Products

Baby Summer Squash

Also known as: Scaloppini, Green Summer, Yellow Sunburst, Yellow Crookneck, and Green and Yellow Zucchini

Category:

Vegetables

Seasonality:

All Origins
Mexico
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

Uses:

So named because of their tender immature skins and peak season of availability, Baby Summer Squash from Melissa’s are generally available year-round. Completely edible including the seeds, Melissa’s Baby Summer Squash have a mild, delicate flavor and can vary widely in shape and skin color. Melissa’s Baby Summer Squash can be used in a variety of dishes. Similar in shape and color to their mature counterparts, these baby-size squash, including Scaloppini, Summer, Sunburst, Crookneck and Zucchini can be served as a snack with other raw vegetables or cooked hot and served with butter and fresh herbs like basil, oregano or dill.

Selection, Storage & Handling:

Choose baby squash that are small-sized with a smooth, glossy and tender skin. Allow 1/4 to 1/3 pound per person. Refrigerate unwashed in a plastic bag for up to 5 days.

Rinse baby squash but do not peel. Leave whole, cut into slices or dice. Boil, butter-steam, microwave or stir-fry baby squash.

For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.

Nutrition Facts

Serving Size 1/2 cup (65g)

Amount Per Serving
- Calories 10
- Calories from Fat: 0

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 1g 3%
- Protein 0g 0%
- Saturated Fat 0g 0%
- Sodium 0mg 0%
- Sugars 1g 0%
- Total Carbohydrate 2g 1%
- Total Fat 0g 0%