How to Cook 20 Vegetables (Page 19)

Summer & Zucchini Squash

Summer & Zucchini Squash

Look for: No breaks, gashes or soft spots; smaller squash (under 8 inches) are sweeter and have fewer seeds; do not peel, but scrub off any dirt.

Prep: Cut off stem ends.

Grill: Cut squash lengthwise into 1/4-inch strips. Preheat grill; brush strips lightly with 1 tablespoon extra-virgin olive oil. Place over direct, medium heat; grill, turning once, until marked and lightly browned, 3 to 4 minutes.

Roast: Preheat oven to 500°F. Cut squash lengthwise into 1/4-inch-thick slices. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until tender, about 10 minutes.

Sauté: Cut squash into 1/4-inch-thick rings. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1 minced garlic clove and squash; cook, stirring frequently, until tender, about 7 minutes.

Steam: Cut squash into 1/2-inch-thick rings. Place in a steamer basket with a small onion, thinly sliced. Place over 1 inch of water in a large pot set over high heat. Cook until tender, about 5 minutes.

Zucchini Recipes and Summer Squash Recipes:
Fresh Ideas for Zucchini Recipes and Summer Squash Recipes
Healthy Recipes with Zucchini
Healthy Zucchini Bread Recipes

Next: How to Cook Sweet Potatoes »

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