Summer Squash and Zucchini

What to do with all that zucchini? This time of year people who have gardens and who have planted squash in said gardens usually have zucchinis coming out of their ears. My parents gave up growing squash years ago (something to do with the six kids growing up and moving out) and now trade apples and figs with our neighbors who have more squash than they need. If you find yourself in the land of summer squash plenty, here are some ideas from Simply Recipes for what to do with them:

Sautéed zucchini with Gruyere
Zucchini muffins
Zucchini bread
Zucchini fritters
Zucchini ricotta frittata
Zucchini stuffed with turkey sausage
Zucchini with thyme
Chocolate zucchini cake
Roasted zucchini with garlic
Dad’s ratatouille
Mom’s summer squash
Mom’s pasta primavera
Summer squash salad

And here are several more recipes from some favorite food blogs:

Quinoa and Grilled Zucchini from Heidi of 101 Cookbooks
Feta stuffed zucchini from Alanna of A Veggie Venture
Spicy tofu and zucchini with lemongrass, time, and basil from Brys of CookThink
Calabacitas – squash with onions, chiles, and cheese from Kalyn of Kalyn’s Kitchen
Stuffed zucchini flowers from Bea of La Tartine Gourmande
Zucchini cookies from Nic of Baking Sheet
Feta stuffed zucchini boats from Alanna of A Veggie Venture
Zukeamole – summer squash dip from Kim O’Donnel of the Washington Post
Summer squash “vichyssoise” from the Veggie Queen
Zucchini spirals with fresh vegetable sauce from Susan of FatFree Vegan Kitchen
Zucchini polenta tart from Clotilde of Chocolate and Zucchini
Summer squash soup from Barrett of Too Many Cooks
Stuffed zucchini from Tea of Tea and Cookies
Yellow summer squash cake from Cathy of My Little Kitchen

Many thanks to Evie for supplying the summer squash for the above photo.

Do you have a favorite zucchini or summer squash recipe? Let us know about it in the comments.

Showing 4 of 15 Comments

  • chzplz

    Zucchini Parmesan. Find a recipe for eggplant parm and use the zuch’s instead.

  • Lou

    A favorite at our house is Zucchini Vichyssoise, an old recipe from Sunset. Uses extra squash bounty but good enough to buy zucchini especially.
    3 Tbsp. olive oil
    2 or 3 cloves minced garlic,
    2 lbs. zucchini, sliced 1/4″ thick (about 8 lg. or 4 extra lg.)
    3 cups chicken broth
    2 Tbsp. fresh basil or 1 Tbsp. dry
    1/4 tsp. nutmeg
    1/2 tsp. sage or poultry seasoning
    1/4 tsp. pepper
    1 Tbsp. curry powder, optional
    1 cup low-fat milk
    1/2 cup (2 oz.) grated Cheddar cheese
    In a 3 or 4 qt. saucepan, saute the onion and garlic in oil. Add zucchini, broth and seasonings. Bring to boil, then simmer until tender, about 10 min. Puree the soup. Add milk and cheese. To serve, warm, stir over medium heat until just heated through. To serve cold, cool, cover and chill 2 hours or up to day. Serving suggestion: garnish with chopped fresh tomato. Makes 6 entree servings or 10 to 12 first course. Over the years I have often made this with alternate seasonings, adding thyme and oregano, eliminating nutmeg, sage and curry and substituting Parmesan for Cheddar.

  • Renee

    We had the Zucchini with Thyme for dinner last night, except I used rosemary instead of thyme. It was very yummy. My six year old even said it was good, but he still only ate one bite! Thanks for all your wonderful ideas!

  • Vanessa

    Beautiful photo! This is a wonderfully helpful post. I feel like the bounty of zucchini is Summer’s version of fruitcake; you drop a bunch on your neighbor’s doorstep and hightail it outta there before they have time to refuse. Thanks for giving us all hope!

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