Summer is the time to celebrate thin-skinned squash. These are the summer squash. The fall and winter squash are heavier squash - more like pumpkins. The skins are much thicker. They're good too, but they're very different from summer squash.
Some people do not realize that the summer squash are interchangeable in recipes. They do differ in flavor a bit from squash to squash, but generally it's fine to use any summer squash in any recipe featuring a summer squash. In other words, it's fine to use yellow squash in a zucchini recipe.
Raw Summer Squash
If you're only cooking summer squash, then give it a try raw. It's really good. Let's call summer squash the new broccoli. Make up your favorite vegetable dip and use young summer squash as dippers. Or toss squash in a mixed salad. Again, it's better to use young squash. For a more exotic taste, combine fresh tomato chunks with summer squash, drizzle with olive oil and favorite seasonings like garlic, cilantro, lemon-pepper, or an all-purpose seasoning salt like 4-S. Really simple. Really good.
Fried Summer Squash
Another favorite in the south is, of course, frying summer squash.
- Put about a cup of flour, salt and pepper to taste (a tsp each is good for starters) in a brown paper sandwich bag. Slice squash pretty thin and put in the bag and shake. Refrigerate for 20 minutes or so.
- Heat oil in a frying pan to around 350 degrees F. You don't need a lot of oil - around 1/4 inch.
- Lay squash in a single layer in the oil. Brown. Flip. Put on paper towels to drain.
These are a bit like potato chips but made with squash.
Skillet Summer Squash
A really quick way to cook summer squash is to cook it in a skillet with a bit of oil.
- Heat a couple of TBS of vegetable or olive oil in a skillet.
- Saute some onions and/or celery as the oil is getting hot.
- Add about 3 cups of chopped summer squash and a fresh tomato to the skillet along with salt, pepper, and parsley.
- Bring to a boil. Cover and simmer for 10 minutes.
Skillet squash is yummy covered with cheese. Just add cheese. Cover again - just long enough for the cheese to melt.
Grilled Summer Squash
It's hard to beat fresh summer squash on the grill.
- The easiest way to grill squash is to slice it lengthwise. Slices should be a quarter to a half inch thick.
- Brush slices with Italian dressing (not the creamy type - the oily type).
- Lay squash slices on the grill over medium heat. Brown lightly. Turn. Brown again. You want grill marks but do not want to burn the squash.
Squash is also great threaded for shish kabobs. Combine with tommy toe tomatoes, and that's some great eating.
Oops - The Squash is Kind of Big and Rubbery
Summer squash really grow fast, so it's easy to end up with non-premium squash. These are the ones that grow longer than perhaps 6 to 8 inches in length. They skins get a bit tougher, and the insides can be what is called "mealy" in the South.
Not to worry.
Larger squash are good for puree for baked dishes. Cook the squash. Run it through the blender. Measure it out in one cup sizes (or any size that you use often in recipes). Zip lock bags are just fine for storage.
If you don't have any good baked recipes for summer squash, try these:
Yellow Squash Casserole Recipe (also fine with other summer squash - but color is different)
Southern Zucchini Squash Casserole (other summer squash - again fine)
Zucchini Chocolate Cake (this one is fabulous)
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