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Summer Squash Galore!

Summer squash is overflowing in you farmers markets, CSA boxes, gardens, and local grocery stores…and we’re not mad about it!  We love it so much that it’s our food of the month for August. Not only are these veggies incredibly good for you (packed with fiber, vitamins, and minerals all for only only 20 calories per cup) they are also very budget friendly and so versatile that they can be a part of almost any summer dish! Here are some ideas how to use them this summer.

One of my favorite ways to use zucchini and summer squash is by making raw “noodle” bowls  by using a spiralizer to make beautiful veggie noodles. No fancy equipment at home? No problem! You can use a vegetable peeler or box grater to make the noodles or simply slice the squash in half lengthwise and then into thin half moons for a quicker version–it will taste just as great! 

The key to a good veggie bowl is a great sauce.  Here are recipes for my two favorites, an Asian tahini sauce and an avocado-basil pesto. Just toss your raw zucchini/squash in one of these sauces, top with your favorite toppings (like edamame, broccoli, green onions, and carrots in the Asian bowl and tomatoes, grilled corn, chickpeas, and toasted sunflower seeds in the pesto bowl).  The possibilities are endless!


Summer squash also makes a perfect boat for great fillings. Simply slice in half lengthwise, scoop out some of the center, and then roast the “boat” at 450 for 10-15 minutes before filling with your favorite ingredients. You could make a Mexican version with ground turkey, salsa, and black beans, or an Italian version with spinach, mozzarella and tomato sauce. In this version I made a quinoa, ratatouille, and goat cheese filling.  Yum!

Still out of ideas? Sometimes simple is best —a little olive oil, salt, pepper and onto the grill or into the oven to roast and you have the perfect summer veggie!

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