I am into squash this week, but trying recipes that are quick and do not require much time in the oven.

When too many squash feel like a task that is when you turn to recipes that include crunchy raw salads, grilled sandwiches, and tacos. You can use any summer squash for most of these recipes, and with these many options, you may even be sad to see squash season end.

From ‘Fine Cooking Magazine’ August/September 2016.

 

This is a great recipe because a quick broil ensures that the squash retains its firm texture under a blanket of rich cheese sauce and crisp golden breadcrumbs.

Creamy Scalloped Squash

Serves 4-6

1 lb. thinly sliced summer squash

2-oz. jar of chopped pimientos

1 tsp. kosher salt

¼ tsp. freshly ground black pepper

2/3 cup heavy cream

½ cup finely grated Parmigiano-Reggiano

1 ½ tbsp. all-purpose flour

1/3 cup panko

Position a rack 6 inches from the broiler, and heat the broiler on high. Butter a shallow 9×13-inch baking dish. In the dish, toss the thinly sliced squash with the pimientos, salt, and pepper. Broil until just starting to wilt, about 3 minutes.

Meanwhile, in a small bowl, whisk together the heavy cream, cheese and the flour. Pour evenly over the squash. Top with the panko. Broil until bubbly and deep golden brown, 3 to 4 minutes.

 

Refreshing and light, this is a perfect first course for a summer dinner. Make it up to a few hours in advance, keeping it covered and chilled and adding the salt, pepper,, cheese, and capers just before serving.

Shaved Squash Carpaccio with Capers, Thyme, and Ricotta Salata

Serves 4

3 medium yellow summer squash, zucchini or a mixture

1 Tbs. fresh lemon juice

1 Tbs. extra-virgin olive oil

1 tsp. fresh thyme

Kosher salt

Freshly ground black pepper

2 oz. ricotta salata or Manchego

1 Tbs. brined cappers

Using a vegetable peeler, shave off long strips of the squash rotating the squash in your hand as you work around the seed-filled center. (Stop when it becomes difficult to shave, and discard the seedy centers.) Arrange the strips on a large platter, overlapping them slightly.

Drizzle with the fresh lemon juice and fresh thyme, the olive oil, salt and pepper.

Shave the cheese over the squash and top with the drained chopped capers. Delicious

 

These tacos are so creamy with avocado, corn and adobe cheese you will not miss the meat.

Mixed Squash Tacos

Serves 4

1 Tbs. extra-virgin olive oil

1 lb. cubed mixed summer squash

1 cup fresh corn kernels

1 Tbs. adobe sauce

1tsp. kosher salt

1 avocado

8 6-inch flour tortillas

1 cup coarsely grated Oaxaca or Monterey Jack cheese

½ cup sour cream

Lime wedges

Heat the olive oil in a 12-inch skillet over high heat and add the squash, and cook, stirring once, until just golden brown and tender, 3 to 4 minutes. Stir in the corn, the adobe sauce, salt, and cook until the corn is tender, 2 to 3 minutes.

Mash an avocado and spread it over the flour tortillas. Top with the squash mixture, the cheese, and sour cream. Use lime wedges for squeezing over all.