Zucchini & Summer Squash
Summer squash is a general term for 70 different types of fast-growing, tender-skinned, soft-fleshed squash. Zucchini is the most famous, followed by yellow squash (either straight or crookneck), and scallops (or patty pan) which look like flying saucers. If you get a giant-sized zucchini, use it for making zucchini bread. It will be too tough and seedy for other recipes.
To store summer squash:
Store squash unwashed in a perforated plastic bag in the vegetable bin. In the refrigerator they keep for about a week.
To prep summer squash:
Rinse under water to remove the dirt or prickles, and slice off the stem and blossom ends. Then slice or chop. Scrape out seeds from baseball bat sized zucchinis before using them to bake.
To use summer squash:
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 350 degrees whole or sliced in half for 15-45 minutes. Stuff whole squash with your favorite stuffings. Bread them and make zuke fries.
To freeze summer squash:
You can freeze grated zucchini for use in breads and muffins. Squeeze as much liquid out as possible before adding to the freezer bag.
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