Gardens are overflowing with scrumptious squash. Gorgeous green zucchini and yellow squash varieties are some of America’s favorite warm-season vegetables harvested annually during the summer months.
There are hundreds of types, from round zucchini to cousa squash, most of which are varieties of the Cucurbita pepo species. Unlike the winter squash varieties and gourds with hard rinds (acorn, pumpkin, etc.), the summer squash varieties have a delicate skin you can eat. Simply wash and slice fresh zucchini and yellow squash, add a little lemon vinaigrette, and you have a ready-to-eat bowl of nutritional excellence including minerals, vitamins, and antioxidants.
Summer squash generally offers potassium, fiber, calcium, iron, magnesium, and loads of vitamins A, B-6, C, and K. It’s a nutritious choice for immunity and overall health. Best of all, the serving options are endless. Cook, grill, roast, or sauté squash in just about any way you like. For something easy and delicious, bake crookneck squash in your oven for approximately 45 minutes at 400° or until tender. You can prep it on a baking sheet with your favorite spices. We like to sprinkle squash with garlic powder, pepper, and shaved parmesan cheese before baking. Enjoy it as a side dish or arrange the baked squash over a plate of hot pasta. For fun, try a ribbon technique instead of slicing or dicing. All you need is a vegetable peeler, which you can use to slice your squash lengthwise into long, thin ribbons. Ribbons will add flair to your summer meals and festivities.
How do you enjoy summer squash? Let us know via our Twitter or Facebook page. We strive to help our readers eat well, live long, and travel far! Get to know your doctors here!