Extend vegetable season with squash and zucchini

Squash and zucchini extend the summer vegetable season and are available in your garden or local farmers market through October.

“Squash and zucchini are versatile, healthy vegetables,” explains Janet McCann, a registered dietitian and nutritionist at Mayo Clinic Health System in Eau Claire, Wisconsin. “They are high in fiber, antioxidants, nutrients and vitamins. Both have few calories and no fat, so add them to your favorite recipes, or try a new side dish to get an extra healthy boost.”

Try one or more of these delicious recipes, and let us know how you liked them:

Appetizers

• Roasted butternut squash fries
• Vegetable salsa

Main dishes

• Chicken and zucchini quesadilla
• Italian chicken and vegetable packets
• Linguine with roasted butternut squash sauce
• Pasta primavera
• Pasta with marinara sauce and grilled vegetables
• Polenta with fresh vegetables
• Soft tacos with southwestern vegetables
• Vegetable lasagna roll-ups
• Vegetarian kebabs

Soup and salad

• Butternut squash and apple salad
• Creamy butternut squash soup
• Potato soup with apples and Brie
• Roasted squash soup
• Salad greens with acorn squash

Side dishes and soup

• Butternut squash risotto
• Cheesy baked zucchini
• Ratatouille with roasted tomato vinaigrette
• Sautéed zucchini coins
• Southwest stuffed zucchini
• Stuffed acorn squash

Desserts

• Sweet potato and squash pie