Squash, Summer

(Yellow, Pattypan, Zucchini)

Nutritional Information
Excellent source of vitamin C. Good source of vitamin B6.

What To Look For
Small squash with thin, glossy skins. Yellow squash and zucchini should be less than 8" long. Pattypan should be less than 3" in diameter.

Easy Storage and Preparation
Will keep for 3 days or more if refrigerated.
Rinse and remove stem and blossom end. Cut into pieces of desired size. Bake whole or halved, drizzled with olive oil, salt, and pepper, at 350F, for 20 to 25 minutes. Or wilt in a very small amount of water with salt, pepper, and olive oil for 6 to 8 minutes. Fresh basil makes a good accompaniment.

Best Uses
Bake whole or halved, drizzled with olive oil, salt, and pepper, at 350F, for 20 to 25 minutes. Or wilt slices in a very small amount of water with salt, pepper, and olive oil for 6 to 8 minutes.

Recipes
Penne with Summer Squash, Zucchini and Sugar Snap Peas




Summer Fruits and Vegetables
Other Vegetables


Arugula
Avocados
Beans, Green
Beans
Beets
Collards
Corn
Cucumber

Eggplant
Garlic
Kohlrabi
Mushrooms
Okra
Onions
Peas, Sugar, Snap
Peppers

Potatoes
Shallots
Squash, Summer
Swiss chard
Tomatoes
Zucchini
see also:  Summer Fruit Guide
Fall Vegetable Guide | Fall Fruit Guide
Winter Vegetable Guide | Winter Fruit Guide
Spring Vegetable Guide | Spring Fruit Guide
 
related links:  FDA's Tips for Handling Fresh Produce



NOTE:
An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.

   Source: Copyright 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.

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