Summer squash includes varieties like zucchini, pattypan, crookneck, and zephyr squash. It's easy to cook and tastes great with just a couple of added ingredients. Season summer squash quickly with spices and herbs like parsley, salt, and pepper, or add ingredients like garlic or parmesan cheese for additional flavor. Feel free to get creative with your squash seasoning and try out different combinations!

Method 1 of 2:
Using Fresh Herbs and Spices

  1. 1
    Add fresh parsley, mint, and thyme to cooked squash for a mix of flavors. Season cooked summer squash with 1 tablespoon (15 ml) each of fresh parsley, mint, and thyme. Do this by either measuring the herbs into a bowl and tossing the cooked squash in it or sprinkling a little seasoning on the individual cooked slices. Sprinkle a little salt and pepper onto the summer squash too.[1]
    • Use 1 tablespoon (15 ml) of each fresh herb for 2 medium squash.
    • If you don't have fresh herbs, use 1 teaspoon (4.9 ml) of dried herbs for every 1 tablespoon (15 ml) of each ingredient.
    • This recipe is made by seasoning the squash after it's been cooked already, but you can try seasoning it beforehand if you'd like.
  2. 2
    Use salt, pepper, and fresh parsley for a quick and easy seasoning. Cook summer squash in a pan and add salt and pepper to taste. Chop up fresh parsley so that you have 2 tablespoons (30 ml) and add this to the squash. Mix everything together so it’s well combined before serving it.[2]
    • 2 tablespoons (30 ml) of chopped parsley works well for 2 squash.
    • Use 2 teaspoons (9.9 ml) of dried parsley instead of 2 tablespoons (30 ml) of fresh parsley, if needed.
  3. 3
    Combine chives or scallions with summer squash for an onion flavor. Cut up the herbs so you have 2 tablespoons (30 ml) of chopped chives or 2 scallions. Add the chives or scallions in with sautéed summer squash, stirring it so it’s thoroughly seasoned before serving.[3]
    • This recipe calls for the squash to be mostly cooked before it's seasoned, with the chives or scallions added in towards the end.
  4. 4
    Mix fresh dill with olive oil to rub it onto your summer squash. Chop up 2.5 summer squash into slices of whatever thickness you prefer. Cut up enough dill so that you have 0.5 cups (120 ml) of it when it’s chopped. Spread the squash slices out and sprinkle olive oil over them so they’re lightly coated. Add the dill on top of the squash and stir them all together so the dill is well distributed. Cook or grill the squash, and it’s ready to eat![4]
    • You could also mix the chopped dill and olive oil together and then use a basting brush to apply the mixture to the summer squash.
    • If you don't have fresh dill, use 4 teaspoons (20 ml) of dried dill instead.
  5. 5
    Stir fresh basil leaves into cooked squash for a refreshing taste. Cook your summer squash in olive oil, adding in things like garlic and salt if you’d like. Chop up fresh basil leaves with a sharp knife and add them into the cooked squash. Stir the squash so the basil is mixed in well before eating it.[5]
    • You might use 10 to 15 basil leaves for 3 pounds (1.4 kg) of summer squash (or 1 teaspoon (4.9 ml) of dried basil).
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Method 2 of 2:
Adding Other Foods for Flavor

  1. 1
    Top the summer squash with bread crumbs and parmesan for a savory taste. Cut up your summer squash into thick slices and drizzle a light layer of olive oil over them. Mix 0.5 cups (120 ml) of Parmesan cheese with 0.33 cups (78 ml) of breadcrumbs in a bowl, as well as enough salt and pepper depending on your taste preferences. Spread the squash out and sprinkle the breadcrumb mixture over the slices, topping them all evenly before baking the squash.[6]
    • This recipe calls for 2 pounds (0.91 kg) of summer squash.
  2. 2
    Create a marinade by using vinegar, lemon juice, garlic, and thyme. Mix 2 tablespoons (30 ml) of white wine vinegar, 2 tablespoons (30 ml) of lemon juice, 1 tablespoon (8.4 g) of minced garlic, and 2 teaspoons (1.8 g) of chopped thyme leaves in a bowl together. Stir in some salt and pepper and add 1 pound (450 g) of sliced summer squash. Toss the squash so it’s seasoned well and pour all of the ingredients into a pan. Let the squash sit in the marinade for about 3 hours to 1 day.[7]
    • The squash can sit in the marinade at room temperature for up to 3 hours, but if you’re marinating the squash for a full day, place the pan in the fridge and cover it.
    • Cook the summer squash once it has soaked in the marinade.
  3. 3
    Saute the squash in onion and garlic for a stronger flavor. Chop up 3 squash so they're in slices and cook 1 small chopped onion in an oiled pan until it’s soft. Add the squash to the pan and cook them for about 8 minutes or until they have brown spots on them. Place 2 cloves of minced garlic to the pan and mash it into the pan as it cooks. Stir all of the ingredients together and add a little parsley, salt, and pepper depending on your taste preferences.[8]
  4. 4
    Combine your squash with chopped jalapeno, garlic, and red pepper for a spicy taste. Cut up a jalapeno pepper and cook it in a pan until it’s slightly browned. Add in 2 cloves of sliced garlic and 0.25 teaspoons (1.2 ml) of crushed red pepper flakes to the pan, stirring the ingredients together as they cook. Put 2 pounds (0.91 kg) of sliced summer squash into the pan and saute them until they’re soft and slightly browned too.[9]
    • Sprinkle a little bit of lime juice over the squash for added taste, if you’d like.
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      Warnings

      • Avoid using as much dried herb as you would a fresh herb—dried herbs tend to have a stronger flavor.
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      This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 4,997 times.
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      Co-authors: 5
      Updated: June 26, 2020
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      Categories: Featured Articles | Squash
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