It’s that time of year when everyon asks, “What can I make with summer squash?”. The time when neighbors sneak bags of summer squash onto porches. When farmer’s markets are brimming with yellow and green squash, zucchini, and all manner of Cucurbitaceae, the plant family that gives, and gives, until it can’t give anymore. If you’ve coaxed your summer squash past the “I’m going to wilt at the slightest sign of dry soil’ stage and the squash bug nymphs that swarm and destroy plants if you’ve missed just one clump of their bronze-colored eggs, congratulations. You have reached the “I’m going to drown in all this squash” stage and I couldn’t be happier for you.
So what do you do when your garden’s plants are prolific? You can give them away to neighbors. I fed them to my neighbor’s chickens, who didn’t seem to like them that much. (Then I realized that my neighbor was also feeding summer squash to her chickens, so they were probably stuffed, as I was after a weekend of cooking and eating so many.) You can donate them to your local food bank – as a proud supporter of Plant a Row for the Hungry here at Seven Oaks Farm, home to Home Garden Joy’s gardens, we donate produce to the local food pantry.
Summer Squash Recipes
But before giving all those precious squash away, how about trying new recipes? This weekend, I experimented with two recipes. The first, Parmesan squash, came out great for a friend who actually shared it with me first, but mine came out soggy.
I also made a light, lemon-garlic pasta dish that was a perfect summer main plate. I forgot to take a picture (mea culpa). I’ll share the original recipe with you, and try to snap some photos next week, because this recipe is a keeper and I do plan to make it again.
Here’s what you can make with summer squash.
How Do You Cook Summer Squash?
The easiest way to cook summer squash is to saute it with onions. Drizzle a saucepan with olive oil, enough to coat the bottom of the pan. Slice the blossom and stem ends from the summer squash. Peel it if you like – I don’t mind the peel, as I grew up eating squash with the peel on and we grow it organically, but my husband hates the peels, so I do peel it. Sautee the squash with a little pepper, basil salt, or salt if you like, for about five minutes on medium heat, flipping it midway to ensure even cooking. Peel and slice the onion into slivers, adding it to the pan after the squash has cooked for five minutes. Cook until the onion is translucent, about five minutes. Serve immediately.
You can also boil sliced squash in water. Drain thoroughly, as it’s already quite moist. This is how I grew up eating garden squash. I prefer it sauteed in olive oil now – I think it has a better flavor.
What Can You Make with Summer Squash?
Most summer squash can be substituted for zucchini in any recipe, but just know that summer squash contains a little more moisture than zucchini, so drain it thoroughly. I have put slices on a dishtowel in the colander, layered another towel, and placed my heavy marble pestle on top to weigh it down and encourage it to drain.
Stuffed summer squash is a recipe I created based on a Georgeanne Brennan cookbook featuring recipes from Provence, France. The squash is sliced in half lengthwise, with the interior scooped out and cooked with seasonings and breadcrumbs, then re-stuffed, sprinkled with cheese, and baked. It’s yummy and a favorite, plus the basic recipe can be adapted for other summer veggies like tomatoes.
Parmesan squash chips is the recipe my friend Joan sent to me. Cooking squash slices in the air fryer is a game-changer and this recipe whipped up quickly. I have an older air fryer and my squash stayed a bit soggy from the olive oil, but I think that if I had a stronger, more powerful unit, and used less olive oil, it would have crisped nicely. In any event, try it; it’s another way to use up all that wonderful bounty from the garden.
Recipe for Light Lemon Garlic Summer Squash and Pasta
This is my recipe that I made over the weekend for dinner. It was easy, tasted wonderful, and saved some calories for dessert!
Simple cook penne pasta according to the package directions. While the penne is boiling, saute summer squash and onions in olive oil. Slice about ½ to one cup of cherry tomatoes in half. Add to the squash and onion mixture. Cook for 1-2 minutes to soften them. I sprinkled it with a little basil salt. To make basil salt, combine 1 cup of fresh, dry basil leaves and about ½ cup of salt in a food processor. Process until thoroughly combined and store in a glass jar. I have a small salt shaker in the cupboard next to where I cook that I use for my basil salt so I can sprinkle a little while cooking. It lasts six months to a year; the salt dries the basil sufficiently to prevent spoilage.
Make the dressing by combining 1/4 cup olive oil with 1-2 tablespoons of lemon juice and 2-3 cloves of garlic, peeled and pressed.
Place the cooked and drained pasta on the plate, add the cooked squash mixture on top, and dress with the olive oil mixture. Sprinkle parmesan cheese on top and serve.
