Another recipe from Everyday Food magazine, this is very similar to the Cucumber Onion Salad from Simply in Season. The mild, nutty flavor of yellow squash is mixed with lemon, shallot, and thyme. Because I did not have any shallots, I used some sweet onion instead. Red onion would also give this dish a little kick. Look for yellow squash that are firm, small, and heavy for its size (smaller squash have fewer seeds and better flavor then big squash). Farmer’s Markets should still have plenty of summer squash available.

3 tbsp lemon juice (from 1 large lemon)
3 tbsp olive oil
salt and pepper
2 medium squash (about 1/2 lb each)
1 shallot or 1/2 onion, thinly sliced
1 to 2 tsp fresh thyme leaves

Halve squash lengthwise and thinly slice crosswise. In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot or onion, and thyme. Toss to combine. Let stand 5-10 minutes before serving. Chill, if desired.

Shown below (we did not halve the squash, only sliced thinly):

Here’s another version of the Zucchini & Macaroni Salad, with yellow squash and onions added. This is a larger dish, meant for potluck-type events. The pasta I used is called Gemelli, but any kind of twisty, short pasta would work (try something fun!).

1 (16 oz) box of pasta
3 medium zucchini, quartered length-wise and thinly sliced
2 medium yellow squash, quartered length-wise and thinly sliced 
1 onion, halved and thinly sliced
4 cloves of garlic, sliced or minced
2 tbsp and 2 tsp olive oil
1 1/2 tsp white wine vinegar
1/2 cup chopped basil
1/4 tsp black pepper

Bring a pot of salted water to a boil. Cook pasta per package directions until al dente. Drain and spread on a rimmed baking sheet to cool. Drizzle with 2 tsp of olive oil (or as needed to prevent pasta from sticking).

Over medium-high heat, saute garlic and onions in 2 tbsp olive oil to 2-3 minutes. Add zucchini and yellow squash and toss, sauteing 6-8 minutes or until vegetables are crisp-tender. Remove from heat.

Combine pasta, squash mixture, and basil in a large serving dish. Toss well with vinegar and pepper. Serve at room temperature.

I bought a massive yellow squash from the Farmer’s Market, as well as a huge bunch of basil and several sweet Walla Walla onions. What does that equal? Another Jenn Original Recipe, of course! Substitute any of your favorite summer squash as desired. You could also add sliced peppers and/or tomotoes.

1 large or 2 medium/small yellow squash
1 sweet onion, diced
1 cup torn basil leaves
1 tbsp butter
salt and pepper, to taste

Cut ends off yellow squash and halve length-wise. Cut into thin, half-moon slices. Sprinkle with salt and set aside.

In a large pot or skillet, melt butter over medium heat. Add diced onions and saute until translucent, 3-5 minutes. Add sliced squash and toss. Cook 5-7 minutes or until squash is tender. Remove from heat.

While squash is still hot, top with torn basil leaves and toss well. Allow 1-2 minutes for basil leaves to wilt slightly. Top with additional salt and pepper, to taste.

Take advantage of seasonal zucchini and yellow squash available at Farmer’s Markets with this quick side dish. Adjust the seasoning to suit your tastes.

2 medium zucchini, quartered lengthwise and thinly sliced
1 yellow squash, thinly sliced
1/2 small onion, chopped or diced
1 tbsp butter
salt and pepper
1/4 cup breadcrumbs

Melt butter in skillet over medium to medium-high heat. Add onions and saute until tender and translucent, but not golden, about 3 minutes.

Add zucchini and squash to skillet, tossing to coat in onions. Season with salt and pepper. In batches, add breadcrumbs, coating vegetables. Add fresh herbs and spices as desired.