Five Simple and Delicious Summer Squash Recipes
It’s that time of year when summer squash is abundant! If you've ever come home from the farmers market (or your garden) with more squash than you know what to do with, we’ve got you covered. Summer squash is a vegetable that comes in fast, and if you don't have a plan for it, it ends up sitting on the counter until you feel guilty about it. These five recipes are our answer to that problem. They're simple, use what's already in your kitchen, and make cooking summer squash extra special (and delicious)!
Zucchini Bread
This one’s a classic for a reason. Grated zucchini folded into a simple quick bread batter keeps it incredibly moist without tasting overwhelmingly like vegetables. It's the kind of thing you make when the zucchini is coming in faster than you can cook it, and it disappears just as fast. It’s perfect when it’s warm from the oven with a thick spread of butter, or toasted the next morning with a cup of tea. And it's a great way to get kids to eat their vegetables without a single complaint.
Ingredients:
2 cups grated zucchini, excess moisture squeezed out
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 eggs
½ cup olive oil or melted butter
¾ cup sugar or honey
1 teaspoon vanilla
Instructions:
1. Preheat your oven to 350 degrees and grease a standard loaf pan.
2. Grate your zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. If there’s too much moisture, the bread won't set properly.
3. In a large bowl whisk together the eggs, oil, sugar, and vanilla until combined. Fold in the grated zucchini.
4. In a separate bowl mix together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and stir until just combined. Do not overmix.
5. Pour into the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before turning out onto a rack.
Cheesy Pattypan Squash
If you first see a pattypan squash and think you have no idea what to do with it, you’re not alone! The good news is that pattypan squash is delicious and easy to turn into a great side dish. This recipe doesn’t require many ingredients, but tastes delicious! Note that you can easily make your own chive onion cream cheese, which is especially great if you’d like to add an extra boost of herbs to the recipe.
Ingredients:
1 lb pattypan squash, about 8 cut in half with the middle scooped out
2 tbs olive oil
½ tsp salt
¼ tsp black pepper
3 oz chive and onion cream cheese (or easily make your own with plain cream cheese and herbs)
1 cup grated mozzarella cheese
Instructions:
1. Preheat your oven to 400 degrees.
2. Wash and dry the pattypan squash. Cut the top and tail so that the squashes can sit flat on a baking tray. Cut each squash in half (long ways) and scoop out the middle, leaving enough flesh to hold the filling.
3. Brush the backs of the squash halves with olive oil. Sprinkle insides with salt and pepper.
4. Spoon the cream cheese mixture into each squash half, about 1 teaspoon. Press firmly into the squash. Top each stuffed squash with a little Mozzarella.
5. Place the stuffed squash halves on a baking sheet lined with parchment paper. Bake in the preheated oven for 13-15 minutes, or until the cheese is golden brown and bubbly.
6. Remove from the oven and let cool slightly before serving.
Veggie Fajitas
Summer squash sliced into strips, tossed with olive oil, cumin, smoked paprika, and a little garlic, then cooked in a hot cast iron pan until tender. Pile them into warm tortillas with whatever you have; sliced avocado, fresh cilantro from the farm, a squeeze of lime, and a fried egg or chicken on top if you want to make it a full meal. This one is fast, colorful, and one of the best recipes for eating more vegetables in the summer!
Ingredients:
2 medium summer squash, sliced into strips
1 bell pepper, sliced
1 medium onion, sliced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste
Warm tortillas for serving
Fresh cilantro, avocado, and lime for topping
Instructions:
1. Slice the squash, pepper, and onion into even strips so they cook at the same rate.
2. Toss everything with olive oil and spices until well coated.
3. Heat a cast iron pan over medium-high. You want a proper sear, not a steam. Add the vegetables in a single layer and leave them alone for two to three minutes until they develop some color. Toss and cook for another two to three minutes until tender and blistered in spots.
4. Warm your tortillas in a pan. Pile in the vegetables, top with fresh cilantro, sliced avocado, and a good squeeze of lime. If you want to make it a more substantial meal, fry an egg and lay it right on top or add grilled chicken.
Zucchini Fritters
Grated zucchini mixed with egg, a little flour, fresh herbs, and parmesan, then pan fried in olive oil until golden and crispy on the outside and tender in the middle. Serve them with a simple yogurt sauce and eat them while they're hot. They work as a side, appetizer, or a simple weeknight dinner with a salad alongside. One of the most satisfying things you can make from the summer garden!
Ingredients:
2 medium zucchini, grated
1 teaspoon salt
2 eggs
¼ cup all purpose flour
¼ grated parmesan
2 tablespoons fresh herbs, chopped — dill, parsley, or chives all work well
Black pepper to taste
Olive oil for frying
For the yogurt sauce:
½ cup plain yogurt
1 small garlic clove, grated
Juice of half a lemon
Fresh dill
Salt to taste
Instructions:
1. Grate the zucchini into a colander, toss with salt, and let it sit for 10 minutes. Then squeeze out every bit of moisture you can with your hands or a clean kitchen towel. This is the most important step. Wet fritters won't crisp up no matter how long you cook them.
2. In a large bowl combine the squeezed zucchini, eggs, flour, parmesan, herbs, and a generous amount of black pepper. Mix until everything comes together into a loose batter.
3. Heat a generous pour of olive oil in a cast iron or heavy bottomed pan over medium high heat. Drop heaping spoonfuls of batter into the pan and press them gently into flat rounds. Cook for three to four minutes per side until deeply golden. Don't rush them and don't move them around; let the crust form before you flip.
4. While the fritters cook, mix together all the yogurt sauce ingredients and season to taste.
5. Serve the fritters hot with the yogurt sauce alongside. They are best eaten immediately while the outside is still crispy.
Pickled Summer Squash
A quick brine of vinegar, salt, sugar, and spices turns an abundance of summer squash into something you'll be reaching for long after summer is over. Tangy, crisp, and endlessly versatile, these pickled yellow squash are good on sandwiches, alongside grilled meat, or straight out of the jar.
Ingredients:
6 yellow squash, sliced thin
3 stalks celery, sliced
1 cup sweet onion, sliced
1 cup apple cider vinegar
¾ cup sugar
1 tsp salt
1 tsp black pepper
½ tsp turmeric
¾ cup of vegetable oil or olive oil
1 tsp celery seed
Instructions:
1. Place squash, sliced celery and onion into a large bowl. Set aside
2. In a blender or mixing bowl, mix vinegar and sugar until it is dissolved. Add salt, pepper, and turmeric.
3. Slowly add oil and blend well. Add celery seed to dressing.
4. Pour dressing over squash and toss.
5. Refrigerate for 3 hours and serve cold
These simple and delicious recipes are sure to please, whether you’re hosting a summer dinner party, feeding hungry kids, or just looking for a way to use what’s in season. However you use them, we hope that they bring a little extra joy to your summer table.
-The Grand Cru Farm Team
