When shopping for summer squash, choose those that are heavy for their size, without soft spots or wrinkled skin. Smaller squash are usually more tender and flavorful.
Consider whipping up a batch of Hasselback Zucchini, where the squash is partially sliced, roasted, and then stuffed with garlic and cheese, making it delightful and substantial.
Marinating roasted chunks or grilled slices of squash with a punchy dressing while they're still warm helps the flavors to incorporate, elevating the dish.
You can grate and freeze fresh squash for up to a year, which is a great way to preserve this summer vegetable for future use.
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