What to do with zucchini and yellow squash? Well, this is probably the most common garden growing veggies (aside from tomatoes) as urban gardeners, new gardeners, seasoned gardeners and rural gardeners alike typically have an abundance of this awesome veggie to share and pass around! It’s great raw and raw dipped in homemade ranch – we could eat this all the time. We either use homemade buttermilk ranch dressing, or even 5-minute emergency ranch dressing.
However, not everyone may share our affinity for eating the abundance of zucchini raw like us. Which is why we want to share a post that has many ideas now and that we can keep adding to for your resource for zucchini ideas!
This is part of our Ideas for Using Fresh Garden Veggies series.
The first recipe/idea up for yellow squash looks amazing and is an idea that we actually haven’t seen before and is shared by one of our blogging friends!
Check out the recipe for Yellow Squash Cheddar Biscuits from the Little House Living site. Quite a creative use of yellow squash indeed!
Second, another long-time blogging friend over at Bargain Blessings has a great recipe for Summer Squash Saute.
Third, throwing zucchini or squash on the BBQ grill is just pure awesomeness! Alex is the grill master and throwing these on the grill rack above the BBQing meat makes for the perfect summer meal combinations.
So here’s how to grill zucchini and yellow squash. Basically, all we do is just cut the whole zucchini or yellow squash in half wedges (or even quarters) and brush olive oil and sprinkle with salt and pepper and throw on the highest rack on the grill on high heat with the grill open (we learned that grilling most meats and foods on the highest temperature with the lid opened makes for the best burgers, steaks and chicken…. and zucchini) until soft and warm. It usually takes about 10 minutes. Then serve warm with your meal!
Fourth, if you can’t use up your fresh zucchini and other squash, then learn how to preserve zucchini and yellow squash instead!
It is very easy to freeze zucchini and yellow squash. Just like the previous veggies that we mentioned, you do need to blanch these first!
How to freeze squash:
- Wash the zucchini and/or squash
- Then decide which form you want to freeze them in. You can shred them for baking, you can slice them for recipes and cooking.
- Blanch the squash – either blanch in a pot of boiling water or a steamer for 3 minutes.
- Pull them out and then throw them in a bowl of ice water for 3minutes.
- Then drain them and let them dry for a few minutes. A salad spinner will also help speed up drying time for the shreds. Even dabbing with a paper towel will help!
- Finally, bag them up and label them with the date! Freeze and enjoy later!
Note that pretty much any veggie that is frozen will need to be used for cooking and baking only. They will not have good taste or consistency to eat raw, or on a salad – any uncooked form will not be appetizing. However, we use squash and zucchini in our pastas and pasta sauces all of the time, and this is a great use for previously frozen zucchini and squash.
What plans do you have for your squash this year?
Keep watching for more ideas on using your garden veggies as we have many more veggies recipes and ideas to share this summer with you as you make the most of your garden and farmer’s market finds!
For actual garden ideas, we wanted to remind you that we have been sharing so many gardening ideas on our Garden Gallery of Ideas HERE, Pinterest HERE and Facebook HERE that we hope you are seeing some incredible results with your homegrown food supply. And, as always, we will continue to share gardening tips and ideas on all our site.
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