Discover delicious and easy Yellow Squash recipes that will add flavor to your meals! From crispy Yellow Squash Fritters with Spicy Yogurt Sauce to Stuffed Yellow Squash Boats bursting with flavor, and a creamy Yellow Squash and Corn Chowder, there's something for everyone. Enjoy a colorful Roasted Yellow Squash Medley to round out your table. Click through now to explore these mouthwatering recipes and elevate your cooking game!
2 medium yellow squashes, grated
1 cup all-purpose flour
1 large egg
1/2 teaspoon baking powder
1/4 cup green onions, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
Oil for frying
1 cup plain Greek yogurt
1 teaspoon sriracha (or more, to taste)
1 tablespoon lemon juice
4 medium yellow squashes
1 cup cooked quinoa
1 bell pepper, finely chopped
1 small onion, diced
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1/2 cup shredded cheese (cheddar or mozzarella)
Olive oil
2 medium yellow squashes, diced
1 cup corn kernels (fresh or frozen)
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons olive oil
2 medium yellow squashes, sliced into half moons
1 zucchini, sliced
1 red bell pepper, chopped
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
![- 2 medium yellow squashes, grated - 1 cup all-purpose flour - 1 large egg - 1/2 teaspoon baking powder - 1/4 cup green onions, chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - Oil for frying - 1 cup plain Greek yogurt - 1 teaspoon sriracha (or more, to taste) - 1 tablespoon lemon juice - 4 medium yellow squashes - 1 cup cooked quinoa - 1 bell pepper, finely chopped - 1 small onion, diced - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup shredded cheese (cheddar or mozzarella) - Olive oil - 2 medium yellow squashes, diced - 1 cup corn kernels (fresh or frozen) - 1 small onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon thyme - Salt and pepper to taste - 2 tablespoons olive oil - 2 medium yellow squashes, sliced into half moons - 1 zucchini, sliced - 1 red bell pepper, chopped - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley for garnish - Step 1: Grate the yellow squashes into a bowl. Squeeze out extra moisture with a towel. This step helps keep the fritters crisp. - Step 2: In a large bowl, mix grated squash, flour, egg, baking powder, green onions, garlic powder, salt, and pepper. Stir until you have a batter. - Step 3: Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into the pan. Fry for 3-4 minutes on each side until golden brown. For the yogurt sauce, mix Greek yogurt, sriracha, and lemon juice in a small bowl. Serve the fritters warm with the sauce on the side. [Full Recipe] - Step 1: Preheat the oven to 375°F (190°C). Cut the yellow squashes in half lengthwise. Scoop out some flesh to make boats. Brush lightly with olive oil. - Step 2: In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper. Sauté until soft, about 5-7 minutes. - Step 3: Stir in cooked quinoa, cumin, paprika, salt, and pepper. Fill each squash boat with this mixture. Top with shredded cheese. Bake for 25-30 minutes until the squash is tender and cheese is bubbly. - Step 1: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant. - Step 2: Add diced yellow squash and corn. Cook for about 5 minutes, stirring often. - Step 3: Pour in vegetable broth and coconut milk. Add thyme, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes. Blend part of the soup if you prefer a creamier texture. Serve hot, garnished with herbs. - Step 1: Preheat the oven to 400°F (200°C). Slice yellow squashes into half moons. - Step 2: In a large bowl, toss the squash with zucchini, red bell pepper, olive oil, oregano, thyme, salt, and pepper. - Step 3: Spread the mixture on a baking sheet. Roast for about 20-25 minutes until tender. Garnish with fresh parsley before serving. - Use a clean kitchen towel to squeeze out moisture. This step helps keep fritters crispy. - Make sure the oil is hot before frying. This ensures a nice golden brown color. - Customize your filling with any vegetables you like. Spinach, mushrooms, or zucchini work well. - Use different types of cheese for extra flavor. Try feta, goat cheese, or Monterey Jack. - Blend the chowder to your desired creaminess. Some like it chunky, while others prefer smooth. - Add fresh herbs just before serving. Basil or cilantro can boost the flavor greatly. - Mix in other seasonal vegetables for variety. Carrots, bell peppers, or eggplant can add color. - Garnish with fresh herbs for a nice presentation. Parsley or thyme can brighten up your dish. Try these tips to elevate your yellow squash recipes. For detailed steps, check the Full Recipe! {{image_2}} - You can add cheese to the batter for richness. Cheese blends well and adds flavor. - Spice the fritters with herbs like dill or parsley. Fresh herbs bring brightness to the dish. - Try using brown rice instead of quinoa. Brown rice adds a nutty flavor and heartiness. - For a heartier dish, add cooked ground meat. Ground turkey or beef works great. - Substitute coconut milk with heavy cream for a richer taste. This makes the chowder creamy and smooth. - Include potatoes for added thickness. Potatoes add body and texture to your chowder. - Experiment with fresh lemon or lime juice for brightness. Citrus adds a fresh zing to the dish. - Add nuts or seeds for crunch. Toasted pine nuts or pumpkin seeds add texture and flavor. For more details, check out the [Full Recipe]. Keep these tasty fritters in an airtight container. Store them in the refrigerator for up to 3 days. They make a great snack or quick meal. For the stuffed boats, refrigerate them in a covered container. They will stay fresh for up to 4 days. You can enjoy them again for lunch or dinner. This chowder is comforting and delicious. Store it in a sealed container in the fridge for up to a week. It's perfect for warming up on chilly days. Refrigerate any leftovers of the roasted medley in an airtight container. They will last for up to 3 days. Reheat them for a quick side dish. Fresh squash is best for texture and taste. However, you can use frozen squash if you must. Just remember to thaw and drain it well to avoid extra moisture in your dish. This way, you keep the flavors and textures nice! A ripe yellow squash is firm and smooth. It should feel heavy for its size and have no blemishes. Look for a bright yellow color. If it’s too soft or has dark spots, it’s best to avoid it. You can pair yellow squash with proteins like chicken, fish, or tofu. These proteins add extra flavor and nutrients. You can also serve it with grains like rice or quinoa for a full meal. Absolutely! These recipes are great for meal prep. You can make them in advance and store them as indicated. This makes it easy to enjoy quick meals throughout the week. Just heat them up when you are ready to eat! Check out the Full Recipe for more details. You now have four easy and tasty yellow squash recipes. Each offers a new way to enjoy this versatile veggie. From fritters to chowder, there's something for everyone. Remember to customize your dishes with your favorite ingredients and tips. Enjoy the health benefits and flavors of yellow squash. Don’t forget to store leftovers for quick meals later. With these recipes, cooking can be fun and simple!](https://toastedrecipes.com/wp-content/uploads/2025/07/513c4743-7bd9-4e30-9615-5122512629f6-300x300.webp)