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Sensational Summer Squash Recipes Slideshow

Sensational Summer Squash Recipes Slideshow

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August 10, 2012

Anne Dolce

One night, feeling creative, I spotted some extra zucchini in the fridge…

Anne Dolce

Click here to see the Banana Zucchini Muffins Recipe.

Banana Zucchini Muffins

Anne Dolce

One night, feeling creative, I spotted some extra zucchini in the fridge…

Anne Dolce

Click here to see the Banana Zucchini Muffins Recipe.

Pan-Seared Salmon with Mexican Squash Salsa

Will Budiaman

When farmers markets are brimming with sublime summer squash and sweet, juicy corn, it's only natural to wish that summer could go on forever…

Will Budiaman

Click here to see the Pan-Seared Salmon with Mexican Squash Salsa Recipe.

Chilled Zucchini Salad with Mint and Feta

Nina Fomufod

This chilled zucchini salad is a great side to any protein and can be made in under 15 minutes…

Nina Fomufod

Click here to see the Chilled Zucchini Salad with Mint and Feta Recipe.

Squash Casserole

Instead of using cracker crumbs, pick up a box of saltines and crumble them very coarsely so some chunks are still visible in the finished product…

Otis Maxwell at Burnt My Fingers

Click here to see the Squash Casserole Recipe.

Zucchini Pancakes

Molly Aronica

Like my grandfather's recipe for meatballs, the key to these zucchini pancakes is knowing when the batter "feels" right…

Molly Aronica

Click here to see the Zucchini Pancakes Recipe.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Focus On: Sensational Summer Squash!

About this time of the summer, there is always a great abundance of squash. There are also some oppressively hot evenings. Therefore, what could be more welcome on your dinner table than a chilled vegetarian dish with a great punch of flavor? No need to turn on the oven or slave for hours over a hot stove and no animal products or gluten here either.

Chilled Summer Squash and Sesame “Noodles”

Recipe from the Tasting Table Test Kitchen

  • 2 medium yellow summer squash , ends trimmed
  • 2 medium zucchini , ends trimmed
  • Ice
  • 1 tablespoon plus ½ teaspoon kosher salt
  • 1 tablespoon sesame seeds
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • 2 garlic cloves , finely chopped
  • ½-inch piece fresh ginger , peeled and grated (use the edge of a teaspoon to scrape off the skin)
  • ¼ teaspoon chile oil or ¼ teaspoon cayenne pepper
  1. Place one of the summer squash on a cutting board. Cut a thin lengthwise slice off one side, then turn the squash so the cut-side faces down (this helps balance the squash so it doesn’t roll). Slice the squash lengthwise into ¼-to-1/8-inch planks. Lay the planks flat on the cutting board and slice lengthwise into ¼-t0-1/8-inch thick strips. Place in a medium bowl and repeat with the remaining squash.
  2. Fill a bowl with ice and water and set aside. Fill a saucepan with water, add 1 tablespoon salt and bring to a boil over high heat. Add the squash in strips and cook until limp, 1 to 1½ minutes. Use tongs to transfer the squash to the ice-water bath (save 2 tablespoons of cooking water and discard the rest). Once the squash is cool, drain in a colander and shake off any excess liquid, then turn the strips onto a kitchen-towel-lined plate and chill in the refrigerator.
  3. In a small skillet set over medium heat, toast the sesame seeds, shaking the pan often, until they are golden and fragrant, about 4 to 6 minutes. Transfer to a small plate and set aside.
  4. In a medium bowl, whisk together the tahini, the reserved cooking liquid from the squash, lemon juice, sesame oil, rice vinegar, garlic, ginger, chile oil or cayenne pepper, and the remaining ½ teaspoon salt.
  5. Remove the squash from the refrigerator and place in a medium bowl. Pour the sesame sauce over the squash and use tongs to gently toss to coat. Serve sprinkled with toasted sesame seeds. Serves 4.

For more scintillating squash surprises, click on the links below and enjoy the versatility and vibrance of zucchini and yellow squash for summer dishes to savor.

Photos, right and left from marthastewart.com center from Williams Sonoma Agrarian.


Watch the video: Summer Squash Medley - SNAP4CT Recipe (January 2022).