Vegetable of the Moment: Summer Squash

Hey there, folks. In the #morevegetableslessproblems spirit, we thought it might be fun to highlight some peak-season vegetables and throw you a few simple recipes/techniques for cooking them. We'll be chiming in every week or so with what we're cooking from local farm stands and markets. 

This week, it’s...

Summer Squash (aka zucchini)

It’s the very beginning of summer squash season, which is great because no one's sick of them yet. Right now they're still small, sweet, and tender, and they're popping up all over the farmer's market. 

This week Ilana made charred zucchini pizza with radicchio and roasted lemons, and I made simple sautéed squash with mint and basil, a technique I learned from April Bloomfield back in the Spotted Pig's heyday. When it’s early in the season like this, these babes are also great raw. You can marinate them in olive oil and lemon juice and serve it with fresh cheese, arugula, and pine nuts.

Scroll down for three super simple recipes - let us know how it goes! 

Charred Zucchini 

Thinly slice zucchini (around 1/8 inch) down its length into ribbons with a mandoline. You can also use a peeler or knife. Toss with a thin coat of olive oil & a sprinkle of salt. Broil on high with the oven shelf in the top 1/3 of your oven. Turn as needed and remove when charred but not burnt to a crisp. Use as a topping on pizza (try this recipe) or toss into salads. Pairs well with charred lemons (from this recipe).



Cut squash into rustic pieces, about 1". In a pan on medium heat, sauté in olive oil, flipping halfway to brown both sides (~5 mins). Add 1 tbsp chopped garlic, cook 30 seconds, and stir (you can also add anchovy here for extra umami). Remove from heat, add torn basil and mint leaves. Zest and juice 1/2 lemon over it and serve. 

roasted zucchini vegan

raw zucchini salad

Slice zucchini on a mandoline, or use a peeler or sharp knife (~ 1/8 inch slices). Toss in a bowl with olive oil, sea salt, lemon juice & black pepper to taste. Add arugula and toss. Serve with toasted pine nuts, torn basil, and feta cheese (or ricotta... or burrata...)

thinly shaved zucchini salad