This is the season of the summer squash. No matter how fast you harvest your zucchinis, crooknecks or patty pans there are always more. To use them all up, we love to make shave them with a vegetable peeler to turn them into noodles, brush with olive oil to grill or sauté in a little bit of butter. Try this Summer Squash, Egg and Cheese Bake recipe by Harvest of the Month Chef Robin Forte.
