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Jun 4, 2013 10:25 PM

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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    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:

      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.