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Squash, Summer (Chayote, Crookneck, Green Zucchini, Pattypan, Straightneck, Yellow Zucchini)
Summer squash have thin, edible skins and soft seeds. The tender flesh has a high water content and a mild flavor. Summer squash doesn’t require long cooking. Unlike winter squash, summer squash is very perishable.
How to Buy
Choose squash that are heavy in relation to size, with smooth and glossy skin. Small squash are more tender.
How to Prepare
Wash squash; remove stem and blossom ends, but do not peel. Cut small squash in half. Cut large squash into 1/2-inch slices or cubes.
How to Cook Conventionally
Boil: Slices-uncovered 5 to 10 minutes. Cubes-uncovered 3 to 6 minutes or until tender.
Steam: Covered 5 to 7 minutes or until tender.
How to Microwave
Place in 1 1/2-quart microwavable casserole; add 1 tablespoon water. Cover. Microwave 4 to 6 minutes, stirring once, until almost tender. Let stand 2 minutes.
How to Store
Refrigerate in a plastic bag for no more than 5 days.
Recipes:
Grilled Lemon Pepper Halibut and Squash Packets
Italian Sausage with Tomatoes and Penne
Lemon-Pepper Vegetables
Couscous-Vegetable Salad
Squash and Bean Soup
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