Credit: Thadah Wah
One of the best things about summer squash is that it is so versatile in the kitchen. Summer squash can be roasted or grilled at a high temperature, made into quick pickles, or seared on the stovetop. It can also be used for squash “noodles” or made into a squash gratin. Try it in a pasta sauce, pureed into a spring soup, made into fritters, or as an ingredient in a coconut curry (see recipe suggestions below).
RECIPE: Summer Squash Coconut Curry (4-6 servings) Adapted from David Tanis
Feel free to add cooked chickpeas, shellfish or chicken to this if you're feeling like something more substantial. And add other vegetables to it too! Kale, snap peas, carrots, turnips, and cauliflower would all be great added in and cooked until tender.
Melt 2 tbsp coconut oil in a large, heavy saucepan over medium high heat. Add onion, season with salt and pepper and cook until softened without browning. About 5 minutes. Add garlic, ginger, chile, turmeric, fish sauce or soy sauce and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes. Add summer squash and other vegetables, if using, and cook gently until just tender but still firm, about 5-7 minutes more. Turn off the heat. Garnish with fresh herbs and serve with rice.
RECIPE: Summer Squash Fritters with Garlic Dipping Sauce from NY Times Cooking
For the Garlic Dipping Sauce:
For the Fritters:
Prepare the Dipping Sauce:
Prepare the Fritters: