Here's how to the make the most of yellow squash and zucchini
Yellow squash and zucchini are a staple of summer farmers markets.
And, they are as versatile as they are bountiful.
While those two varieties of squash are common at grocery stores year-round, the freshest harvests can be found at local farmers markets.
The Abilene Farmers Market is open 7 a.m. to noon Tuesdays, Thursdays and Saturdays at the Frontier Texas! overflow parking lot at North First and Mesquite streets.
More: Find local produce, beef, pork and chicken at farmers market, stores and area producers
Some farmers also sell patty squash, another summer variety usually not available commercially. The name is indicative of the shape of the squash, like those flying saucers in black-and-white sci-fi movies.
The skin of summer squash is edible, so they can be quickly cleaned, sliced and cooked via just about any kitchen or outdoor technique. Patty squash can be cut into slices as well as wedges and chunks.
Just how versatile is summer squash?
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On the Food Network website, more than 550 recipes pop up in a search for "yellow squash." Choices more than quadruple to 2,300-plus when inquiring for zucchini options. You could try a different summer squash dish every day during the summer and not bore your taste buds.
Squash are a natural side dish for any meat, but they can be served in just about any meal category, from condiments, such as the chutney recipe below, to desserts.
Five ways to cook yellow squash and zucchini
Whether you are a kitchen newbie or seasoned cook, find inspiration for serving yellow squash and zucchini in the following tips, tricks and recipes.
1. Squeeze out the moisture in zucchini. Grated zucchini is a component in a lot of dishes, from omelets to cakes. But, zucchini has more water than you may realize. That extra moisture can make your dishes runny or soggy.
There's an easy fix. Place the grated zucchini in a sturdy paper towel or dish towel. Enclose the zucchini in the towel and gently wring to work out the moisture.
2. Hash it out. When starting a hash with the sautéing of diced onions and bell peppers, toss in diced zucchini or yellow squash too. The added vegetable adds another dimension of flavor and texture for the leftover beef, ground pork or diced ham in the hash.
3. Roast 'em if you've got 'em. Slice about 4-5 medium squash, zucchini – or both – and place on a baking sheet pan. Heat oven to 400 degrees. Toss squash with about 2 tablespoons extra-virgin olive oil and season with salt and freshly ground black pepper. Roast in the oven for about 8-10 minutes, stir and roast another 8-10 minutes, until fork tender and charred slightly.
For added flavor, add slices of onion and red bell pepper to the sheet. Served with crumbled queso fresco, a salty, fresh cheese common in Mexico and now more readily available in the United States.
Or, roast them on the grill. Use a grill pan or heavy duty foil several inches from the flames or offset from the heat. Cook until fork tender.
Baby squash (about 2 inches in length) can be found sometimes at farmers markets. Those can be tossed with oil, salted and roasted whole.
4. Make a classic squash casserole. Creamy, gloppy side dishes are not in vogue as in decades past, but occasionally I indulge because they remind me of family get-togethers and church potlucks.
I usually throw squash, Cheddar cheese or cream cheese, seasonings and a few other ingredients together in a baking dish. I don't have a specific recipe to follow.
In the spirit of that old-timey dish, here's the instructions from a cousin who often cooks squash casserole fresh from her garden.
Cut four or five squash and place in a pot. Add some diced onion and green bell pepper and a little water and cook until tender. Drain the vegetables. Add 1 beaten egg and season with salt and pepper. Crush about a sleeve of Ritz crackers. Mix a little more than half of the crackers into the squash mixture, along with some Cheddar cheese. Pour mixture into a baking dish and top with a little more grated cheese and the rest of the cracker crumbs. Bake at about 350 degrees for about 20 minutes, or until heated through.
5. Substitute squash for other ingredients. Replace the potatoes in stew with cubes of squash. In pozole, use yellow squash instead of hominy. And, in a beef stir fry, replace the broccoli with zucchini.
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A summer squash chutney recipe
For the adventurous, try the following dish for Summer Squash Chutney, adapted from a recipe in "Grilling for Dummies" (1998) by Marie Rama and John Mariani.
My changes include increasing the amount of olive oil, using dried ginger instead of fresh and adding a fruit-flavored white balsamic vinegar.
A chutney is a condiment used in India, often featuring a blend of fruits, vegetables, vinegar and spices for a vibrant, tangy counterbalance to heavy or gamey meats.
The recipe below is more subdued, working well with chicken and fish.
Share your favorite recipes or food-related historical recollections by emailing Laura Gutschke at laura.gutschke@reporternews.com.
Summer Squash Chutney
(Adapted from "Grilling for Dummies" (1998) by Marie Rama and John Mariani)
Ingredients
2 tablespoons extra-virgin olive oil
1/2 cup red onion, chopped
2 small yellow squash (about 1 pound), diced
2 small zucchini (about 1 pound), diced
1/2 teaspoon ground dried ginger
Salt to taste
1/2 cup fresh orange juice
2 teaspoons fresh lemon juice
1 tablespoon fruit-flavored white balsamic vinegar (such as Cordell's Cranberry Apple Balsamic Vinegar)
2 teaspoons honey
1 teaspoon orange zest
Directions
1. In a heavy, medium saucepan, heat the olive oil over medium heat; add the onion and cook for about 2 minutes, stirring often until the onion is soft and translucent.
2. Add the squash, zucchini, ginger and salt. Stir and cook 1 minute to evenly coat with the oil.
3. Add the orange and lemon juices and vinegar. Raise the heat to high and bring mixture to a boil. Reduce heat to low, partially cover, and simmer for 20 to 25 minutes, or until the vegetables are soft. Check periodically to stir and monitor the liquid. If the liquid is evaporating, cover the mixture completely, and/or add more orange juice.
4. Remove from heat and stir in the honey and orange zest. Taste and adjust the salt if necessary. Cover and chill for several hours before serving. Yields about 3 cups.
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Laura Gutschke is a general assignment reporter and food columnist and manages online content for the Reporter-News. If you appreciate locally driven news, you can support local journalists with a digital subscription to ReporterNews.com.
This article originally appeared on Abilene Reporter-News: Here's how to the make the most of yellow squash and zucchini
