Varieties
The most common varieties of summer squash are crookneck, straightneck, pattypan, and zucchini.
Preparation, uses, and tips
Wash summer squash just before using. The tender, thin skins don’t need to be peeled. Because summer squash hold a lot of water, try cooking techniques that dry them out somewhat. Slice zucchini and crookneck squash lengthwise, brush with olive oil, and roast with sliced onions and red sweet peppers.
Nutritional Highlights
Summer squash, 1 cup (135g) (raw)
Calories: 25
Protein: 1.22g
Carbohydrate: 5.25g
Total Fat: 0.31g
Fiber: 2.47g
*Good source of: Vitamin C (10.9mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
