What to Do With All That Summer Squash and Zucchini (Besides Let It Sit on the Counter)

Right Now Is Peak Squash Season — and You Should Be Eating More of It

There's a short window every summer when zucchini and summer squash are truly at their peak — tender, mild, and so fresh they practically cook themselves. That window is right now. Whether you're a seasoned home cook or someone who picks up a squash once a season and forgets about it until it's soft in the crisper drawer, this is the moment to lean in.

At Open Air Market Produce Stand on Barbourville Road in London, Kentucky, we've got beautiful summer squash and zucchini out in full force. Some are slender and young, which means sweeter flavor and thinner skin you don't even need to peel. Others are a little more robust — great for stuffing, grilling in thick planks, or shredding into baked goods. The variety alone is worth a visit.

The Simplest Zucchini Dish You'll Ever Make (and Keep Making)

Let's start with the easiest possible entry point: sautéed zucchini with garlic and olive oil. Slice two medium zucchini into half-moons, heat a good pour of olive oil in a skillet over medium-high heat, toss in a few smashed garlic cloves, and add the zucchini in a single layer. Don't stir too much — let them sit long enough to get a little golden on the edges. Season with salt, pepper, and a squeeze of lemon at the end. Done. Five ingredients, fifteen minutes, and it goes with almost anything.

This is one of those recipes that sounds almost too simple, but the key is starting with squash that's genuinely fresh and in season. When you're working with produce that just came in, you don't need a long ingredient list to make something delicious. That's the whole argument for stopping by a local produce stand instead of grabbing whatever's been sitting in a plastic bag for a week.

Zucchini Fritters: The Snack Nobody Can Stop Eating

If you've never made zucchini fritters, this summer is the time to fix that. Shred about two cups of zucchini, toss it with a pinch of salt, and let it sit in a colander for ten minutes. Then squeeze out as much water as you possibly can — and we mean really squeeze it. Excess moisture is the enemy of a crispy fritter.

Mix the dried-out zucchini with one egg, a quarter cup of flour, a handful of shredded parmesan or sharp cheddar, minced garlic, salt, pepper, and whatever fresh herb you have on hand. Scallions and dill are both excellent here. Drop spoonfuls into a hot, oiled skillet and press them flat. Cook until deeply golden on each side, about three minutes per side. Serve with sour cream or Greek yogurt for dipping. These work as an appetizer, a side dish, or honestly just a snack standing over the stove — we won't judge.

The fritters reheat well in a skillet or air fryer, so make a double batch. If you can find scallions or fresh herbs at the stand while you're picking up your squash, grab those too — it all comes together beautifully.

Summer Squash on the Grill: Underrated and Worth Your Attention

Yellow summer squash often gets overlooked at the grill in favor of corn or peppers, but it's one of the best vegetables you can throw over direct heat. Cut it lengthwise into quarter-inch planks, brush both sides with olive oil, and season generously with salt, garlic powder, and smoked paprika. Grill on high heat for about three to four minutes per side until you get clear grill marks and the flesh is just barely tender — not mushy.

The slight char from the grill transforms summer squash's mild flavor into something almost sweet and nutty. Finish with a drizzle of balsamic glaze and some fresh basil if you have it. This is the kind of side dish that converts people who think they don't like squash. Bring it to your next cookout and watch it disappear before the burgers are even done.

Stuffed Zucchini for When You Want Something More Substantial

Larger zucchini — the ones that have grown past the slender stage — are perfect for stuffing. Slice them in half lengthwise and scoop out the center with a spoon, leaving about a half-inch shell. Chop the scooped-out flesh and sauté it with onion, garlic, and ground meat (beef, turkey, or Italian sausage all work well). Season it well, stir in some tomato sauce or diced tomatoes, and spoon it back into the zucchini shells. Top with shredded mozzarella and bake at 375 degrees for about 25 minutes until the cheese is bubbly and the squash shell is fork-tender.

This is a complete meal in itself, and it's one of the best ways to use squash that's gotten a bit larger than you'd want to slice for sautéing. If you've been stopping by the produce stand in London, KY and always reaching for the small ones — try grabbing a big one next time specifically with this recipe in mind. It's genuinely worth it.

Don't Sleep on Zucchini Bread — It's Not Just for Grandma's Kitchen

Zucchini bread gets a reputation as old-fashioned, but a well-made loaf is hard to argue with. The squash adds moisture and a subtle earthiness without making the bread taste like a vegetable — which is exactly why kids who claim to hate zucchini eat three slices without complaint. The basic formula is shredded zucchini folded into a spiced quick bread batter with cinnamon, nutmeg, and vanilla. Add walnuts or chocolate chips if you're feeling generous.

One important tip: squeeze the moisture out of your shredded zucchini before adding it to the batter, just like you would for fritters. Too much water will throw off the texture. Beyond that, it's a forgiving recipe that's hard to mess up. Make two loaves, freeze one, and you've got a treat ready to go all the way into September.

Come See Us This Week — Squash Season Moves Fast

Summer squash and zucchini have one of the shorter seasons in the summer produce lineup, and the best quality comes in a concentrated stretch right in the middle of it. We're in that stretch right now, which means this week is a great time to stop in and stock up.

Open Air Market Produce Stand is located at 1594 Barbourville Road in London, Kentucky, and we're open every single day of the week — Monday through Friday from 10 to 6, Saturday from 9 to 6, and Sunday from 11 to 6. We've been the longest-running produce market in Laurel County since 1984, and summer is always our favorite time of year to be here. Parking is easy and plentiful, so don't let that be the reason you drive past. Come grab some squash, ask us what's looking best today, and leave with something good for dinner tonight.