All summer squashes, including yellow crookneck, starburst, pattypan, and zucchini, are super low-cal. Use them interchangeably in recipes. Pick firm, glossy, smaller ones; large specimens may be watery or seedy.
Leave skins intact—that’s where most of the nutrients are. Coarsely grate raw squash; press in a towel to remove excess moisture. Toss with shredded carrot, plain yogurt, lime or lemon juice, and chopped fresh dill.
Slice long squash lengthwise into 1/2-inch-thick pieces; brush with olive oil and balsamic vinegar. Grill, turning, until deeply colored.
Cut into 1/4-inch coins or small chunks. Place in a colander, sprinkle with coarse salt, let sit 30 minutes, then rinse and dry thoroughly. Sauté in olive oil with minced garlic and rosemary or parsley; sprinkle with grated Parmesan cheese.