20 ways with summer squash

From grilled veggie sides to inventive salads, get our favorite ways to enjoy summer squash and zucchini

Summer Squash Carpaccio and Shaved Cheese Salad

Photo by Iain Bagwell

Summer Squash Carpaccio and Shaved Cheese Salad

At the farmers' market, look for aged sheep's-milk cheese; bunches of mint; and small, tender yellow and green zucchini.

Recipe: Summer Squash Carpaccio and Shaved Cheese Salad

Squash Blossom, Avocado, and Butter Lettuce Salad

Photo by Thomas J. Story

Squash Blossom, Avocado, and Butter Lettuce Salad

Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.

Recipe: Squash Blossom, Avocado, and Butter Lettuce Salad

Shaved Summer Squash Salad

Photo by Annabelle Breakey

Shaved Summer Squash Salad

David Tanis, co-chef at Berkeley's Chez Panisse, created this dish after a day at the market when everything that appealed to him was a shade of gold. We've adapted it from his book, A Platter of Figs and Other Recipes (Artisan, 2008; $35).

Recipe: Shaved Summer Squash Salad 

Creamy Basil Zucchini Soup

Photo by Annabelle Breakey

Creamy Basil Zucchini Soup

Daniela Thompson's mother was once a teacher in a German village. Her students' parents would bring her pounds of zucchini, and she developed this soup as a way to use up all that squash. In summertime, Thompson likes to serve her mother's soup with sliced tomatoes and hunks of baguette.

Recipe: Creamy Basil Zucchini Soup 

Surf and Garden Quesadillas with Avocado SaladGo beyond surf 'n' turf

Photo by Annabelle Breakey

Surf and Garden Quesadillas with Avocado Salad

These quesadillas are loaded with zucchini and shrimp and are freshened up even more with an avocado salad.

Recipe: Surf and Garden Quesadillas with Avocado Salad

 

 

 

Grilled Meatball, Halloumi, and Baby Squash Skewers

Photo by Jeffery Cross

Grilled Meatball, Halloumi, and Baby Squash Skewers

This colorful appetizer would also make a great main dish--just double the recipe so each person gets two skewers. If you have vegetarian diners, you can build some of the skewers without meatballs.

Recipe: Grilled Meatball, Halloumi, and Baby Squash Skewers

 

Grilled Eggplant, Tomatoes, and Zucchini

Photo by Dan Goldberg

Grilled Eggplant, Tomatoes, and Zucchini

Here is the perfect, basic method for grilling summer’s bounty―these gorgeous veggies will come out right every single time.Try it with green onions and bell peppers too.

Recipe:  Grilled Eggplant, Tomatoes, and Zucchini

Asian Shrimp and Zucchini Skewers with Noodle Salad

Photo by Thomas J. Story

Asian Shrimp and Zucchini Skewers with Noodle Salad

Reader Letty Ernst, of San Francisco, was inspired by Vietnamese fresh spring rolls and came up with this deconstructed version.

Recipe: Asian Shrimp and Zucchini Skewers with Noodle Salad 

Grilled Yellow Squash and Zucchini Pasta Salad

Photo by Leo Gong

Grilled Yellow Squash and Zucchini Pasta Salad

Here's a great way to use summer's abundant squashes. Toasted pine nuts and briny kalamata olives make this salad a standout.

Recipe:  Grilled Yellow Squash and Zucchini Pasta Salad

Grilled Turkey and Zucchini Burgers

Photo by Iain Bagwell

Grilled Turkey and Zucchini Burgers

Try this recipe for a twist on summer burgers. The addition of shredded zucchini makes the burgers oh-so-juicy and healthy.

Recipe: Grilled Turkey and Zucchini Burgers

Italian Sausage and Zucchini Pasta

Photo by Annabelle Breakey; written by Amy Machnak

Italian Sausage and Zucchini Pasta

Sliced zucchini brings a fresh element to Italian sausage pasta. Served with some garlic bread and a glass of wine, it quickly becomes a satisfying meal.

Get the recipe: Italian Sausage and Zucchini Pasta

Grilled Ratatouille

Photo by Alex Farnum

Grilled Ratatouille

Put an extra-summery twist on this favorite French veggie dish.

Recipe: Grilled Ratatouille

Pattypan Squash with Eggs

Photo by Thomas J. Story; written by Margo True

Pattypan Squash with Eggs

Harvest or buy the squashes when they are 4 inches across. We found that this was the perfect size for holding a single large egg. (If the egg won’t quite fit, scoop out a little of the white with a spoon.)

Recipe: Pattypan Squash with Eggs

Zucchini Fusilli

Leo Gong

Zucchini Fusilli

When your garden is bursting with zucchini, make this simple, summer-inspired pasta. It can be whipped up in no time with ingredients you’re likely to have on hand.

Recipe:  Zucchini Fusilli

Zucchini Relish

Photo by Alex Farnum

Zucchini Relish

This tangy-sweet relish is good on a turkey sandwich or as a dip with crackers and hummus. Jars of relish also make ideal summery gifts.

Recipe: Zucchini Relish

Classic Zucchini Bread

Photo by Alex Farnum

Classic Zucchini Bread

This recipe is neither oily nor dry, but perfectly moist.

Recipe: Classic Zucchini Bread

Zucchini Cookies

Photo by Thomas J. Story

Zucchini Cookies
 

You can't taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.

Recipe: Zucchini Cookies

Fried Squash Blossoms with Corn and Mozzarella

Photo by Iain Bagwell

Fried Squash Blossoms with Corn and Mozzarella

This lightened version of a seasonal favorite is still satisfyingly stuffed with cheese and corn, but has the barest sheath of batter.

Recipe: Fried Squash Blossoms with Corn and Mozzarella

Provençal Tartlets

Photo by Iain Bagwell

Provençal Tartlets

Classic ratatouille, typically a side dish, comes front and center as the filling of these inventive tarts. Annie Somerville, chef at San Francisco’s Greens Restaurant, reenvisioned her original recipe by combining cream cheese with masa harina (dried corn dough for tortillas) in the crust, which gives it a rich toasted-corn flavor.

Recipe: Provençal Tartlets

Late-Summer Vegetables with Aioli

Photo by Iain Bagwell

Late-Summer Vegetables with Aioli

“This salad is the little sister of the Provençal dish called a grand aioli,” says Amaryll Schwertner, chef-owner of Boulette’s Larder in San Francisco. She omits the seafood of the grand version and focuses instead on “the colors, flavors, and textures of summer produce.” To make a half-batch of aioli (a deliciously garlicky mayonnaise), whisk it by hand and use 1 egg yolk rather than half of a whole egg.

Recipe: Late-Summer Vegetables with Aioli

Printed from:
http://www.sunset.com/food-wine/kitchen-assistant/summer-squash-zucchini-recipes-00418000078307/