- Summer: Yellow and Zucchini
Preparation - Wash
and remove stems and blossom ends. If large, cut into slices
or cubes. Do not peel. Boil uncovered for 5-10 minutes until
tender. Or steam covered for 5-7 minutes until tender. To
microwave: Place in 1 1/2-quart casserole with 1 Tbsp. water.
Cover and microwave for 4-6 minutes until almost tender, stirring
once. Let stand for 2 minutes.
- Yellow squash is a good source of folate, some vitamin
C and fiber. Each serving size, 1/2 cup (slices boiled), has
18 calories. Zucchini is a fair source for fiber, small amounts
of potassium, magnesium, vitamin C and folate. Each serving
size,1/2 cup (slices boiled) has 14 calories.