By Joni Garcia
Summer squash, including zucchini, is a mild flavored and healthful addition to many recipes! It is a great source of Vitamin A, which is a powerful antioxidant that helps support vision and a healthy immune system. It is also a source of fiber which can help with digestion, control hunger and stabilize blood sugar.
Choosing Squash
Summer squash and zucchini come in yellow, a variety of shades of green and even striped! Choose firm, slender squash with a bright yellow or green color and free of wrinkled skin and soft spots. For best quality, harvest when it is young and tender, about 6 to 8 inches long and about 2 inches in diameter.
As summer squash gets longer and bigger around, it becomes tougher and develops seeds. These larger ones can be used to make zucchini bread or other baked items; scoop out seeds and pulp with the tip of a spoon.
Storing Squash
Store unwashed squash in perforated plastic bags in the crisper drawer of the refrigerator, wash just before using. For best quality, use within 3-4 days.
Using SquashÂ
Summer squash does not need to be peeled so keep its skin for extra fiber. Summer squash is very versatile, add it to soups, meatballs, stir fries, casseroles and pasta dishes! The classic zucchini bread is always a hit!
A Few Squash Recipes
- Skillet Zucchini and Yellow Squash
- Sautéed Yellow Squash with Basil & Pine Nuts
- Roasted Summer Squash
- Chocolate Zucchini Bread
Here is a handout version of this blog post, which is printer friendly, it was created as part of our Feed a Family Support a Family Farm program.
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