Summer Squash and Zucchini

Zucchini

What is it and what do I do with it?

Summer squash is a catchall for a variety of squashes grown during the summer. Go figure. Yes. zucchini is one type of summer squash Including yellow, zucchini, pattypan, and round and oval. With Eighth Day the focus is on yellow and zucchini squashes. These are very low in calories (17 calories per 100g) and are popular with lowering cholesterol and dieting. They are great source of anti-oxidants, potassium, and modest levels of vitamins and minerals. These are versatile vegetables that are eaten raw, grilled, sautéed, and added to pastas. Large specimens are often scooped and stuffed or baked in bread. It is noteworthy that the smaller the squash (about 6-8 inches long have more flavor. Of course this lends to why the massive and mild zucchinis beg to become bread. While I grow weary of breads that are sweet, I have included a recipe for a personal favorite is below that is very sweet and rich.

Storage

These tend to dry out relatively fast and are best stored in a bag in the high humidity crisper. Scratches are normal and should not be of concern, but if the skin becomes pitted or wrinkly it needs to be eaten fast.

Preparation

Wash and prepare as desired. Some prefer to remove seeds, which is easily achieved with a spoon. The skin is of course the most nutrient rich part of the plant. Other than trimming off the top stem they can be sliced lengthwise and scooped for stuffing, sliced in rings, and simply shredded for salads and breads. Even using a mandolin can make a colorful and fun alternative to pasta.

Recipes

2 thoughts on “Summer Squash and Zucchini

  • Melissa Roessing

    Need an idea to use up some more zucchini? I had a huge one and put 1/3 of it in the food processor when I was making hummus the other day. Great way to sneak in more veggies!

    Reply
  • Karen Pearson

    I just used a squash puree (cooked summer squash, flavored with onions and garlic) as the liquid in some cornbread. It was a great substitute for the egg and milk and the added flavors made the cornbread savory.

    Reply

Leave a Reply