Hi my name is Caitlin and I am here with the
UNH Cooperative Extension to let you know what’s in season at the New Hampshire Farmers
Markets. As well, as give you healthy tips and recipes
on how to use the vegetables. Today I will be talking about summer squash,
and there’s actually a few varieties that are commonly found at New Hampshire markets,
and they include zucchini, yellow squash, and patty pan squash. And they all have a really mild flavor and
texture and can be used pretty interchangeably. They can be mixed into a variety of dishes. One of my personal favorites is to grate zucchini
with a box grater and then mix it into my oatmeal because you’d never know it was in
there but it adds a lot of fiber. Summer squash has a lot of great vitamins
and minerals as well as being low in calories and high in fiber. So it’s a really great vegetable you can mix
into a variety of dishes like pasta, casserole dishes, you can bake them in the oven into
chips, you can grate them and mix them into a variety of dishes like zucchini bread and
you would never know it was there because of its mild flavor. At the market you want to look for medium
size squash that aren’t too big and that have a nice shinny skin that aren’t dull looking
and that are nice and firm. And when you get it home from the market you
can just store it in the refrigerator and when you are ready to use it you can wash
it and cut off the stem at the top and its ready to go. Today I’ll be making Italian Style Summer
Squash and I will be using zucchini, but you could easily swap out yellow squash or patty
pan if that’s what you have on hand. First thing we are going to do is chop off
this stem and discard it. Next what we’re going to do is cut the zucchini
into thin circles. Start off
by Once the oil is nice and hot we are going
to keep it over medium heat and add all of our zucchini slices. We are going to add one tablespoon of water, some basil leaves that I have washed and dried. Now that our zucchini are nice and cooked
and the basil smells super fragrant we are going to add another tablespoon of olive oil,
and you can just mix this around. We’re also going to add 6 tablespoons of Parmesan
cheese. If you had an ovenproof pan, so one that didn’t
have a silicone handle that was all stainless steel not a non’stick one like this you could
actually broil it for a few minutes and make the cheese really bubbly and crispy. But I don’t have that pan so I’m just going
to leave it like this and the cheese will melt because of how hot it is. And here’s the final product Italian Style
Summer Squash. You could add a bunch of different vegetables
to this recipe like eggplant, tomatoes, peppers, onions there all in season and available at
the New Hampshire Farmers Markets. Join me next time where I’ll feature another
vegetable and recipe. Until then for more healthy and delicious
recipes, check out whatscooking.fns.usda.gov.