Zucchini, yellow crookneck and pattypan are some of the more readily available varieties of summer squash. The squash harvest begins in midsummer and lasts through the fall, with many garden plants producing an overabundance of the summer vegetable. The microwave provides a way to quickly prepare summer squash for the table. Serve the microwaved squash as a side dish or add the cooked, tender summer squash to other recipes.
Wash the squash under cool running water. Scrub lightly with a soft cloth or your hands to remove any dirt without scratching through the thin skin.
Set the squash on a clean cutting board. Trim of the both ends of the squash with a sharp knife.
Cut the squash into ¼-inch-thick slices. Alternately, cut the squash into slightly thicker thicker slices with a crinkle-cut slicer to add more texture to the squash.
Lay the sliced squash in the bottom of a microwave-safe casserole dish. Microwave no more than two squashes at a time to ensure even cooking. Pour 3 tbsp. of water over the squash, then cover the casserole with its lid or with a layer of microwave-safe plastic wrap.
Microwave for three minutes at high power. Stir the squash then cook for an additional one to four minutes, depending on how tender you want the squash to be.