Squash

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  • Photo of summer squash varieties on a table.

PURCHASE

Choose glossy squash. It should feel heavy for its size when picked up.

    KEEP

    Squash should be stored in the refrigerator and can be kept for up to four days.

      PREPARE

      Rinse squash under cool water prior to eating or using in a recipe.

        RECIPE

        Summer Squash

        6 Zucchini or other summer squash (cut into 1/2-inch-thick slices)
        1 teaspoon Salt
        2 tablespoons Olive oil
        1 Onion (chopped)
        1 Red bell pepper (seeded and chopped)
        1 Garlic clove (minced)
        1 cup Breadcrumbs
        ⅓ cup Parmesan cheese (freshly grated)
        1 teaspoon Italian seasoning
        ¼ teaspoon Pepper
        1 tablespoon Unsalted butter (cut into small cubes)

        1. In a large colander, combine the zucchini slices with 1/2 tsp of the salt. Let stand until the zucchini gives off its juices, about 30 minutes. Rinse well under cold running water to remove the salt, drain and pat dry with paper towels.
        2. In a large skillet, heat the oil over medium heat. Add the onion and red bell pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Removed from the heat, add the zucchini, and mix well.
        3. In a medium bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, the remaining 1/2 teaspoon salt, and the pepper.
        4. Place half of the zucchini mixture in a buttered 3.5-qt slow cooker. Sprinkle with half of the crumb mixture. Top with the remaining zucchini mixture, the sprinkle with the remaining crumbs. Dot the top of the crumbs with melted butter.
        5. Cover and slow cook until the zucchini are tender, about 4 to 5 hours on low.


        View more recipes and information at USDA's Seasonal Produce Guide - summer squash.