It’s summer, which could mean you have more squash than you know what to do with. Here’s some ideas to help you change it up!

  • Steam it, hollow and stuff with a sauteed blend of the squash pulp, cooked ground meat & your favorite vegys, then bake.
  • Make patties with shredded squash, egg, seasoning & some cheese—saute & serve with Crème Fraiche or Greek yogurt.
  • Serve it summer style as Zucchini carpaccio- sliced, drizzled w vinaigrette & topped with Parm or ricotta Salata.
  • If you’ve never grilled these gems, simply cut lengthwise into spears, drizzle with olive oil, dust with s&p.  Use a silicone vegetable mat or grill vegetable basket.
  • A light summer entree for brunch or dinner is a squash tart.  Roll out a store bought pie crust, turn over edges by 1/2″, prick the center with a fork and bake @ 400 for 6 minutes.  Cool slightly, smear with goat or other spreadable cheese, layer with thin slices of squash, dust with a handful of chopped herbs and bake until browned & the cheese is melted.
  • For a zip of healthiness and moistness, add shredded zucchini to muffins, breads and cake batter.

What’s your favorite take on summer squash?