We're not yet seeing a lot of variety in our squash selection here in New York (no pattypan for us), but there is plenty of zucchini and its sweeter cousin, yellow summer squash, in the markets. How do you cook yours? We've got a very favorite recipe that we've already made twice this week...
I like my summer squash braised with some sweet onion and a palmful of brown sugar. It is by far my favorite summer vegetable dish, and I ate an entire potful by myself a few days ago.
Here's the recipe: Squash and Onions with Brown Sugar
It's so easy to bake summer squash into a quick casserole (get Sara Kate's recipe right here), but really tiny, tender ones can also be grated raw into a salad- like this Shredded Zucchini and Summer Squash Salad.
A couple of other recipes that might give you a new take on a familiar vegetable:
• Smothered Yellow Squash with Basil, from Gourmet
• Squash Casserole, from Food Network (admittedly less healthy, but a Southern staple that's a delicious indulgence if you've never had it)
What are your favorite summer squash recipes?
Related: Seasonal Spotlight: Lita Squash
(Images: Flickr member pink_fish13, licensed for use under Creative Commons; Elizabeth Passarella)
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I love summer squash. One of my faves is cream of summer squash soup (I like to use a potato to thicken it) with a few mussels thrown in it, served with nice crusty toasted country bread. So yummy.
I love summer squash because it's cheap and versatile. I pick up 3 zucchini at the farmer's market every week because I know it will get eaten--whether I'm in a rush and do a quick saute, or we pick up some meat and decide to grill, or I get creative and make fritters/a casserole, etc. Then of course you can use it in pastas and salads...the list goes on.
On Monday I made a squash and zucchini pizza. Thinly sliced the squash and zucchini placed on pizza crust with Basil pesto on it. Then added roasted eggplant slices and goat cheese. It was delicious.
Luke
The New Urban Sharecropper
http://newurbansharecroppers.blogspot.com
Great pasta topping from Jack Bishop--sauteed until browning with garlic and thyme (or whatever you like) and finished with a little cream. This is perfect over penne.
my southern squash casserole is probably close to the one you mentioned from the food network. i just slice and steam the squash, then mix it up with some mayonaise (or plain yogurt) parmesan and cheddar cheese, and then bake it. it is heavenly.
Calabacitas (zucchini and/or summer squash, cut up) sauteed with onion, then adding roasted/peeled poblano peppers, then fresh corn sliced off the cob (cook for just a minute), and finally a little creamy cheese and cilantro off the heat to finish.
I like mine in quiche and in pastas.
I saute squash with any variety of herbs and some onion and garlic then add to the bottom of a quiche, toss gruyere cheese on, chop up two heirloom tomatoes and add, then another layer of cheese. So amazing and flavorful.
Another interesting dish is to make pasta with sauteed zucchini and tarragon. The dressing is an easy mix of lemon zest, olive oil, goat cheese and salt and pepper.
I like to saute grated zucchini with garlic and chopped onion. Then I'll mix it with some grated cheese, chopped fresh herbs, and breadcrumbs. I put this mixture into portabello mushroom caps and bake. Makes a delicious light meal when paired with salad.
My favorite is a skillet lasagna made with zucchini. Slice up the zukes, saute with garlic and onion until tender. Then layer in the pan with marinara and mozzarella; throw the lid on and heat on the stove until bubbly. Serve with crusty bread. (I can't wait!)
I'm growing summer squash this year and it's just about ready to pick. I'm so excited! I'll definitely be making an oven-baked dish with summer squash, tomato & a little pasta. Yums!
http://www.poweredbytofu.com
I second the calabacitas! Roast and toss in some fresh poblanos, a bit of oregano as well. yummy.
The cute round grapefruit-size ones (Rond de Nice etc.) are great stuffed. Here's one I cooked up this way:
http://www.salmoncabin.com/2009/07/stuffed-mystery-squash.html
I recently received a nice square stone baking dish and was dying to use it, so I made up a quick recipe with what I had on hand, and it has become a standby for me now.
I cut up yellow squash (& sometimes zucchini), carrots, sweet potato, asparagus, onion and garlic and put it in the dish, and put a little bit of olive oil and salt & pepper on it. Then I make a mixture of cheeses (I used feta first, but I prefer it with cheese that melts well), chopped walnut & rosemary and fill the inside of a portobello mushroom or two and place it on top of the squash mixture, cover with foil and bake until the cheese is bubbly and veggies are nice and tender. Delicious!!!