Yellow Summer Squash Bites
Our garden is booming with summer squash, and I’ve had to come up with a variety of ways to use it all! One of which is this fun, easy Yellow Summer Squash Bites! This yellow squash recipe is such a hit in our house that I’ve had to double-batch it and make it every time I harvest it from my garden. They are great on their own or with a dipping sauce such as marinara or tzatziki, pesto sauce, or even ranch dressing (check out this homemade ranch mix).
This summer squash recipe uses simple ingredients, so it comes together quickly without costly ingredients. It is also very customizable to what you have on hand for cheese, herbs, and spices.
Ingredients for Yellow Summer Squash Bites
- Shredded summer squash – 4 cups shredded equals about 1 medium or 2 small summer squash. Squeezing out any moisture from the shredded squash is essential so that the bites are not soggy.
- panko bread crumbs – 3/4 cup – helps to bind the bites together.
- shredded parmesan cheese – 3/4 cup – adds a delightful flavor
- garlic powder – 1 teaspoon
- onion powder – 1 1/4 teaspoon
- fresh herbs – 1/4 cup fresh parsley, fresh basil, or oregano – or 1 tablespoon dried.
- salt – 1/2 teaspoon
- eggs – 2 eggs – helps to bind and hold the squash bites together.
How to Make Summer Squash Bites
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or oil the pan to prevent sticking.
Prepare summer squash by shredding it using a food processor or hand-held box grater with large holes. If your squash has many big seeds, you can remove them by scooping them out with a spoon. After shredding, place the squash in cheesecloth, a clean kitchen towel, or paper towels, and twist to remove the moisture.
Egg and squash mixture
In a small bowl, add eggs and beat together.
In a medium mixing bowl, add summer squash and all ingredients except the eggs. Mix to combine.
Form into rounds
Take about a heaping tablespoon of the mixture into your hands and shape it into a round ball or flatten it slightly. Squeeze the rounds to squeeze out excess moisture and place them on the prepared baking sheet.
Bake for 20-25 minutes or until they are golden brown.
Serve and Enjoy!
Can I cook these squash bites in the air fryer?
Yes! Follow the instructions above, except place the bites in an air fryer basket. Air fry at 360 degrees Fahrenheit for 13-15 minutes, flipping halfway through.
Storage
Store leftover bites in an airtight container in the refrigerator for up to 5 days. Can I freeze these summer squash bites – the answer is yes! You can freeze them cooked or uncooked. Line the uncooked or cooked bites on a tray in a single layer and place the tray in the freezer. Once frozen, put them in a freezer-safe ziplock bag (I like to use these reusable freezer-safe bags), and store them in the freezer for up to 3 months. Once ready to use, place on a baking sheet as instructed on the recipe card, and add about 5-10 minutes to the baking time.
Tip: I like to cook mine and store them in the freezer. When I am ready to use them, I toss them in the air fryer for about 4-6 minutes.
What is Summer Squash?
Summer squash is bright yellow and shaped with a slight curve. The skin of a summer squash is a bit thicker than zucchini. However, zucchini and summer squash are often used interchangeably. Summer squash has a mild flavor, but it takes on a nutty, sweet flavor as it cooks. It’s high in Vitamin A and C, contains a good amount of fiber and is low in calories.
Other common names used for summer squash are crookneck squash, or yellow courgettes. It is a seasonal produce that only grows in the summer months and is less weather-hardy than winter squashes.
Substitutions
Summer squash – zucchini and summer squash are interchangeable, so if you have zucchini on hand, you can easily use that or a mixture of both, which I often do.
Herbs – If you do not have fresh herbs on hand, you can use one teaspoon of dried herbs of your choice, such as parsley, oregano, basil, or Italian seasoning.
Parmesan cheese – You can substitute with cheddar cheese or mozzarella.
Other recipes you might enjoy
Kale Quinoa and Blueberry Salad
Ingredients
- 4 cups Summer squash, shredded about 1 large squash
- ¾ cup Panko bread crumbs
- ¾ cup Parmesan cheese, shredded
- 1 tsp Garlic powder
- 1 ¼ tsp Onion powder
- ¼ cup fresh herbs – parsley, oregano or basil or 1 tbsp dried herbs
- ½ tsp Salt
- 2 eggs, beaten
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or oil the pan to prevent sticking.
- Prepare summer squash by shredding it using a food processor or hand-held box grater with large holes. If your squash has many big seeds, you can remove them by scooping them out with a spoon.
- After shredding, place the squash in cheesecloth, a clean kitchen towel, or paper towels, and squeeze to remove the moisture.
- In a small bowl, add the eggs and beat together.
- In a medium mixing bowl, add summer squash and all ingredients except the eggs. And mix to combine.
- Add the beaten eggs to the squash mixture and combine.
- Take about a heaping tablespoon of the mixture into your hands and shape it into a round ball or flatten it slightly. Squeeze the rounds to squeeze out excess moisture and place them on the prepared baking sheet.
- Bake for 20-25 minutes or until they are golden brown.
- Serve and enjoy!
Notes
Nutrition
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