Summer squash are harvested when immature while the rind is still tender and edible. They have a short storage life and should be used within two to three days from purchased. You should store them in the refrigerator, but wash when ready to use and not before. Handle them with care.
The most common summer squash types are Crookneck squash and Straightneck squash which are yellow, Zucchini, and Pattypan also known as Scallop squash. One medium squash is about 32 calories, or one cup of sliced raw squash is about 16 calories.
A good way to stay out of the kitchen during the summer is to grill. Here’s a simple and easy recipe for the summer.
Grilled Summer Squash (4 servings)
2 squash, cut lengthwise into ½ ” slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper.
Preheat grill to medium-low.
Mix olive oil and vinegar together.
Brush each slice of squash, both sides, with oil mixture.
Sprinkle with salt and pepper.
Spray grill with cooking spray.
Grill squash about 5 minutes on each side or until slightly charred and tender.
Place on platter and drizzle remaining oil mixture over the squash.
Optional: Sprinkle squash with garlic powder, Italian seasoning, and Parmesan Cheese.