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Sweetly mild summer squash is a nutritious and tasty addition to many dishes. Learn how to cook it in just a few easy steps.

Summer squash have thin, edible skin, soft seeds, and mild, tender flesh. They are low in calories, high in fiber and vitamins A and C, and require a short cooking time. Popular varieties include yellow squash, crookneck, zucchini, and pattypan squash.

  1. Summer squash hit their peak from early to late summer.
    Look for small- to medium-size squash with brightly colored skin. Avoid squash with soft spots, dents in the skin, or bruises.
    Because summer squash is highly perishable, store it in a plastic bag in the refrigerator for up to five days.
    To Boil Summer Squash:
    PinterestSlicing summer squash
    Slice the squash into 1/4- to 1/2-inch slices.
    In a saucepan, bring lightly salted water to boiling.
    Add the sliced squash to the boiling water.
    Cover and cook for 3 to 6 minutes or until the squash is just tender. Drain well.

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