Summer Squash/Zucchini

Varieties we are growing this season

 

Storage: Wash squash in cold water to remove all visible signs of soil. Handle carefully assummer 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.

Balsamic Grilled Zucchini

Baked Zucchini Sticks

Roasted Garlic Parmesan squash, zucchini, and tomato

Taco Zucchini boats

Pinterest – Summer Squash Board

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 

Zucchini Bread020

 

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