Summer Squash – Cooking and Preserving

— Written By Courtney Tevepaugh
en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

A visit to any local farmers market will prove that there is an abundance of summer squash this time of year. Squash is a versatile and highly nutritious food. There are three common types of summer squash you will likely find at a local market; yellow(straight-neck or crock-neck), white (saucer-shaped, scalloped, or patty-pan), and the oblong (green, gray, or gold zucchini).

Squash

So, how can you use summer squash? Summer Squash can be grilled, roasted, steamed, fried, used in stir fry recipes, and more. Check out the following simple recipes below. For variety try mixing up the flavor with different herbs and spices.

Recipes to Try

Grilled Yellow Squash and Zucchini  (6 servings)

2 zucchinis, halved lengthwise and cut in ¼ slices

1 yellow squash, thinly sliced

¼ cup olive oil

1 T salt

2 T black pepper

2 T garlic powder

1. Preheat grill to medium-high heat.

2. In a large bowl toss zucchini and squash with the remaining ingredients.

3. Place on a large sheet of aluminum foil, seal.

4. Place the foil pack on the preheated grill, and cook 20 minutes until vegetables are tender.

Sautéed Summer Squash (4 servings)

2 yellow squash

2 zucchinis

1 small onion, chopped

1 T oil

1 garlic clove, minced

Salt and pepper

Cut squash into ¼ inch slices. Heat oil in a large skillet over medium-high heat, add vegetables and sauté 5 minutes. Add garlic and sauté 1 minute. Salt and pepper to taste.

Preserving

Freezing

Freezing Summer Squash

Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Pickling

While canning summer squash is not recommended it can be pickled and canned. Check out this Pickled Bread and Butter Zucchini recipe from the National Center for Home Food Preservation.