Blot the zucchini dry with a paper towel and place on a baking sheet and place in the freezer. Freeze the zucchini for 1-2 hours. Once they’re frozen, transfer them to a freezer safe storage bag and freeze for several months.

You can eat the skin of the 8 ball squash just like zucchini and yellow squash. The skin is a similar texture and maybe a little bit more firm than a zucchini. After grilling, it is tender and easy to cut with a fork.

Eight ball squash is a hybrid variety of zucchini. It’s round, ranging from quite small to softball-sized, and has striated dark green skin with cream-colored flesh that tastes like nutty Italian zucchini.

Instructions

1. Preheat oven to 375°F.
2. Cut the stem off the squash about 1/2 an inch from the top.
3. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
4. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.

So if you’re looking for some creative ways to put your squash harvest to good use this summer, consider five of our favorite ideas:

1. Fry Squash Into Fritters or Croquettes.
2. Freeze Squash for Winter.
3. Slice Squash Into Noodles.
4. Make Squash Kid-Friendly.
5. Diversify Your Squash Recipe Repertoire.

3-4″ x 3″
Loaded with delicious nutty, buttery flavor, Eight Ball makes a fantastic stuffer. Vines are very productive. Size: 3-4″ x 3″.

Cue Ball Squash is a hybrid, round zucchini with heavy yields and exceptional disease-resistance. This squash variety produces round fruits that are pale green with white specks. Fruits have a crisp texture with a traditional, squash flavor. Fruits are best harvested around 2-3″ in diameter.

They generally range in size from one to four inches in diameter. The smaller sizes have the sweetest and most flavorful flesh, while the larger sizes are firmer, but excellent for stuffing. Squash that are larger than four inches have a tendency to develop a woody texture and hard unpalatable seeds.

Pork. Since acorn squash has a mild sweetness, it makes a great side dish to any type of meat, pork included. So go ahead and bake some breaded pork chops for a simple yet hearty dinner. You could even pair your squash with another fall produce – apples – to make a great side to roasted pork tenderloin.

Unlike their winter squash counterparts, summer squash have soft, thin skin that is edible. However, older, oversized squash will have tough skins that need to be peeled. Summer squash can be eaten raw or cooked by way of roasting, steaming, sautéing, grilling or frying.

Stove Top Directions. In a large sauce pan, heat the oil over medium heat. Add the squash, onion, and a pinch of salt and pepper. Cook for about 5 minutes, or until the onion and squash are starting to get tender. Add the sage and thyme, and saute for another minute or two. Add the broth, cover, and bring to a boil.

Preheat oven to 350 degrees F (175 degrees C). Lay the summer squash slices in a single layer in a 9×12-inch baking dish; dot with butter. Sprinkle the Parmesan cheese over the squash. Bake in the preheated oven until the squash is tender, bubbling, and golden yellow-brown, about 20 minutes.

How To Prepare Squash. Wash the outside of the squash. Remove the stem and blossom end. For yellow squash, no need to remove the skin or seeds. Cut into disks and then halve or quarter to make bite sized. Saute in oil or butter and then add seasonings.

DIRECTIONS Melt butter in large skillet. Add onion and cook just till tender. Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften. Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). I add lots of salt and pepper.