shaved summer squash with herbs, lemon & parmesan
aka what the heck to do with all this zucchini?!
We’re smack-dab in the middle of June, which (around here at least) means that if you aren’t up to your armpits in zucchini from your garden, then surely any gardening-inclined friends are up to *their* armpits in zucchini, and they’re most likely trying to offload their bounty onto YOU. If that’s the case, relax, I’ve got a new recipe today that will help make the most of this #peakzucchini season. (BTW – I use the terms zucchini and summer squash interchangeably.. they are the same thing!)
For all you gardeners out there, here are my top tips for harvesting zucchini / summer squash:
Make sure you don’t let your squash get too big! Not that I expect you to go out to your garden with a measuring tape, but generally you want to pick zucchini when they are around 6” - 8” long. Any bigger, and the skin starts to become tough and the flesh gets seedy / pulpy / not as nice. Zucchini grow SUPER fast, and they can easily hide under those big leaves, so be sure to check your plants often.
The best tool for harvesting zucchini is a small serrated knife, like this one.
Zucchini / squash plants can be spiny and cause your skin to itch or break out into a rash, so I highly recommend wearing long sleeves, plants, and gloves when harvesting.
(ps – make sure to keep reading, because below I’m sharing one of my own recipes + several links for other go-to recipes that will inspire you to put your summer squash to good use)!
It’s not just zucchini that we’re harvesting around here… this week we also picked TONS of blackberries and pulled heaps of potatoes, beets, onions, and garlic out of the ground.
To be honest, I’m overwhelmed on a daily basis by all the plants that need to be harvested, weeded, trellised, watered, fertilized, etc etc… but overall I’m feeling grateful for this season of abundance, and for our small but very mighty team who help keep this farm rolling. :)
Alright, alright, alright.. time to get cooking! Keep scrolling for today’s recipe for Shaved Summer Squash with Herbs, Lemon & Parmesan.
Today’s recipe, Shaved Summer Squash with Herbs, Lemon & Parmesan, is a quick, colorful salad/side dish that’s perfect for summer days when zucchini is bountiful (and for when it’s too dang hot to turn on your oven/stove).
For this recipe, it’s best to use small to medium sized squash, as larger squash will have tougher skin and larger seeds, and just won’t be as tasty. Use whatever herbs you have available (I especially love the combination of mint, parsley and basil), and the pistachios are totally optional (but they definitely add a little somethin somethin)!
While we’ve got zucchini on the brain, here are a few more of my favorite zucchini/summer squash recipes that I’ve rounded up from the internet:
PS – If you have another go-to recipes for zucchini, please share it in the comments!
Shaved Summer Squash with Herbs, Lemon & Parmesan
Serves 4