Summer Squash

	Summer Squash
	Summer Squash, also known as Vegetable Marrow or Italian Marrow, is so called because it is a warm-season vegetable that is picked young, before the rind hardens (unlike hard squash.) It comes in a variety of colors, shapes and sizes. All are delicious. Summer squash can be eaten raw (add to salads, make a slaw, juice them, use in a crudités platter), sautéed, baked, roasted, added to stews and soups, pickled, fried, turned into "latkes", deep fried, stir fried, steamed, stuffed, and grilled. Shred and add to baked goods, top a pizza, and add to spaghetti. They mix well with onions, tomatoes, fresh herbs (parsley, dill, rosemary, thyme, and marjoram in particular) and cheese. You can use them as a side dish, main course, appetizer, even in salads and desserts (Zucchini bread!)
	Zucchini is one of my very favorite vegetables. It can be simmered in soups and stews (I add it toward the end since it doesn't need much time), baked in bread and muffins (great way to get veggies into the kids!), fried in veggie pancakes (like latkes), coated in breadcrumbs and deep fried, sautéed (with onions and tomatoes), eaten raw, and it's delicious when it's caramelized or grilled. Or try Zucchini and Walnuts.
	One of my favorite preparations is to slice it in rounds about a quarter of an inch thick. Chop up onions about the same size. Smash a garlic with the side of your knife and then chop it up. Get your pan nice and hot, but not too hot, and then add some olive oil (please note: the oil should never smoke, that's WAY too hot!); add the garlic, the onion and the zucchinis. Don't crowd the pan, that's the secret. Do it in stages if you have to but you don't want to steam the veggies, you want to get them a nice brown color, then flip them over. Add salt and pepper to taste and maybe some grated cheese. Zucchini and Chopped Tomatoes Zucchini Carrot Bread Shredded Zucchini in Pasta - Shred zucchini into a sauté pan with olive oil. Add some pasta water (and milk & shredded cheese - optional) until tender. Add your long pasta like spaghetti. Really nice and simple and the zucchini all but disappears in the sauce. Click here for some other great zucchini recipes from one of my favorite sources, FoodNetwork.com
	Fancy Zucchini is smaller, thinner, more tender zucchini. Fancy zucchini tends to be more expensive than medium sized or regular zucchini because of that. It is served in fine restaurants and can be prepared just as the bigger version but are more tender. Try sautéing it with Red Peppers and Onions and then hit it with a splash of balsamic at the end. Or, try Fancy Zucchini with Cinnamon and Garlic! Sometimes fancy zucchini will comes with the squash blossom attached which is beautiful an deliciously edible! Toss the flower into salads, fry it in batter after stuffing it with cheese, sauté it with garlic (and hot pepper flakes) or try one of these recipes: Stuffed Squash Blossoms (toward the bottom of the page) Stuffed Squash Blossoms, Emeril Deep Fried Squash Blossoms Squash Blossom Beignets Squash Blossom Quiesadillas Squash Blossom Frittata Squash Blossom Soup picture and more recipe ideas Kate's Global Kitchen Baby Zucchini are miniature versions of zucchini and can be sautéed, grilled, or steamed and served whole or cut in half. The entire piece is edible. It is quite tender and delicious, a real delicacy, and more costly because of that.
	Eight Ball Zucchini Squash is fairly new and has won awards. It has a wonderful flavor. It looks like a round Zucchini and is more versatile for stuffing or can be used as an individual "bowl" for serving because of it's shape. Try these Eight Ball Squash recipes including Eight Ball S quash and Corn Chowder, or Stuffed Eight Ball Squash
	Fancy Yellow Squash are smaller and more tender than the regular yellow squash. They can be used whole or cut in half (lengthwise or in circles) or slices. Great for grilling, sautéing or even using raw in salads or juicing. How about a Yellow Squash Dessert? Try the traditional southern favorite, a Yellow Squash Casserole.
	Yellow Sunburst Squash, also called Pattypan Squash or Scallop Squash, has a great bright yellow color with a dark green sunburst pattern on the stems. They are kind of flying-saucer shaped and make a nice single serving size. Kids like the shape and color and may be more opt to try this vegetable. Also comes in White and Green.
	These are served as a side in many nice restaurants. They have a nice nutty and creamy flavor. They are fun because you can hollow them out, stuff, and bake them! Try stuffing them with ricotta cheese, Scallions, salt and pepper. Then bake at 400F until tender with a little water in the pan so it steams in the oven some. Or maybe try stuffing them with a mixture of meat, sausage, Spinach and Onions. Sunburst Squash Stuffed with Spinach, Mushrooms and Gruyere (can also use Swiss) Cheese Mexican Squash Casserole with Zucchini and Sunburst Squash Sunburst Squash, Zucchini, Tomato Frittata Sunburst Squash Recipes Trax Farms Squash Recipes Conscious Choice Squash Recipes
	Crookneck Squash is yellow squash where the neck curves in or is crooked. Not as tender or flavorful as the yellow squash.
	Summer Squash Facts:
	Nutritionally: 1 zucchini has only 27 calories and is high in vitamin C as well as being a good source of vitamin A, folic acid and potassium.

	How to choose: Smaller zucchini with nice looking green color are younger and therefore more tender and flavorful and have thinner skins. Choose smaller zucchini (under 12 inches) for best flavor.
	How to store: Around our house, they go pretty quickly. We have good success storing them in the vegetable compartment of the fridge. Summer Squash are perishable and you should plan to use them soon after purchase. You can prolong their life if you put them in a plastic bag in the crisper in the refrigerator - make sure they are dry and not washed.
	Cooking Tip: If you think your Zucchini will go bad before you have a chance to use it, shred it and freeze it to use later in Zucchini bread!