Seared Summer Squash and Egg Tacos Recipe (2024)

FAQs

Are you supposed to peel summer squash before cooking? ›

Yellow squash does not need to be peeled, because the skin is so tender and thin. If you do prefer to peel your squash, peel it just like you would a carrot or a potato.

Summer squash are a little different. The seeds and skin are soft and fully edible. They are sometimes referred to as “soft shell squash” and as such, can be cooked or eaten raw.

Summer squash is a good source of vitamin B6, which helps maintain skin health and red blood cells. Summer squash is a great source of vitamin C, which helps heal cuts and wounds. The rinds are rich in beta-carotene, which helps eye health.

Boiled summer squash is a quick and flavorful addition to soups, stir-fries, and pasta entrées. In just a few minutes, the squash is tender and ready to blend into a soup, toss into a wok, or fold into a bowl of pasta.

Both yellow squash and zucchini are filled with small translucent seeds that can have a bitter taste and slimy texture. To avoid slippery squash, choose small to medium specimens that weigh 8 to 10 ounces (they contain fewer seeds), halve the squash lengthwise, and use a spoon or melon baller to scoop out the seeds.

Summer squash is known for its prolific production in a short time span, but its drawback is a short shelf life after harvest. Winter squash is the other and is known for its holding capacity in storage through the fall and winter.

You may want to experiment with different companion crops until you find the perfect combination to fit your personal tastes and growing conditions. Avoid planting zucchini and summer squash with all other vining plants which include cucumbers and sweet potatoes as well as pumpkins, winter squashes, and melons.

Blossom end rot most commonly affects tomatoes and squash but can also occur on peppers and watermelons. This problem is not a disease and does not spread from one plant to another. Instead, it is classified as a physiological disorder and is caused by a lack of calcium in the developing fruit.

Storing and Handling Guidelines

Store squash ideally between 41 to 50 °F with a relative humidity of 95%. Under these conditions, squash is acceptable for up to 2 weeks. Squash stored at refrigeration temperatures of 41 °F should have a shelf life of 4 days.

As a certified executive chef, Tiner says the short answer is simple: Yes, you can. "You can eat raw squash, however, the taste may not be to everyone's liking," Tiner notes. "Squash contains a toxin known as Cucurbitacin E, which can give the squash a bitter taste.

Can you eat mature summer squash? ›

Typically when summer squash get too mature (such as this one), they become tough and grainy tasting. They certainly don't have the same light, buttery taste that I have come to love from yellow summer squash. Preheat the oven to 375°. Make sure to thoroughly wash the squash halves, if you haven't done so already.

Besides the color, the main difference between the two vegetables is the shape. Zucchini is straight, while yellow squash has a fat bottom and tapers towards the neck. Yellow squash can also have more seeds in its flesh. Flavor-wise, both are mild-tasting with a hint of vegetable sweetness.

Anti-inflammatory Capacity

Although anti-inflammatory effects can certainly extend to arthritis and gout, studies on squash have specifically linked its impact to reducing gastric and duodenal ulcer reduction, as well as to general anti-inflammation of the cardiovascularsystem.

Is yellow squash as nutritious as zucchini? The two are very similar in terms of their nutrition content and health perks. For example, both are about 95% water, making them low in both calories and carbs, and are decent sources of vitamins A and C, potassium, and fiber.

Wash squash and cut off ends before eating. The peel is edible and mild. Squash can be eaten raw or cooked.

All squash skin is edible. But in the same way you're going to toss that banana peel, edible doesn't necessarily mean you want to eat it. Some squash has thin skin that's tasty and tender, while others have a tough shell that, even cooked, offers a stringy, chewy bite we opt to avoid.

In fact, squash peel is completely edible. All of it. It's actually very nutritious too, with plenty of fibre and a rich source of vitamin A. Of course, 'edible' simply means that eating it isn't dangerous, and it doesn't necessarily follow that it will be pleasant to eat.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.