Summertime in the kitchen is all about the garden or the Farmer’s Market – zucchini, tomatoes, watermelon, strawberries, yellow squash, sweet vidalia onion, purple hull peas, corn – and the list goes on …
Is Zucchini Good for You?
Zucchini is great for you! Low in calories and fat, but provides many of the vitamins and minerals you need in your diet. Here’s what Healthline says about zucchini:
- Calories: 17
- Protein: 1 gram
- Fat: less than 1 gram
- Carbs: 3 grams
- Sugar: 1 gram
- Fiber: 1 gram
- Vitamin A: 40% of the Reference Daily Intake (RDI)
- Manganese: 16% of the RDI
- Vitamin C: 14% of the RDI
- Potassium: 13% of the RDI
- Magnesium: 10% of the RDI
- Vitamin K: 9% of the RDI
- Folate: 8% of the RDI
- Copper: 8% of the RDI
- Phosphorus: 7% of the RDI
- Vitamin B6: 7% of the RDI
- Thiamine: 5% of the RDI
They are not exact, but the nutritional makeup of yellow, or summer squash, is about the same.
Are Zucchini and Yellow Squash the Same Thing?
Besides the color, the main difference between the two vegetables is the shape. Zucchini is straight, while yellow squash has a fat bottom and tapers towards the neck. Yellow squash can also have more seeds in its flesh. Flavor-wise, both are mild-tasting with a hint of vegetable sweetness.
Well, Is Yellow Squash the Same as Summer Squash?
The term summer squash encompasses many varieties of fresh squash harvested mostly in the summer months. These summer squash varieties include zucchini, many types of yellow summer squash, crookneck and pattypans. … Large, more mature summer squash produce larger seeds and more watery flesh than younger squash.
Zucchini and Summer Squash Au Gratin
- 1 large yellow onion chopped
- 2 medium zucchini squash
- 2 medium yellow squash
- 2 medium tomatoes sliced
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 ½ teaspoons Italian seasoning rosemary, thyme, basil – use fresh if you have it!
- 1/2 cup heavy cream or half and half
- 1/2 cup freshly grated Parmesan ¼ cup extra for topping, if desired
- Put heavy cream in a medium pan on low-medium heat. Bring to a simmer, reduce to low and allow to reduce by 1/3 for about 15 minutes, being careful not to let it boil over.
- Slice all vegetables to similar size (1/4 inch) for even cooking. Sprinkle with salt, pepper and Italian seasoning. In a lightly buttered round casserole or pie pan, starting on the outside, layer in a circular fashion until all vegetables are used.
- Add grated cheese to reduced cream and pour over vegetables evenly. Bake at 350 for 25 to 30 minutes until sauce is bubbling and edges of the squash begin to brown. Remove from heat, sprinkle with additional cheese if desired. Let stand for 10 minutes before serving.
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How Do I Store Squash?
If storing yellow squash or zucchini in the refrigerator, do not wash the squash before storing. They are best stored in a plastic bag that has had a few holes poked in it for airflow, and then placed in the vegetable crisper drawer. Zucchini stored this way will last approximately 1 week.
What To Do With All This Squash?
- Fry Squash Into Fritters or Croquettes. Try this Southern staple – Southern Squash Fritters
- Freeze Squash for Winter. …This is a good way to get started preserving your squash
- Slice Squash Into Noodles. What a great time to use your spiralizer!
- Make Squash Kid-Friendly. Try these 10 great recipes tested by REAL KIDS!