Summer Squash

Summer Squash

Profile

Summer squash is a perfect addition to any summer meal. Each variety has a distinct shape, color, size and flavor, but regardless of variety, all parts of summer squash are edible, including the flesh, seeds and skin.

How to Prepare:

Wash summer squash under cool running water and then cut off both ends. You can then proceed to cut it into the desired size and shape for the particular recipe.

How to Store:

Summer squash is very fragile and should be handled with care as small punctures will lead to decay. It should be stored unwashed in an air-tight container in the refrigerator, where it will keep for about seven days.

How to Cook:

Summer squash can be grilled, steamed, boiled, sauteed, fried or used in stir fry recipes. They mix well with onions, tomatoes and okra in vegetable medleys.

Information adapted from From Asparagus to Zucchini

Recipes

Baked Summer Squash

Ingredients

  • 2 pounds summer squash (zucchini, pattypan squash, yellow crookneck squash)
  • 1/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup bread crumbs
  • 1/2 teaspoon flaked salt
  • 1/4 teaspoon freshly ground pepper

Preparation

Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the olive oil. In a small bowl, combine the bread crumbs, parmesan, salt and pepper. Arrange the squash rounds in a 9×12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.

Recipe Courtesy of the Kitchn

Shaved Summer Squash Salad

Ingredients

  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Baby arugula

Preparation

Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, and then add a few handfuls of baby arugula. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Courtesy of Epicurious

Summer Squash Pizza

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
  • Cooking spray
  • 1 (12-inch) packaged pizza crust
  • 2 plum tomatoes, cut into (1/8-inch-thick) slices
  • 1/4 cup (1 ounce) finely grated pecorino Romano cheese
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon finely chopped fresh oregano

Preparation

Prepare grill. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender. Reduce grill temperature to medium. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Courtesy of Cooking Light

Squash and Tomato Gratin

Ingredients

  • 1/3 cup grated Parmesan
  • 4 Tbsp. olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 large tomato, sliced
  • 2 large summer squash, thinly sliced
  • 1 cup coarse fresh breadcrumbs

Preparation

Toss breadcrumbs with Parmesan and 2 Tbsp. oil; season with salt and pepper. Heat remaining 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat. Add tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper. Top with squash and breadcrumb mixture. Bake at 350° until squash is tender and breadcrumbs are golden brown, 20–25 minutes.

Courtesy of Bon Appetit