Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Vegetable Preparation Methods and Tips

Segment 37: Summer Squash

Chef Cyndie: Squash, cucumber, and melons are all in the same family.  Young and tender squash is delicious when eaten raw.   The small, young squash is the most desirable because as the squash matures, the skin, flesh, and seeds become less sweet and more bitter.  Summer squash used in school foodservice is zucchini and yellow crookneck.  Both varieties provide a good source of potassium, Vitamin C, and folic acid. 

To prepare, rinse well, especially zucchini, which can harbor sand in its tender skin.  To slice, place the squash on the cutting board.  You may want to cut it in half for easier handling.  Using your chef’s knife, make slices to the desired width.  If you want vegetable sticks, cut the squash in half, then lay the flat side down on the cutting board and cut ¼ to ½ inch sticks.

Depending on the amount of product you need, this task may be difficult and time consuming.  In some instances processing whole summer squash may require a food processor to complete these tasks easily and quickly. See the segment titled Automated Food Processing Equipment for more information on slicing summer squash.

Squash poor nutritional habits by eating a variety of fresh fruits and vegetables every day.