Summer squash is the thin-skinned variety of squash that includes zucchini. It is one of the first vegetables ready to eat out of your summer garden.
Most people are familiar with zucchini, but as this vegetable cross-pollinates, there are hundreds of varieties with different shapes and shades of green and yellow, some both green and yellow together.
Summer squash starts slow, but as the temperature warms, they are one of the more productive plants. One plant can easily produce ten pounds of squash. Unless your family truly loves zucchini, never grow more than one plant and pick them when they are small. If you are wondering if it is big enough, that means it is time to harvest. Tomorrow you might find a green baseball bat in the garden.
Working at a farm as a community supported agriculture, or CSA, coordinator, I have made it my mission to get people to eat more vegetables. Summer squash is familiar enough that most people have some idea of how to cook it, and it’s mild enough that most people eat it. But squash plants will produce so much, so quickly, that it’s easy to get inundated with more than you will know what to do with.
And that’s where I come in.
Here are three recipes to use up all of your squash:
The better way to grill vegetables
I wish I could give credit to the person that described this technique in detail. I was driving and listening to NPR in the middle of the day when a cooking show came on. I recall the interviewed chef was from the middle east, and he said that the standard way to grill vegetables was to cook them without seasoning and then add a dressing after the cooking.
This method made so much sense to me that I felt a bit stupid for all of the times I oiled and salted vegetables before putting them on the grill. The oil causes flare-ups from the fire, and the salt doesn’t stick.
I never found out who it was on the show. I must have been so excited, I went home and lit up the barbecue.
After cooking your vegetables season with salt, pepper, vinegar, and oil. A clean hot grill is always helpful, but vegetables have enough moisture that they won’t stick.
Quickly cooking summer squash is also the best way to keep the squash firm. Squash has a lot of water in it, so any method of cooking is going to soften it considerably.
Grilled Summer Squash
- 3–5 summer squash cut into long slices
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- Fresh ground black pepper
- ¼ cup crumbled feta cheese (optional)
Prepare your barbecue for grilling or preheat the broiler to high heat. Grill the squash until slightly browned on each side, about 2–4 minutes. Remove from the grill and place on a plate in a single layer. Season with salt, pepper and drizzle with olive oil and balsamic vinegar. Arrange on a serving platter and top with feta cheese if desired.
Squash Fritters
This next dish is a cross between a potato pancake and an omelet on vegetable overload.
Most people want to eat more vegetables, but most people don’t have the cooking skills to put together a meal quickly. A box grater is my secret weapon for chopping vegetables, especially when you don’t have excellent knife skills.
To make this recipe vegan, use a ½ cup of drained and mashed white beans instead of the egg and cheese.
- 2–3 pieces summer squash grated, about 1 pound or 3 cups
- ¾ teaspoon salt
- 1 egg
- ¼ cup flour (a gluten-free flour substitute will work here)
- 2 Tablespoons shredded cheese
- 1 Tablespoon of oil
Combine the grated squash and salt and leave it in a colander for 20–30 minutes to allow some of the water to drain. Squeeze the squash to remove any excess water, then mix it with the egg, flour, and cheese. Heat a nonstick pan, over medium heat, add the oil and drop 1/4 cup portions of the squash mixture into the pan. Help it spread out a little, repeat 2–3 more times, so you have 3–4 small pancakes. Allow them to cook for 4 minutes, then turn the fritters over and cook for another 4 minutes. Remove them and cook another batch to use the remaining batter. Enjoy hot, but they are also great the next day.
When you have squash and time make this recipe.
When I was a kid, we grew zucchini in our garden, I’m not quite sure why, it might have only been one summer and then my mom told my dad never to grow it again. The dish I remember my mom making with it was a heavy casserole with lots of milk, cheese, and over-cooked mushy zucchini slices. The flavor was all there, but the texture left a lot to be desired. (Sorry mom, but I think she would agree.)
The casserole that my mom made a southwestern flavor, so I make this dish with green onions and minced jalapeños replacing the herbs. You could also substitute basil or oregano or thyme, dried or fresh, whichever you have on hand.
Dress up this dish for a fancy meal by making it a day or two ahead. Chill completely and then slice into serving portions and reheat in the oven for 15-20 minutes at 400 degrees. By letting the gratin se first, it will be easier to serve.
Summer Squash Gratin
- 5 pieces summer squash
- 1 & ½ teaspoons salt
- 2 tablespoons flour
- 2 tablespoons butter
- 1 cup milk
- ¼ cup diced onion
- 1 tablespoon chopped fresh herbs or 1 teaspoon dried herbs
- ¼ cup grated cheese
Slice the summer squash into thin slices. You can use a mandolin, but I like a slightly thicker slice for the squash and use my knife. You can slice them lengthwise or cut coins. Put the squash into a large bowl, sprinkle with the salt and let sit for 30 minutes. While the squash is sitting, melt the butter in a small saucepan over medium heat and add the flour, mix well for 1 minute. Add the milk to the flour-butter mixture and stir over until thickened, turn off the heat and set aside. Preheat the oven to 350 degrees F. Drain the squash in a colander and rinse with water, then let the squash drain completely. Put the squash back in the bowl and combine with the thickened milk, onion, herbs, and cheese, stir well. In a buttered 9-inch casserole dish layer the squash slices, scraping the bowl and covering the squash with any remaining gooey cheese mix. Bake for 50–60 minutes until bubbly, remove from the oven and let cool for 20–30 minutes. Slice into portions and serve. You can alternatively, let the gratin cool completely, slice when cold and reheat to 140 degrees F.