Vegetable Spotlight: Summer Squash
I always had the worse memories of yellow summer squash being boiled in a pot with onions. Up until my young adult years, I avoided all summer squash, including zucchini. Little did I know I would be missing out on an amazing vegetable that provides a great number of nutrients and can be cooked in very many delicious ways.
According to the University of Illinois Extension, summer squash is a family of many varieties of squash that are picked before the inside of the vegetable begins to harden like their cousins the Winter squash. Some of the varieties include crooked-neck, patty pan (a flat circular variety), and the popular zucchini! 1 cup of summer squash, as explained by the Academy of Nutrition and Dietetics, contains a great source of Vitamin C, fiber, and potassium. Enjoy this recipe for Summer squash stuffing, provided by University of Maine Cooperative Extension and University of Massachusetts Cooperative Extension.
Summer Squash Stuffing
- 1 tablespoon margarine, melted
- 1 small package herbed stuffing
- 2 cups zucchini, cut into bite-sized pieces
- 1 cup onion, chopped
- 3 carrots, shredded
- 1 cup low-sodium chicken broth
- Put the herbed stuffing, reserving 1 cup, in a 3-quart casserole dish.
- Combine all other ingredients with the stuffing mix. Pat lightly into the casserole dish.
- Sprinkle the reserved stuffing cubes on top.
- Bake at 350ºF for 45 minutes.
“Cooperative Extension Publications – Bulletin #4257, Vegetables and Fruits for Health: Zucchini and Summer Squash” – University of Maine Cooperative Extension
“Summer Squash: Stuff It, Bake It, Grill It” – Kids Eat Right., The Academy of Nutrition and Dietetics
“Watch Your Garden Grow – Summer Squash” – University of Illinois Extension