The summer months yield lots of varieties of squash, from UFO looking patty pan squash to the attractive two-toned Zephyr squash. Without a doubt, the most common and easily attained summer squashes are the zucchini and the crook neck/straight neck yellow squash. Zucchini and yellow squash are available nearly all year around, but are best eaten during the summer. 

It takes no time to cook zucchini and yellow squash and my favorite way is grilled or roasted. Both of the squashes are very tender when raw and can quickly be overcooked. To prevent overcooking, I prefer to cook them over high heat. High heat will give the outside enough color, while still keeping the interior firm.

Roasting: Preheat oven to 450 degrees and place a jelly-roll pan in the oven. Quarter 2 large zucchini  and 2 straight neck yellow squash lengthwise and cut into 1-inch pieces. Toss squash with 1 tablespoon olive oil, 1 teaspoon minced thyme, 1 teaspoon chopped oregano, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; toss. Place squash mixture on pre-heated jelly-roll pan; bake 20 minute or until tender.

Grilling: Preheat grill to high heat. Combine 2 teaspoons extra-virgin olive oil, 2 teaspoons fresh lemon juice, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper and 1 minced garlic clove in a medium bow; stirring with a whisk. Cut 2 large zucchini and 2 straight neck yellow squash lengthwise into 1/2-inch slices. Lightly spray squash with cooking spray. Grill squash 3 minutes on each side or until grill marks appear. Coarsely chop squash and add to lemon mixture; toss to coat.