Summer Squash Cucurbita pepo Storage Tips Summer squash must be refrigerated to keep it
hydrated and in good condition. It will last for up to a week in a plastic
bag in the crisper drawer of the refrigerator. Cooking Tips Wash summer squash gently before using. Remove
both ends but do not peel. If the squash is large, you may wish to remove
the seeds. Summer squash contains a lot of water so salt
the squash and allow it to drain before cooking it to prevent your recipe
from becoming mushy. Uses ▸Brush
with olive oil and grill. ▸Slice
raw and use in salads. ▸Add
to spaghetti sauce for additional flavor and texture. ▸Blanch
pattypan squash and add halves to stir fried dishes. ▸Sautι
with onion, garlic and pepper. Like winter squash, pumpkins,
cucumbers, melons, and gourds, summer squash is a member of the family
cucurbitaceae and has a vining habit. Unlike its relatives, winter squash,
summer squash varieties are picked while still immature, have thin skins,
and dont store as well. There are several varieties of
summer squash based on color and shape of the fruit. The most popular type
is zucchinistraight and
green. Yellow straightneck is a yellow version of the green zucchini.
Yellow crookneck squash tapers toward the stem end and has a slightly bumpy
texture. Patty pan squash is greenish-white and disk-shaped. What to Look for
When Purchasing Choose summer squash that is
small to medium sized. Less than 7 inches long for zucchini and yellow
straightneck and less than 4 inches in diameter for pattypan squash. Avoid squash with soft spots or
wrinkled skin. Provided to you by Wisconsin Fresh Market
Vegetable Growers Association Nutrition Facts: Serving Size = 1 c
cooked · Calories 29 · Proteins (g) 1.1 · Carbohydrates (g) 7 · Fiber (g) 2.5 · Fat (g) 0 · Vitamin A (I.U) 432 · Vitamin C (mg) 8.3 · Folate (mcg) 30. · Potassium (mg) 455 Zucchini is a good source of fiber, potassium,
and vitamin C. Zucchini is also a good source of the carotinoids lutein and
zeaxanthin.
