Zucchini

How to store:

• Store summer squash by gently wiping the fruit clean with a damp cloth and then placing it in a perforated plastic bag (to maintain humidity) in the vegetable crisper of the refrigerator.

• Do not store summer squash in the refrigerator for more than 4 days.

• Avoid storing summer squash at temperatures below 50°F; the fruit is susceptible to chilling injury at temperatures below 50°F; chilling injury symptoms include surface pitting, water loss, yellowing, and decay.

• Summer squash can be frozen for use in bread and soups: peel, slice or cube, and blanch the fruit by placing the squash in a wire basket then plunge it into a large kettle of rapidly boiling water for three minutes; then cool the squash by plunging the basket into ice water for another three minutes; drain and pack the fruit in freezer containers. Frozen summer squash can be prepared for mealtime by boiling for three to five minutes until fork tender.

A favorite farm recipe:

Ingredients

• 4 zucchini, quartered lengthwise

• 1/2 cup freshly grated Parmesan

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/4 teaspoon garlic powder

• Kosher salt and freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 2 tablespoon chopped fresh parsley leaves

Directions

• Step 1 - Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

• Step 2 - In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

• Step 3 - Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

• Step 4 - Serve immediately, garnished with parsley, if desired.