Summer Squash and Zucchini: Five Ways to Cook Them Before Summer Slips Away

Right Now, Summer Squash Is Worth Your Full Attention

There's a moment in the middle of every summer when zucchini and yellow squash quietly become the best things at the stand — and we're right in the thick of it. The pieces coming in right now have that firm, almost waxy skin, a subtle sweetness, and a tenderness at the center that only happens when squash is harvested at its peak. Too early and it's starchy. Too late and it turns soft and seedy. Right now? It's exactly where you want it.

If you've been reaching for zucchini out of habit — tossing it into whatever you're making without much thought — this is the week to actually give it the spotlight. It deserves it. Whether you're stopping by after work or making a Saturday morning run to the stand at 1594 Barbourville Rd here in London, you'll find plenty of both yellow summer squash and zucchini to choose from. Grab more than you think you need. We promise they'll get used.

The Simple Trick That Makes Zucchini Taste Like a Whole Different Vegetable

If zucchini has ever seemed bland or watery to you, there's a good chance it was never properly salted before cooking. Here's a technique that changes everything: slice your zucchini into rounds or spears, toss them lightly with kosher salt, and let them sit in a colander for about 20 minutes. What drains off is excess moisture — the culprit behind mushy, flavorless squash. Pat them dry, then cook them hot and fast in a cast iron skillet with a little olive oil and butter. What you get is golden, slightly caramelized edges and a creamy interior that needs nothing more than a pinch of black pepper and maybe some fresh herbs.

This same trick works just as well on yellow summer squash. The flavors are slightly different — yellow squash has a mellow, almost buttery note all its own — but the technique is identical. Once you try it this way, you'll stop thinking of squash as a side dish afterthought and start building meals around it.

A Recipe Worth Making This Week: Zucchini and Summer Squash Fritters

If you've got a box grater and thirty minutes, you can make one of the most satisfying summer snacks there is. Grate two medium zucchini and one yellow squash, salt the mixture and squeeze out as much liquid as you can in a clean kitchen towel — really wring it out. Combine it with two beaten eggs, a quarter cup of flour, a good handful of shredded parmesan, salt, pepper, garlic powder, and a few chopped green onions if you have them. Form the mixture into patties and pan-fry in a thin layer of oil over medium-high heat for about three minutes per side until they're a deep, crispy golden brown.

Serve them hot with sour cream or a quick yogurt-herb sauce (Greek yogurt, lemon, garlic, dill). They work as an appetizer, a side dish, or honestly a light lunch with a salad. Kids who turn their noses up at squash will eat these without a second thought. Double the batch if you're feeding a crowd — they disappear fast.

The beauty of this recipe is how forgiving it is. If you picked up a larger zucchini that's on the generous side, just squeeze out more moisture. If you grabbed a handful of extra yellow squash, throw it in. It all works, and it all tastes like summer.

Think Beyond the Skillet: Grilling, Roasting, and Stuffing

Summer squash loves a hot grill. Slice zucchini lengthwise into planks about a quarter-inch thick, brush both sides with olive oil, season generously, and grill for two to three minutes per side. The grill marks char the edges just enough to add a smoky depth that you simply can't replicate indoors. These are spectacular alongside grilled chicken or pork, but honestly they're good enough to eat straight off the grill standing at the backyard table.

For something a little more weekend-project worthy, try stuffed zucchini boats. Halve a few large zucchinis lengthwise, scoop out the center flesh (chop it up and save it), and roast the shells cut-side down for about ten minutes at 400°F. Meanwhile, brown some ground beef or sausage with onion, garlic, and the reserved zucchini flesh. Season well, add a spoonful of tomato paste, top the shells with the filling, cover with shredded mozzarella, and bake for another fifteen minutes. It's a complete meal in a vegetable — hearty enough for the whole family.

Roasting is another underrated approach. Cut squash into thick chunks, toss with olive oil, a pinch of red pepper flakes, and a little garlic, spread on a baking sheet without crowding, and roast at 425°F until the edges are caramelized and golden. This concentrated version of squash is something else entirely from the steamed or sautéed versions most people default to.

How to Pick the Best Pieces at the Stand

When you're shopping for summer squash and zucchini at the stand, size is your most reliable guide to quality. Smaller to medium pieces — roughly six to eight inches for zucchini, and similar for yellow squash — tend to have thinner seeds, firmer flesh, and more concentrated flavor. Really large zucchini can be great for baking (zucchini bread, muffins) where the extra moisture and bulk work in your favor, but for sautéing, grilling, or fritters, reach for the smaller ones.

Look for firm skin with a slight sheen and no soft spots or wrinkled ends. Yellow squash should be bright, deeply colored, and feel heavy for its size. If the stem end is still fresh-looking and slightly moist, even better — that's a sign it hasn't been sitting. Open Air Market is open every day of the week (Monday through Friday 10 to 6, Saturday 9 to 6, and Sunday 11 to 6), so you've got plenty of chances to catch the freshest arrivals. We've got plenty of parking too, so there's no reason to make it a quick trip — take your time and look around.

Don't Forget Zucchini Bread — It Freezes Beautifully

If you find yourself at the end of the week with more squash than you planned on, zucchini bread is your best friend. A classic loaf — grated zucchini, flour, eggs, oil, sugar, cinnamon, a little vanilla — bakes up incredibly moist and keeps well for days. Make two loaves at once because they freeze perfectly. Wrap them individually in plastic wrap and then foil, and you've got a ready-made breakfast or snack for September when you're wishing summer was still here.

You can also fold shredded zucchini into muffin batter, pancake batter, or even a simple chocolate cake for added moisture without any detectable veggie flavor. It's one of the most agreeable vegetables in the baking world — it gives without asking for anything in return. If you're new to cooking with it, that's a pretty perfect place to start.

Come See What's Looking Good This Week

Summer squash season doesn't last forever, and peak quality is a window — not a guarantee. If you've been meaning to cook more of it and just haven't gotten around to it, this week is genuinely the right time. We're stocked up and the quality is exactly where you want it.

Open Air Market Produce Stand has been a part of this community since 1984, and for over four decades we've watched summer produce come and go with the seasons. We know what good looks like, and right now, the summer squash and zucchini look very good. If you're searching for fresh produce near you in the London, Kentucky area or looking for a Laurel County farmers market alternative that's open every single day, we're right here at 1594 Barbourville Rd — same place we've always been. Bring a bag. Or two.