

Weeknight hero right here. Sweet peppers, savory sausage, and ribbons of summer squash roast into caramelized deliciousness—then you finish with a tangy balsamic reduction. It’s hearty, colorful, and low effort.

Ingredients:

• 2 medium zucchini, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons
• 1 large red onion, sliced into wedges
• 2 bell peppers (any color), sliced
• 12 ounces Italian sausage links (mild or spicy), cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seeds (optional but excellent)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or keto-friendly sweetener (optional)
• Fresh basil, roughly chopped (for garnish)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Toss zucchini, yellow squash, onion, peppers, and sausage with olive oil, oregano, fennel seeds, salt, and pepper. Spread into an even layer.
3. Roast 22–25 minutes, stirring once halfway, until vegetables are tender and edges are caramelized.
4. Whisk balsamic vinegar, Dijon, and honey/sweetener. Drizzle over the hot sheet pan and toss gently.
5. Scatter with fresh basil and serve.

Serve as is, or spoon over cauliflower mash or spaghetti squash strands. Use chicken sausage if you like things lighter. Add mushrooms or cherry tomatoes for extra volume—just keep everything in one layer for max caramelization.

6. Crispy Zucchini Fritters With Herbed Yogurt (Pantry-Friendly)

Golden on the outside, tender within—these fritters are the snack-meal you’ll make on repeat. Almond flour keeps them low-carb, while a little cheese brings melty magic. The herbed yogurt ties it all together with a cool, tangy finish.

Ingredients:

• 3 medium zucchini, coarsely grated
• 1 teaspoon kosher salt (for draining)
• 2 large eggs
• 1/2 cup almond flour
• 1/3 cup finely grated Parmesan
• 2 green onions, thinly sliced
• 1 clove garlic, grated
• 1/2 teaspoon baking powder
• 1/4 teaspoon black pepper
• Olive oil or avocado oil, for pan-frying
• For the yogurt: 3/4 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, pinch of salt

Instructions:

1. Toss grated zucchini with 1 teaspoon salt and let sit 10 minutes. Squeeze out as much liquid as possible using a clean towel.
2. Whisk eggs in a bowl. Stir in almond flour, Parmesan, green onions, garlic, baking powder, and black pepper. Fold in the drained zucchini.
3. Heat a thin layer of oil in a large nonstick skillet over medium heat. Drop 2-tablespoon scoops and flatten gently.
4. Cook 3–4 minutes per side until deeply golden and crisp. Transfer to a wire rack to stay crunchy.
5. Mix yogurt, lemon juice, dill, parsley, and a pinch of salt.

Serve hot with the herbed yogurt and a squeeze of lemon. Add crumbled feta to the batter for extra richness, or swap herbs based on what you have. Leftovers re-crisp nicely in an air fryer for a quick snack.

7. Velvety Roasted Zucchini Soup With Chili Oil Swirl

This silky soup proves summer squash can be luxurious. Roasting concentrates the flavor, and a final swirl of chili oil wakes everything up. It’s light yet cozy and works warm or chilled.

Ingredients:

• 2 pounds zucchini and/or yellow squash, cut into chunks
• 1 small onion, chopped
• 3 cloves garlic, smashed
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 3 cups low-sodium chicken or vegetable broth
• 1/4 cup cream or coconut milk (optional for extra silkiness)
• 2 tablespoons fresh lemon juice
• To finish: chili oil (store-bought or homemade), chopped chives, and toasted pumpkin seeds

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, onion, and garlic with 2 tablespoons olive oil, salt, and pepper on a sheet pan.
2. Roast 20–25 minutes until edges are browned and vegetables are tender.
3. Transfer to a blender with broth and remaining 1 tablespoon olive oil; blend until very smooth. Add cream or coconut milk if using, and blend again.
4. Warm the soup in a pot over low heat and stir in lemon juice. Adjust salt to taste.
5. Ladle into bowls and finish with a swirl of chili oil, chives, and pumpkin seeds.

Serve with a crisp side salad or grilled shrimp. For a chilled version, cool completely, then refrigerate and finish with extra lemon. Add a handful of spinach during blending for a richer green color—no one will notice, but they’ll say it tastes “fresh.”

Tips For Low-Carb Squash Success

Want your squash to shine every time? Here’s how to make it happen without overthinking it.

• Salt and drain when needed: For fritters and crisps, moisture is the enemy of crunch. Squeeze hard.
• Cook hot and fast: High heat equals caramelization, not sogginess.
• Season boldly: Squash is a mellow canvas. Use citrus, herbs, garlic, and spice to make it sing.
• Texture tricks: Pair soft squash with crunchy nuts, crisp edges, or a creamy sauce for balance.

There you have it—seven low-carb summer squash recipes that feel fresh, satisfying, and a little bit fun. Pick one for tonight, save another for the weekend, and don’t be surprised when you start buying extra zucchini on purpose. Happy cooking!