Summer Squash – Cooking and Preserving
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Collapse ▲A visit to any local farmers market will prove that there is an abundance of summer squash this time of year. Squash is a versatile and highly nutritious food. There are three common types of summer squash you will likely find at a local market; yellow(straight-neck or crock-neck), white (saucer-shaped, scalloped, or patty-pan), and the oblong (green, gray, or gold zucchini).
So, how can you use summer squash? Summer Squash can be grilled, roasted, steamed, fried, used in stir fry recipes, and more. Check out the following simple recipes below. For variety try mixing up the flavor with different herbs and spices.
Recipes to Try
Grilled Yellow Squash and Zucchini (6 servings)
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2 zucchinis, halved lengthwise and cut in ¼ slices 1 yellow squash, thinly sliced ¼ cup olive oil 1 T salt 2 T black pepper 2 T garlic powder |
1. Preheat grill to medium-high heat. 2. In a large bowl toss zucchini and squash with the remaining ingredients. 3. Place on a large sheet of aluminum foil, seal. 4. Place the foil pack on the preheated grill, and cook 20 minutes until vegetables are tender. |
Sautéed Summer Squash (4 servings)
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2 yellow squash 2 zucchinis 1 small onion, chopped 1 T oil 1 garlic clove, minced Salt and pepper |
Cut squash into ¼ inch slices. Heat oil in a large skillet over medium-high heat, add vegetables and sauté 5 minutes. Add garlic and sauté 1 minute. Salt and pepper to taste. |
Preserving
Freezing
Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.
Pickling
While canning summer squash is not recommended it can be pickled and canned. Check out this Pickled Bread and Butter Zucchini recipe from the National Center for Home Food Preservation.