Summer squash is one of our favorite late spring, early summer vegetables because of how versatile it is in the kitchen. We grow a few different varieties of summer squash, including: zucchini, yellow crookneck, and a modern version of the Italian heirloom "costata romanesca."
Store summer squash in a well ventilated/not sealed bag in the refrigerator for up to one week.
At the very beginning of summer squash season, we like to eat squash raw, shaved in a salad, to taste it in all its squashy glory. But most often, we eat summer squash roasted or grilled at a high temperature with garlic. Cooking it this way is the best way to preserve its tender, almost silky texture. We also like to make squash into quick pickles for the winter, or seared and marinated on the stovetop.
Garlic Roasted Summer Squash Zuni Cafe Zucchini Pickles (little jars of these make great gifts and are incredible on a burger) Canal House’s Marinated Zucchini Deborah Madison’s Sauteed Zucchini with Basil & Walnuts Shaved Raw Summer Squash Salad with fresh herbs Soupe au Pistou Alice Waters’ Summer Squash Fritters Andrea Reusing’s Squash “noodles” with Ricotta Summer Squash Gratin Shaved Fennel & Zucchini Salad with Dill & Feta Pasta Primavera with Summer Squash Braised Zucchini with Lemon & Mint Summer Squash Soup with Coconut Milk Summer Squash & Fennel Salad with Dill & Goat Chees