{"id":13182,"date":"2024-08-08T16:33:22","date_gmt":"2024-08-08T16:33:22","guid":{"rendered":"http:\/\/wordpress.thetruthtoledo.com\/?p=13182"},"modified":"2024-08-08T16:33:22","modified_gmt":"2024-08-08T16:33:22","slug":"sneak-a-zucchini-day","status":"publish","type":"post","link":"http:\/\/wordpress.thetruthtoledo.com\/index.php\/2024\/08\/08\/sneak-a-zucchini-day\/","title":{"rendered":"Sneak a Zucchini Day"},"content":{"rendered":"

By Patrice Powers-Barker, Ohio State University Extension, Lucas County<\/strong><\/em>
\nThe Truth Contributor<\/strong><\/em><\/p>\n

Sneak some squash in your menu this month. The most common types of summer squash are scallop (or patty pan), yellow crookneck, yellow straightneck, and zucchini. Summer squash is very versatile vegetable and is often used raw, sauteed, grilled or baked. Summer squash is high in vitamin C, vitamin A and fiber. Summer squash is usually available at the grocery store year round, but are often less expensive to buy in July and August as the local sources are in season.<\/p>\n

When purchasing, look for squash with bright and glossy skin. Avoid squash with soft spots, wrinkles or mold. Store in the refrigerator in an open plastic or paper bag to keep dry. For best quality use within three to four days. Smaller squash has good flavor and texture. Long types of summer squash should be six to eight inches long and round types should be three to four inches across. You can eat the peel and tiny seeds of smaller squash. Larger summer squash have bigger seeds and less flavor but can be tasty and useful for recipes like stuffed squash or it can be grated and used in baked goods. Remove the seed of larger squash before using.<\/p>\n

Summer Salsa<\/strong>, 4 servings<\/p>\n

Ingredients<\/strong><\/p>\n

1 medium zucchini, diced<\/p>\n

1 onion, diced<\/p>\n

3 Roma tomatoes, diced<\/p>\n

1 jalape\u00f1o pepper (optional)<\/p>\n

4 cloves garlic, minced OR 4 teaspoons garlic powder<\/p>\n

1\/2 cup fresh cilantro OR parsley, chopped<\/p>\n

1\/2 teaspoon salt<\/p>\n

1\/4 cup lemon OR lime juice<\/p>\n

Instructions<\/strong><\/p>\n

    \n
  1. Before you begin, wash your hands, surfaces, utensils, and produce.<\/li>\n
  2. If using a jalape\u00f1o, put on disposable gloves and remove the pepper seeds. Dice small. If you don’t have gloves, wash your hands with soap and water after handling the jalape\u00f1o.<\/li>\n
  3. Combine all ingredients in a medium bowl and stir to combine.<\/li>\n
  4. Chill in the refrigerator for at least 30 minutes before serving so flavors can blend.<\/li>\n<\/ol>\n

    Tips<\/strong><\/p>\n