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Summer Squash Recipes — Easy Summer Squash Nobody Expects

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium yellow squash, thinly sliced on a bias (about 1/4-inch thick)
  • 2 medium zucchini, thinly sliced on a bias (about 1/4-inch thick)
  • 2 tablespoons olive oil, plus more for the pan
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 lemon (zest and 2 tablespoons juice)
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/3 cup crumbled feta or soft goat cheese
  • 1/4 cup toasted sliced almonds or pine nuts
  • 1/4 cup chopped fresh herbs (basil, mint, or parsley)
  • 3 tablespoons whole-milk Greek yogurt or labneh
  • 1 tablespoon extra-virgin olive oil (for finishing)

Method
 

  1. Prep the squash. Pat the slices dry with a clean towel. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper. Dry squash browns better, so don’t skip this step.
  2. Make the dressing. In a small bowl, whisk lemon zest, lemon juice, garlic, honey, red pepper flakes, and a pinch of salt. Set aside. The balance should be tangy with a soft sweetness.
  3. Heat the pan. Set a large cast-iron or heavy skillet over medium-high heat. Lightly oil the surface. When it shimmers, it’s ready.
  4. Char in batches. Add a single layer of squash. Cook 2–3 minutes per side until you see deep golden spots and the edges start to soften. Don’t stir too much. Transfer to a large bowl and repeat with remaining squash, adding a touch more oil as needed.
  5. Toss while warm. Sprinkle the remaining 1/2 teaspoon salt over the warm squash. Drizzle on the dressing and gently toss. Warm vegetables absorb flavor faster, so work quickly but lightly to keep slices intact.
  6. Add the good stuff. Fold in half the herbs and half the nuts. Taste and adjust with a pinch more salt or a squeeze of lemon if needed.
  7. Plate with creaminess. Spread the yogurt or labneh on a serving platter. Mound the dressed squash on top. Scatter over the feta, remaining nuts, and remaining herbs. Finish with a thread of extra-virgin olive oil.
  8. Serve. Enjoy warm or at room temperature. It pairs beautifully with anything grilled.