Squash - 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.

Nutritional Information - 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.

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