Summer Squash

Summer Squash Recipes Moroccan-Style Zucchini and Tomatoes
Stuffed Pattypan Squash Recipe

The nutrients provided by summer squash are manganese, vitamin C, and vitamin A. They are a very good source of magnesium, (notably through the concentration of carotenoids, including beta-carotene), fiber, potassium, folate, copper, riboflavin, and phosphorus. There is little variation in nutritional value between varieties. The peel is where many of the nutrients hide, so never peel summer squash. Summer squash is very low in calories and is a good scource of Lutein

Storage and Handling

Handle this vegetable with care as the skins are thin and can be punctured easily. They should be stored unwashed in a plastic bag in the refrigerator, where it will keep for about seven days.

Tips for Pattypan Squash
To know if the squash is cooked, poke it with a knife as you would do with a potato. Its tender flesh can be scooped out with a spoon.
Prepare pattypans like stuffed peppers. Bake for 20 minutes covered with aluminum foil.
They go well with highly-flavoured accompaniments: stuffings with ginger, vinegar, sweet and sour soups

Freezing While it can be frozen, this will make the flesh much softer. To do so, blanch slices for two minutes and cool completely before freezing.

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