Varieties we are growing this season
Storage: Wash squash in cold water to remove all visible signs of soil. Handle carefully as summer squash bruise easily. You can store summer squash at 45-55 degrees F (or in your refrigerator crisper drawer) for 2-4 days. Summer squash, like most vegetables, must be blanched before they can be frozen.
Freezing: Wash, slice, blanch, bag
One pound 2 medium summer squash = 3 ½ cups raw slices; 3 cups raw. grated squash; 1 ½ cups cooked squash.
A few of favorite recipes – Zucchini Sticks, Oven Roasted Squash, Balsamic Grilled, quick saute with basil.
Marinated Grilled Summer Squash
Marinade- equal parts balsamic vinegar and oil of your choice, seasoning of your choosing (garlic powder, italian seasoning, etc), salt and pepper to taste; add all ingredients to a gallon ziploc bag; add sliced squash, coat slices, and allow to sit for as long as possible (minimum 10 minutes); grill medium-direct heat for approx 4-6 minutes per side for desired tenderness depending on thickness of squash
PS- we follow the same procedure with eggplant!!
Zucchini Bread – Better Homes and Gardens -New Cook Book