Summer Squash & Zucchini
Cooking Tips
- Slice yellow squash and zucchini into planks, coat with olive oil, pepper, oregano and a little salt and toss on the grill. Don’t let them slip through the cracks!
- Cut into coins and sauté with some vegetable broth and spices.
- Roast with other summer vegetables and serve with chicken or turkey breasts.
- Cut into planks, cook in a dry pan for a few minutes to release some of the moisture, then layer into lasagna or egg stratas.
Details
Summer squash, of which zucchini is the best known, are on the opposite spectrum from their winter cousins—thin-skinned, light-fleshed, mildly-flavored and with a very short shelf life. Green or yellow zucchini are the most common, but there are also golf-ball sized party pan squashes, crooknecks, and egg shapes.
Look for small sized squashes (6 to 8 inches for yellow/zucchini; 3 to 4 inches for patty pan) so they will be the most tender and most flavorful. Often, home gardeners will let them grow too large and then they have little flavor.
Nutrition: Summer squashes have a good amount of minerals, dietary fiber and a small percentage of vitamin C, magnesium, and potassium. The mature seeds are also very nutritious with good unsaturated fats and protein.
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