Yellow summer squash is a welcome staple every summer. Low in calories, easily digested, and very nourishing, it adapts easily to a variety of recipes. Since summer squash is approximately 94 percent water, it’s a wonderful replacement of lost fluids on those simmering July days. It is also a great source of vitamins A and C, potassium and calcium.
Summer squash dehydrates quickly, so store it in a plastic bag or hydrator drawer in the refrigerator for up to one week. Remember if damaged or bruised it will deteriorate very quickly.
To prepare, rinse clean and wipe dry with a cloth or paper towel. No need to peel, the skin is edible.
To serve, cut into sticks or rounds and add to a colorful tray of other fresh veggies. Serve with your favorite veggie dip. Grate or thinly slice into green salads, or shred to make a squash slaw. Summer squash can be cut into chunks or thick slices and added to summer soups or stews. To retain texture, add toward the end of cooking time. It is a colorful addition to a stir-fry; again, add at the end of cooking time. Try grilling summer squash halves. Baste with a little olive oil, grill about 3-4 minutes on the hottest part of the grill, then move to a cooler part of the grill and grill 8-10 minutes more. They are also excellent for shish kabobs.
Summer squash may be cooked, pureed, and then frozen to use as an addition or a base for winter soups. Freeze in an air tight container.