#Summer squash recipes skin
Fresh crookneck squash can be stored in the refrigerator for only about four days or frozen if kept for a longer period of time.Ī very small acorn shaped summer squash that has a smooth outer skin accented with a scalloped edging around the middle outside of the squash. A crookneck squash can be used in soups, stew, and side dishes with a variety of choices for serving it raw, baked, steamed, broiled, or sautéed. Crookneck squash will be 8 to 10 inches long but are best if picked when they are young at about 6 inches long. It has a pale meaty flesh that when cooked or eaten raw, provides a slightly sweet flavor. This vegetable is light yellow with slightly bumpy skin when young, turning to deep yellow and more bumpy as it matures. When they are larger, the top can be sliced off, the flesh scooped out, and the remaining section becomes a bowl that can be stuffed with various meats, vegetables, onions, cheese, or other ingredients and baked.Ī type of summer squash that has a bulbous rounded shape at the bottom with a tapering curved neck at the top or vine end. The smaller squash are often steamed or braised and served as part of a vegetable dish, providing a slightly sweet, nutty flavor. Pattypan squash are usually available in sizes ranging from over 1 inch to 4 inches in diameter. This variety is harvested when it is 3 days to a week old, so the skin, white flesh, and seeds remain tender and edible. The pale green variety turns to white in color if allowed to mature longer. Also referred to as a courgette.Ī round flat summer squash that has scalloped edges and is light green, white or yellow in color. Zucchini can be steamed, fried, sautéed, or baked and they are excellent when sliced and grilled. Large zucchini lose their tenderness and are much less flavorful than the smaller, younger zucchini. They are harvested at 7 to 8 inches long, when they are the most flavorful. It is much like a cucumber in size and shape. The skin often contains some lighter colored specs or stripes. It has dark green or yellow skin covering an off-white flesh. Probably the most well-known variety of summer squash. They can be stored for four to five days if placed in a perforated plastic bag and placed in the refrigerator. Handle summer squash with care because they are damaged very easily. In some areas, summer squash is available year round but their peak time is early summer to late summer. Summer squash are picked immature while they are still tender and are generally eaten within a short period of time since it is very perishable. Do not select squashes that are overly large because they tend to be fibrous and their flavor can be bitter. Avoid squash with a dull appearance, which is an indication that it is not fresh.
#Summer squash recipes free
Select squash that have a shiny, bright colored skin, are heavy for their size, firm, and free of rust spots, bruises, and cracks.
They can also have stuffing added to them and then baked. Summer squash can also be added to other vegetables, stews, casseroles, and soups. Some summer squash, such as zucchini, can be grated and added to breads, cakes and muffins. Summer squash can be eaten raw on its own, as an appetizer, in salads, or on sandwiches. Common varieties of summer squash include zucchini, pattypan and crookneck. Summer squash can be prepared in several ways, such as steamed, baked, sautéed and deep-fat fried. Summer squash are picked immature while they are still tender and are generally eaten within a short period of time since they are very perishable. They are very low in calories, high in vitamin C and high in fiber. It has a tender flesh that requires only a short cooking time. Summer squash are a soft-shelled variety with thin edible skins and edible seeds. Squash: The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash. Summer Squash Preparation | Summer Squash Cooking | Tips Summer Squash
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