3 Ways with Summer Squash

Like the other star vegetables of summer, zucchini, yellow crookneck, patty pan and other soft-skinned squash varieties are at their peak in the warm months of July, August, and September. Luckily, my local farmers market offers about eight different types of squash, all different from each other in color, texture and shape. Pricing out at about $2 per pound, you can bring home enough squash to serve either a couple or a crowd, and your wallet won’t suffer the consequences. And, with so many different types of squash, there is room to experiment with each veggie’s distinct culinary personality.

The first evidence of squash cultivation dates back 10,000 years, making it one of the oldest farmed plants on the planet. Almost every part of the plant is edible, from shoots to tendrils to blossoms, but it’s the often odd-shaped fruit that grabs our attention. Unlike its hard-shelled cousins (pumpkin, butternut, acorn), which are left on the vine until the cooler temperatures in autumn, summer squash require little effort and are relatively un-fussy.

Perfect for the dog days of summer, cooking time for summer squash is minimal. Simply steaming diced squash (whatever variety) and adorning nuggets with a little lemon and salt make for an easy, delicious dish. Another idea? Try shaving or grating a small, tender specimen into your next salad. Seeing as summer squash are only in season a few short months a year, take this time to let them shine, and we think the sampling of recipes should keep your palate engaged. Buen provecho!

Next, three summer squash recipes…

Calabacitas 

• 1 small onion, diced
• 2 tablespoons olive oil
• 2 large summer squash, like zucchini, quartered and sliced
• 1 cup corn, cut from about 2 fresh cobs
• 1 small jalapeno, seeded and diced
• 1/4 cup cilantro, chopped
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• juice from ½ lime
• 1/2 cup shredded cheddar or Monterey jack cheese

Get the full recipe.

Zucchini and Eggplant Bread Salad 

• 1 clove garlic, minced and crushed into a paste
• 3 tablespoons lemon juice
• 1/4 cup good quality olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 quarter red or white onion, thinly sliced
• 1/2 cup white or red wine vinegar
• 1 eggplant, cut into one-inch cubes
• 2 small or one large zucchini, cut into one-inch cubes
• 2 cups day old bread (baguette or any other type of bakery bread will work here), torn into bite-size chunks

Get the full recipe. 

Summer Squash Stack with Fried Egg and Spicy Breadcrumbs 

• 1 slice sandwich bread or 2-3 slices baguette
• 1 teaspoon olive oil, divided
• 1/4 teaspoon chili powder
• 1 green onion, cleaned
• 1/4 cup parsley or cilantro leaves
• 1 tablespoon lemon juice
• 1 large striped zucchini or other type of summer squash, sliced thinly into rounds
• 1 large or two medium tomatoes, sliced thinly into rounds
• 2 large eggs, preferably organic
• salt and pepper

Get the full Recipe.