Available June through September
STORAGE
Store in an unsealed or well-ventilated plastic bag in the refrigerator for up to four days. If you’re up to your ears in summer squash, freezing it for later use might be a good option.
FAVE WAYS TO PREPARE
Coarsely grate the summer squash, let drain in a colander for 5 or so minutes to drain, squeeze out excess moisture, and…
-Cook down with shallots, garlic, mushrooms, or whatever random veggies you have laying around for a frittata
-Cook in enough fat to coat the pan over medium heat with a finely chopped allium of your choice until squash is SOFFFFFT and spreadable, stirring often to keep browning to a minimum. Toss this with pasta, put it on toast, serve with crackers, freeze for later use. Zucchini Butter can do it all.
-Make Zucchini Bread
-Make Fritters
RECIPES
-Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs (for those randomly freezing PNW late summer nights)