How to Cook Summer Squash

There is no need to pare or remove the seeds if the squash is young. One pound of zucchini (three medium about seven inches) equals 3 cups sliced or 2 ½ cups chopped

1. Steam whole, cut in half, diced, sliced or cubed.
2. Blanch whole, cut in half, sliced, diced, cubed.
3. Butter-steam sliced, diced, cubed or grated, covered over high heat – watch carefully!
4. Simmer whole, cut in half lengthwise, diced, sliced (rounds or strips), or cubed in boiling salted water.
5. Sauté in margarine or oil diced, sliced, cubed, grated or halved.
6. Halve lengthwise; scoop out pulp and combine with stuffing mixture.  Bake for 25-30 minutes at 350 degrees F.
7. Steam, blanch or swimmer whole till almost tender.  Slice in half lengthwise and scoop out pulp.  Combine with cooked ingredients for filling.
8. For deep-frying, heat fat 360-375 degrees F.  Cut squash into strips or rounds; dredge in flour and fry till golden.
9. For stir-frying, heat oil in wok and stir strips or slices 2-3 minutes.
10. Bake, thinly sliced, in baking dish with other ingredients at 350 degrees F.