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7 Best Recipes for Cooking Squash

Margie's been an online writer for several years. Her articles focus on great Southern-style recipes for any occasion.

Have too much squash? Here are seven delicious recipes to put these winter veggies to good use.

Have too much squash? Here are seven delicious recipes to put these winter veggies to good use.

Delicious Ways to Prepare Squash

Squash, squash, and lots of squash! Does anyone want some squash? Squash plants put on numerous squashes, so you are bombarded with them all at once! You cannot give them away; somebody else beat you to the suspect first.

I have some great recipes for squash; grilled, casseroles, salad, pickled, and a dessert! The ways are numerous in how you can use your abundance of squash!

I love the summer when there is fresh squash, we get to explore our imagination in the ways to prepare them.

I favor the yellow, zucchini, and patty pan squash for many of my preparations. You can also use these squash raw in salads or marinated relish as well.

Recipes in This Article

  1. Grilled Squash
  2. Mexican Squash Casserole
  3. Zucchini Slaw
  4. Stir-Fry Squash
  5. Squash Pickles
  6. Easy Squash Casserole
  7. Chocolate Zucchini Cake

1. Grilled Squash Recipe

Grilling fresh vegetables are delicious and healthy! Consider different seasonings to find your favorite. Grilling squash is a great side dish when grilling meat; just add it at the appropriate time. I like to cook the complete meal on the grill.


  • 4 or 5 squash, sliced or as many as need
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 to 4 tablespoons olive oil
  • 1/8 teaspoon garlic powder


  1. Preheat the grill to medium-high heat.
  2. Slice the squash ¼ inch slice lengthwise or crosswise.
  3. Toss the sliced squash with olive, salt, pepper, and garlic powder. Arrange the squash on a large sheet of heavy-duty aluminum foil, and pull the foil around the squash to seal it.
  4. Put the squash package on the grill and cook for 20 minutes or until tender.

2. Mexican Squash Casserole Recipe

Mexican squash takes the mild-flavored squash and gives it a spicy, cheesy Mexican flare! When the squash started coming in, I pulled this recipe out of my recipe box to cook. It makes a great side dish to any meal.


  • 4 cups cooked yellow or zucchini squash
  • 1 chopped small onion
  • 1 can tomatoes and green chilies
  • 1 cup crushed cracker crumbs
  • ½ cup grated cheddar cheese
  • 1 teaspoon chili powder


  1. Wash and cook the squash.
  2. Add the onion, tomatoes, green chilies, and chili powder to the cooked squash and mix.
  3. Place into casserole dish; top with the cracker crumbs and cheese.
  4. Bake at 350 degrees Fahrenheit for 30 minutes.

Makes 6-8 servings.

3. Zucchini Slaw Recipe

Zucchini slaw is a delicious way to use the squash raw. This slaw is covered with a flavorful creamy spicy or not sauce. Simple and fast to put together. If you have one of those spiral makers, this is a great opportunity to use it.


  • 4 medium zucchini, coarsely shredded
  • 1 carrot, coarsely shredded
  • ¼ cup cilantro, chopped
  • ½ small red onion, chopped
  • 2 cloves garlic, minced
  • 1 green pepper, chopped
  • ¼ cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 jalapeño pepper, minced (optional)
  • salt to taste


  1. In a large mixing bowl, mix the coarsely shredded zucchini and carrot.
  2. Add the cilantro, jalapeño, bell pepper, garlic, and red onion.
  3. Mix the mayonnaise and mustard; add to the vegetables and stir until well blended.
  4. Add the salt to your taste.
  5. Chill the zucchini slaw for at least one hour.

Makes 8 servings.


4. Stir-Fry Squash Recipe

I love stir-frying squash; it is delicious, quick, and easy. You can do one type of squash or a medley of different types. I prefer mixing the different types of squash when I have them.

We raise yellow, zucchini, and patty pan squash, so that is what I usually cook I also occasionally add rings of onions or bell peppers strips with them.


  • 4-6 sliced squash any type
  • 2-3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes


  1. Place the olive oil in a medium-high heated skillet, depending on how many squashes and the size; use enough to coat with the oil.
  2. Slice and season the squash; omit red pepper flakes if you do not like spicy.
  3. Cook the squash over medium-high heat, constantly stirring, until tender-crisp, about 2-3 minutes.

Tips From Margie Lynn

  • You may use two cloves of fresh garlic in place of the garlic powder.
  • Add one medium onion cut into rings, and ½ bell pepper cut into strips with the squash for variation.

