Summer Squash and Zucchini Recipes
Zucchini and other summer squashes are abundant in backyard gardens, farmers' markets, and grocery stores this time of year. Try these recipes to use up your supply.
A bumper crop of squash can challenge the inventiveness of the most dedicated cook. Use these tasty summer veggies in pasta dishes, soup recipes, and more.
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.
Lighten up a classic with zucchini noodles. A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? It works like a pencil sharpener, turning veggies into noodles.
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Though often used as a salad green, escarole benefits greatly from a quick sauté in this light main-dish salad. With white beans for body (and a big nutritional punch), pancetta for meaty flavor, and zucchini and corn for freshness, this dish makes a great choice for a home-cooked dinner on a busy night.
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.
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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.