Summer squashes are generally eaten while small and tender, and are best when young and fresh. All summer squashes are similar in flavor. Enormously versatile, they can be shredded or sliced and eaten raw, or cooked using a variety of methods, including sautéing, steaming, broiling and grilling. Additionally, they can be halved, hollowed out, filled and baked.
Squash blossoms are the brilliant yellow flowers still attached to immature zucchini when they turn up at the market in the late spring. The flowers can be sautéed and used in quesadillas, pastas or soups. Alternatively, they can be filled with cheese, then battered and deep-fried.
Selecting
Look for small summer squash early in summer. Throughout the season, select firm, unblemished specimens.
Storing
Put summer squashes in a perforated plastic bag and keep them in the crisper section of the refrigerator for up to 3 days. Use squash blossoms within 24 hours; place them in one layer on a baking sheet lined with paper towels and refrigerate until using. Use squash blossoms within 24 hours of buying; place them in a single layer on a baking sheet lined with paper towls and refrigerate until needed.
Preparing
Trim the ends of summer squashes, then hollow them with a tablespoon if you plan to stuff them, or slice, chop or shred them as called for in a recipe.
