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Suggestions re What to Do With Mixed Summer Squash?

Sister sent me some homegrown summer squash, two each of yellow, zucchini, an Italian? zucchini that's lighter in color and less bitter, and pattypan. Got a suggestion what to do with them? Anyone got a good recipe for summer squash soup, preferably that uses multiple varieties?

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  1. http://chowhound.chow.com/topics/904146

    just give the denser ones a BIT more time.

    pattypan? clarification?

    1. I really love pattypans and the firmer summer squashes. I slice them up and sauté with garlic and butter or bacon fat, then mix in a big handful of fresh herbs (e.g. basil, parsley, mint) right before serving.

      Softer squash, like the yellow, I often dice and mix to a black bean/corn/pepper salad. For zucchini, thinly slice and dress with good olive oil, toasted pine nuts, garlic, parmesan.

      Oh, this is really good too: http://www.splendidtable.org/recipes/...

      3 Replies
      1. re: tcamp

        TC-- I guess because you mentioned The Splendid Table in the link, my brain must've seen that as I was reading your reply-- because I "Heard" your post in Lynne Rossetto Kasper's voice!!

        1. re: tcamp

          Yes...I LOVE summer squashes, as unadorned as possible, with the exception of garlic and butter. Great stuff.

          1. re: tcamp

            The recipe for Zucchini Tian in your link to The Splendid Table is out of this world delicious. Highly recommend this! Almost makes me want zucchini marching in the back door all summer LOL!

          2. I saw this recipe last night in the Penzey's catalog. it looks delicious...

            1. This Harvest Day Beef stew might be a candidate, with some alterations - great tasting despite the oddity of using peaches & pears in addition to vegetables.

              I'd be more inclined to simply saute them with herbs as a quick side dish, with or without including tomatoes & topping with cheese, or make zucchini bread / muffins.

              1. Kabob it with some peppers, onions and fish.

                1. Oh don't make a soup!!! All that lovely squashyness shouldn't be pureed when they're so fresh.

                  The pattypan can make a lovely presentation. Are yours white, striped, yellow, or green? See these:

                  These squash are all so good when treated simply -- as many have said, just cut them up and cook them through.

                  They are great julienned as Oven Fries, although they're limp not crispy.

                  Also good as a "hash" of sorts--dice with onion and red potato and toss around in a pan with some olive oil until hot.

                  2 Replies
                  1. re: Kris in Beijing

                    A hash is what I was going to suggest. I actually did just that a few weeks ago from a cookbook recipe... You cook a flank steak that is seasoned w/ Montreal seasoning in a cast iron, then after that's done you make the hash out of zucchini, summer squash, red potato, and peas in the cast iron, so the vegges get a bit of that steak flavor on them. Serve it all w/ chimichurri. Very tasty.

                    1. re: Kris in Beijing

                      Squash in soup doesn't necessarily have to be pureed, but I've been making so much soup lately, that's immediately what my mind went to...

                    2. Shred them all and make fritters!

                      Stuff them. I like stuffing summer squash with a rice/pine nut/dill/currant stuffing.

                      1. Would you describe the shape of the unidentified squash sorta acorn like? Then it's likely a pattypan.
                        A simple go to for all varieties is sliced, dressed and roasted. Very versatile so it can take a variety of flavor combinations.

                        1 Reply
                        1. re: holypeaches

                          There isn't an unidentified squash, my sister said it was a milder, less bitter variety of zucchini.

                        2. We love these year round. I use a can of Rotel tomatoes for step 4. and we always have Trader Joe's frozen Cut White Corn in the freezer. I use a mandoline to cut the veggies.

                          . Calabacitas means "little squashes," Serves 4

                          3 tablespoons canola oil
                          1 large onion, halved and thinly sliced
                          2 yellow squash, thinly sliced
                          2 zucchini, thinly sliced
                          1 clove garlic, crushed
                          Salt, to taste
                          4 cups frozen corn
                          1 cup canned tomatoes, liquid drained and tomatoes chopped
                          1 can (4 ounces) mild green chopped chilies, drained
                          8 ounces grated mild cheddar

                          1. In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for 5 minutes.

                          2. Add the squashes, zucchini, garlic, and salt. Cook, stirring often, for 5 minutes. Cover the skillet and continue cooking, stirring occasionally, for 5 minutes.

                          3. Add the corn and cook, stirring, for 2 minutes. Turn up the heat and cook to remove all the moisture.

                          4. Stir in the tomato and chilies and cook 2 minutes longer.

                          5. Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Sprinkle the cheese on top, cover, and set aside for a few minutes until the cheese melts. Stir gently to mix the cheese with the vegetables.

