If you garden, you’ve probably noticed that once summer squash starts to grow, it comes on fast and with great abundance. From yellow crookneck to zucchini, summer squash comes in many shapes, sizes, and flavors. And, it has just as many uses!
Unlike their winter counterparts, summer squashes have thinner skins and a shorter shelf life and need to be used faster (you can’t store them in a cool, dry place for months on end). So, if your counters are piling up with summer squash (or even if you just have a few!), try some of these recipes.
Slice a squash lengthwise or diagonally so it’s ⅛ inch thick. Place the slices in an oiled baking dish and season with salt and pepper. Combine ½ tsp of curry powder, salt, and olive oil with ⅛ tsp of dried oregano, 2 tsp dried thyme, 1 cup of tomato juice, and 1 cup of flower. Pour this mixture over the squash and bake it for 20-25 minutes at 400 F. Serve it hot.
Cut squash (good to use a few kinds for this one) into 1 inch cubes. Toss the cubes with 2 Tbsp. olive oil, 2 Tbsp. chopped fresh sage, 1 Tbsp. minced garlic, salt and pepper. Roast the squash in the oven at 350 F for 15-20 minutes.
Slice squash, douse it with some lemon juice, olive oil, salt, pepper and your favorite vegetable seasons. Wrap the squash in tin foil and grill until tender.
*Recipes from the cookbook “From Asparagus to Zucchini”