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The Cookstr Weekly: Summer Squash

July 26, 2013
Let’s be honest: when we say “summer squash”, what we often really mean is zucchini. It’s always been one of my favorite treats of the summer: little medallion-shaped slices sautéed until brown on both sides, with olive oil and salt. But yellow, crookneck and pattypan squash should also get their due.
Whether grilled, roasted, broiled, or fried, tender-skinned summer squashes do well in soups, sides and casseroles. And don’t forget zucchini’s rightful place in sweet, moist cakes. My four-year-old niece is especially fond of zucchini cake, spread with layers of chocolate frosting. Eat your vegetables, indeed.
Warmest regards,
Kara Rota
Editorial Director

  by Victoria Blashford-Snell and Brigitte Hafner

Is there any better vegetable side dish than savory, garlicky eggplant and zucchini, drizzled with balsamic vinegar and chilled to room temperature so that all the flavors meld together? When they’re ripe in the summertime, probably not. This recipe allows you to grill the vegetables stovetop, without the difficulties of putting thin-sliced squash on the grill. Serve with grilled or roasted chicken, lamb, or fish. And try the leftovers cold in a meat and cheese sandwich on hearty bread. 

More Summer Squash Recipes from Cookstr

Summer Squash Casserole by Sarah Leah Chase

Zucchini Bites by Debbie Gore

Green Lenten Vegetable Stew by Clifford A. Wright

Spicy Garlic Potatoes and Zucchini by Ruth Reichl

Confit Bayaldi by Debra Ponzek

Double Squash and Bean Salad by Nigella Lawson

Polenta Lasagna with Spinach, Zucchini, Herbs and Fontina by Brigit Binns

 Farmers’ Market Minestrone by Domenica Marchetti

Zucchini-Olive Oil Cake with Lemon Crunch Glaze by Gina DePalma

Chefs’ Tips & Tricks: Cherry Clafoutis

 “This clafoutis is a chic breakfast dessert. Prepare it as close to serving time as you can, so the cherries are still a little warm. I leave the pits in the cherries because the fruit holds its shape better and the juice does not escape. However, for ease of eating you can certainly pit them. If you don’t, be sure to let your guests know beforehand…Using an earthenware baking dish for this recipe gives the best results because the whole dish heats at the same time and therefore cooks evenly.” – Lora Zarubin

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