Seasonal Produce: Summer Squash

A member of the gourd family, squash is native to North and South America. This versatile vegetable is available in a variety of shapes, colors and sizes and is divided into two main categories: summer squash and winter squash. Harvested when immature, summer squash are characterized by thin, edible skins, soft seeds and a mild flavor. Their tender flesh has a high water content and cooks quickly.

As their name suggests, they are in peak season during summer months. Zucchini, yellow squash and pattypan squash are the three most popular varieties of summer squash. Use them in appetizers, salads, stir-fries, pasta dishes, side dishes and soups.

Purchasing

Select small to medium-size summer squash that are firm and feel heavy for their size.
Their skins should look shiny and smooth.
Refrigerate unwashed summer squash in a plastic bag for up to 5 days.

ALL SORTS OF SUMMER SQUASH

Zucchini: Straight, with a slender shape and dark-green skin, zucchini resemble cucumbers. Harvested before they are fully ripe, they have cream-colored, watery flesh that tastes bland.
Yellow Squash: Light to deep yellow in color, yellow squash comes in two varieties: straight and slender "straightnecK" and with a curved neck and slightly bulbous base called "crookneck." Yellow squash is similar in texture and flavor to zucchini and the two can be used interchangeably in most recipes.
Pattypan Squash: Also called scallop squash, these round, slightly flat squash have a scalloped edge and are 3 to 4 inches in diameter. They have pale green, yellow or white skins that are less tender than that of zucchini or yellow squash. Pattypans have less watery flesh than zucchini and a slightly sweet taste that is similar to artichokes.

Preparing

Wash summer squash just before using. Trim off and discard both ends.
Cut into chunks or slices, shred, or hollow out the centers for stuffing.
Summer squash can be steamed, grilled, stir-fried, stuffed and baked into quick breads.

Nutrition

Low in calories.
Excellent source of vitamin C.

Serving

Serve raw sliced summer squash with your favorite dip or KRAFT Dressing.
Toss sliced or diced summer squash into stir-fries, quiches, omelets, salads and soups.
Hollow-out summer squash, stuff with seasoned cooked MINUTE Rice and bake under tender for a savory side dish.
Top pizzas with thinly sliced squash before baking.
Simmer chopped squash in marinara sauce for a tasty addition to pasta dishes.
Shred summer squash and use in muffins and quick breads for delicious, moist baked treats.