Summer squash is one of those vegetables that you can always find in abundance. These recipes help you make the most of summer squash.

Summer Squash Stir-Fry

1 lb. small, fresh zucchini
1 lb. small, fresh crookneck yellow squash
1 large sweet onion
2 Tbsp. oil
3 teaspoons water
Salt and pepper to taste
½ tsp dried herbs of choice

Rinse zucchini and squash and cut into thin slices, discarding stems and bottoms. Slice onion into thin rings. Add oil to pan over medium-high heat. Add zucchini, squash and onion. Stir-fry for several minutes, until tender-crisp. Season with salt and pepper to taste. Add water and cover. Reduce heat and simmer until vegetables are as tender as you prefer. Sprinkle with oregano or other herbs.

Italian Zucchini

2 tablespoons olive oil
1⁄2 cup onion, diced
4 medium zucchini (trimmed and sliced)
1 can stewed tomatoes, low sodium
1⁄4 teaspoon Italian herbs
1⁄4 teaspoon black pepper
1⁄3 cup Parmesan cheese (grated)

Heat oil in a skillet. Add onion and zucchini; stir-fry for about 1 minute. Add tomatoes, Italian herbs, and pepper and bring to a boil. Cover and steam 4 to 5 minutes or until zucchini is still slightly crisp, or to desired tenderness. Sprinkle cheese on top and allow to melt slightly.

Summer Squash Quesadillas

1 medium zucchini
1 medium yellow squash
1 medium onion
1 medium red sweet pepper
1 tablespoon canola or olive oil
2 cups of shredded cheddar-jack cheese
4 (8-inch) flour tortillas
Cooking spray (as needed)

Cut the zucchini and summer squash into ¼ inch slices, then cut in half crosswise. Cut the onion into ¼ inch slices, then cut slices in half crosswise. Heat the oil in a non-stick skillet over medium heat. Add vegetables and stir-fry until just tender. Remove vegetables to a plate and remove skillet from heat. Coat the same skillet with cooking spray if needed. Add one tortilla to the skillet. Spread 1/4 cup cheese over the tortilla, and then spread ½ cup of the vegetable mixture over the cheese and sprinkle ¼ cup of cheese over vegetables. Top with another tortilla and place skillet back on burner over medium heat. Toast the quesadilla lightly on bottom then flip carefully and toast the other side (about 1 minute per side). Remove toasted quesadilla from skillet to a plate and follow the same process for remaining ingredients. Cut each quesadilla into six triangles and serve hot with salsa if desired.

Smothered Summer Squash

6 medium summer squash (washed and cut in 1/4 inch slices)
1 large onion, chopped
1 Tbsp. butter
1 Tbsp. sugar (may omit or use less)
1/8 tsp. black or white pepper
½ cup low-fat shredded American or cheddar cheese

Place squash in large saucepan. Add enough water to cover half of the squash. Cover and cook on medium heat until tender. Drain squash. Heat butter in large skillet on medium heat. Add onion. Cook until tender. Add squash and seasonings. Cook on medium high heat, stirring frequently. Cook most of the liquid out of squash. Sprinkle with cheese. Cover and let stand for about 10 minutes before serving. Yield 6 servings. Fresh, sliced tomatoes are great with this dish.

Pickled Summer Squash Salad

This sweet and sour pickled salad is similar to a cucumber and onion salad. If you don’t have cucumbers, try this salad instead.

4 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1/4 cup finely chopped sweet onion
1/4 cup finely chopped green pepper
1/3 cup sugar
1/4 tsp. salt
1/3 cup canola or olive oil
1/3 cup cider vinegar
1 clove garlic, crushed

Rinse squash well and dry with paper towels. Cut squash into thin slices (1/8 inch thick) crosswise. Combine remaining ingredients in a non-metallic medium bowl. Stir well and add vegetables, stirring to coat. Cover and chill overnight. Drain well and serve or refrigerate until needed. Use within 1-2 days. Good cold or at room temperature. Makes 6 servings.