From grilled veggie sides to inventive salads, get our favorite ways to enjoy summer squash and zucchini
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
Quick, delicious, and pretty, too, this salad is nice for a special warm-weather luncheon.
Recipe: Squash Blossom, Avocado, and Butter Lettuce 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
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
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
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
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
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
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
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
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
Put an extra-summery twist on this favorite French veggie dish.
Recipe: Grilled Ratatouille
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
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
This tangy-sweet relish is good on a turkey sandwich or as a dip with crackers and hummus. Jars of relish also make ideal
Recipe: Zucchini Relish
This recipe is neither oily nor dry, but perfectly moist.
Recipe: Classic Zucchini Bread
You can't taste the zucchini in these cookies, but it adds vitamins, fiber, and a nice moist texture.
Recipe: Zucchini Cookies
This lightened version of a seasonal favorite is still satisfyingly stuffed with cheese and corn, but has the barest sheath
Recipe: Fried Squash Blossoms with Corn and Mozzarella
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
“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