Market Watch: Summer Squash
I love summer squash sautéed or roasted, but what about raw? Check out these two squash recipes full of fresh flavor and, best of all, there’s no cooking required!
Between my CSA and bi-weekly trips to the farmers’ market, I’ve got quite a bit of squash hanging out in my kitchen. My favorites are green and yellow zucchini (that’s right, zucchini can also be yellow), crookneck (also yellow) and a new variety I just discovered called “kuskus” that’s a little wider than zucchini with a pale green skin.
A drizzle of good olive oil, a sprinkle of cheese and some simple seasonings are all you need to enhance the flavor of this summertime veggie. Here are two no-cook variations that won’t leave you missing your oven or a heavy squash casserole:
- Zucchini Carpaccio
- Summer Squash Carpaccio (shown above)
[Photo by Antonis Achilleos]
Yum! I love summer squash but have never eaten it raw before. I'll have to try these recipes the next time I head by the farm stand and pick some squash up.
Can you make breads from the KusKus squash like the zuchinni?
Hi Jean –
I haven't tried to bake with kuskus squash but the texture is very similar to zucchini so I would image it would work very well. If you try it, let us know how it comes out.
I visited that link which you mentioned. Thanks for the recipes. I like summer squash and can't wait to eat. I will make it today.