Broiled Lita Squash is one of my favorites during the summer months. Available at farmer’s markets (at least in New York) during the summer, this squash is very much like zucchini (in fact it’s an heirloom of zucchini), except that it is sweeter and more tender. Thus, I prefer it.

It’s name is somewhat of a problem  because lita squash is also an alternate name for a very different type of winter squash, delicata, with which it bears no relation. This summer lita is also known as Zucchini Striato d’Italia (striped zucchini) and Cocozelle di Napoli, especially in Italy. Little seems to be written about this squash, but here’s one link.

I serve Broiled Lita Squash because, living in a New York City apartment, I don’t have access to a grill. If you have a grill, the results will be even better. Broiled Lita Squash is great also because it’s a vegetable that is so easy to prepare, requiring almost no work.

To access my other broiled vegetable recipes, see: Broiled Baby Eggplant; Broiled Radicchio.

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Lita Squash.

Wash the squash, cut off the stem end, then slice it about 1⁄2-inch thick (generally about 3 slices per squash).

Slice the lita.

Dry the slices on paper towels so they will brown more evenly. 

Brush each slice generously on both sides with the olive oil. Salt and pepper each slice to taste. Place the squash slices on a broiler pan or, better still, on the grate of a grill, if you have one.

Brush with oil

Broil or grill the lita squash about 4-6 inches from the flame for about 10-15 minutes, turning the slices over halfway through the cooking process.

Broiled slices.

The squash is finished when it is nicely browned.

Sprinkle the slices with some dried oregano, and serve the Broiled Lita Squash hot as a vegetable dish.

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