Prolific they are, but I never tire of summer squash. Over the years I’ve come across or developed enough recipes, techniques and tricks to happily eat them often, for months. The ones you’ll likely get in your CSA or at the market will be firm-fleshed, sweet and delicious.
Most summer squash is perfectly interchangeable–the flavor and texture similar enough to perform nicely in many preparations. The first-of-the-season squash I invariably just sauté with olive oil and sprinkle with sea salt. I can eat a mountain of squash like this. Then I make savory fritters with mint and feta and grated squash, then comes a squash butter, cooked down for a long time and spread on anything or eaten by the spoonful, then grilled and dressed with salsa verde, then in ratatouille. . .
Summer squash keep fairly well, so you have some time to get through your bounty before the next batch arrives. There is no great way to preserve summer squash, with the exception of the zucchini pickle recipe below. Some people blanch and freeze it but I don’t think it’s worth it. Enjoy what you can in the summer and enjoy winter squash in the winter!