There are two types of squash summer and winter. Ironically, both are growing right now if you live in the United States. Winter squash has a tough outside that allows it to last a long time – often through the winter, but summer squash doesn’t last that long and needs to be eaten pretty quickly (or canned or frozen). Summer squash includes yellow (both crock neck and straight neck), zucchini, and patty pan (also called scallop) as well as other less common varieties. Today, I am going to talk about the health benefits of summer squash. I know many of you out there with gardens are over run with it right now, so in addition to the health benefits, there are twelve recipes below to help you use it creatively.
Summer squash contains vitamin C, potassium, an manganese for heart health, fiber to regulate glucose, and antioxidants to fight cancer. It also contains lutein and beta carotene for eye health and may even help control PMS.
Here are those recipes I mentioned before. There are some great ideas here, so check them out!
Pasta with Italian Sausage, Sun-dried Tomatoes, and Veggies from This and That
Oven Roasted Summer Squash from From Calculus to Cupcakes
Zucchini Bread with Chocolate and Crystallized Ginger from This and That
Zucchini Corn Casserole from Walking on Sunshine
Grilled Squash from From Calculus to Cupcakes
Zucchini Pie from Walking on Sunshine
Stuffed Summer Squash from From Calculus to Cupcakes
Zucchini Lasagna from Nosh My Way
Easy Quiche from In the Kitchen with Jenny
Baked Rice with Eggplant and Zucchini from This and That
Stuffed Zucchini from Walking on Sunshine
Zucchini Parmigiana from Wine Lady Cooks
Summer Squash Rice from This and That
Sources: The World’s Healthiest Foods