Veggie IDs: Summer Squash & Zucchini

Summer squash is a general term for 70 different types of fast-growing, tender-skinned, soft-fleshed squash including Zucchini, yellow squash (either straight or crookneck), and scallops (or patty pan) which look like flying saucers.

Summer squash can be eaten in any size, but if you get a giant-sized zucchini, shred it up and use it for making zucchini bread or scrape out the seeds and stuff it and bake or grill.

To store: Store squash unwashed in the vegetable bin for about a week.

To prep: Rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice, chop, or shred. Scrape out seeds from giant sized zucchinis before using them to bake.

To use: Slice tender, young summer squash raw into salads. Try them in stir-fry or with pasta. Lightly steam (4-5 minutes) and dress them with fresh herbs or pesto. Or coat squash lightly in oil and roast at 350F whole or sliced in half for 15-45 minutes. Stuff whole squash with your favorite stuffings. Bread them and make zuke fries. Or, our favorite, make zuc-a-mole, a zucchini based guacamole alternative that tastes almost exactly like guacamole (see recipe below!).

To freeze: You can freeze grated zucchini for use in breads and muffins. Squeeze as much liquid out as possible before adding to the freezer bag.