Fruit and Vegetable Guide
Description: Three main kinds of summer squash are available: zucchini, yellow, and patty pan. They range in color from a white, light green through yellow to almost black. In shape, they range from round with scalloped edge to crookneck to long.
Selection: Choose young tender squash, small to medium in size, with shiny, taut skin. Avoid any with soft spots or scarring.
Storage and handling: Refrigerate in a plastic bag for up to a week. When ready to use, wash and trim the ends. No need to peel if young and tender.
Preparation: Sauté thin half-moons of zucchini and yellow squash in olive oil and garlic, and serve as a side dish or toss with pasta.
Serving suggestions: Use young squash raw in salads or on vegetable trays. Since squash are rather bland in themselves they are usually paired with other foods such as tomatoes or herbs (SIS, p. 112). Larger squash can be stuffed. Shred and use in baked goods muffins, cookies or cakes (SIS, p. 160).
Nutrients: Vitamins B6 and C, riboflavin.
1 lb. raw = 4 cups
© 2011 Mennonite Central Committee