Summer squash comes in all shapes and sizes and can be eaten in many different ways. It is a versatile plant that can include many different types, from yellow squash to zucchini. These vegetables can be cooked or eaten raw, with many different ways to prepare them.
1. Health Benefits of summer squash include high levels of vitamin C, potassium and fiber. Just 1 cup of summer squash can provide these nutrients.
2. Cooking with squash can be done in many different ways.
–Grated squash can be used in pancakes, muffins, breads, and cakes.
-The squash can be hollowed out to be baked and be stuffed with beans or other protein sources.
–Grilling summer squash is a delicious summer trend. Cut the squash into long pieces and place directly on the grill, or if there are smaller pieces, wrap in tin foil.
–Sautéing squash in a pan with olive oil and seasoning is another simple but tasty way to cook these vegetables.
3. Size. Younger and smaller squash tend to have more flavor. Older squash has larger seeds and more watery flesh than younger squash, causing them to be less flavorful.
Information gathered & adapted from:
https://www.eatright.org/food/planning-and-prep/snack-and-meal-ideas/summer-squash-stuff-it-bake-it-grill-it
Summer Squash and Tomato Sauté Recipe
Ingredients
2 tablespoons Olive Oil
1 small onion
2 Medium Tomatoes
1 teaspoon Salt
1/4 teaspoon pepper
2 small zucchini
2 small summer squash
1 Bay Leaf
1/2 teaspoon Basil
Preparation
1.Heat the oil in a large skillet over medium heat.
2.Cook and stir the onion about 5 minutes, until tender.
3.Mix in the tomatoes, and season with salt and pepper.
4.Continue to cook and stir about 5 minutes.
5.Mix in the zucchini, yellow squash, bay lead, and basil.
6.Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally.
7.Remove bay leaf before serving.
Serving Size: 193g, makes 4 servings
Nutrition Information per Serving: 7.18 grams total fat, 1.02 grams saturated fat, 8.26 grams carbohydrate, 2.5 grams fiber, 2.11 grams protein, 592 milligrams sodium, 457 milligrams potassium, 4.34 grams sugar
Recipe adapted from:
https://cookeatshare.com/recipes/summer-squash-tomato-saute-787282
