Summer squash have thin, edible skin, soft seeds, and mild, tender flesh. They are low in calories, high in fiber and vitamins A and C, and require a short cooking time. Popular varieties include yellow squash, crookneck, zucchini, and pattypan squash.
Note: Zucchini and yellow squash may be used interchangeably in recipes.
Boiling summer squash is a quick way to cook it to add to recipes. Just a few minutes in, boiled summer squash is tender and ready to eat!
Steaming summer squash can be just as quick as boiling, but it might be a little more flavorful once it's finished. Just remember to season your squash once it's finished steaming.
If you don't have time to wait for water to boil, try steaming your summer squash in the microwave. This cooking method may take a little longer, but it'll be quicker overall than boiling or steaming because you don't have to start with a pot of boiling water.
When summertime arrives, there's only one way to cook yellow squash: On the grill! For a super-delish veggie side, toss skewers or slices of squash onto the grill at the your summer cookout for serving alongside burgers, chicken, and barbecue.
The addition of shredded summer squash to baked goods helps to ensure moist, tender results. Using the coarse side of a box grater, shred zucchini or yellow squash for use in baked goods.
It might take a little extra time to roast summer squash, but the delicious caramelization roasting adds to the veggies is oh-so worth it. Add any seasoning you like before roasting, but try not to use too much olive oil, or your squash can get a little soggy.
If you don't have time to roast your squash and the weather isn't nice enough for grilling, broiling summer squash is another great cooking method. Prep your veggies just like you do before roasting, but let your broiler make quick work of the squash instead.