With farmers markets in full swing now, you are bound to find wonderful summer squashes like zucchini, yellow crookneck, and pattypan (or scallop). Summer squash are relatively inexpensive and quick to prepare, making it a good addition to family meals. Expand your recipe rotation with some of our favorite ideas and other resources for how to make the most of these versatile vegetables.
Summer squash is picked when the vegetables have not fully matured. When they are “young,” they are wonderfully sweet and delicious, and you don’t need to do much to them other than a quick sauté with olive oil, garlic, and onion. If you don’t eat them immediately, store them in a plastic bag in the refrigerator with as much air pressed out of the bag as possible and they will last 3-5 days.
Our Favorite Ways to Cook Summer Squash:
- Grill, either on kabobs or sliced into thick strips.
- Cube squash and add to spaghetti sauce with the other vegetables (mushrooms, carrots, onion, garlic, etc.).
- Grate and use in muffins or quick-breads, even pancakes or fritters. This is especially great when you have extra zucchini on hand (you can even freeze grated zucchini or squash to use later for baking).
- Stuff and bake. This works really well with zucchini. Hollow out halves, coat with olive oil, season with salt and pepper and roast until tender (about 10 minutes). Fill the roasted boats with any stuffing mixture that you want. One mixture we really like is sausage sautéed with onion, garlic, and the insides from the zucchini you hollowed out. Cooked grains like quinoa can also be added. After filling the boats, top with grated parmesan or cheddar cheese (and bread crumbs if you want), and broil until the cheese is melted.
- Create “ribbons” of squash with a vegetable peeler. Dress with a vinaigrette for a fresh summer salad (see recipe below).
- Cut into coins or long slices to layer into a meat or vegetable lasagna.
- Sauté cubed or sliced summer squash in olive oil. When it is almost cooked, add fresh corn (sliced off the ear) or frozen kernels along with minced garlic. Continue to sauté for a few minutes, and you’ll have a fast and savory side dish. Add parmesan, or goat cheese, for variations.
- Serve raw, cut either in coins, or spears, with a dip or hummus or in addition to a raw vegetable platter.
Zucchini Ribbons with Lemon and Basil from The Art of Simple Food II, by Alice Waters.
- 2 to 3 small zucchini, or other summer squash (a mix of colors makes a pretty dish), rinsed and ends removed
- 1/4 bunch of basil
- Juice from 1 lemon
- Salt
- Fresh-ground black pepper
- Extra-virgin olive oil
Slice the zucchini into thin strips, about 1/8 inch thick. (A mandolin makes this easier, but you can also use a vegetable peeler.) 2. Stack the basil leaves, and cut them thinly crosswise. 3. Layer the squash slices into a shallow dish. Sprinkle each layer with salt, pepper, basil, lemon juice, and olive oil. Let sit for at least 10 minutes and serve.
Variations: Try grating the zucchini instead, or use other herbs, like mint, cilantro, or chervil with the basil.
Enjoy!
