- Veggie Index
- Greens, Chard
- Greens, Collard
- Greens, Kale
- Greens, Mustard
- Onions, Bulbing
- Onion, Bunching
- Peppers, sweet
- Peppers, hot
- Squash, summer
- Squash, winter
- Brussels Sprouts
Scientific Name and Common Name
Summer squash are a subset of squashes that are harvested when immature (while the rind is still tender and edible). All summer squashes are the fruits of the species Cucurbita pepo (although not all squashes of this species are considered summer squashes), but they are considered vegetables in terms of culinary use. The name “summer squash” refers to the short storage life of these squashes, unlike that of winter squashes.
Summer squashes include:
Pattypan squash (aka. “Scallop squash”)
Yellow crookneck squash
Yellow summer squash
Zucchini (courgette in French, and in some regional varieties English)
Summer squash Nutritional value per 100 g (3.5 oz) Energy 69 kJ (16 kcal) Carbohydrates 3.4 g Dietary fiber 1.1 g Fat 0.2 g Protein 1.2 g Water 95 g Riboflavin (Vit. B2) 0.14 mg (9%) Vitamin C 17 mg (28%) Potassium 262 mg (6%) Percentages are relative to US recommendations for adults.
The squash grows on vined plants reaching 60 centimeters (2.0 ft) to 90 centimeters (3.0 ft) in height that thrive in mild weather. It is well known as an item in American cooking, and is often used in recipes interchangeably with zucchini in which it is fried, microwaved, steamed, or baked. When selecting this variety of squash in a store, choose those that are small and firm with tender skins free of blemishes or bruising. Yellow crookneck squash is available all year long in some regions, but it is at its peak from early through late summer.
Yellow summer squash (one of several cultivated Cucurbita pepo) is a type of yellow-colored vegetable marrow and is a member of the gourd family. It is also known as Summer Squash and Straightneck Squash. It has mildly sweet and watery flesh, and thin tender skins that for many recipes don’t need to be peeled off.
Cooking Tips and Recipes from our site
Zucchini Pie, Submitted by Betty Jo Brown
- 4 Cups Thinly sliced unpeeled zucchini
- 1 cup coarsely chopped onion
- 1/2 cup butter
- 1/2 cup chopped parsley or 2 Tablespoons flakes
- 1/2 teaspoon salt & pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sweet basil
- 2 eggs, slightly beaten
- 2 cups mozzarella cheese (shredded)
- 8 ounce can refrigerated crescent dinner rolls
- 2 teaspoons prepared mustard
- In 10 inch skillet, cook zucchini and onion in butter until tender.
- Stir in parsley and seasoning.
- In large bowl, blend eggs and cheese. Stir in Vegetable mixture.
- Separate dough into eight triangles and place in an ungreased 10 inch pie plate and press to make a crust.
- Spread crust with prepared mustard and pour vegetable mixture into the crust.
- Cool about 10 minutes before serving.
Meata-bol Delight, Submitted by Kathryn Grant
Homemade Breadcrumbs (Optional)
- Drizzle olive oil and sprinkle sea salt on one loaf of sourdough bread.
- Crush as much fresh garlic as you desire and spread onto loaf.
- Sprinkle whatever herbs you like, but I recommend fresh parsley, basil and oregano.
- Bake in the oven at 170 until crunchy, about 3 hrs.
- Once it has cooled, crumble the loaf into small bread crumbs (or make half into croutons) and store for later use.
- 1 lb grass fed ground beef
- 1 egg
- 2 cups of squash
- 1 cup bread crumbs
- Any fresh herbs you like
- 1 or 2 chopped onions
- Preheat oven to 350℉
- Mix all ingredients together and roll them into golf ball sized balls.
- Cook them until done, about 30 minutes.
For the spaghetti sauce, I usually use some kind of organic spaghetti sauce and chop up ½ cup leeks and ½ cup beets and cook them in the sauce on the stove in a large pot until tender.
Gluten Free Albondigas Soup (Meatball and Zucchini Soup), Submitted by Louisa Wright
- 1 lb. lean ground beef or turkey
- ¾ tsp. cominos (cumin seed)
- ½ tsp. salt
- 3 garlic cloves, minced
- ¼ c. olive oil
- 3 tomatoes
- 3 beef bullion cube
- 6 zucchini, thinly sliced
- Sprigs of cilantro
- Combine meat, cominos, salt, and garlic.
- Pinch off 1 inch pieces, roll into balls, and fry in oil until golden brown on all sides.
- Bring a cup of water to a boil. Add tomatoes, cover, and simmer on medium-low for 10 minutes.
- Drain tomatoes.
- Put meatballs in a large soup pot with tomatoes, bullion, and zucchini with 3 c. water.
- Bring to a boil, then turn down to simmer for 30 minutes.
- Garnish with sprigs of cilantro.
Serves 6. Delicious with warmed up corn tortillas.