Welcome to another Seasonal Recipe Round-Up! This time we’re featuring summer squash and zucchini. I’m sharing my tips about squash/zucchini and you can participate by sharing your own tips and/or recipes in the linky or in the comments.
What are Summer Squash and Zucchini?
Summer squash (relatives of melons and cucumbers), including zucchini, are entirely edible. They are different from winter squash — which have a hard peel you need to trim away. Summer squash and zucchini boast mild flavor and tender flesh, and they’re incredibly versatile, adapting to dishes both raw and cooked, sweet and savory.
How to Choose and Use Summer Squash and Zucchini
When squashes and zucchini get too big, they lose quality and the seeds take over. Small to medium size are best, though you can work with larger, older squash (especially in baking).
Once picked, these keep several days to a week+ in the refrigerator or cooler. They do not store well long-term unless frozen or dried. (On the other hand, winter squashes, with their thick skin, are well suited for cold cellar storage.)
I’m going to give you links below on dehydrating summer squash and zucchini. I hope you will link up with freezing instructions (something I’ve never done). Plus, I hope we’ll get a nice collection of cooked and fresh recipes, too.
My Summer Squash and Zucchini Recipes
Now it is your turn!
How to Participate in the Seasonal Recipe Round-Up
Bloggers, post a recipe or tip on your own blog, then come back here to add your post to the linky box below. If you don’t have a picture, feel free to download the Seasonal Recipe Round-Up banner (at top of post) and upload it using the script’s prompts (it is easy).
Non-bloggers, feel free to add a comment here with your favorite recipes or posts.
These are three simple guidelines for participation:
1. Use real, whole ingredients in recipes, and preferably traditional methods of preparation. Whole ingredients means whole grains, vegetables, legumes, meats, and unrefined sweeteners. In order to keep the integrity of “nourishing” food, I will delete any recipes that use processed, boxed foods. Where possible, incorporate traditional methods of preparation, like soaking, sprouting and fermenting. The idea here is that your recipes and tips should help our readers find traditional methods for preparing seasonal vegetables.
2. Link your post(s) back to this post. This is a common linking courtesy and will help build the Seasonal Recipe Round-Up community. We will all end up sharing and learning from each other. You may link up old or new posts and as many as you’d like.
3. No giveaway or otherwise primarily advertising oriented posts. To be clear, your posts should have valuable content. If you also mention or link to a book or some other resource, that is fine. Just be sure to keep the overall balance tipped toward sharing good, no-charge stuff and you’ll be fine. It is hard to do this with a giveaway post, so understand that usually those will be deleted right off the bat.
If, when browsing, you see a post that does not fit the above three guidelines, feel free to contact me to let me know (and thank you!).
Share Your Summer Squash and Zucchini Recipes and Tips!
Use the linky box below (or post in the comments) to share your recipes and tips. Use old or new posts and as many as you’d like. The linky will not close, so you can come back later with your recipes if our featured ingredient is not in season for you yet. I look forward to seeing what you’ll add!
Seasonal Recipe Round-Up Schedule: July through September
Remember, the round-ups don’t close — you can add your recipes at any time. And I hope you will!
- Friday, July 6, 2012 — Snap Peas
- Friday, July 20, 2012 — Cucumbers
- Friday, August 3, 2012 — Berries
- Friday, August 17, 2012 — Tomatoes
- Friday, August 31, 2012 — Squash
- Friday, September 14, 2012 — TBA!
All seasonal recipe round-ups are (and will be) listed on the Recipes page.
Come back on Friday, September 14 for our next link-up in the Seasonal Recipe Round-Up. Topic will be announced soon!
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