                          1. Stuff them. Stuff them all!!

                            http://eastofedenfarms.files.wordpres... (photo of pattypan


                            for yellow and Zuccs: Cut in 1/2 lengthwise. Steam (or Nuke) briefly, cool, scoop out seeds andinterior, leaving a fairly sturdy shell.

                            Make a tasty stuffing of sauteed onion/garlic/shallots, breadcrumbs, feta cheese, diced shrimp, ground (cooked) lamb,minced herbs.... think Mid-east. Drizzle w/olive oil,
                            fit tightly in a well-oiled baking dish. I nuke, then finish under broiler of my Breville small oven till just browned on top. Or place on a perf'd flat grill sheet and cook over coals

                            Make lots! w/more olive oil and fresh herbs. Serve at room temp as in Turkey, Greece everywhere in the Med. Call them 'little boats' and I've gotten many anti-veg kids and adults to gobble them down.

                            4 Replies
                            1. re: kariin

                              I often think about stuffed squash in summer but don't feel like heating up the place with the oven on. Your method of oven for a brief broil only is nice!

                              1. re: tcamp

                                Thanks tcamp. I live in the deep south and my big oven won't get used till October - except when i do things @ 5 or 6 am. Seriously I bake etc only between 5 am and 8. And I fill up the whole oven, cook for a week in those 3 hours.

                                so I researched and bought the Breville countertop oven. Best move ever. I have used it everyday for 4 years. worth every dime of the $200. I steam or nuke, then a quick super hot broil and no hot kitchen.

                                1. re: kariin

                                  I'm campaigning hard for one of these. Can they do a meatloaf or a cornbread? This might tilt the odds in favor of the Breville. Hubby just wants a bigger microwave.

                                  1. re: Berheenia

                                    Get that countertop oven! I have an older version of the slightly less-pricey Cuisinart Toaster Oven with Convection similar to the one at the link below, and use if for everything, including cornbread and meatloaf. In the time it takes to preheat my large oven I can bake 2 batches of biscuits (6 at a time). If something's in an 8x8 or smaller pan, this is my appliance of choice.

                            2. Oops, forgot pattypans (my favorite)

                              Trim stem. Cut around the domed part of the patty. Remove and gently scoop out seeds and flesh in the center.. Trim the little 'dome lid' and reserve. Make the scooped, round center as big as possible w/out doing too deep. You shoould have a nice sized space for stuffing. Nuke or steam till softened. Make the stuffing highly seasoned - the squash can be bland. I use chopped shrimp, shallots, breadcrumbs, fresh basil, salt and lots of pepper, drizzle w/olive oil and fill space. Briefly bake till all is softened, run under broiler briefly and serve. The tiny ones are even better - a little time consuming but make the stuffing first. Trim, Scoop and cook all the little squash at one time and . Stuff all.
                              They make a great 1st course. here's link to a photo:


                              1. Slice them lengthwise about 1/2 inch thick, brush with a mix of olive oil, garlic and oregano, and grill them. Sometimes I sprinkle with some shredded parmesan right when they come off the grill. Delicious!

                                3 Replies
                                1. re: AmyH

                                  I just slice them in half lengthwise and then do what you do. I only use small squash for this. I'd never stuff, fritter, etc when I have in season squash.

                                  1. re: c oliver

                                    Definitely only the small ones! Sometimes for the really small ones I halve them, but a little thicker and I do 2 cuts for 3 pieces. I like having a mix of squashes (like the OP) for color.

                                  2. re: AmyH

                                    I do this, and also grill up a red onion or two and Japanese eggplants, at the same time (both cut to about half an inch thick).

                                  3. Put them on a baking sheet - sprinkle them with olive oil, salt and a bit of cayenne pepper and a bit of cinnamon - and put them in a 400 degree oven for 1 to 1 1/2 hours - you can eat them like finger food or as a side dish - beautiful, delicious and oh so healthy!

                                    1. I make a loose interpretation of Paula Deen's squash casserole with green and yellow ones. I skip the cracker topping and add some dried thyme. It's really good.

                                      1. Cut them up into sticks about the size of your pinkie finger. Take out some of the core if they are larger. Saute in olive oil until just barely done, leave a little bite to them. Throw in a crushed clove of garlic or three and cook for another few seconds. Squeeze in lemon juice, throw in a knob of butter and some fresh thyme or basil if you have it.