Summer squash are tender and mild-tasting, so you can season them to your liking to enhance the flavor. They come in yellow, green or white and in a variety of shapes including crook-neck and patty-pan. You can eat them whole, including the soft seeds and rind. Look for small squash that are firm, plump and shiny, without bruises. Baby squash may be only a couple inches long, while regular squash will usually stay tender up to 4 inches in diameter for round shapes or 8 inches in length for straight or crook-neck styles. Larger summer squash may be tough.
Things You'll Need
Wash one or two summer squash and cut them in slices 1/2-inch thick.
Lay the slices in a microwave-safe baking dish, spreading them out evenly. Add 3 tbsp. of water. Cover the baking dish loosely with its own lid or microwave-safe plastic wrap.
Microwave on high for 4 to 7 minutes. Stop and check at 3 or 4 minutes to see if the squash is tender by poking a slice with a fork, then continue microwaving, checking regularly and stopping when the squash is done.
Drain the squash and serve it with butter or margarine, salt and pepper. If you want, add herbs or seasonings to taste, such as parsley, dill, chives, vinaigrette or a spicy tomato sauce.
Prepare a baby squash whole by piercing it with a fork first instead of slicing it. Microwave it the same way as the slices until it's tender.
References and ResourcesThe Food Domain: Summer Squash
"The Fanny Farmer Cookbook"; Marion Cunningham, Fannie Merritt Farmer, Lauren Jarrett; 1996
Clemson Cooperative Extension: Using & Storing Summer Squash