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16 Ways to Use Summer Squash

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16 Ways to Use Summer Squash

 

Sometimes, impatience is a virtue — at least when it comes to summer squash. Yep, when you pick squashes early, when they’re still tender (but have a much shorter shelf life), you get delicious results. We’re not just talking about zucchini here —  click through to check out fantastic ways to make all sorts of types of summer squash.

Earlier: 6 Less Common Herbs & Spices for the Kitchen

 

1.  Summer Squash & Lemon Risotto

This is an accompaniment to grilled vegetables and/or a nice big salad full of all of the summer produce bounty.

Ingredients:

  • 8 Cups vegetable stock, as needed
  • 2 Tablespoons olive oil
  • 1/2 Cup minced yellow onion
  • Coarse salt to taste
  • 1 Pound various summer squash, diced
  • 1 1/2 Cups arborio rice
  • 1 Garlic clove, minced
  • Freshly ground pepper to taste
  • 1/2 Cups dry white wine
  • 2 Teaspoons lemon zest
  • Freshly squeezed lemon juice, to taste (1-2 tablespoons)
  • 2 Tablespoons finely chopped flat-leaf parsley
  • 1/2 Cup freshly grated Parmesan

Instructions.
1. In a saucepan over low heat, bring stock to a simmer.
2. Meanwhile, in a heavy nonstick skillet over medium heat, heat olive oil. Stir in the onion and cook for about 5 minutes, until tender. Stir in summer squash, and add good pinch of salt. Turn heat up to medium high and cook for another five minutes, stirring often, until the squash has turned translucent but isn’t too soft. Add rice and garlic and stir continuously until the rice is separated and begun to crackle. Reduce heat to medium, and slowly add the simmering stock in 1/2 cup increments. You want the stock to cover all of the rice and be bubbling. Stir often until almost all of the stock has been absorbed, and add another 1/2 cup. Repeat until you’ve added most (but not all) of the stock.
2. Cook for about 25 minutes, until the rice is tender but still a little chewy. Season with salt and pepper to taste. Add another 1/2 cup or so of the stock, lemon zest, lemon juice, parsley, and cheese. Remove risotto from heat and adjust seasoning as needed. If the risotto isn’t creamy enough for your liking, add a little more stock and stir. Serve piping hot.

Recipe Credit: Martha Rose Shulman via the New York Times.

More Summer Squash Recipes:
2. Summer Squash and Zucchini Gratin
3. Summer Squash, Yogurt & Tahini Dip
4. Basil & Summer Squash Soup

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Read more: All recipes, Appetizers & Snacks, Basics, Desserts, Eating for Health, Entrees, Food, Side Dishes, Soups & Salads, Vegan, Vegetarian, , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

64 comments

+ add your own
1:07AM PDT on Aug 27, 2013

I can't wait to try some of these recipes. I may have to go to the grocery to buy some since the squirrels are eating my squash & tomatoes in the garden!

9:51PM PDT on Jul 19, 2013

Summer squash zuchinni all so good and healthy!!
Thank you

8:43AM PDT on Jul 18, 2013

And don't forget an omelet or scrambled eggs with squash/zucchini.

10:13PM PDT on Jul 3, 2013

Sounds so good will try!
Thank You

9:22PM PDT on Jul 3, 2013

Can't wait to try some of these. Thank you.

7:20PM PDT on Jul 3, 2013

Yummy, thanks.

5:28PM PDT on Jul 1, 2013

ty

9:21AM PDT on Jul 1, 2013

Great :) TY for sharing!

4:20AM PDT on Jul 1, 2013

I love squash. Thanks for sharing.

4:03AM PDT on Jul 1, 2013

thanks for sharing!

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