Summer Squash

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now.

End-of-summer produce is bountiful and cheap at the farmers' market. Make the most of it.

The juices from the tomatoes, squash, and dressing make for a magical combination—you’ll need crusty bread to soak it up with.

If you can only find skin-on halibut, carry on: After the fish is cooked, wiggle a spatula between the skin and the fillet, and it will slip right off.

The super-indulgent-tasting pasta that is mostly made of zucchini.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

Grating the zucchini helps release more water as it cooks, giving you more of that concentrated summer squash flavor.

Banish flashbacks of bland zucchini with this crunchy, cheesy, salty, citrusy salad.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Cooked summer squash can be mushy. Solution: Eat it raw. If you can’t find buckwheat groats, use chopped toasted almonds instead.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

“Summer squash is the perfect canvas for this spicy, floral pickle.” –Sue Li, recipe developer

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

“I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor

This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Adding veggies to the marinade while warm helps them absorb more flavor.

Turn your farmers' market haul into a vegetable dinner stir-fry—for this recipe, there's no way to go wrong with garlic, ginger, and scallions.