Zucchini and Summer Squash Recipes Please?
I much prefer zucchini, but I like the color combo with yellow squash and there are so many ways to use them. What are some of your favorite summer dishes for these wonderful veggies?
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8 Comments:
I use zucchini and summer (yellow) squash all year 'round for my spaghetti sauce. In addition, I use beef, tomatoes, mushrooms, celery, orange and red bell peppers, olives, asparagus, and spices. I add chopped spinach and basil before serving.
Another use I have, especially for work parties, is roasting them with olive oil, small bit of garlic (I hate garlic, but people like it), portobello mushrooms, asparagus, eggplant, red and orange bell peppers, grape tomatoes, add chopped spinach and basil at the end. Heh, almost the same ingredients as the spaghetti sauce. :P
Cassaendra at 9:17AM on 05/18/08
I love zucchini with a passion. Have dozens and dozens of recipes but last summer ended up basically just throwing together olive oil, then onions and garlic till starting to brown, adding diced zucchini, fresh cranberry beans, diced toms and then whatever else I picked up at the farmers market that seemed good such as bell peppers and/or green beans and letting it all stew until the beans were tender. I threw in anaheim peppers a few times. Seasonings depended on my mood and the mix but almost always paprika. I made at least one batch a week, sometimes two and ate a bowl heated up once or twice a day. This year I'm going to freeze more so I can have it during the winter when I'm dreaming of long, warm days...
I'll try to rustle up a couple of my recipes if you want them. I don't care for the yellow ones so much and in fact I like the heirlooms and Costata Romanesco variety is hands down the best of them all. I didn't realize till last year that there is such a difference but it's huge.
Sieseye at 1:08PM on 05/18/08
I love this method, and switch up the veggies as I feel like it.
Zucchini A Scapece
1/3 cup plus 1/4 cup extra-virgin olive oil
5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar
Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer to a platter.
sadiepix at 4:50PM on 05/18/08
Stuffed Summer Squash
These delectable golden treats make a lovely summer side dish or party appetizer. They are loaded with tasty ricotta and Parmesan cheeses, herbs, onions, and garlic, a perfect way to give some healthy Mediterranean-style nutrition to your family or please your party guests.
Ingredients
6 small summer squash
1 Tbs. unsalted butter
1 Tbs. olive oil
1 C. finely diced onion
2 tsp. minced garlic
2 lg. squash blossoms (optional)
1 C. whole-milk ricotta cheese
1/3 C. grated parmesan cheese
3 Tbs. dry bread crumbs
1 lg. egg, beaten
2 Tbs. minced marjoram or basil
1/2 tsp. salt
1/8 tsp. freshly ground pepper
Directions
Preheat the oven to 375 F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.
Hillary
Chew on That
Chew on That at 3:17PM on 05/21/08
I love them too. Always reminds me of southern childhood summers, eating fried chicken dinners with fresh green beans and yellow squash that had been steamed until melt in your mouth soft over the beans...seasoned only with a touch of salt and pepper and melted butter....mmm...simple and satisfying.
My husband loves it when I deep fry summer squash (can do zucchinis
the same). Cut into pieces (that resemble large pickle spears). Dip into an onion ring type batter, coating well and fry in hot vegetable oil until golden. Remove and drain on paper towels. Sprinkle with salt if you must. Pretty tasty !
Mary Mc
marymc at 12:16PM on 05/27/08
I usually slice em up toss em with a little buttter or oil add whatever herbs I have on hand maybe some garlic/oinions/red pepper and throw em in foil on the grill while the steaks are getting done.
bisbee at 1:24PM on 05/27/08
Slice thin (coins), saute in butter with garlic, add Parmesan cheese to taste (more is better).
I can even get my kids to eat them this way. =)
akk328 at 3:01PM on 05/27/08
we grow LOTS of vegetables, especially squash. I enjoy a "slaw" made from grated yellow crookneck, yellow zucchini, green zucchini, red and green onion, cilantro, lime juice, salt, pepper and a touch of olive oil. another good thing to do with all those squash is to make muffins- my clients love a carrot-zucchini muffin that i've been making for about 15 years- i am sure that there is a zucchini bread or muffin recipe in a wide variety of cookbooks, i add dried cranberries, yellow raisins, sunflower seeds and grated raw squash( very fine grate) to a basic recipe. This is a good way to get kids to eat some vegetables, also... Lastly, being from the south, we always had squash pickles-- another handy way to use up squash from the prolific garden. we enjoy a basic bread-and-butter pickle recipe tarted up with the addition of habanero or jalapeno peppers. The combination of green zucchini, yellow crooknecks, white pattypans and red jalapenos in the pickle jar is beautiful!
hobcat57 at 2:33PM on 06/04/08