by Chef Justin Timineri Florida's Culinary Ambassador

Squash any notion that summer squash is only a warm-weather treat. Thanks to Florida’s subtropical climate and the hard work of Florida farmers, fresh zucchini and yellow squash can be enjoyed almost every month of the year. Harvest starts in September and continues well into June. No matter the temperature outside, these versatile vegetables are always welcome at the table. They are as tasty in winter stews as they are in summer salads.

Summer squash has such a mild, agreeable flavor, it can please even the pickiest eaters. It is often described as “nutty” or “buttery,” and the texture is tender and satisfying. What is really enticing about squash is that it looks as great as it tastes. Swan-necked or straight-necked, with a bright lemony color, yellow squash has got to be one of the world’s most beautiful vegetables. Zucchini is no slouch either. It is slim and cylindrical, with glossy green skin that is often flecked with gold.

Both zucchini and yellow squash are harvested before they are fully mature. If allowed to get too big, they become tough and bitter tasting so they are usually picked when they are less than eight inches long. The young squash are tender and sweet with thin, edible rinds and small, soft seeds.

When shopping, choose squash that are small and heavy for their size. Lightweight squash are often cottony and dry. The skin should be firm, shiny, and free of nicks, bruises and soft spots. Because the skin is delicate, handle squash with care. Its shelf life is pretty brief. Stored in a plastic bag in the refrigerator, it lasts for just two to three days.

Like cucumbers and watermelon, squash is more than 90 percent water. The high water content means it is very diet-friendly. Raw zucchini contains only 20 calories per cup, and a cup of raw yellow squash has just 18 calories. For such a watery vegetable, squash is surprisingly nutritious. It is a good source of vitamins A and C, niacin, and potassium.

YELLOW SQUASH AND CORN SOUP

1 lb. Florida yellow squash
2 ears fresh Florida sweet corn (1½ cup frozen)
3 large shallots
2 large Florida garlic cloves
1 fresh jalapeño chili
1 Tbsp. olive oil
1⁄4 tsp. ground cumin
2 1⁄2 cups water

Garnish: corn kernels, chopped fresh jalapeño chilies, fresh
cilantro leaves, sour cream and thinly sliced yellow squash

Cut squash crosswise into 1⁄2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and chili. Mince garlic.

In a 5-quart heavy kettle combine all ingredients (including shucked cobs), except water, and cook over moderate heat, stirring, three minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender, puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Garnish with corn, chilies, cilantro, small dollops of sour cream and squash.

FLORIDA ZUCCHINI AND PARMESAN SKILLET CAKE

1 lb. medium Florida zucchini
2 Tbsp. unsalted butter
1 Florida garlic clove, minced
2 Tbsp. fresh Florida basil, chopped
1⁄2 cup grated parmesan

Very thinly slice zucchini crosswise with a mandoline or other manual slicer.

Heat one tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring until zucchini is just beginning to soften, about eight minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste.

Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering three times.

Cook skillet cake over moderate heat until bottom of cake is well browned, five to seven minutes. Slide cake onto a large paper plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, four to five minutes more.

Slide cake onto a platter. Cut like a pizza. Serve and enjoy.

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