Seasonal Produce: Summer Squash

Purchasing

• Select small to medium-size summer squash that are firm and feel heavy for their size.
• Their skins should look shiny and smooth.
• Refrigerate unwashed summer squash in a plastic bag for up to 5 days.

ALL SORTS OF SUMMER SQUASH

• Zucchini: Straight, with a slender shape and dark-green skin, zucchini resemble cucumbers. Harvested before they are fully ripe, they have cream-colored, watery flesh that tastes bland.
• Yellow Squash: Light to deep yellow in color, yellow squash comes in two varieties: straight and slender "straightnecK" and with a curved neck and slightly bulbous base called "crookneck." Yellow squash is similar in texture and flavor to zucchini and the two can be used interchangeably in most recipes.
• Pattypan Squash: Also called scallop squash, these round, slightly flat squash have a scalloped edge and are 3 to 4 inches in diameter. They have pale green, yellow or white skins that are less tender than that of zucchini or yellow squash. Pattypans have less watery flesh than zucchini and a slightly sweet taste that is similar to artichokes.

Preparing

• Wash summer squash just before using. Trim off and discard both ends.
• Cut into chunks or slices, shred, or hollow out the centers for stuffing.
• Summer squash can be steamed, grilled, stir-fried, stuffed and baked into quick breads.

Nutrition

Serving

• Serve raw sliced summer squash with your favorite dip or KRAFT Dressing.
• Toss sliced or diced summer squash into stir-fries, quiches, omelets, salads and soups.
• Hollow-out summer squash, stuff with seasoned cooked MINUTE Rice and bake under tender for a savory side dish.
• Top pizzas with thinly sliced squash before baking.
• Simmer chopped squash in marinara sauce for a tasty addition to pasta dishes.
• Shred summer squash and use in muffins and quick breads for delicious, moist baked treats.