Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  1-1/2 lb. young yellow (summer) squash (about 4)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped almonds or hazelnuts
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 tsp. chopped fresh tarragon or parsley
  
  


• 
  
  1/2 lemon
  
  

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

• 
  
  1/2 cup finely chopped toasted blanched almonds
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. chopped capers
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise
  
  

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

• 
  
  1/2 cup finely chopped toasted blanched almonds
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. chopped capers
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise
  
  

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Roasted Squash with Pimentón and Manchego Cheese

This side dish gets a dose of Spanish flavor from smoky pimentón (Spanish paprika) and aged manchego cheese. For variety, use different types of squash, like zucchini and pattypan.

• 
  
  1-1/2 lb. assorted summer squash, trimmed and cut into 1-inch chunks
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup medium-diced yellow onion
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. hot pimentón
  
  


• 
  
  1 cup coarsely grated manchego
  
  

Position a rack in the center of the oven and heat the oven to 450°F. In a colander, toss the squash with the salt and drain for 30 minutes; transfer to a large bowl.

Toss the squash with the onion, olive oil, and pimentón. Arrange in single
layer on a rimmed baking sheet.

Roast until the squash is lightly golden, about 20 minutes, then flip and continue to roast until the squash and onions are golden-brown and tender, about 20 minutes more.

Sprinkle with the manchego, toss gently, and serve.

Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  1-1/2 lb. young yellow (summer) squash (about 4)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped almonds or hazelnuts
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 tsp. chopped fresh tarragon or parsley
  
  


• 
  
  1/2 lemon
  
  

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.

• 
  
  8 oz. zucchini, preferably small (about 2)
  
  


• 
  
  8 oz. yellow zucchini or summer squash, preferably small (about 2)
  
  


• 
  
  2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. minced mild green olives, such as Cerignola
  
  


• 
  
  1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. finely chopped fresh mint leaves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl.


In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.

Pan-Seared Summer Squash with Crisp Rosemary

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. whole fresh rosemary leaves
  
  

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Pan-Seared Summer Squash with Crisp Rosemary

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. whole fresh rosemary leaves
  
  

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Brown Butter Summer Squash Linguine

Hoorah! There’s finally a great way to cook summer squash, that poor unfortunate victim of too many “vegetable medleys,” in which the overgrown squash is thickly sliced, overcooked, and served in a pool of liquid. Young squash—diced small and cooked fast—are yummy. Even better, if you treat yourself to a really cool hand tool—a julienne peeler, which only costs about seven dollars—you can make the quickest, tastiest squash dish ever.
In this recipe, I quickly sauté the “linguine” in brown butter for a super-fast side dish. You could just wrap it up with salt and a squeeze of lemon, but I’ve added almonds, as nutty flavors pair really well with all squashes. (Hazelnuts are good here, too.) You can substitute zucchini for half of the summer squash, if you like.
Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.

• 
  
  1-1/2 lb. young yellow (summer) squash (about 4)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. finely chopped almonds or hazelnuts
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 tsp. chopped fresh tarragon or parsley
  
  


• 
  
  1/2 lemon
  
  

Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together.

In a 10-inch straight-sided sauté pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it—it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Grilled Sausage with Summer Squash, Fresh Herbs & Olives

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

• 
  
  1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and black pepper
  
  


• 
  
  1 lb. Italian sausage links (chicken or pork)
  
  


• 
  
  1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  
  


• 
  
  1/3 cup pitted Kalamata olives, halved
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  Squeeze of fresh lemon juice
  
  

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Pan-Seared Summer Squash with Crisp Rosemary

Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  14 oz. small zucchini and yellow squash (1 each), cut into 1/2-inch rounds
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. whole fresh rosemary leaves
  
  

Heat the oil in an 11- to 12-inch skillet (preferably cast iron) over high heat until shimmering hot. Arrange the squash in the skillet, cut side down and in a single layer. Season with 1/4 tsp. salt and a few grinds of pepper. Sprinkle the rosemary over the squash and sear the squash undisturbed until deep golden brown, 3 to 5 minutes. Using tongs, turn the squash onto the other cut side. Sprinkle with another 1/4 tsp. salt and cook until tender and nicely browned on the second side, about 2 minutes more. Transfer the squash and crisp rosemary to plates or a serving bowl.

Grilled Chicken and Summer Squash Salad

Grilled chicken breasts, summer squash, and baby arugula meet a spicy lime-cilantro dressing in this fresh take on chicken salad.

• 
  
  1 large clove garlic, mashed to a paste with 1/2 tsp. kosher salt
  
  


• 
  
  3/4 cup canola oil
  
  


• 
  
  1/4 cup fresh lime juice and 2 tsp. finely grated zest (from 1 lime)
  
  


• 
  
  1/4 cup chopped fresh cilantro leaves and tender stems
  
  


• 
  
  1-1/2 Tbs. finely grated peeled fresh ginger
  
  


• 
  
  1 Tbs. finely chopped jalapeño (seeded if you like; about 1/2 a jalapeño)
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 to 1-3/4 lb. mixed summer squash, such as zucchini, yellow zucchini, and yellow squash, sliced 3/4 inch thick on an extreme angle (about 3 medium)
  
  


• 
  
  1-1/2 lb. boneless, skinless chicken breast halves, pounded to an even thickness
  
  


• 
  
  5 oz. baby arugula
  
  


• 
  
  Freshly ground black pepper
  
  

Prepare a medium-high gas or charcoal grill fire.


Put the garlic paste, oil, lime juice and zest, cilantro, ginger, jalapeño, sugar, and 1 tsp. salt in a small jar with a lid. Shake to emulsify. Put the squash and chicken on a rimmed baking sheet, drizzle with 1/2 cup of the vinaigrette, and toss to coat. Grill on both sides until the squash is barely tender and the chicken is just cooked through, 4 to 6 minutes total. Transfer to a cutting board and let cool briefly.


Meanwhile, toss the arugula in a large bowl with 1/4 cup of the vinaigrette and season with a pinch of salt and pepper. Divide among 4 plates.


Cut the squash and chicken into bite-size pieces. Put them in the bowl and toss with the remaining vinaigrette and salt and pepper to taste. Use a slotted spoon to divide the mixture among the plates.

Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.

• 
  
  8 oz. zucchini, preferably small (about 2)
  
  


• 
  
  8 oz. yellow zucchini or summer squash, preferably small (about 2)
  
  


• 
  
  2 cups frisée, preferably the tender heart portion, torn into 2-inch pieces
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  3 Tbs. minced mild green olives, such as Cerignola
  
  


• 
  
  1 Tbs. fresh lemon juice plus 1 tsp. finely grated lemon zest
  
  


• 
  
  2 tsp. finely chopped fresh mint leaves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave each zucchini and squash lengthwise into very thin, wide strips, about 1/16 inch thick, until you reach the seed core. Discard the core. Put the squash ribbons and frisée in a serving bowl.


In a small liquid measuring cup, whisk the olive oil, olives, lemon juice and zest, mint, 1/4 tsp. salt, and 1/8 tsp. pepper. Toss the dressing into the squash and frisée. Season to taste with salt and pepper. Toss again and serve.