Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Aug 3, 2011 12:47 PM

swamped with summer squash

Zucchini I can deal with because it works in baked goods too. My summer squash recipe box needs to be expanded. Any suggestions will be greatly appreciated!

  1. Click to Upload a photo (10 MB limit)
  1. recently sliced some summer squash and yukon golds on a mandoline, about 1/8 inch thick. layered with grated asiago and scallions in a casserole pan and baked at 400 till top was golden and sides bubbly.

    i made a big pan of it with 4 squash and 2 big spuds. not a sliver was left-over by my party guests.

    can also be sliced with a veggie peeler into ribbons and sauteed with butter or olive oil, some fresh herbs and used like noodles.

    2 Replies
    1. re: hotoynoodle

      That sounds delicious, did you add any liquid or was the liquid from the squash sufficient to achieve the bubbly sides you mentioned?

      1. re: shanagain

        no added liquid. was dead easy and a keeper.

    2. A tian. Caramelice shallots in bottom of an oven-safe pan. Slice equal amounts of squash, zukes and tomatoes and then fan them over the shallots. Top with salt, pepper and herbes de provence and bake until cooked through. Top with goat cheese for last few minutes if you want.

      1. This works with zucchini and summer squash:

        Thinly slice a lot of squash and toss with olive oil. Add a few cloves of garlic, sliced. Spread onto two baking sheets. Sprinkle with salt, pepper, chili flakes, Parmesan. Roast at 375 until golden, about 30 minutes, stirring occasionally. Toss with farfalle, or some other short pasta. Yum!!

        Note: you will end up with about 1/4 volume of squash you start with.

        2 Replies
        1. re: CanadaGirl

          If you add some chopped arugula to this along with the pasta, you get a really interesting play of sweet and slightly bitter that we love.--some parmigiano is expected of course.

          1. re: escondido123

            Oooh, that does sound yummy. I do add fresh Parmesan; should have listed it.

            Thanks for the suggested addition

        2. Yellow squash is great in stirfry (whatever you prefer, but it holds up especially well to spicy dishes). When I feel like blowing a few thousand calories (hyperbole aside, I can eat my weight in.. oh, still hyperbolic... anyway) I dredge fairly thick slices in flour, dip in beer batter and dredge again before deep frying.

          1. Just an FYI--I use summer squash in just about anything that calls for zucchini, with no noticeable difference in texture. I've made squash cornbread, sweet squash cake, squash kugel, etc. Just shred it and use as you would zucchini.