Of all the vegetables people grow in their gardens, zucchini is probably the most abundant and versatile. Zucchini, yellow squash, crooknecks, and pattypan squashes can all be steamed, sautéed, grilled, or baked.
Any Way You Slice It
Serve summer squash on pizza, tucked into lasagna, or in a stir-fry. Add it to soup or spaghetti sauce.
Tasty Green Zucchini
Smaller squash tend to taste better–less bitter or woody than enormous squash. So, if you grow them, don’t hesitate to pick them when they’re still small. Baby zucchini are tender and flavorful, and the kids will be so charmed by the teeny-tiny zucchini, they might even eat them!
Once zucchini grows to jumbo size, it’s a good candidate for stuffing or turning into zucchini relish or chutney. You can eat zucchini flowers, too. Many people actually prefer the tender, sweet flowers to the squash itself. A favorite way to eat squash blossoms is fried:
- First, gently wash the flowers and pat them dry with paper towels.
- Remove the pistils. Bugs like to hide inside the flowers, so take a close look before you cook them.
- Dip the flowers in batter and pan-fry until crispy. Serve hot!
Zucchini and yellow squash can be used in baking, too–try them in brownies, muffins, cookies, and the good ol’ standby, zucchini bread. You can also shred them with a food processor or a cheese grater, then pack them into freezer-proof resealable bags for holiday and winter baking.
Zucchini and squash take extremely well to grilling, too. It’s wonderful all by itself, but try grilling some skewers of lamb as well, and slip it into a fresh pita with a little yogurt sauce.
Tip: Zucchini and its cousins are especially well complemented by garlic, onions, tomatoes, dill, basil, marjoram, chives, oregano, and mint.