Summer squash have thin, edible skin, soft seeds, and mild, tender flesh. They are low in calories, high in fiber and vitamins A and C, and require a short cooking time. Popular varieties include yellow squash, crookneck, zucchini, and pattypan squash.
Note: Zucchini and yellow squash may be used interchangeably in recipes.
Try yellow squash in our recipe for Sausage and Summer Squash
To Grill Summer Squash:
- Preheat grill and adjust for medium heat.
- Cut summer squash into 3/4- to 1-inch-thick slices and thread them onto skewers. Or cut the squash in half lengthwise.
- Brush the squash lightly with olive oil and sprinkle with salt and pepper. Or brush it with a marinade.
- Place the squash on the rack of an uncovered grill directly over medium heat. Grill for 10 minutes or until the squash is just tender, turning once.
See Skewered Shrimp and Zucchini with Basil Cream Sauce recipe
To Bake Summer Squash for Breads, Cakes, or Bars:
The addition of shredded summer squash to baked goods helps to ensure moist, tender results. Using the coarse side of a box grater, shred zucchini or yellow squash for use in baked goods.
Try our Choco-Zucchini Cupcakes recipe
To Broil Summer Squash:
- Preheat broiler.
- Cut squash into 1/4- to 1/2-inch slices.
- Arrange squash slices in a single layer in a large shallow roasting pan. Drizzle with olive oil and sprinkle with salt and pepper; toss to coat.
- Broil the squash about 5 inches from the heat about 3 to 5 minutes or until the squash is just tender.
Check out our Zucchini Chips recipe