Summer Squash

Braised Green Beans & Summer Vegetables


  • 1 small onion, halved and sliced

  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried

  • ½ cup white wine , or reduced-sodium chicken broth

  • 3/4 pound green beans, trimmed

  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces

  • 1 cup halved cherry tomatoes , or grape tomatoes

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • ¼ cup finely shredded Parmesan cheese


  1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.

  2. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.

  3. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.

  4. Season with salt and pepper. Serve sprinkled with Parmesan.

Squash and Tomato Gratin


  • 1 cup coarse fresh breadcrumbs (use GF breadcrumbs when needed)

  • 1/3 cup grated Parmesan

  • 4 tablespoons olive oil

  • Kosher salt

  • Freshly ground pepper

  • 1 sliced large tomato

  • 2 thinly sliced large summer squash


  1. Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.

  2. Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.

  3. Top with 2 thinly sliced large summer squash and breadcrumb mixture.

  4. Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.


Summer Squash and Basil Pasta


  • 1/4 cup olive oil

  • 8 garlic cloves, thinly sliced

  • 2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced

  • Kosher salt

  • 1 teaspoon paprika

  • 12 ounces paccheri, ziti, or other large tube pasta (or GF pasta when needed)

  • 2 ounces Parmesan, grated (about 1/2 cup), plus more for serving

  • 1 tablespoon fresh lemon juice

  • 1/2 cup basil leaves


  1. Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.

  2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.

  3. Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.

  4. Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.


Vegetable & Tempeh Coconut Curry


  • 1 cup farro

  • 2 tsp olive oil spread

  • 16 oz tempeh (plain or flax variety), chopped into 1/2-inch cubes

  • 1 large onion, chopped

  • 1 each small red bell pepper and orange bell pepper, chopped

  • 1 large yellow summer squash, chopped

  • 2 tbsp peeled and minced fresh ginger

  • 2 cloves garlic, minced

  • 2 tbsp curry powder

  • 1 tbsp ground turmeric

  • 1/2 tsp ground cayenne pepper

  • 2 cups vegetable broth

  • 9 oz coconut milk

  • 2 1/2 cups snap peas

  • 1 1/2 tbsp rice vinegar

  • 1 tbsp reduced-sodium tamari sauce (gluten free soy sauce)

  • 5 tbsp chopped fresh cilantro leaves

  • 5 tbsp chopped scallions


  1. Cook farro according to package directions.

  2. Meanwhile, in a large skillet on medium-high, heat oil spread. Add tempeh and onion and sauté

  3. for 3 minutes, until onion begins to soften. Stir in bell peppers, squash, ginger, garlic, curry powder, turmeric and cayenne; sauté for 3 minutes, stirring often. Add broth, coconut milk and snap peas. Cover and simmer for 10 minutes. Before serving, stir in vinegar and tamari.

  4. Divide faro between bowls and top each with 1 1/2cups curry mixture and 1 tbsp each cilantro and scallions.

Pork Steaks with Roasted Summer Squash Salsa


  • Olive oil cooking spray

  • 3 medium tomatoes, cored and cut in half horizontally

  • 1 each zucchini and summer squash, cut lengthwise into 1/4-inch slices

  • 1 medium red onion, cut in half horizontally

  • 1 jalapeño pepper, seeded and cut in half lengthwise

  • 3 tbsp fresh lime juice

  • 1 tbsp olive oil

  • 1 clove garlic, crushed

  • 1/2 cup cilantro leaves, finely chopped

  • 1/2 tsp sea salt, divided

  • 1/4 tsp ground black pepper, divided

  • 4 4-oz pork tenderloin steaks


  1. Heat oven to 475°F. Spray 2 large roasting pans with cooking spray. Gently squeeze tomato halves to remove seeds. Arrange tomatoes (cut side down), zucchini, onion and jalapeño in single layer on pans. Roast in oven for 10 to 12 minutes, turning once halfway through.

  2. Meanwhile, in a small bowl, blend lime juice, oil, garlic, cilantro, 1/4 tsp salt and 1/8 tsp black pepper; set dressing aside.

  3. Remove vegetables from oven and let cool for 5 minutes. Peel skin off tomatoes, then dice vegetables and gently mix them together in a large bowl. Pour dressing over vegetable mixture and set aside.

  4. Heat nonstick pan over medium-high. Mist with cooking spray. Sprinkle pork with remaining 1/4 tsp salt and 1/8 tsp black pepper and cook in pan for about 3 to 4 minutes per side. Serve each pork steak with 1 cup summer squash salsa.