Q. What are some easy and creative ways to use zucchini and summer squash? My garden is overflowing!
A. Zucchini and summer squash are two of the most abundant and versatile vegetables of the season. If your kitchen counter is already overflowing and you are tempted to quietly leave a bag (or two) on a neighbor’s doorstep, you are not alone. Before you do, it is worth taking a closer look at just how useful these vegetables can be.
Their mild flavor and tender texture make them easy to incorporate into a wide range of meals, whether you are cooking for a family or finding ways to use up a generous garden harvest. Along with their flexibility, zucchini and summer squash also bring valuable nutrition to the table.
Both zucchini and yellow summer squash are low in calories and rich in water, which can support hydration during warm months. They provide fiber for digestive health and contain key nutrients such as vitamin C, vitamin A and potassium. Their light flavor profile allows them to take on seasonings and pair well with many foods.
One of the easiest ways to use zucchini and squash is by adding them to everyday dishes. Their mild flavor allows them to be a chameleon and blend into most dishes unnoticed. Sliced or chopped, they work well in stir-fries, pasta dishes and casseroles.
You can sauté them with olive oil, garlic and herbs for a simple and flavorful side. Grilling is another popular option. Thick planks brushed with oil and lightly seasoned with salt and pepper develop a slightly smoky flavor that complements meats, poultry or plant-based proteins.
For a more creative approach, try spiralizing zucchini into “noodles” as a lighter base for sauces.
Shredded zucchini can be added to baked goods like muffins or quick breads, boosting moisture and nutrition without a strong vegetable taste. You can also mix grated squash into meatballs, burgers or tacos to stretch protein and add extra vegetables.
Summer squash can also shine in fresh dishes. Thinly sliced zucchini ribbons or shaved squash can be tossed into salads with lemon juice, olive oil and a sprinkle of cheese.
Combining squash with tomatoes, corn and fresh herbs creates a colorful and nutrient-rich side dish that highlights peak summer produce.
Proper storage helps maintain freshness. Store unwashed zucchini and squash in the refrigerator, where they can last up to a week. Avoid sealing them tightly in plastic, as they benefit from some air circulation.
If you have more than you can use, slicing and freezing them for later works well in cooked dishes. With their mild taste, impressive nutrition and endless uses, zucchini and summer squash are easy to enjoy all season long.
By trying new preparation methods and adding them to familiar meals, you can bring variety, color, and flavor to your table.