Simple cooking tips for abundant summer squash from your garden?

The joy of a summer garden often comes with a delightful dilemma: an overwhelming bounty of fresh summer squash! Zucchini, yellow squash, pattypan – they all seem to multiply overnight. Instead of letting them take over your counter, embrace the harvest with these simple and delicious cooking tips designed to make the most of your abundant garden yield.

Embrace the Sauté & Stir-Fry

One of the quickest and most versatile ways to use summer squash is by sautéing or stir-frying. Slice or dice your squash, add a little olive oil, garlic, and your favorite herbs (like basil or oregano), and cook until tender-crisp. This method is perfect for a side dish, an addition to pasta, or as a base for a quick summer meal. Don’t overcrowd the pan to ensure proper browning.

Roasting for Flavor Depth

Roasting brings out a wonderful sweetness in summer squash. Toss slices or chunks with olive oil, salt, pepper, and perhaps some rosemary or thyme. Spread them on a baking sheet and roast at 400°F (200°C) until tender and slightly caramelized. Roasted squash makes an excellent side, a warm salad ingredient, or a flavorful addition to grain bowls.

Creative Cuts: Noodles & Ribbons

Transform your squash into “zoodles” (zucchini noodles) using a spiralizer, or create thin ribbons with a vegetable peeler. These fresh alternatives are fantastic substitutes for pasta in lighter meals, or can be added raw to salads for extra crunch and nutrition. Toss with pesto, marinara, or a light lemon-garlic dressing.

Bake It Up: Breads, Muffins & More

Summer squash, especially zucchini, is a star ingredient in baked goods. Grated squash adds moisture and nutrients to breads, muffins, cakes, and even savory fritters. It’s a fantastic way to sneak in extra vegetables, and the mild flavor of squash blends seamlessly into sweet or savory recipes without being overpowering.

Batch Cooking: Gratins & Casseroles

When you have a truly overwhelming amount, think big batches. Summer squash gratins or casseroles are hearty, comforting, and can feed a crowd or provide several meals throughout the week. Layer sliced squash with cheese, breadcrumbs, herbs, and a creamy sauce, then bake until bubbly and golden brown. They also freeze well for later enjoyment.

Preservation Power: Freezing & Pickling

Don’t let any squash go to waste! For longer storage, freezing is an excellent option. Blanch sliced or shredded squash for a few minutes, then plunge into an ice bath before draining and freezing in airtight bags. Alternatively, try pickling smaller squash or making a flavorful summer squash relish to enjoy throughout the colder months.

Don’t Forget the Blossoms!

Before the fruit even sets, consider harvesting some squash blossoms. These delicate, edible flowers are a gourmet delight. Stuff them with cheese (like ricotta or goat cheese) and herbs, then lightly fry or bake them for an elegant appetizer. Just be sure to leave enough blossoms on the plant to ensure a good squash harvest.

With these simple tips, your summer squash abundance will transform from a garden challenge into a culinary adventure. Experiment with flavors, techniques, and enjoy the fresh, healthy bounty your garden provides all season long!