With farmers markets in full swing now for summer, 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. Add to 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, it is best to store them in a plastic bag in the refrigerator with as much air pressed out of the bag as possible. They will usually last 3-5 days this way.
Our Favorite Ways to Cook Summer Squash:
- Grill, either on kabobs or sliced into thick strips.
- Add cubed zucchini 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 great with zucchini. Hollow out halves, and then you can use almost any filling you want before baking. One we really like is a mixture of sausage sautéed with onion, garlic, and the zucchini you hollowed out. You can also include cooked grains like quinoa in the mixture for the stuffing. Top with grated parmesan, and bake until the zucchini is cooked through.
- Create “ribbons” of zucchini with a vegetable peeler. Dress with a vinaigrette, and you have a great summer salad.
- Cut into coins or long slices to layer into a meat or vegetable lasagna.
- Sauté cubed or sliced summer squash with about a tablespoon of olive oil. When it is almost cooked, add fresh (sliced off the ear) or frozen kernels along with minced garlic (a clove or two depending on taste). Continue to sauté for a few minutes, and you’ll have a fast and savory side dish.
Check out this other great resource for summer squash recipes from the New York Times and this one from Food52.
Enjoy!
