If there was ever a vegetable that is both useful and bountiful, summer squash would be it. Anyone who raises a garden (or has a family member or neighbor who raises it) knows that the first few squashes are like magic and soon after the bushels overflow. They must be harvested each and every day so that the plant thrives and continues to produce. They can be finicky plants that dislike hot, moist weather. The prickly leaves make harvesting in the thick, humid heat less than desirable. Yet, summer squash, with a little imagination becomes a help in the kitchen.
Here are a few ideas for making use of an abundance of summer squash:
-Make squash chips. Simply slice, drizzle with olive oil and place on a baking sheet. Bake in the oven until brown and crispy.
-Make squash noodles. Use in spaghetti and soup.
-Add to eggs, omelets, and frittatas
-Slice lengthwise and use like lasagna noodles
-Shred squash and make a cold salad with olive oil, goat cheese, fresh dill, and chives.