Summer Squash

Summer Squash Recipes

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

Sauté squash & onion in oil until softening 3-5 min. Add chard & garlic.  Cover & cook on medium-low until wilted & tender. Cool & drain well.  Whisk eggs, basil, cheese, salt, & pepper together. Add veggies & stir. Heat oiled skillet. Pour in egg mixture and cook 3-5 minutes.  Place in 400* oven until cooked through.

Summer squash freezes nicely and is a great addition to winter soups.  There are two ways to freeze summer squash.  You can either freeze it in slices or in a precooked puree. 

To freeze in slices:  Wash, slice and blanch 3 minutes.  Cool, drain, and pack into freezer containers or plastic bags.  Seal and freeze.

To freeze as puree: Wash, slice and cook in a small amount of water until just tender.  Mash in bowl, set bowl in ice water to chill.  Pack into freezer containers or plastic bags.  Seal and freeze.

Our employee Sara is an innovator in the kitchen and we love her for it!  Here is yet another one of her creations that is so good that you'll wish you made two of them.  As mentioned below, use less eggs for more of a "pie" and more for a "frittata".  Either way it is so good!  Enjoy!

2 medium summer squash, thinly sliced
½ to 1 onion diced
1-3 cloves garlic, minced
basil, to taste, chopped
Salt and pepper to taste
3-8 eggs, beaten (less for “pie,” more for “frittata”)
grated cheese (parmesan or cheddar)

In an oven safe skillet, sauté the summer squash, onion, and garlic in butter until softened.  Add basil and salt and pepper and sauté for 30 seconds.  Make sure to add extra butter to skillet bottom and sides to prevent sticking.  Add eggs.  Top with cheese.  Bake at 375 until set.  Yum!

2 Tbls butter or oil
1 pound summer squash, sliced into ¼ inch rounds
½-1 cup grated cheese (cheddar, parmesan, etc.)
Sour cream
Salt and pepper

Heat the butter in a large skillet over medium heat until hot. Add the summer squash in a single layer (you may need to do two batches), and cook for two to three minutes on each side until lightly browned and tender. Remove to a plate. Add salt and pepper to taste. Top with the grated cheese and a dollop of sour cream. Serve immediately.

While this is a great side dish as is, I added 2 pounds of ground beef to this recipe to make it a full meal and it was very yummy!

2 tablespoons butter
1 large onion, sliced
1 1/2 pounds summer squash or zucchini, sliced into 1/2 inch rounds
1 red pepper, thinly sliced
1/2 teaspoon salt
1 garlic clove, minced
1/8 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup milk
1/2 cup cream
4 tablespoons parmesan cheese, grated
1/2 cup saltine crackers, crumbled (optional)

Preheat oven to 350.  In large skillet, cook onion for 5 minutes, stirring.  Add summer squash and red pepper and salt and cook stirring until tender about 10 minutes.  Stir in garlic and cayenne pepper.  Sprinkle flour over veggies and mix.  Add milk, cream and parmesan and remove from heat.  Put into casserole, top with crackers and more cheese, and bake until bubbling, about 20-30 minutes.

1-1.5 lb. summer squash, grated
1-2 garlic cloves, minced
salt and pepper to taste
8-10 eggs
2 oz goat cheese (or other soft cheese)
¼ cup green onion tops, minced (or fresh herb like dill or basil)

Sauté summer squash in oil over medium heat in oven-safe skillet.  Add garlic, salt and pepper and cook until wilted.  Whisk eggs, cheese, and herb together.  Add squash.  Cover and cook on medium low in skillet until top is set.  Broil to brown top (2-3 min) and serve cold or hot.

4 small summer squashs, thinly sliced into bite-sized pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons basil, chopped
salt and pepper to taste

Heat oil over medium-high in skillet.  Add summer squash and saute quickly, stirring until becomming tender, about 2 minutes.  Add garlic for 30 seconds, stirring.  Remove from heat, top with basil, salt and pepper and serve immediately.

Availability: August-September

Storage tips: Refrigerate or store at room temperature.

How to eat: Summer Squashes are best eaten at a small to medium stage and very fresh. The best way to cook them is to slice them on the round (or also quartered if too wide) and sauté them gently in butter 5-10 minutes until soft and top with grated parmesan cheese and salt and pepper. They are also great raw with dips or put into vegetable soups.

I make this during the glut of squash, tomatoes, and basil.  Its so easy and delicious, stores well in the fridge as leftovers and goes well with practically everything!  We like it over scrambled eggs, rice, pasta, fish, etc!

2-4 TBLS butter or oil
1 bunch scallions (or 1 onion), chopped
1-2 pounds summer squash, chopped
1-2 lg. tomatoes (depending on juiciness desired)
1 large handful basil, chopped
1-2 garlic cloves, mashed (optional)
Salt and pepper to taste

Heat the oil in large skillet on medium.  Add scallions and sauté until softened, not browned, about 5 min.  Add the remaining ingredients, bring to boil, and simmer covered until tender, about 20 min.  Remove lid to boil off unwanted liquid.