Zucchini & summer squash (2180)

There are several varieties of summer squash you can preserve, including zucchini, pattypan and yellow squash.

Pick summer squash when it is small and immature. The seeds and skin are tender, and you can cook the whole squash without peeling. Summer squashes should be clean and free from blemishes. You should be able to pierce the skin easily with your fingernail and the squash should be heavy for its size. Overripe summer squash, with its hard rind, will have hard seeds and tough flesh.

Steam, don't boil squash. These summer squashes will lose their sweet, delicate flavor if you cook them in a lot of water. Wash squash well and wipe dry. Cut in pieces and remove the stem. Do not peel, unless the squash is old and tough. Place in a saucepan with just enough boiling water to prevent scorching. Cover the pan tightly and let squash cook in its own steam for 15 minutes. Serve with salt, pepper or herbs. You can also cream, stir-fry or bake summer squash. A medium-sized summer squash will yield about one and one-half cups of cooked squash.

To freeze summer squash, use young squash with small seeds and tender rind. Wash, cut in ½- to ¾- inch slices. Do not peel. Steam for two to three minutes. Chill quickly in ice cold water to stop the cooking.

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