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This summer squash recipe worth cooking for taste

July 23rd, 2009 · 6 Comments · recipes


It’s finally happened; I’ve found a summer squash recipe that’s worth making because it tastes good, not merely because it gets rid of excess squash. (Actually, I do like summer squash in Ratatouille, but the squash blends in to that mixture.) Even better, the winning recipe, Broiled Squash with Thyme, couldn’t be easier. Here it is, an adaptation of one from Patricia Wells’ Trattoria: Simple and Robust Fare Inspired by the Small Family Restaurants of Italy. She used zucchini.

Broiled Squash with Thyme

  • Olive oil
  • 4 medium summer squash (about 6 inches long)
  • Coarse salt
  • 1 tablespoon fresh thyme leaves
  1. Preheat broiler, and cover broiler rack with aluminum foil. Lightly brush foil with oil.
  2. Cut squash into lengthwise slices of fairly uniform thickness (a little less than 1/4 inch). Place slices side by side but not overlapping on broiler rack. Brush generously with olive oil, and sprinkle with salt.
  3. Place squash about 4 inches from broiler, and broil about 4 minutes, just until they start to brown.
  4. Remove pan from broiler. Turn slices, brush tops with oil and sprinkle with salt. Return to broiler, and again broil until slices begin to brown.
  5. Layer slices in serving dish. Drizzle the excess oil from the foil over the squash, and sprinkle with thyme leaves. Serve warm or at room temperature. Makes 4-6 servings.

Note:  Recipe also should work on hot grill over coals, but I haven’t tried it. If I did, I’d probably use a grill basket of some kind so as not to lose the squash between the grill’s bars. And I’d probably be stingier on the oil while grilling to avoid flare-ups, and then drizzle a little extra over the squash when they’re done.

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6 Comments so far ↓

  • Ed Bruske

    We love our squash raw, sliced thin and smothered with goat cheese, basil and olive oil. No need to heat up the stove.

  • Janet Majure

    Well that certainly sounds worth trying! Thanks, Ed. Just happen to have some goat cheese and basil wanting to be eaten. It’s on the menu for tomorrow!

  • Jennifer

    Milton’s used to have a marinated zucchini with their hummus plate; it was fantastic. I really wish I knew how they did it, because it was great on its own, or with the hummus.

    Other than that, squash on pizza (with some of those ubiquitous mushrooms from Rolling Prairie) with a white sauce, or even just garlic oil, is really good too.

  • Susan G.

    I use a recipe from a CSA handout. It uses olive oil, balsamic vinegar, oregano and thyme. I only have dried herbs and usually skip the thyme as it’s not my favorite. We put them on the grill. Works great with zucchini and yellow squash together. Tastes great!

  • Diane

    We needed this one! Thanks. I did make soup with left over chicken broth, yellow squash, carrots, tomatoes, celery, and onions–put in the blender and made a thick soup that was good (sort of a Janet use everything in your refrigerator dish)!! You are so good to us.

    • Janet Majure

      I love all these summer squash/zucchini ideas! Thanks, everybody. I know we haven’t begun to see all the squash of summer, so I’ll need them.

      And Jennifer, I’m learning that if I choose the oyster mushrooms and cook them in a stir fry the day I get them, I’m pretty happy with the results, thank goodness!