Summer Squash! My Favorite Way To Use It

Sitting with a friend while I sipped on iced lavender tea after a long day and a bike ride, I asked her a question that triggered her to make a bored face about zucchini.

“It’s the way you’ve been taught to use it.” I said. “When we grew up (we went to High School together) our Mothers steamed the zucchini and cut them in the same 1/2 inch round slices every time.” That’s where the bored face comes from.

Nothing wrong with that at all, but if it’s the only way you’re using zucchini, you might wonder what other wonderful ways you could use it, to create variety and really enjoy the pleasures of the season. No matter which type of summer squash you use.

As we slowly make our way out of summer squash and zucchini season, it can seem like a bit much after months of summer squash, no matter how much you love it. That’s why I use it as a puree in all sorts of ways and flavors.

Here’s one way that I think you’ll really enjoy!

A zucchini puree base, with smashed fingerling potato, and crunchy raw fennel.

Inspired by potato fennel soup.

The Base: Puree lightly steamed zucchini or summer squash with a pinch of salt, sautéed onion, and jalapeño. I also added half an avocado but it’s not necessary. If you want it to be more like soup, just add a little water or broth to the puree.

Pour your base in bowls.

Simmer potatoes, any potatoes are fine. Small ones are better for this, but big ones can be cut up.

Smash the potato a little, then fry it on each side until it’s brown, in coconut oil or butter.

Fennel: Slice it thin, and massage it with olive oil and salt. Then you can squeeze some lime or lemon. I used a little bit of persimmon vinegar, since I ran out of citrus. I used Ojai Olive Oil, which we have available as an add on.

That’s about it! You can add more flavors depending what you have available!

This kind of thing is much easier to make than it seems. There are a few bits and pieces, but it’s really pretty quick. I like to cook with as little dishes as possible, so I steamed the zucchini, and then the potatoes afterwards in the same pot.

Once it came down to eating it, I piled on more fennel and bell pepper. :)