Of all the vegetables that I work with, I think I cover no wider range of cuisines or types of dishes -- stir-fries and frittatas, salads and soups, pasta and baked goods -- than I do with ideas for summer squash. My natural tendency is to make Provençal gratins, either simple ones with a mix of summer vegetables like this one, or main dish gratins bound with eggs and cheese that begin with a simple summer squash sauté, with or without the peppers in the linked recipe. Last week I posted a zucchini parmesan on Recipes for Health that was also a gratin, but Italian in nature, a lightened up zucchini version of eggplant Parmesan.
Mexico also loves its calabacitas. I love it in a taco, whether a breakfast taco with eggs and grated summer squash, or a hearty dinner taco with beans; and I always throw some into simple Mexican soups.
I’ve been going through my many recipes on www.cooking.nytimes.com and pulling together a collection of my favorite summer squash recipes on the site. Check it out for more ideas. You’ll be out of the summer squash doldrums, if that’s where you are right now, in no time.