Summer Squash and Zucchini Recipes
Get fresh flavor in about five minutes with this dish. Quick-cooking baby squash (you can substitute sliced regular squash or zucchini) combines with basil and salty feta for a side that can match all sorts of dishes―try it with everything from grilled salmon to pasta.
Tip: Summer squash's mild taste and cool flavor make it a perfect for blending with other ingredients. Look for firm squash with little blemishing; refrigerate in a plastic bag for up to three days.
View Recipe: Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing
View Recipe: Italian Grilled Zucchini and Red Onion
Use the fragrant cheese stuffing with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant, or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients, as it will liquefy the ricotta.
When you're testing the chocolate zucchini cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate, which might make you think the cake isn't done.