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