The summer ones are thin skinned,easily devoured in a multitude of easy recipes, and actually not much different from cucumbers ( meaning, short !) as far as their keeping characteristics.
They can be kept very successfully if you have room in your freezer. Grate them, no blanching necessary, and freeze them quickly in freezer bags. They’ll stay there for as long as you want them, no loss of color or texture.
It's so worth doing this, and using them in my zucchini pancakes, below.
3 cups shredded zucchini (about 2 medium)
1 cup shredded peeled potato (1 medium)
Drain these two. I shake a bit of salt over them and drain them through a sieve or colander. Use your clean hands to work out the liquid, after about an hour.
Meantime…mix the following ingredients together then add the zucchini and potato and mix really well with a wooden spoon.
1/2 cup Panko breadcrumbs
3 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon pepper or any spices you like.
3 eggs, lightly beaten
1 small onion, finely chopped
2 garlic cloves, minced
This is how you fry them…
Use enough of your preferred vegetable oil to cover the bottom of a non stick heavy pan. Drop and flatten ¼ cupfuls of the batter. Fry and turn until golden brown. Drain on paper towels.
Winter Squash -the Tough Skinned Guys!
Their growth rate is just phenomenal, and their requirements are actually quite minimal, both in growing and keeping from fall harvest throughout the next year.
I don't have a whole lot of room for enormous squash plants, but growing them up supports as I did last year proved to be very successful. I ended up with a couple of butternut, one kabocha and eight spaghetti squash. There are only four left at this time, and they are still absolutely perfect.