Claire
Master Chef
I think it is odd that I've never gotten summer squash to grow well, and I'm talking gardens in three very diverse areas.
Summer squash make an excellent kimchee.
With zucchini (crookneck can be to seedy, not as firm), I like to julienne or slice very thin, then just toss with olive oil and angel hair pasta.
Very good in any stir-fry recipe (if you use recipes for stir-fry, never have myself).
My cousin's New Mexico green chili recipe calls for zucchini, tell me if you want it and I'll go looking. It freezes well.
I love any summer squash on the grill. I just halve them lengthwise, then brush (or if there's a lot, put in a bowl and toss) with olive oil and your favorite seasonings (I like Cavendar's Greek for this). I like mine firm, so I put them right over the flame, but if you like them mushier, slowly on the side. I make what my mom calls "Claire's ratatouille" with them, eggplant, onion, and hopefully (not yet, here) fresh from the garden tomatoes. It is almost more a salad that ratatouille. Top with a little grated hard cheese.
The leftover vegs that you grilled are great tossed with pasta or rice, or in a salad with some crisp lettuce.
Summer squash make an excellent kimchee.
With zucchini (crookneck can be to seedy, not as firm), I like to julienne or slice very thin, then just toss with olive oil and angel hair pasta.
Very good in any stir-fry recipe (if you use recipes for stir-fry, never have myself).
My cousin's New Mexico green chili recipe calls for zucchini, tell me if you want it and I'll go looking. It freezes well.
I love any summer squash on the grill. I just halve them lengthwise, then brush (or if there's a lot, put in a bowl and toss) with olive oil and your favorite seasonings (I like Cavendar's Greek for this). I like mine firm, so I put them right over the flame, but if you like them mushier, slowly on the side. I make what my mom calls "Claire's ratatouille" with them, eggplant, onion, and hopefully (not yet, here) fresh from the garden tomatoes. It is almost more a salad that ratatouille. Top with a little grated hard cheese.
The leftover vegs that you grilled are great tossed with pasta or rice, or in a salad with some crisp lettuce.
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