Grilled Yellow Squash (And Other Ways to Eat Your Summer Squash Bounty)


We’re in the heart of Seattle summer, and it’s a beautiful time. The squash blossoms are in full bloom and the summer squash is growing so happily. These squashes taste best when picked relatively small, plus the picking encourages new growth, so our current focus (along with lots of lettuce) is eating yellow squash.

Yellow Squash
Yellow Squash

An easy, no-kitchen way to enjoy yellow squash is on the grill. Just slice in long slices – about 1/4 to 1/2 inch thick – brush with olive oil and grill over medium-high heat. Flip when one side has grill marks and grill the other side until the squash is soft, but not falling thru the grates.

We recently had grilled squash alongside black bean and salmon pasta with fresh summer herbs.

Fresh Grilled Yellow Squash
Fresh Grilled Yellow Squash

If you can’t wait for the squash to grow up, squash blossoms with goat cheese makes a lovely appetizer.

Loaded Squash Blossoms, Ready to be Fried
Loaded Squash Blossoms, Ready to be Fried

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

6 thoughts on “Grilled Yellow Squash (And Other Ways to Eat Your Summer Squash Bounty)”

  1. The glowing yellow squash set against the vibrant green herbs makes a pretty picture indeed. I just made a grilled summer vegetable salad today, including a brilliant yellow pattypan squash. Simple, fresh food can’t be beat!

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