5. Squash Pickles Recipe

Yes, squash pickles! You must try this sweet, crisp pickled squash recipe. If you enjoy spicy food, add a jalapeno or two!

I first ate them when an employee brought a jar for us to eat with our lunch. I had never heard of such a pickle! This recipe tastes just like bread and butter cucumber pickles, but usually much crisper. They are delicious with just about anything. Squash pickles will be ready to eat in 24 hours.


  • 8 cups yellow summer squash, sliced
  • 2 onions, sliced
  • 2 green peppers, sliced
  • 1 red bell pepper, sliced
  • 3 teaspoons salt
  • 2 /12 cups sugar
  • 2 cups vinegar
  • 1/2 teaspoon mustard seeds
  • 2 teaspoon celery seeds
  • 1/2 teaspoon turmeric (optional)


  1. Sterilize 6-8 pint jars, lids, and rings.
  2. In a large non-aluminum pot, layer the squash, onions, and peppers.
  3. Sprinkle with salt.
  4. Let stand for one hour in cold ice water.
  5. Drain off the excess liquid.
  6. In a pan, heat the sugar, vinegar, mustard seeds, celery seeds, and turmeric.
  7. Pour over the squash, onion, and pepper mixture.
  8. Bring the mixture to a boil.
  9. Spoon the squash mixture into hot, sterilized jars, leaving a 1/4-inch space from the rim of the jar.
  10. Seal with the sterilized lids and rings.
  11. Turn the jar upside down to help seal it.
  12. 12. Ready to eat when chilled for 24 hours.
  13. Makes 6-8 pints.

Tips From Margie Lynn

  • Do not overcook, or the pickles will be soft.
  • Chill 24 hours before serving.
  • Sterilize jars, lids, and rings in a dishwasher.
  • Use caution when filling the jar with the hot mixture.

6. Easy Squash Casserole Recipe

Squash casserole is a great recipe for the many squashes you are harvesting. It is quick and easy to assemble and bakes in less than 1 hour.

This squash side dish is made creamy and flavorful with sour cream, carrot, cream of chicken soup, and onions. Serve with a pork roast and fresh garden salad or meat of your choice.


  • 2 cups cooked yellow squash
  • 1 cup sour cream, 8 ounces
  • 1 carrot, grated
  • 1-10 3/4 ounces cream of chicken soup
  • 1 small onion, chopped
  • 1 package seasoned breadcrumbs
  • salt, black pepper and butter to taste


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Cook the squash and drain.
  3. Add to squash; cream of chicken soup, sour cream, onion, carrot, salt, and black pepper.
  4. Sprinkle a layer of the seasoned breadcrumbs in a shallow buttered dish.
  5. Spoon the squash mixture over the crumbs.
  6. Top with more crumbs and dot generously with butter.
  7. Bake for 30 to 35 minutes

Tips From Margie Lynn

  • May use 1 roll of Ritz crackers (crushed) or a package of herb stuffing instead of breadcrumbs.
  • 1 cup of cheese of your choice may be added.
  • Serve with meat and a fresh garden salad.

7. Chocolate Zucchini Cake Recipe

Zucchini squash in sweet bread, a cake, or a pie? Absolutely; the squash makes it moist and scrumptious, and you have no taste of the squash!

Chocolate zucchini cake is a delicious way to use up an abundance of this summer squash. You may top it with a cream cheese frosting or leave it plain. It is a very moist and yummy cake, you would never guess it was made with zucchini squash!

Okay, let's get started baking this delicious cake!


  • 1 ½ cups margarine, softened
  • 1 ¾ cups sugar
  • 1 teaspoon baking powder
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsweetened powder cocoa
  • ¼ cup chocolate chips
  • ½ cup oil
  • 2 ½ cups flour
  • 1 teaspoon baking soda
  • 2 eggs
  • ½ cup buttermilk
  • ½ teaspoon cinnamon


  1. Cream the margarine, oil, and sugar.
  2. Add the eggs, vanilla extract, and buttermilk; mix well.
  3. Then add the sifted dry ingredients; baking powder, cocoa, flour, baking soda, and cinnamon; beat well.
  4. Last, add the zucchini and mix evenly.
  5. Put in a 13-inch x 9-inch pan; I make mine in a tube pan!
  6. Sprinkle with chocolate chips.
  7. Bake at 350 degrees Fahrenheit for 35 minutes.

© 2018 Margie's Southern Kitchen