ZUCCHINI SUMMER SQUASH: Best Ways to Store, Prepare, and Enjoy
STORAGE
Summer squash (unlike winter squash which have very hard skins) have delicate skin. Try not to scratch or bruise.
Store in the refrigerator for up to a week. If you have to use part of a zucchini, just like cucumbers, cut it off and cover the exposed end so it doesn’t dehydrate.
If you can’t use it all, dice/shred (food processors work wonders with zucchini) and freeze for a later date
Nutrition (1 cup RAW)
Calories: 21, Carbs: 4g, Protein: 1.5g, Fiber: 1.2g
Vitamins: C (60%DV), A (8%DV)
Minerals: Calcium (3%DV), Iron (4%DV), Manganese (8%DV)
Fun factS
Bonus nutrition fact: zucchinis are packed with antioxidants!
These are also one of the easiest veggies to add to literally anything. If you can’t find a way to enjoy them, you haven’t experimented enough :)
Higher end italian restaurants will fill zucchini blossoms with a cream cheese mixture and fry for a very tasty appetizer, especially dipped in marinara.
3 ways to EAT FRESH SUMMER SQUASH
Shred or thinly slice and add to a salad
Dice up and do the same
Not sure if we will harvest any flowers this summer, but if we do, you have to try making fried stuffed blossoms, they are wonderful!
Breakfast
Shred and make some very healthy zucchini hash browns
Make some breakfast muffins
Try some savory pancakes
Make zucchini muffins for a sweeter breakfast treat!
Lunch
Make a quick and easy stir fry with other mixed veggies
Grate into long strands or thinly slice and treat like noodles for any and all dishes. Fixing them this way is more commonly known as zoodles!
Dinner
Slice into little circles and pan fry, roast, or deep fry. All amazing options!
If you get bigger squash, slice them up and make mini pizzas with them