Abundant in summer gardens, these mild flavored vegetables are a good source of fiber and a good source of potassium. Choose smaller squash that has a glossy skin avoid giant squash as they are likely to be over mature. Zucchini is dark green in color, yellow squash is also called summer squash.

To prepare zucchini and yellow squash: trim the ends but don’t peel. Cut into chunks add one tbsp water to one cup of squash and cook on the stove top for three to four minutes until hot and tender or steam for 3-5 minutes until very tender. Both zucchini and yellow squash is delicious cooked slowly on the stove top, long enough so each slice browns. Use a large skillet, heat 1 tbsp olive oil, add sliced zucchini or yellow squash, stir to coat each slice with a little oil , season with salt and pepper and cook on low heat ten minutes then turn each slice over and cook ten minutes more until all pieces are deliciously golden., Serve warm with a little grated cheese.

Tip:Zucchini and summer squash also taste delicious grated into a lettuce and tomato salad try it adds color, flavor nutrition and texture.

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