The Curcubit family contains cucumbers, winter and summer squashes and gourds. Summer squashes grow well in North America and Europe; in warm summer weather, enthusiastic plants can progress from flower to vegetable in a week or less. Overly-large summer squashes develop tough rind and woody flesh, so plants bear watching. Those who successfully grow summer squash joke that their friends fear leaving home, lest they find part of the huge crop at their front doors or in their mailboxes. American and European summer squashes are very mild in taste; Asian varieties of squash tend to have stronger flavors.
What to Look For:
Summer Squash Storage and Preparation Tips:
Cooking with Summer Squash:
Summer squash, especially zucchini, dominates Italian cuisine. Steamed, lightly sautéed with oil and garlic, or included with other vegetables in soups or tomato-based sauces, summer squash is synonymous with Italian cooking. A particular Italian specialty is summer squash stuffed with breadcrumbs, herbs and cheese and baked. French ratatouille combines zucchini and other vegetables. Americans add variations to the Mediterranean repertoire, grating zucchini into quick breads, muffins and cakes, and adapting pickle recipes to include squash. (Rumors abound that at least one overloaded squash-grower has developed a zucchini brownie recipe.)
Summer Squash Nutrition Highlights:
Summer squash is 95% water, and its quick growth somewhat limits nutrients. It is, however, a good source of vitamin C and manganese. Summer squash also contains good levels of vitamin A and beta-carotene, fiber and folate. Summer squash is also very low in calories.
