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Summer squash—that banana-yellow cousin to the zucchini—is a staple of warm weather cooking.
Yellow summer squash have thin, edible skins, mild flavor, and silky flesh that doesn’t require much (if any) cooking.
Cooked to tender perfection, summer squash is nutty-sweet and delicious, whether steamed, sautéed, poached, baked, or grilled.
After a gentle scrub under the faucet, the squash is ready to cut—there’s no need to peel it. Besides contributing color and nutrients, the skin helps the vegetable hold together better when cooked.
You can even use summer squash in desserts and breads just like zucchini. The bright yellow hue will brighten up your meals, and some say they have a sweeter taste than their green counterparts.
They are very low in calories, high in vitamin C and high in fiber. Summer squash are picked immature while they are still tender and are generally eaten within a short period of time since they are very perishable. Summer squash can be prepared in several ways, such as steamed, baked, sautéed and deep-fat fried.