Tis the Season for Summer Squash
When it comes to squash, there are many different varieties, some of which are in season during the colder months and others that we can look forward to when the temperature heats up in the summer.
The most common varieties of summer squash include yellow squash and zucchini. In addition to their great taste and versatility they are also low in calories and provide a great source of vitamin C, an important, health-promoting anti-oxidant. To get the maximum nutritional benefit from summer squash, do not remove the tender skin.
When purchasing squash, look for those that are firm and heavy for their size with a shiny outer skin. Avoid those with brown spots or bruises on the skin. Store zucchini in a plastic bag in the refrigerator and use within 4-5 days. Wash just before eating.
Try these delicious strategies for serving summer squash:
- Stuff em’- Slice zucchini in half and scoop out the seeds. Brown lean ground beef or turkey and mix in your favorite seasonings and vegetables. Stuff zucchini with meat mixture, top with shredded cheese and bake at 350 degrees for about 30 minutes until zucchini is tender.
- Grill em’- Slice the squash into thick slices so they won’t fall through the grill grates and then brush both sides with olive oil, a little salt and pepper and grill until tender.
- Add em’- Boost the nutrition in any casserole, spaghetti sauce or lasagna by adding sliced summer squash.
- Dip em’- cut up yellow squash or zucchini into sticks and serve raw with low-fat ranch dip.
- Grate em’- Grate zucchini and use to make zucchini bread or muffins.