Summer squash is a member of the family cucurbitaceae like winter squash, pumpkins, cucumbers, melons, and gourds, and usually has a vining habit. When growing anything with a vine it will usually do better if trellised. There are some varieties that are called "bush types" due to their compact growth habit.
Unlike its relatives, winter squash, summer squash varieties are picked while still immature, have thin skins, and don’t store as well.
There are several varieties of summer squash in many colors and shapes of the fruit. The most popular type is zucchini.
Yellow straightneck is a yellow version of the green zucchini although there is a yellow zucchini as well.
Yellow crookneck squash has a crooked end, hence its name. It also has a slightly bumpy texture.
Patty pan squash can be greenish-white, yellow or a combination of colors and disk-shaped.
Selecting a quality product
Choose summer squash that is small to medium sized. Less than 7 inches long for zucchini and yellow
straightneck and less than 4 inches in diameter for pattypan squash. Avoid squash with soft spots, wrinkled
skin or dicoloration.
Summer squash must be refrigerated to keep it hydrated and in good condition. It will last for up to a week in a
plastic bag in the crisper drawer of the refrigerator.
Wash summer squash gently before using. Remove both ends but do not peel. If the squash is large, you may
wish to remove the seeds.
Summer squash contains a lot of water. To prevent your recipe from becoming mushy, salt the squash and allow
it to drain before cooking it.
Ways to use:
Use to make quickbreads
Crisp Summer Squash-And-Pepper Toss
Yield: 6 Servings
1/4 tsp dried whole basil
Combine basil, oregano, thyme, salt, pepper, vinegar, and water in
a shallow 2-1/2 quart casserole dish; add squash. Cover with
heavy-duty plastic wrap; microwave at HIGH for 3 to 4 minutes. Let
stand, covered, for 3 to 4 minutes. Add onion, garlic, sweet red
pepper, and olive oil; toss gently. Cover and microwave at HIGH for
2 to 4 minutes. Add sausage, and toss gently; cover and microwave at
HIGH for 1 to 2 minutes
4 yellow squash
Cut squash into 1/4-inch slices. Combine first 4 ingredients in a saucepan; cook 6-8 minutes or until squash is
tender. Drain well. Add chiles, pimiento and cheese. Spoon into a lightly greased 1 3/4-quart casserole dish.
Place egg slices on top, and sprinkle with corn chips. Bake at 350 for 20 minutes or until casserole is thoroughly
heated.
1 cup cooked and mashed yellow squash
Combine the cooked squash and egg, stirring well. Combine flour, cornmeal, baking powder and salt, stir well.
Add squash mixture and onion; stir until blended. Drop squash mixture by level tablespoonful into hot oil. Cook
until golden brown, turning once. Drain well on paper towels. Yield: about 2 dozen.
Yield: 8 Servings
3 dozen squash blossoms
In a shaker jar, combine milk, flour, salt and pepper. Place squash
blossoms in large pie tin and gently pour the milk-flour mixture over them.
Heat the oil in a large heavy skillet until a drop of water will sizzle.
Fry the batter-coated blossoms in the hot oil until golden brown; drain on
paper towels and sprinkle with paprika. Serve hot.
Brush with olive oil and grill
Slice raw and use in salads
Add to spaghetti sauce for additional flavor and texture
Add to stir fried dishes
Sauté with onion, garlic and pepper
1/4 tsp dried whole oregano
1/4 tsp dried whole thyme
1/2 tsp salt
1/4 tsp pepper
1 tbsp red wine vinegar
2 tbsp water
2 tbsp yellow squash; cut into 1/2 inch strips
1 lg onion; chopped
1 clove garlic; minced
1 sweet red pepper; cut into 1/2-inch strips
2 tbsp olive oil
1/4 lb kielbasa (polish sausage) cut into 1/4-inch slices
1 medium onion, chopped
1/2 teaspoon salt
1/2 cup water
4 ounces chopped green chiles, drained
2 ounces chopped pimiento, drained
1 cup monterey jack cheese (4 oz.), cubed
2 boiled eggs, sliced (opt.)
3/4 cup corn chips, crushed
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 tsp baking powder
1/2 tsp salt
1 medium onion, grated
Vegetable oil
1 cup milk
1 tbsp flour
1 tbsp salt
1/8 tsp pepper
1/2 cup cooking oil
Paprika