At the peak of the summer growing season, zucchini and other summer squashes are abundant at the Market in a variety of shapes and sizes, with blossoms and without. Many people find that once it comes on, you can hardly stop it! It is delicious and nutritious, but what can you do with all that squash? Here are some terrific ideas starting with an incredible chowder with seasonal corn.
Summer Squash and Corn Chowder
from Cooking Light
- 2 slices applewood-smoked bacon
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow summer squash, chopped
- 1 pound corn kernels
- 2 1/4 cups 1% low-fat milk, divided
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1/4 cup (1 ounce) shredded sharp cheddar cheese
- 1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
- 2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese. Makes 4 servings.
Consider using duck bacon from Maple Leaf Farms in the above recipe or one of the Jakes Wheel flavored cheeses like bacon or mustard from Ludwig Farmstead Creamery instead of cheddar. Experimenting with substitutions is half the fun!
The following recipes use round squash (which we have seen more of this year at the Market), squash blossoms, and other summer produce like tomatoes, peppers, and even eggs. They run the gamut from main dishes to side dishes, salads, and snacks — even breakfast. So bring on the summer squash! You’ll know just what to do with it!
Eight-Ball Zucchini Parmesan
Grilled Zucchini Caprese Sandwiches
Shaved Squash Salad with Blossoms, Ricotta, and Thyme Oil
Summer Squash Croquettes
Pasta with Tomato, Squashes, and Blossoms
Zucchini Oven Chips
Huevos Rancheros with Zucchini and Green Pepper