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