You’ve got summer squash, we’ve got answers. The ways to enjoy one of late summer’s most abundant vegetables span well beyond sautéed half-moons, the zoodle trends, and roasted spears. With three squash recipes, we test its utility to bring crunch to salads, richness to soups, and jammy decadence to side dishes.
No-Cook Squash Recipes:
Raw Squash Salad with Lemon Vinaigrette
Peel 3-4 summer squash or zucchini. Then, using a vegetable peeler, slice into ribbons. Thinly slice 1 shallot. In a bowl, combine zest and juice of 2 limes, 1 tbsp. crushed garlic, 1½ tsp. Tajin, and ½ tsp. black pepper. While whisking, slowly drizzle in 3 tbsp. olive oil. Toss zucchini ribbons and shallot in dressing.
Squash Recipes with Some Heat:
Zucchini Soup
In a dutch oven, sauté 1 chopped Vidalia onion in 2 tbsp. olive oil until translucent. Add 4-5 chopped medium zucchini, 2 chopped garlic cloves, 1 tsp. kosher salt, and ½ tsp. coarsely ground black pepper. Cover and cook over medium-low heat until squash is crisp-tender, about 15 minutes. Then, stir in a couple handfuls of fresh basil or tarragon. Working in batches, puree in blender. Return to heat and combine with 2 cups chicken stock. Adjust seasoning and serve hot or cold with sour cream.
Herbed Summer Squash with Goat Cheese and Pistachios
Heat 2 tbsp. olive oil in a large skillet over medium-high heat and add 4-5 medium squash cut into 1-inch dice. Season with salt and freshly ground black pepper. Cook, stirring, until squash is translucent and slightly al dente, about 10 minutes. Meanwhile, assemble ½ cup chopped or roughly torn fresh herbs (basil, chives, dill, and mint all work well here). Transfer squash to a bowl and stir in herbs; set aside to cool slightly. When squash is still warm but no longer steaming, plate topped with goat cheese crumbles and toasted pistachios.
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