June 16, 2024
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June 16, 2024
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Squash for Summer: Not Only Zucchini

Squash are categorized into summer and winter. Although zucchini is a summer squash, there are others with soft, tender edible skin and moist flesh. Here are some recipes to try.


Malka’s Squash Appetizer or Salad

6 servings

This recipe comes from an old friend of mine in Jerusalem.

  • 1½ pounds peeled squash, cut lengthwise
  • oil
  • 1 large chopped onion
  • 3 hard-boiled eggs
  • salt to taste
  • garlic powder to taste
  • 2 teaspoons mayonnaise
  • 2 teaspoons lemon juice

1. Heat oil in a frying pan. Fry squash until soft. Pat dry on paper towels. Remove to a bowl.

2. Add onion to frying pan and fry until brown. Add onion to squash and mash. Add hard-boiled eggs, salt, garlic powder, mayonnaise and lemon juice and blend. Refrigerate until ready to serve.

This recipe can also be made with leftover squash.


Squash Kugel

3-4 servings

I have been making this for years and have no idea where I got the recipe.

  • 1½ pounds grated squash
  • 1 small grated onion
  • salt to taste
  • 1 small grated potato
  • ½ cup flour
  • 2 small eggs
  • 2 tablespoons oil
  • 1¼ teaspoon baking powder
  • salt to taste

1. Grease a casserole. Preheat oven to 350 degrees F.

2. Place grated squash and onion in a colander. Toss and sprinkle with salt. Let sit 1 hour.

3. Rinse squash, drain and put in a bowl. Add potato, flour, eggs, oil, baking powder and salt. Mix well.

4. Spoon into greased casserole. Bake in preheated 350 degree F. oven 80 minutes. Cut into squares and serve.


Crispy Summer Squash Pancakes

6 servings

This is from Food & Wine’s online magazine by Kay Chun, a freelance editor formerly with Bon Appétit, plus a few of my own changes.

  • 2 medium grated squash
  • 2 thinly sliced scallions
  • 1 large beaten egg
  • ½ cup flour
  • 2 teaspoons baking powder
  • salt and pepper to taste
  • 6 tablespoons canola oil
  • lemon wedges and sour cream

1. Combine squash with scallions, egg, flour, baking powder, salt and pepper in a bowl and mix to combine.

2. Heat 2 tablespoons oil in a frying pan. Spoon 1/3 cup mounds of batter into frying pan and press lightly to flatten. Cook until golden, about 3 minutes.Flip, add tablespoon oil and cook until golden and crisp, about 2 minutes. Drain on paper towels.

3. Repeat with remaining oil and batter. Serve hot with lemon wedges and sour cream.

Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and leads walks of the Jewish food market, Machaneh Yehudah, in English.

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