Eating fresh, whole food from my own garden is my favorite part of summer, especially when the early summer rains bring a delicious bounty of squash, cucumbers, tomatoes, beans, and peppers.
Summer Squash in particular is one of the healthiest foods in plentiful supply over the summer. It is rich in antioxidants such as alpha-carotene and beta-carotene and also contains lutein, zeaxanthin, and beta-cryptoxanthin, important for overall health. Summer squash is very low-glycemic and their skin contains an unusual amount of pectin—a unique polysaccharide that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. Summer Squash is also a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.
One of my favorite ways to prepare Summer Squash is to quickly saute slices with onions and peppers using either olive oil or coconut oil. But sometimes my family gets tired of eating it that way.
Here are some quick and easy recipes I use throughout the Summer Squash bounty weeks. They are all tested and approved by my own family: Click on the pictures for the full recipes.
Roasted Summer Squashes with Caper Gremolata
( the capers add a little zip to the roasted veggies)
Zucchini and Brie Frittata
(a savory dish that is quite filling)
Shrimp Scampi Zoodles
( I love my spiralizer given to me by my friend Karen)
I hope these recipes have inspired you to eat more Summer Squash this summer. Experiment with different flavors and you will be sure to enjoy your Summer Squash while it is fresh and young. You don’t have to turn it all into zucchini bread!