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.
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.
If you can’t wait for the squash to grow up, squash blossoms with goat cheese makes a lovely appetizer.
- Ways to Cook Summer Squash (yardlovertimes.com)
- Summer Recipe: Pickled Yellow Squash – Recipes from The Kitchn (thekitchn.com)
- Recipe of the Day: Grilled Panzanella with Arugula, Burrata, Summer Squash, and Olives (news.health.com)