These summer squash recipes will make the perfect side dish for a summer party or barbecue.
1. Pesto Spaghetti With Summer Squash
Directions: Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente.
Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7″ lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time.
Drain and transfer noodles back to the stock pot and mix in pesto. Transfer to a large platter and top with Parmesan and tomatoes. Drizzle with olive oil, garnish with pepper and serve.