We had our first harvest of summer squash this last week. They're just starting to go crazy! We grow quite a few varieties along with the traditional green zucchini. Types from all over the world! We have the Green Machine (Green Zucchini), Gold Zucchini, a light green Lebanese Squash called Alexandria, Costata Romanesco or Cocozelle- a striped light green and dark green Italian heirloom brought to the US in 1890 with a delicious lightly nutty flavor. Patty Pan or Scallop Squash, which look like a UFO but taste excellent and can be sliced and cooked just like a zucchini or if larger size- you can scrape out the inside, saute with your favorite filling (quinoa and cheese or meat) and stuff the squash. Bake them in the oven and enjoy a delicious treat! Then there's the two toned yellow and green hybrid, Zephyr. It is a cross between a yellow crook neck and delicata/acorn winter squash. Loved for their delicious flavor! And last but definitely not least, Tromboncino- a "Trombone" shaped vining squash that can be picked young and eaten as summer squash or cured and held in storage for winter squash. They are also an Italian heirloom and super delicious.
Zucchini is so versatile and one of our favorite summer veggies. From zoodles to stuffed squash, barbecued whole squash or keto zucchini bread, there are tons of different dishes you can make with this nutritious veggie. Zucchini is an excellent source of vitamin C. It is a good source of vitamin B6. You'll also get smaller amounts of vitamin A, folate, riboflavin, and thiamine. In a 1 cup serving of squash you get 25-35% of your daily value of Vitamin C depending on type you eat!
