September 5, 2008 at 9:45AM
by Anita Crotty
Whether you grow your own, buy them at the farmers market, get them in your CSA box, or find them on your doorstep courtesy of a well-meaning neighbor, it's impossible to overlook the glut of thin-skinned squash that hits the table this time of year. Choose the long, green Zucchini or its yellow cousin, the stout and scalloped Pattypan
, or the aptly named Ronde de Nice
-- whichever makes its way into your basket, there will be plenty of recipes to choose from.
Enjoy your favorite varieties simmered into a creamy soup, or eat raw ribbons in a salad. Toss slices with pasta, bake a multi-colored gratin, skewer some kebabs, or bake a loaf of zucchini bread. For a fancy treat, stuff hollowed-out specimens with a savory filling before baking. When you've had your fill, put up a batch of summer garden pickles so you can enjoy the harvest for months to come.