Yellow Summer Squash
Bright yellow in color and firm to the touch, summer squash are a summertime favorite. Yellow summer squash grow on vines and are best picked when medium sized.
The skin is usually left on the squash, as it is thin and adds to its nutritional value and a pop of color on the plate. Simply wash and trim the ends. Summer squash can be enjoyed in raw and cooked preparations.
Refrigerate in a plastic bag in the fridge for up to a week
Patty Pan Squash
This squash has a very cool, and unusual saucer shape, it is also known as saucer squash. The firm white flesh of the patty pan has been compared to the flavor of artichokes.
Remove the skin on the outside if it is too tough, which means the squash is older. The squash are also sold mini, and can be preserved.
Store patty pan in the refrigerator for 5-7 days, the smaller the squash the sooner it should be used.
Some of the zucchini and summer squash was cut into “noodles” with a veggie peeler (those of you with spiralizers-here’s a great opportunity!)
Save your ends and seed-filled middles in the fridge. When you have enough, try a variation of scrappy pickles, such as this one by Rachel Ray!
This one is more of a concept for you to play with. Make it mediterranean style with olives, tomatoes, feta and pesto. Make it parmigiana style like I did. Make it with fresh cut tomatoes and basil, and/or a tomato meat sauce. Whatever you decide to use to fill your crown, I hope you’ll love it!
That strong flavor of Parmesan pairs well with this tomato side dish. Feel free to add herbs of your choice.
This one can easily be made gluten-free as your summer squash or zucchini is a stand-in for the pasta. You can opt to layer in many different veggie options here. This makes for delicious leftovers!
