What to cook now: summer squash and zucchini
S
ummer squash is one of the season's most gorgeous garden ingredients. It's delicious mashed, fried, puréed, roasted, steamed, and grilled, and these great recipe ideas will help you take advantage of its abundance and versatility.
Choose Wisely
Look for firm summer squash with vibrant-colored, shiny, unblemished skin. Select small to medium-sized zucchini from two to eight inches long. Larger ones can be tough and bitter.
Maximize Flavor
Summer squash contains a lot of excess water. To remove it, lightly salt diced squash and let it stand for half an hour. Rinse the squash and then squeeze dry. The result is squash with a more concentrated flavor.
Starters
Yellow Summer Squash and Corn Soup
Zucchini Pancakes with Basil Chive Cream
Summer Squash Bread and Butter Pickles
Side Dishes
Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter
Fresh Corn Saute with Tomatoes, Squash, and Fried Okra
Zucchini Potato Lemon-Thyme Mash
Main Dishes
Gemelli with Zucchini, Tomatoes, and Bacon
Rosemary Chicken and Summer Squash Brochettes
Breakfast and Baked Goods
Chocolate Zucchini Mini-Muffins
Yellow Squash and Mozzarella Quiche with Fresh Thyme
Click here for many more recipes.
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