2 pounds of fresh summer squash (yellow, pattypan or zucchini)
To Clean: The family of tender skinned summer squash need only to be washed thoroughly in warm water, and the stem ends trimmed for cooking. Peeling is needed only if the squash is over mature and tough. Summer squash may be prepared whole, cut in halves or slices, or cut in chunks and mashed, as indicated in the recipe directions.
To boil: Place squash, either whole or cut into slices, in boiling salted water to cover. Cook 10 minutes or until tender. (slices will cook in about 6 minutes.) Drain. Squash may be served whole or mashed. Yield: 4 servings
Other cooking methods: fry, poele, saute or steam.
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