Come late summer, gardeners and their neighbors are often buried in zucchini and yellow squash. The good news is that summer squash is endlessly versatile — you can grill it, fry it, bake it, or eat it raw, and the two are interchangeable in almost any recipe.
One tip runs through nearly every recipe: squeeze out the water. Grated squash holds a surprising amount of moisture, and wringing it dry in a clean towel is the secret to results that come out crisp instead of soggy.
1. On the grill — Slice the squash lengthwise into planks, brush with olive oil, salt, and pepper, and grill a few minutes per side until tender and marked. Toss the planks with a splash of vinegar and fresh herbs, or pile them on crostini with goat cheese.
2. Zucchini fritters — The classic answer to a bumper crop. According to Natasha’s Kitchen and The Kitchn, you grate the squash, salt it, squeeze it dry, then mix it with an egg, a little flour, scallions, garlic, and grated Parmesan, and pan-fry 1/4-cup patties until golden. Serve with sour cream or tzatziki.
3. Ribbons and noodles — Shave the squash into thin ribbons with a vegetable peeler, or spiralize it into “zoodles,” and toss with pasta, pesto, and lemon for a lighter summer bowl
4. Baked chips — Slice it thin, season, and bake or air-fry into crispy chips for snacking, with marinara for dipping.
5. Sweet, too — Squeezed-dry grated zucchini all but disappears into zucchini bread, and even into a chocolate cake, adding moisture without changing the flavor.
Allyson Good curates senior living, health, and family content. She is formerly the Managing Editor of Active Life, a print newspaper published in 2016-2017 for seniors, choosing practical articles on health, money, safety, and everyday living for older readers. She is also an avid gardener and offers up Garden Hints and Tips on a regular basis.