Zucchini is the most common summer squash, however, you'll find some specialty crookneck and Zepher squash in our share this year as well.
Use summer squash in stir-fries, sautes, grilled, in frittatas, soups, pastas, timbles and summer stews. You can also use them in baked goods and desserts!
You should store squash in a perforated plastic bag in the vegetable bin or in a large plastic container covered with a towel then a lid. Don't let moisture bead up on your squash!
Salting your squash can improve its texture and flavor by removing excess water. Toss coarsely grated or diced squash with a small amount of salt, let it stand in a colander for 15-30 mins, then rinse and squeeze dry.
RECIPES
Roasted Ratatouille Toast
2 large tomatoes, roughly chopped
1 medium eggplant cut into ½ in pieces
1 medium summer squash, cut into ½ in pieces
1 large or 2 smaller peppers, seeded and coarsely chopped
1 yellow onion, chopped
4 cloves of garlic, minced
Pinch red pepper flake
1/3 C olive oil
2 ½ tbsp balsamic vinegar
Salt and Ground black pepper
1 loaf rustic bread, sliced into ½ in slices
8 oz crème fraiche or ricotta
½ C fresh basil, thinly sliced for serving
Preheat the oven to 400F. In a large roasting pan, toss the tomatoes, eggplant, squash, pepper, onion and garlic with the redpepper flakes, oil, vinegar and a good pinch salt. Stir well to combine. Season with a few good pinches of black pepper and bake it for 45-55 minutes or until the vegetables are tender and lightly browned and the tomatoes have released their juices. Stir halfway through cooking.
Remove the vegetables from the oven and increase the temperature to broil. Lightly brush each slice of bread with olive oil. Place them on the upper rack of the oven and toast till lightly browned, 1-2 minutes.
Divide the crème fraiche or ricotta among the toasts and top them with the ratatouille, basil and additional salt and pepper to taste. (Dishing up the Dirt)
Slow-Cooked Zucchini Coins with Chopped Herbs and Crumbled Feta
