Squash and Zucchini: Seasonal Recipe Round-Up

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Welcome to another Seasonal Recipe Round-Up! This time we’re featuring summer squash and zucchini. I’m sharing my tips about squash/zucchini and you can participate by sharing your own tips and/or recipes in the comments.

What are Summer Squash and Zucchini?

Summer squash (relatives of melons and cucumbers), including zucchini, are entirely edible. They are different from winter squash — which have a hard peel you need to trim away. Summer squash and zucchini boast mild flavor and tender flesh, and they’re incredibly versatile, adapting to dishes both raw and cooked, sweet and savory.

How to Choose and Use Summer Squash and Zucchini

When squashes and zucchini get too big, they lose quality and the seeds take over. Small to medium size are best, though you can work with larger, older squash (especially in baking).

Once picked, these keep several days to a week+ in the refrigerator or cooler. They do not store well long-term unless frozen or dried. (On the other hand, winter squashes, with their thick skin, are well suited for cold cellar storage.)

I’m going to give you links below on dehydrating summer squash and zucchini. I hope you will link up with freezing instructions (something I’ve never done). Plus, I hope we’ll get a nice collection of cooked and fresh recipes, too.

My Summer Squash and Zucchini Recipes

Check out my book or online class for some lacto-fermented zucchini relish recipes. They’re delish, especially the ginger zucchini relish. :)

Zucchini or Squash Chips. A really great snack and suitable for long-term storage if vacuum sealed. We enjoy these a lot!

Shredded, Dried Zucchini. An easy and space-saving way to store zucchini at room temperature (preferably vacuum sealed) beyond the harvest.

Now it is your turn!

How to Participate in the Seasonal Recipe Round-Up

Bloggers and non-bloggers, feel free to add a comment here with your favorite recipes or posts.

Please use real, whole ingredients in recipes, and preferably traditional methods of preparation. Whole ingredients means whole grains, vegetables, legumes, meats, and unrefined sweeteners. In order to keep the integrity of “nourishing” food, I will delete any recipes that use processed, boxed foods. Where possible, incorporate traditional methods of preparation, like soaking, sprouting and fermenting. The idea here is that your recipes and tips should help our readers find traditional methods for preparing seasonal vegetables.

Share Your Summer Squash and Zucchini Recipes and Tips!


Seasonal Recipe Round-Up Schedule: July through September

Remember, the round-ups don’t close — you can add your recipes at any time. And I hope you will!

  • Friday, July 6, 2012 — Snap Peas
  • Friday, July 20, 2012 — Cucumbers
  • Friday, August 3, 2012 — Berries
  • Friday, August 17, 2012 — Tomatoes
  • Friday, August 31, 2012 — Squash
  • Friday, September 14, 2012 — TBA!

All seasonal recipe round-ups are (and will be) listed on the Recipes page.

Come back on Friday, September 14 for our next link-up in the Seasonal Recipe Round-Up. Topic will be announced soon!

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!


  1. Robin says

    Hi Wardeh-I don’t have a blog, but I’ve had a couple versions of a sort of fresh zucchini/squash “salad” which was a really awesome way to eat it. I’m not usually in the habit of eating much raw summer squash, but we went to Italy in May, and in Florence was the first time I had had this, and then at one of the local restaurants here (who uses lots of organics/local stuff, all from scratch) we had something that was really similar (they called it zucchini carpaccio), and I remember thinking it would be super easy to recreate at home.

    Basically, you want to slice the squash super thinly (like on a mandolin would be best, either super thin large rounds or in long thin strips), add a very light vinaigrette (mostly olive oil with maybe a very light touch of lemon juice, not too strong!) and top lightly with pine nuts or candied walnuts (to add a little crunch) and shave some really good parmegiano or pecorino in large shavings on top. A little sprinkle of fresh mint was also great (used here in Denver), and in Italy, they had added a handful of halved cherry tomatoes.

    Both times, what struck me most was the absolute freshness of the dish-only a handful of a few simple, fresh (and really high quality) ingredients, and it was really like summertime on a plate. That’s also why you don’t want too much acid in the vinaigrette, as you really want the freshness of the squash to come through. I still haven’t made it yet myself, but mostly because I don’t have a mandolin :-). You could probably attempt without one, but I’m not sure my knife skills are quite up to the task to really get the slices thin enough.

    • Robin says

      hahaha! I was just looking at the pics above again, and the slices pictured above would actually work perfect for something like this :-).

      • Robin says

        You are welcome! We had lots of amazing food in Italy, but that dish is one that still stands out to me, and then having another version of it here in Denver just sealed the deal. Kind of an eye opener for me, as I would never have thought to use it that way (raw, as a salad), but it really was so elegant, beautiful, fresh and delicious. And, I’m assuming, so easy and simple, the kind of thing that would make you look like a rock star gourmet chef if you served it for company :-).

    • says

      Robin, I have never had the privilege of going to Italy (my husband wants to show me someday as his extended family still lives there) but I’ve had a similar recipe that I found through Bon Appetit some years ago. In fact it was the first recipe that came to mind to share when I heard about this swap. :) I posted it on my blog this morning and I’ve shared it here as well. Mine uses fresh homemade ricotta cheese but pine nuts and parmesan sound WONDERFUL! I will have to give that a try the next time we make it. I don’t have a mandolin, I’m scared of losing a finger, so I’ve just tried really hard to cut thin with a very sharp knife.

  2. Marci Blubaugh via Facebook says

    Last year we tried a new way to preserve them. A friend does this with lots of different things. You cut them how you would use them… for instance, I did strips for stir fry and I also did chunks for salad. Bring enough vinegar to cover the veggies to a boil. As soon as it boils turn it off and put the veggies in. Let them sit for 5 mins. Get them out, drain them and pat them dry. Put them in a jar and cover with olive oil and put the lid on and put on your shelf. As you use them, you can then use the olive oil for salad dressings, etc. they kept really well and were still crunchy. You do get a slightly vinegary flavor.

  3. Adele Hoffman via Facebook says

    I made zucchini “crab” cakes and lots of zucchini bread and muffins that I freeze. I also freeze the zuke in quiches made with pastured eggs and raw cheese

  4. says

    With my spiral cutter I make zucchini noodles, sauted in garlic, lard and s&p. (Butter is good too, but my oldest cant handle dairy). Sliced, fermented with dill and garlic, they are similar to dill pickles. And zucchini noodles on homemade pizza was dinner last night.

  5. Marci Blubaugh via Facebook says

    Carrie, that is one of our favorite ways to eat it fresh… Zoodles!! We sell the spiral slicers in our store!

  6. says

    A simple way of preparing zucchini–grate it and then cook in hot coconut oil in a wide skillet (it cooks quickly). Turn when cooked on one side and top with lots of Parmesan cheese. Let it melt while the zucchini finishes cooking.

    My husband wasn’t a fan of zucchini until I prepared it this way. When he asks for zucchini, this is the recipe he is wanting prepared.

  7. says

    We’ve gone zucchini crazy this summer from chips to casseroles of every imaginable variety. We started making something unusual with our overgrown zucchini, what we call “zucc-raisins” — a dehydrated candied zucchini. It replaces raisins well in recipes. We use the non-dehydrated version to replace fresh fruit in recipes. It’s pretty amazing if you are over-run with zucchini.


  8. says

    It is so easy to use the food processer to grate the squash and then freeze it. I also shared my grilled squash recipe – it tastes great and keeps the kitchen cool!

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