Summer Squash

Season: May to October

Description: Summer squash has a thin, tender skin. Examples of summer squash include patty pan, yellow squash and zucchini. Summer squash is a source of vitamin C, an antioxidant that may reduce your risk of heart disease and certain cancers. Vitamin C helps protect skin from bruising, helps heal cuts and keeps gums healthy. Eating foods with vitamin C helps the body absorb iron. Summer squash also provides potassium, magnesium and fiber. Potassium helps maintain healthy blood pressure, magnesium helps build and maintain strong bones, and fiber helps control cholesterol and keeps you regular.

Vitamins: Vitamin C, Fiber, Potassium, Magnesium

Selection: Choose summer squash that is tender, well developed and firm with glossy, brightly colored intact skin. Avoid extra-large squash, which has a dull appearance and a hard tough surface. Summer squash is best when harvested young and tender, 2 inches or less in diameter and 6 to 8 inches long.

Storing: In a plastic bag in the crisper of the refrigerator.

Preparation: The whole squash can be eaten, so there is no need to peel it. Even the blossoms are edible, either raw or cooked. Wash summer squash just before use.

Serving: Grill, steam, saute or stir. Stuff summer squash with bread crumbs and seasonings like chopped onions, garlic and parsley. The whole squash can be eaten, so there is no need to peel it. Even the blossoms are edible, either raw or cooked.

Recipes containing Summer Squash:





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