It’s time for summer squash and you can find many varieties at the local Farmer’s Market! Squash and Zucchini have a taste and texture that can be adapted to many different types of recipes, from traditional Southern, to Italian or Greek Style. No matter the way you like to eat and prepare your squash, this spring and summer veggie packs a load of health benefits.
Squash is low in calories, only about 36 calories in a cup, and yellow squash is said to be a brilliant source for Vitamin C, A and Magnesium, all great for eye health! Much research shows that squash provides antioxidants that aid in the prevention of cancer as well as promoting heart and colon health! Squash is also an anti-inflammatory, the antioxidants and phytonutrients in yellow squash help reduce inflammation in the body, potentially lowering the risk of arthritis.

Fresh Squash and Zucchini Marinated Salad

• 1 small to medium yellow squash
• 1 small to medium zucchini
• Salt, sprinkle as needed to draw out the liquid
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• ¾ teaspoon sugarFreshly ground black pepper, to taste
• 1 small garlic, minced
• ¼ cup red onion, thinly sliced and slices quartered
• ½ cup chopped sweet bell pepper, combination of red, yellow and orange
• ¼ cup pitted and sliced Kalamata olives, optional
• 1 tablespoon thinly sliced basil

Prepare the vegetables by chopping the ends off of the yellow squash and zucchini. Cut them lengthwise in half, then slice into ¼ inch thin half-moon shapes.
Spead these slices out in a colander. Sprinkle the squash and zucchini uniformly with salt and toss. Sprinkle again and toss once more to ensure coverage. Let the slices sit for about 30 minutes, this will help draw out any excess liquid and prevent the salad from being watery.
While the squash are sitting, prepare the dressing. In a bowl, combine extra virgin olive oil, white wine vinegar, a bit of sugar and minced garlic. Add the sliced onion to the dressing.
Once the squash and zucchini are done sitting, rinse them well under cold water to wash off the salt. Blot them dry thoroughly with paper towels to ensure the dressing adheres well.
In a large bowl, mix the prepared squash and zucchini with the dressing. Add the chopped be; peppers, olives, if using, and finely sliced basil. Stir together well to ensure all of the vegetables are coated. Allow the mixture to marinate for at least 20-30 minutes.
Before serving, taste test the salad and add the salt and pepper if needed.

Squash Tots

• 2 medium yellow squash, grated
• 1 cup breadcrumbs, such as panko
• 1 egg lightly beaten
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil or more as needed

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. (I like to use a broiler pan that has been sprayed with a non-stick spray).
In a large bowl combine the grated squash, breadcrumbs, egg, garlic powder, salt and pepper.
Mix well.
Shape the mixture into small tot size shapes, about 1 inch in diameter. Lightly brush the tots with oil.
Bake for 20-25 minutes, or until golden brown and tender. Serve immediately with your favorite dip, such as ranch. Serves 4, makes a great appetizer.

Fresh Squash and Corn Medley

• 1 ½ teaspoons extra-virgin olive oil
• ½ large onion, chopped
• 2 yellow squash, sliced in half vertically, then sliced into half moons
• 1 clove garlic, minced
• 2 ears of fresh corn kernels cut off the cob, about 1 cup
• 1, 4-ounce jar pimentos, drained

Fresh herbs and cheeses, options include; sliced basil and crumbled feta cheese, fresh parsley, chopped and shredded parmesan, or fresh cilantro and queso fresco cheese
Heat oil in a large skillet over medium heat. Add onion and squash and sauté until tender, about 4-5 minutes.
Add the garlic and sauté an additional 30 seconds. Add the corn and pimentos, and stir to heat through , about 1-2 minutes.
Serve hot with your desired combination of herbs and cheese.

Serves 4, each serving contains, may vary slightly depending on the cheese and the amount of cheese; Calories 114, Sugar 5g., Fat 5g., Carbohydrates 15g., Fiber 2g., and Protein 5g.

Summer Squash Risotto

• 1 cup yellow squash, diced
• ½ cup red onion, minced
• 1 tablespoon garlic, minced
• 6 tablespoons butter
• 1 ½ cups Arborio rice
• ¼ cup fresh basil, chopped
• 6 cups vegetables stock
• 1 bell pepper, any color, diced
• ½ cup white wine
• ½ cup parmesan cheese, shredded
• Chives for garnish
• Salt and pepper to taste

In a saucepan, heat the vegetable broth, leave on a low simmer.
In a separate large skillet, heat 2 tablespoons butter over medium heat. Add the minced garlic and chopped onions to the skillet and sauté for 2-3 minutes until they become fragrant and translucent.
Add the yellow squash and bell pepper to the skillet. Season with salt and pepper to taste. Cook the vegetables for about 5 minutes or until they become tender. Remove half of the sauteed vegetables from the skillet and set aside.
Stir the Arborio rice into the skillet, coating it with oil and butter. Toast the rice or about 2 minutes or until it turns slightly translucent, watch carefully so as not to burn. Pour in the shite wine and stir continuously until the liquid is mostly absorbed by the rice.
Begin adding the simmering broth to the rice, one ½ cupful at a time, stirring gently and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 additional minutes or until the rice is cooked al dente, creamy and slightly firm.
Once the rice is cooked, add the reserved sauteed vegetables back into the skillet and stir to combine.
Stir in the shredded Parmesan cheese and remaining butter until the risotto becomes creamy and smooth.
Sprinkle the fresh chopped basil over the risotto and give it another stir. Taste and adjust seasoning with additional salt and pepper as needed. Serve garnished with additional cheese if desired. Serves 4.

Layered and Baked Yellow Squash and Cheese

• 2 medium yellow squash, sliced into ½ inch rounds
• 1 cup sharp cheddar, shredded by hand
• ½ cup Parmesan cheese, shredded, purchased shredded is okay here, fresh is better
• 2 tablespoons olive oil
• 1 teaspoon garlic, minced
• Salt and pepper to taste

Preheat the oven to 375 degrees.
Wash the squash thoroughly and slice into the rounds. In a large mixing bowl, combine the olive
oil, garlic, salt and pepper, once combined, toss the squash in the mixture until well coated.

In a greased or sprayed baking dish, arrange half of the squash slices in a single layer. Sprinkle
half of the cheddar cheese and half of the Parmesan cheese. Add another layer of the squash, and
repeat the cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
**You may use yellow squash and zucchini combined; it makes for a pretty dish.
**You may also use a variety of cheeses, choose your favorites.
Serves 4, each serving contains; Calories 180, Sugar 3g., Fat 10g., Carbohydrates 14g., Fiber 2g., and Protein 8g.