Zephyr Squash

Season: Summer

Storage: Zephyr placed in a perforated plastic bag in the refrigerator will keep for about 1 week.

Other Names: Summer squash

Fun Facts: Zephyr is a summer squash that looks like a combo of zucchini and yellow squash and can be used in similar recipes.  Try it shaved into salads, served raw beside hummus, sliced into stir-fries or sauteed with garlic.  Handle summer squash with care because it is easily damaged. Summer squash can be frozen but the flesh will be softer when served. Cut the squash into slices and blanch for 2 minutes before freezing. Frozen squash will keep for 3 to 4 months.

Get local zephyr squash by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

 

Zephyr Squash Casserole 

Recipe from Summer Squash Side Dish Casserole Recipe by Taste of Home

Ingredients

  • 1 Pound Zephyr squash, chopped

  • 1/4 Cup of water

  • 1/4 Cup of chopped onion

  • 1/2 teaspoon of salt

  • 1 large egg, beaten

  • 1/4 cup dry bread crumbs

  • 2 Tablespoons of butter, melted

  • 1/8 teaspoon pepper

  • 1/2 Cup shredded cheddar cheese

Instructions

  • Preheat oven to 350°. In a saucepan, combine the squash, water, onion and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. Remove from the heat; cool.

  • Stir in the egg, bread crumbs, butter and pepper. Transfer to a greased 1-qt. baking dish; sprinkle with cheese. Bake, uncovered, until heated through and the cheese is melted, 30 minutes.

Note: Makes about 4 servings and takes about 45 minutes to prepare.

Broiled Summer Squash in Agrodolce With Corn and Avocado

Recipe from Serious Eats by Michael Harlan Turkell

Ingredients

  • 1 pound (450g) mixed summer squash (about 4 medium)

  • 1 cup (400g) fresh corn kernels, cut from about 2 cobs

  • 1 tablespoon (15ml) extra-virgin olive oil

  • 3 tablespoons sugar

  • 3 tablespoons (45ml) white wine vingar or apple cider vinegar

  • 1/4 teaspoon red pepper flakes

  • 1 just under-ripe avocado, halved, pitted, and flesh cut into 1/2-inch chunks (150 grams)

  • Kosher or sea salt

Instructions

  • Preheat broiler and set top oven rack 4 to 6 inches from broiler element.

  • Trim squash ends, then cut each squash in half lengthwise. Cross cut the squash halves into 1 1/2-inch pieces. Season squash with salt, then place cut side up in a 9-inch cast iron pan. Let stand for 10 minutes.

  • Broil squash until slightly shriveled and browned in spots, about 5 minutes.

  • Add corn and olive oil and toss everything together until well coated. Broil until the squash and corn are speckled with browned spots, about 4 minutes longer.

  • Remove from the broiler and sprinkle sugar on top. Toss to coat. Add the vinegar and chili flakes. Stir until well mixed, then broil until the liquid in the pan is reduced by at least half and is syrupy, about 5 minutes.

  • Remove from the broiler, add avocado, and toss well. Serve warm or at room temperature, sprinkling flaky salt on top, if desired.

Note: Salting the squash in advance draws out some of its surface moisture, allowing it to evaporate more quickly, and speeding surface browning under the broiler.

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