Summer Squash

20 Ways to Use Your Zukes and Other Summer Squash

The possibilities are endless! Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, pots of beans and rice, and so much more.
Your task in the kitchen is to let your mind expand and find as many clever ways as you can to prepare summer squash. These blank canvases of the summer kitchen can be served raw or cooked; shredded, sliced or diced; and can be included in practically any meal. Eventually, you’ll get brave enough to hide some in almost every dish and never tell a soul. Don’t worry — this supporting actor is happy to be part of an ensemble cast as you let other, more flavorful or expensive characters charm your audience.
What follows is by no means an exhaustive list of summer squash preparation ideas. You’ll find many more on the Web and in cookbooks, and we’d love for you to share your own tips and recipes by posting a comment below.
1.  Serve raw chunks alongside other crudité veggies with creamy dips.
2.  Grate raw squash into fresh green salads.
3.  Drizzle vinaigrette over julienned strips for a quick summer salad.
4.  Steam slices for an easy side dish.
5. Sauté slices with butter and herbs.
6. Add long strips to boiling pasta near the end of cooking.
7. Toss slices in oil, salt and pepper, then grill for 10 minutes.
8. Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.
9. Grate squash instead of cheese into scrambled eggs.
10. Dip slices in egg wash, then dip in cornmeal batter and fry.
11. Dip slices or blossoms in a tempura batter, then fry.
12. Slice squash in half lengthwise, scoop out enough of the seed mass to make room for filling (the scooped flesh can be added to — you guessed it! — anything else), then stuff the “shells” with breadcrumbs, cheese, herbs and cooked rice, beans or meat. Bake at 375 degrees for 30 to 40 minutes.
13. Bake zucchini bread.
14. Add grated zucchini to any cake batter for extra moisture.
15. Pickle squash and zucchini slices with carrots, celery, cauliflower, onions and jalapeños to make a spicy Italian condiment called giardiniera that’s great on sandwiches.
16. Dry slices along with other veggies, then grind into a fine vegetable bouillon powder.
17. Slip peeled, puréed zucchini into fruity sorbet mixtures before freezing. No, really. Do it.
18. Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, and pots of beans and rice.
19. Add diced bits to fillings for Mexican stuffed peppers, Spanish enchiladas, Chinese dumplings, Polish pierogies, Italian manicotti and Latin American arepas and empanadas.
20. Add diced bits to ... [insert your own idea!]
For Peak Flavor:  To improve the flavor of any summer squash, try grilling or roasting it. Both methods will remove water and concentrate the flavors.
For Peak Nutrition: Don’t skip the skins! That’s where you’ll find most of the flavor, not to mention fiber and other good-for-you bits.
Beware: Summer squash contains a lot of water. If you want to avoid adding liquid to a recipe, grate and salt the squash first, let it drain for a few minutes, then pat dry with a towel.
Helpful Math: 1 pound = 4 cups diced (reduces by nearly half if salted and drained of liquid)





Summer Squash Chili
2 teaspoons vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup chopped hot pepper (optional)
2 cups diced zucchini
2 cups diced yellow squash (or any of the other summer squash types )
1 cup drained and rinsed black beans ( or ones you have cooked yourself)
1 cup chopped tomato
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
2 tablespoons roughly chopped fresh parsley
salt and pepper to taste
Instructions -
1. Heat oil on medium heat in a large (about 12″) pan. Saute onions, pepper, and garlic with a little salt. Stir around for about 3-4 minutes.
2. Stir in zucchini, yellow squash, tomato, and beans. Sprinkle with salt and a little pepper. Toss around for a minute.
3. Add chili powder, cumin, and paprika. Toss around just until summer squash is al dente, check seasoning and remove from heat. Toss with parsley and serve.

Summer Squash and Red Quinoa Salad with Walnuts
Bon Appétit  | August 2012
by Soa Davies
1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained  or grain of your choosing
    2 teaspoons kosher salt plus more for seasoning
    1 pound assorted summer squash
    2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
    1 teaspoon finely grated lemon zest
    2 tablespoons fresh lemon juice
    1 tablespoon Sherry vinegar
    6 tablespoons extra-virgin olive oil
    Freshly ground black pepper
    1/2 cup flat-leaf parsley leaves
    1/2 cup walnuts, toasted
    1/4 cup fresh basil leaves, torn
Preparation
Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool.  * Most recipes use a 2/1 ratio of quinoa and water and then it absorbs all of the water and you do not have to drain. *
Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.