Looking for an easy-to-prepare, healthful vegetable to add to your summer menu? Try summer squash. This entirely edible vegetable – you can enjoy the skin, flesh and seeds – is a good source of manganese, vitamins A and C, magnesium, fiber and folate. It comes in many varieties, including the popular green zucchini; a crookneck variety that is yellow-skinned with a curved neck; and the flat, round pattypan squash, a sweeter variety of summer squash.
When choosing squash, look for examples that are heavy for their size, with a blemish-free rind that is not too hard. Average-sized squash tend to be less fibrous than large squash, and often have better flavor than squash that is small.
You can even make an entree out of squash by slicing it lengthwise, scooping out the seeds, and filling the cavity with chopped onions, garlic and tomatoes. Bake at 350 degrees for about 20 minutes, then top with some freshly grated Parmesan cheese.
Try squash in these recipes:
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