The Squashes of Summer

Andrew Scrivani for The New York Times

The Recipes for Health columnist, Martha Rose Shulman, asked Facebook followers what kind of recipes they wanted to see. Dishes using zucchini and other summer squashes led the list — no surprise at this time of year. Here are five light and flavorful ways to prepare summer squash.

Spicy Grilled Zucchini: This mildly spicy dish from southern Italy can serve as an appetizer or side.

Cumin-Scented Summer Squash Salad: The summer squash is lightly steamed in this North African salad.

Shells With Summer Squash, Corn, Beans and Tomato: You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.

Marinated Zucchini Salad: Raw zucchini can be a dull ingredient, but when it’s very thinly sliced it marinates beautifully, especially in lemon juice.

Pan-Cooked Summer Squash With Tomatoes and Basil: This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

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