Don’t forget the courgette

Summer squash, whether yellow, green or orange is in season and ready for the pickin’!

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With its tender, thin skin and mild flavor, these cute cucurbita pepo are full of fiber, magnesium, potassium and phosphorus.

So very versatile.

Grill ‘em, roast ‘em, sauté ‘em or just dip ‘em in ranch … how you choose to use your summer squash can be as unique as you are. Try pan frying your summer squash with olive oil, garlic, red pepper flake and then tossing with vermicelli and basil for a quick, fresh meal that comes together in minutes!

Bowl of Pasta with Summer Squash

Did you know?

Squash is one of the oldest food sources grown in northern America, with its first germination dating back thousands of years ago.

Green and Yellow Summer Squash Banner

Pick for flavor, not for size!

When picking out your summer squash, bigger isn’t always better. Look for firm, unbruised squash, no longer than 6-8 inches. Flavor may diminish when squash is allowed to grow too large, so choose wisely.