Boil, steam, stir-fry/saute, braise/stew, bake, deep fry, grill/broil, pressure cook, microwave, raw
Pick summer squash when small and immature seeds are small, and skin is tender - about 4" to 8" long and 1 1/2" to 2 1/2" inch in diameter. Some gardeners prefer to pick baby or miniature squash with blossoms still on the fruit. Squash can be picked frequently to encourage continued production.
Short season varieties can be replaced in mid summer for an early fall harvest.
Storage and Preservation Methods
Store in refrigerator for up to 5 days in moisture-proof container.
Can be frozen, but loses quality and becomes watery in freezing. Frozen, grated squash can be used in zucchini bread. Do not drain off liquid before using.