Summer squash became a dietary darling for West Coasters in the 1930s and has enjoyed a steadfast loyalty ever since—with adults, that is. Among children, the sight of these suspiciously shaped green and yellow vegetables (there are many different varieties of summer squash, including the signature zucchini), can cause a revolt at the dinner table. The good news is that the same characteristics that make these vegetables appealing to adults—their mild flavor, edible skin, and versatility in recipes—make them easy to disguise in kids' meals. Plus, summer squash delivers significant nutritional benefits for children: It's packed with vitamins A and C, and beta-carotene (which promotes a healthy immune system). Here, three chefs—who cater to their own broods at home—create summer squash recipes for a meal, a side, and a dessert. Charlie Palmer, the chef at California's Dry Creek Kitchen, in Healdsburg, conceals squash in summery sloppy joes; Dominique Tougne of Bistro 110, in Chicago, offers up golden baked (not fried) zucchini fries; and Deborah Snyder of New York City's Lever House employs a strategy that works every time: Bake vegetables into something that tastes forbidden (like her chocolate zucchini mini-muffins ), then watch it disappear.

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