Beat the Heat Summer Squash Recipe

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The dog days of summer are upon us. It is 95 degrees and a bit humid here in the Willamette Valley today. We are waiting to install an air conditioner in our house until we have paid down some of our debt so we are making due with a ceiling fan and a few small fans near our bed. When it gets this hot the last thing I want to do is heat up the house further with the stove.

Enter this delicious cold marinated summer squash recipe. In case you are new to the kitchen this beauty is a summer squash-


I love squash of all kinds, but the mild flavor of this squash makes it perfect to highlight the bright flavors in this recipe. Plus it is super easy to find in the summer (I mean just look at the name). You only need a few simple ingredients and this cold dish comes together quickly and can be eaten right away, or hours later. The best part is, the simple prep leaves very few dishes to wash! Perfect for enjoying what is left of the daylight after dinner.

Marinated Summer Squash Recipe

yields 4 servings and can easily be doubled or tripled for larger groups or portions


  • 2 Yellow Summer Squash
  • 2 Tablespoons Rice Vinegar (or champagne vinegar or white wine vinegar)
  • 1 Tablespoon Dijon Mustard
  • 1 Clove of Garlic
  • 2 Tablespoons Olive Oil
  • salt and pepper to taste


    1. Start by washing and drying your summer squash
    2. Peel garlic and make it into a paste. The quickest way to do this is to use a zester, Take the clove and carefully (don’t get your fingers) run the clove over the zester until there is only a bit of skin left. If you don’t have a zester I suggest you get one! It is my favorite kitchen tool. I use it all of the time for grating parmesean or zesting citrus. I will link the tools I used at the bottom of the post so you too can have fun zesting!  If you don’t have a zester, mince the garlic using a chef’s knife and then carefully take the flat side of the knife and smash the garlic until it is a paste.Once you have your paste put it in a small bowl to the side.
    3. Cut off and throw away the ends of the squash.
    4. Using a knife or a mandolin (I use a mandolin for consistency), carefully thinly slice the squash into planks lengthwise.  At this point I usually eat the first few pieces right away because they are all skin and aren’t a consistent color and size as the other planks. But you can definitely use them in the recipe, it just won’t look as pretty. Then cut the thin planks of squash in half. Set aside on the cutting board.
    5. In a medium bowl combine mustard, vinegar and as much of the garlic paste as you’d like. I usually start with half of my paste and add until it is garlicky enough for my taste (which usually happens when the whole clove has been added, I love garlic). Remember to taste along the way so you don’t get too much garlic!
    6. Season with salt and pepper to taste.
    7. Slowly whisk in the olive oil until well combined.
    8. Add the squash and toss to coat.
    9. Taste and season with more salt and pepper if needed.
    10. Eat or cover and refrigerate for later. If you refrigerate make sure to stir the squash every so often to  disperse the deliciousness evenly.

Easy peasy. I like to serve this with grilled chicken, pork or lightly pan-fried white fish for a healthy meal.


When I want to get fancy I garnish the dish with arugula and quinoa salad dressed with the leftover marinade.

Here are the tools I used for this recipe:

Cutting Board:




Chef Knife:


So there you have it, my go to cold Marinated Summer Squash Recipe. I cannot wait to serve it tonight and try variations of it throughout the summer. What other ways would you make this? What are your go-to dog days of summer recipes?

Until next time,

I love you more than bright summer squash and having less dishes to wash,



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