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Squash, Summer

The term soft-rind squash (or "summer squash") encompasses zucchini, patty pan squash, crookneck squash, and the common yellow straightneck squash.Summer squashes are harvested when immature and their rind is soft and edible. Just like the tomato, squash is commonly referred to as a vegetable, when botanically it's really a fruit!

Zucchini squash is a soft-rind or summer squash best identified by its long slender shape and dark green skin.  Its flavor is delicate and mild and has great versatility when preparing dishes and matching flavors.  This variety is low in calories and high in folate, vitamin A, and potassium. 

Yellow Squash range in color from buttery to lemon yellow.  With thin edible skin, yellow squash can be used interchangeably with zucchini.  Both may be prepared in many different ways such as sauted, steamed, fried, baked, roasted or grilled.  Summer squashes are commonly shredded and baked into cakes or fried like pancakes. 

Summer squash is an excellent source of vitamin C, fiber, vitamin B6, and manganese. It's also a great source of many health-promoting antioxidants, including lutein. Lutein is essential for normal vision and has also been found to improve heart health, protect skin from UV damage, and posses anti-inflammatory and anti-cancer properties. (Read more about lutein on and see more squash nutrition facts on

Summer squashes are much more perishable than their winter counterparts. Store them in the crisper drawer of your refrigerator and use promptly.

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