Surefire Summer Squash
(Page 4 of 5)
June/July 2007
By Barbara Pleasant
The most splattered pages in my copy of The Classic Zucchini Cookbook bear recipes that pair summer squash with herbs such as dill, basil and thyme. I avoid using my oven in summer, but sooner or later I must in order to make “zapple” pies, breads or muffins in which king-sized zucchinis masquerade as apples.
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As for daily fare, at least twice a week I make a one-pot pasta salad that I call Pasta Pepo (named after summer squash’s botanical name, Cucurbita pepo). It goes like this: Cook any pasta according to package directions until two minutes before it’s done. Stir in bite-sized pieces of summer squash, bring back to boiling, and cook for another minute. Drain pasta, add fresh chopped herbs (thyme, sage, basil, cilantro and oregano are all great), and whatever else you have — halved cherry tomatoes, olives or a can of black beans — and toss with the salad dressing of your choice.
When using summer squash as a side dish, I often make chunky bread crumbs from stale bread or corn bread, season them with oregano or thyme, and sprinkle them over hot cooked summer squash along with a little grated hard cheese.
While in the throes of last year’s squash surge, I searched for more healthy summer squash recipes refined by the food pros at Cooking Light magazine. It was a revelation to discover that grilled squash recipes received five star ratings from most of the cooks who tried them. Of course! Grilling sweats out water, which helps to concentrate squash’s subtle flavors, plus it caramelizes sugars present in the squash or grilling sauces. Stocking my freezer with grilled rather than blanched squash is one of the best food preservation upgrades I have ever made. I also sun dry a few batches of summer squash chips. Once the water’s gone from thin slices of summer squash, they become savory cures for late-night snack attacks.
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