Fast-cooking squash is an ideal basis for sautés. Matchsticks of zucchini and carrot get a final toss with lemon juice and mint for Zucchini with Zip.
Most gardeners can relate a story, verging on the horror genre, about finding a monstrous zucchini that was either totally absent from the vegetable bed or miniscule just hours earlier. Next comes the part about wrestling this unwieldy giant into the kitchen and figuring out a palatable way to prepare it. The prolific and fast-growing nature of these edible members of the gourd family makes them the butt of more jokes than any other vegetable. But there’s a foolproof prescription for summer squash eating enjoyment: frequent picking and quick cooking.
There are several types and numerous varieties of summer squash. The ubiquitous zucchini comes to mind first. Most are long, cylindrical, and green, but zucchini come in other colors, too. My favorites include the very dark-skinned varieties like ‘Raven’ and ‘Black Beauty’ and the ridged and striped Italian types like ‘Costata Romanesco’ and ‘Cocozelle Bush’. I also like ‘Ronde de Nice’, a round, gray-green French variety.