Beyond the commonplace yellow squash and zucchini, there is the flying saucer–shaped pattypan with its cute scalloped edge and vivid greens and yellows, and the pear-shaped gourd chayote, called mirliton in the South. And squash blossoms—sometimes with baby squash attached, sometimes not—are a rare treat.
Preparing Summer Squash
Yellow squash and zucchini: Trim the ends and slice or chop as you like. If the squash is flabby, salt it as you would cucumber.
Pattypans: Leave whole if tender enough, or halve.
Chayote: peeling is optional. Halve the broad way through the stem end and remove the seed. Leave as halves or chop or slice as you like.
How to prepare summer squash
Steaming, sautéing, braising (chayote), roasting, frying, grilling; blossoms can be battered and deep-fried
When are they done?
When tender but not falling apart; pierce with a skewer or thin-bladed knife to check
Other vegetables to use
Summer squashes are fairly interchangeable
Recipes using summer squash
Zucchini and Garlic Confit, a/k/a (Not) Grilled (Not) Eggplant
This derives from Mark’s friend Pamela’s “grilled eggplant” recipe. Of course this variation is neither grilled nor eggplant, but still, the concept and seasoning are Pamela’s, or at least let’s say she taught them to me.
Zucchini Pancakes
Zucchini pancakes might just be the most underrated zucchini recipe for summer’s most underrated vegetable. Everyone loves them, they’re super easy to make, and they turn what some might consider a stodgy vegetable into a fun dish.
Provençal Chicken
I’m a sucker for the flavors of Provence; olives, capers, garlic, and tomatoes are the makings of this hearty country stew. When I’m not in a hurry, I make it with bone-in parts and pay attention to browning the skin and all that. On busy weeknights, this recipe requires blissfully less focus. Serve with sliced baguette or buttered cannellini beans.
Zucchini Pasta
Zucchini, not pasta, is the star of the show in this easy weeknight dish. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers’ market haul.
Zucchini Bread
Vegetables are the unsung heroes of the quick bread world; they bring subtle flavor and keep breads moist. This zucchini bread is made with olive oil and is only lightly sweet, which makes it a great bread to top with butter and a drizzle of honey for breakfast. Try combining two different vegetables in one loaf to add depth of flavor.
Oven-Baked Ratatouille
The French classic stew is simple, no matter where you cook it. Combine vegetables, herbs, and olive oil, and soften them on the stove or in the oven. That’s it. Longish, slow cooking and lots of good olive oil are important. Have a robust serving with bread for a light repast or roast a chicken, grill a skirt steak, or pan-sear a piece of fish and it’s a hearty meal.
Lemony Bulgur with Zucchini, Olives, and Ricotta Salata
Finely ground bulgur steeps in a broth of browned zucchini, olives, and onions, and a spectacular pilaf results. Also good leftover, cold, or at room temperature. Can’t find ricotta salata? Use feta. Vegan? Just omit the cheese — it won’t be as creamy, but it’ll still be tasty.
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