One of my favorite summer dishes is sautéed yellow squash. My grandfather grows them in his garden and there is nothing like fresh picked vegetables straight from the earth.

 There are three main varieties of summer squash:

  • Zucchini: best known of the summer squashes; either green or yellow in color and can be striped or speckled; edible flowers are often used in French and Italian cooking.
  • Yellow: also known as crookneck and straightneck squash; creamy white flesh with yellow or green skin.
  • Pattypan: small saucer-shaped squash; pale green or golden yellow in color; flesh is more dense and slightly sweeter than zucchini.

When buying summer squash, look for ones that have rinds that are shiny, of average size, and without blemish. Summer squash is very fragile; small punctures can quickly lead to decay. Store them unwashed in the refrigerator – they should keep for up to seven days.

For me, a simple slice and sauté of yellow squash is the best part of summer vegetable season. Place your sliced squash in a sauté pan with 2 tablespoons butter or olive oil and cook until the squash starts to become opaque, about 7-10 minutes. Season with salt and pepper and serve. If you like, you can add a half of an onion, sliced, to the sauté mixture.

If you want something different (I love my adventurous readers!), try this recipe for zucchini fritters.

Zucchini Fritters

Recipe courtesy Food Network Magazine

  • 2 small zucchini
  • 2 teaspoons salt
  • 4 scallions, minced
  • ¼ cup parsley, chopped
  • ¼ cup dill, chopped
  • 1 egg, beaten
  • ¾ cup grated Parmesan cheese
  • ¼ cup flour
  • Olive oil, for frying
  • Salt and pepper to taste

Grate zucchini into a colander in the sink; toss with salt and let sit for 10 minutes. Squeeze out the liquid. Mix with scallions, parsley, dill, egg, parmesan, and flour. Pan-fry spoonfuls of the mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt and pepper before serving.


 Happy eating!

The Fab Foodie