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Warmer months call for lighter dishes. For premium support please call: 800-290-4726 more ways to reach us
Delicious ways to use butternut, acorn squash, kabocha, and more.
Make sure to include lots of vegetables such as summer squash like zucchini, bell peppers, cucumbers, and tomatoes. And in the fruit department, I indulge in juicy watermelon, strawberries ...
The fruit of the Kamokamo is treated as a summer squash and is usually picked when immature. It is prepared in a similar fashion to zucchini, boiled, steamed, roasted, fried and stuffed, with the most common way of preparing them is grating and adding to batter to make fritters. The flowers can also be stuffed and fried. [5]
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It is often used in recipes interchangeably with zucchini. A good yellow summer squash will be small and firm with tender skin free of blemishes and bruising. It is available all year long in some regions, but is at its peak from early through late summer. [2] [3] [4] One similar inedible C. pepo variety is C. pepo var. ovifera. [5]
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course.
In a medium bowl, toss the zucchini and squash with the salt. Rest for 15 minutes. Set a strainer in a sink and add the veggies; using your hands, squeeze out as much water as possible.
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