Article Comment 

Market Fresh: Summer squash


Anne Freeze



Splash! Grandson Jackson began summer on Monday by jumping into a pool for his inaugural dip. Memorial Day weekend is over and fun and sun have officially begun. Over the long weekend Terry and I ate some really good fresh, local goods, including tomatoes, potatoes, peas, onions and more. I am hooked on making roasted tomato salsa out of what's around: cherry tomatoes, overripe tomatoes, tomatillos, garlic, onions and hot peppers. Roast, toss with seasonings and maybe some cumin, puree and it is soooo yummy.  


I did not make it to the market last weekend, but I know that this is squash season, so you should see them this weekend or the next. Summer squash is the food of my childhood. We all must have a tattered recipe of our momma's squash casserole, that staple of church suppers, family dinners and funerals. My family was small, and so when there was a lot of squash in the garden, it was a lot! My mother pickled the extra using a basic pickling recipe. She also pickled her Jerusalem artichokes, which I thought was very exotic. 


OK, squash is prolific, but it is also very good for you, being an important source of alpha-carotene and beta-carotene. And, if you stay away from the butter and cheddar cheese, it is low-calorie.  


The two recipes today give you a choice of low-cal to not-as-low-cal. 


The first for grilled yellow squash is from the I like it for the marinade which would be good on other roasted vegetables, as well as fish. The scalloped summer squash is from the 1961 New York Times Cookbook, edited by Southerner (Sunflower, Mississippi) Craig Claiborne, which gives it its street cred in our part of the country. 








8-10 small squash or 3-4 large 


Canola oil 


Salt and pepper 




For the vinaigrette: 


3 tablespoon of extra virgin olive oil 


1 tablespoon fresh lemon juice 


1 teaspoon lemon zest 


2 teaspoons chopped chives 


Salt and pepper to taste 




  • Preheat grill to high. 


  • Slice squash in half lengthwise. Place in a shallow dish and drizzle with canola oil, sprinkle with salt and pepper. 


  • Let marinate for 10 minutes. While squash is marinating, make vinaigrette by adding all ingredients into a mason jar and shaking to mix. 


  • Grill squash on medium-high for 4-5 minutes per side (6-7 if large squash). Remove from heat and drizzle with dressing. 








    Makes 4-5 servings 




    3 tablespoons butter 


    1 onion, minced 


    1 clove garlic, minced 


    1 green pepper, chopped 


    4 medium tomatoes, peeled and chopped 


    1/2 teaspoon salt 


    Freshly ground black pepper to taste 


    1 1/2 pounds summer squash 


    1 cup grated Parmesan cheese 




  • Heat the butter; add the onion, garlic and green pepper and saute until tender and lightly browned. Add the tomatoes, salt and pepper and cook, stirring occasionally, while preparing the squash. 


  • Cut squash into slices or cubes. Add 1/2 cup boiling water, cover tightly and cook until the squash is just tender. Drain well. 


  • Preheat oven to 350 F. 


  • Turn half the squash into a deep pie pan or casserole. Cover with half the tomato sauce and half the cheese. Repeat the layers. Bake until the cheese topping is bubbly and beginning to brown. 


    (Source: The New York Times Cookbook, 1961)



    printer friendly version | back to top






    Follow Us:

    Follow Us on Facebook

    Follow Us on Twitter

    Follow Us via Email