We always harvest our summer squash small and tender and that makes all the difference! We eat all the varieties all summer long cooked and raw in salads.
How to Use Squash
If Sautéing cut into evenly sized diced cubes and make sure pan is hot before adding. Don't overcrowd pan, you want it all to lay flat.
For a better char, add it to dry pan, cook a few minutes then add oil or butter.
Squash cooks quickly, shouldn't cook for more than 5 minutes.
A great marinade: Clove of minced garlic, balsamic vinegar, red chili flakes, salt and pepper. Let sit in marinade cut side down for at least an hour.
Slice raw squash thin and add to your salads.
Roast some black radish or other root vegetables (toss in olive oil salt and pepper) at 425 until fork tender. Take pattypan and zucchini and shave thin lengths, either with a knife or mandoline. Season squash well with salt, squeeze juice of a lemon onto the squash, mix well, let stand for 15 minutes while radish is roasting. Add fresh herbs if you want then add squash mixture on top of roasted radish.
The ideal way to grill a zucchini is to split it in half lengthwise, heat up your grill on med high. Brush oil on cut squash, season with whatever you like or marinate it. Place cut side down on grill, do not move zucchini for between 3-5 minutes depending on how much of a char you like. Flip it, cook one additional minute. You can slice it now or serve it as is.