summer squash

Rigatoni with Jammy Zucchini Sauce



  • 2-3 zucchini or summer squash (about 2 pounds)

  • 1 large tomato

  • 1 lemon

  • Basil

  • 8 garlic cloves

  • ¼ cup olive oil

  • 1 teaspoon Aleppo-style pepper, plus more for serving

  • 8oz rigatoni

  • 2 ounces Parmesan


  1. Heat olive oil in a large skillet over medium heat. While heating, peel and thinly slice 8 cloves of garlic. Add to oil and cook.

  2. While garlic browns, slice zucchini into rounds, then quarter rounds. Add to pan once garlic has browned at the edges and raise heat to medium-high.

  3. Once zucchini has begun to lose its shape, add salt and reduce heat to low. Stir every so often, letting it caramelize and brown.

  4. While zucchini caramelizes, boil a large pot of salted water.

  5. Juice a lemon and set aside. Grate parmesan and set aside.

  6. Rough chop a tomato and saute with olive oil in small saucepan over medium-high heat.

  7. Once water has boiled, add pasta and cook until very al dente.

  8. At this point, zucchini should be very caramelized, sticky, and jammy. Add 1 tsp. Aleppo-style pepper to zucchini and stir, then add cooked tomato and pasta to skillet using slotted spoon. Add 1/2 cup pasta water.

  9. Cook pasta to desired tenderness in skillet, adding in handfuls of torn basil, lemon juice, and parmesan (in small amounts to prevent sticking).

  10. Plate and garnish with parmesan, basil, and aleppo pepper. Enjoy!

Zucchini Bread



  • 1 cup shredded summer squash or zucchini

  • 2 1/2 cups flour

  • ¾  cup white sugar

  • ¾ cup brown sugar

  • 2 eggs

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 2 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1-3/4 cup olive oil

  • 2 tsp vanilla extract

  • A few strawberries, for garnish

  • 1 cup walnuts or chocolate chips(optional)


  1. Preheat oven to 350 F

  2. Beat your eggs in a large bowl. Combine with the sugar and vanilla extract, and then add the olive oil and zucchini.

  3. In a separate bowl, combine your remaining dry ingredients. Add these to the wet mixture and stir. Add any optional add-ins.

  4. Spray or line your oven-safe baking dish, and bake for 30-45 minutes, checking with a fork for doneness.

Stuffed Summer Squash / Zucchini



  • 3 zucchini or summer squash

  • 1 bunch green onion, sliced

  • ½ cup breadcrumbs, seasoned preferred

  • 3-4 cloves garlic

  • 1 cup baby spinach, roughly chopped

  • Thyme to taste

  • Salt and pepper to taste

  • 2 tablespoon olive oil

  • ½ cup parmesan

  • 1 cup diced mushrooms

  • Red pepper flakes to taste



  1. Preheat oven to 425.

  2. Halve and core your squash, leaving enough room to fill them.

  3. Dice the squash middles and add to a large mixing bowl.

  4. Combine all of the remaining ingredients besides the spinach with the leftover squash middles.

  5. Heat the mixture in a sauté pan, adding spinach in last so that it wilts.

  6. Fill your squash with the mixture.

  7. Bake for around 20-25 minutes, or until golden brown.

Cherry Tomato and Summer Squash Galette

Cherry Tomato and Summer Squash Galette

We are big fans of savory galettes. Somewhere between a pie and a pizza, these are so easy to make - you really can't go wrong - and you can include just about any fruit or vegetable as the filling. They make a great appetizer and will really impress dinner guests, but you can treat yourself to a galette for any meal of the day.

We followed this recipe by Smitten Kitchen


For the dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled, and cubed
1/4 cup plain yogurt or sour cream
1/4 cup  ice water

olive oil
1/4 teaspoon salt
1 pint cherry tomatoes, sliced in half
1 large or 2 small zucchini or summer squash, diced
Optional: 1/4 cup grated cheddar cheese or Mt. Mansfield Creamery Cheese


  1. First, make the dough so it can chill while you prep the veggies. You can also make the dough in advance to chill overnight or for the day.
  2. In a large bowl, combine the flour and salt. Add in the butter and blend using your fingers or a pastry blender, until you have a crumbly dough with pea-sized pieces of butter.
  3. Combine the yogurt and water. Mix half into your butter-and-flour bowl, then add the second half slowly - you want to end up with a soft doughy texture that you'll easily be able to roll out later, but not too sticky. You may not need to stir in all of the water-yogurt mixture to get the right texture.
  4. Combine/stir into large lumps, then combine with your hands into a ball, then wrap the dough to chill in the refrigerator. 
  5. While the dough chills, preheat your oven to 400 degrees.
  6. Heat your olive oil over medium heat in a medium-sized pan. Saute cherry tomatoes and squash with a pinch of salt for a few minutes, just to soften. You could also add dried herbs at this step. Move to a plate to cool the vegetables and let them release a little bit of liquid before you assemble the galette. 
  7. On a floured workspace roll the dough out to about a 12-inch circle. It definitely does not need to be perfectly shaped - you'll be able to fold it and arrange it later, and the uneven edges look great! 
  8. Spoon the vegetables into the center of the dough, and top with half the cheese. Leave a border of about 2 inches around the vegetables. Gently fold up the sides to hold in the vegetables. Top with remaining cheese, and a pinch of salt.
  9. Place your galette on a parchment-lined baking sheet and bake for 30 minutes, or until puffed and golden brown.
  10. After it cools, cut into wedges and serve hot, warm or at room temperature.

Summer Saute with Green Beans, Summer Squash, Tomatoes, Kale, and Garlic

Summer Saute with Green Beans, Summer Squash, Tomatoes, and Garlic

A summer saute is an excellent shortcut to a delicious meal - and it's a great way to cook up most of this week's basket in one large batch. Serve as a side dish. Or, to make a complete meal, stir in pasta and some mozzarella cheese, or add grains like quinoa or farro. Yum!


  • oil and/or butter for cooking
  • 2 cloves garlic, finely chopped
  • 1/4 lb green beans, de-stemmed and cut into 1-inch sections
  • 1 large or 2 small summer squash, sliced into thin half-circles
  • 1/2 bunch kale, de-stemmed and cut into bite-size pieces
  • 1/2 pint cherry tomatoes, sliced in half
  • salt and pepper
  • optional: fresh or dried herbs
  • optional: balsamic vinegar, mozzarella cheese, cooked farro, quinoa, or pasta


  1. Heat oil over medium heat.
  2. Stir in garlic.
  3. When the garlic is fragrant, stir in the green beans and summer squash. Season with salt and pepper. These denser vegetables will need more time to cook than the other ingredients. Cook, stirring occasionally, for about 3-5 minutes (depending on if you prefer these more "al dente" or more well-done).
  4. If you're using dried herbs, add them at this point as well - you'll want to give them more time to soften up and give their flavor. Fresh herbs would be better stirred in after cooking.
  5. Next, add the kale and cherry tomatoes. Cook, stirring occasionally, for another 3-5 minutes.
  6. Season with more salt and pepper to taste, add fresh herbs, and/or drizzle with your favorite balsamic vinegar. Enjoy!
summer squash.jpg