Summer squash, white bean, and pesto soup: Sauté chopped onion and cubed crookneck squash in olive oil with salt and pepper until tender. Add chicken broth, drained and rinsed canned white beans, and chopped fresh oregano and parsley. Bring to a simmer. Top with a dollop of pesto.
Grilled squash with lemon crème fraîche: Brush lengthwise slices of crookneck squash with olive oil and sprinkle with salt and pepper. Grill over medium-high heat (about 450°) until tender-crisp, 5 to 10 minutes. Mix crème fraîche with lemon zest and chopped fresh dill and serve with squash.