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Squash, summer, zucchini Nutrition
Squash, summer, zucchini, includes skin, frozen, cooked, boiled, drained, without salt Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2642/2#ixzz3gM9t0KI2
Zucchini vs. Squash
Zucchini and squash are apart of the same botanical family. This means they are closely related in size and taste. Where they differ is in the fruit they produce. Zucchini is very tender with a very thin skin. You can cook two with similar techniques. (summer squash variety on right)
Squash are able to be transplanted. Most varieties are somewhat to very cold hardy. Transplant your squash plants with about two to three feet between. The plants will mature to be very wide and bushy.
Harvesting is hard when it comes to squash and zucchini. Underneath the leaves and on the stems are many prickles. If you have sensitive skin, you may want to wear heavy gloves and long sleeves. The fruit will grow off of the main stem. So it is important to be careful when harvesting. It is easiest to use a knife to cut about an inch off from the fruit, detaching it from the stem. If you don't have a knife handy, grab the bottom of the fruit and slowly twist and pull the top away from the stem.
To read more, visit http://wishfulchef.com/baked-zucchini-fritters/
Stuffed flying saucer squash
Cut the tops off six large squash. Scoop insides out leaving 1/4 inch shell. Reserve scooped out flesh. Filling 1/4 cup chopped onion 2 cloves garlic, pressed reserved scooped out squash, finely chopped 1/4 cup chopped roasted green chiles 1/3 cup your favorite salsa 1/2 cup black beans, drained and rinsed salt, pepper, and cumin to taste 1/2 cup cooked brown rice vegan "cheese" as garnish Read more at http://eatnvegn.blogspot.com/2009/09/i-was-pleasantly-surprised-with.html