Storage: Store unwashed summer squash and zucchini in the crisper drawer of the refrigerator for no more than three or four days. Do not wash until you're ready to prepare them since moisture promotes decay.
Preparation: Peeling is not necessary. Larger squash and crookneck varieties may need to be cut in half and the seeds removed with a spoon prior to slicing. Due to its high water content, summer squash may need to be drained before being used in recipes where additional liquid is not desired. To do so: After cutting, salt lightly and place in a colander in the sink for about 20 minutes, then rinse thoroughly and pat dry.
Taste: Slightly sweet, tender.
Nutritional Benefits: Each serving of grilled squash seasoned with garlic contains 8 grams of carbohydrates, 2 grams of dietary fiber and 2 grams of protein. Carbohydrates provide you with energy, dietary fiber keeps you feeling full longer and protein supports muscle growth. One serving of grilled squash with garlic contains 388 milligrams of potassium, 429 international units of vitamin A and trace amounts of calcium, folate, magnesium, niacin, vitamin C and vitamin D. For men and women, getting 470 milligrams of potassium daily helps lower blood pressure and supports cell function. Average men need 3,000 international units of vitamin A per day and women need 2,310 international units to support eye, bone and cell health.