Live Green and Earn Points


  • S C. 4 years ago
    I love zucchini and yellow squash, lightly cooked with olive oil, onion, garlic powder served with tilapia and pan fried corn bread and with warm pears/peaches on the side prepared with nutmeg, cinnamon, butter and honey. My mom got my daughters to eat these vegetables years ago when they were little and we look forward to the harvest from the garden each year. It's better than store bought. It's amazing what a little time and patience in planting those seeds in the ground and gaining the delicious food to share with your family and others. Makes for good, family memories too.
  • Ruby D. 5 years ago
  • Susie C. 5 years ago
    There are so many ways you can use zucchini squash - it's one of my favorites - it's good by itself, or in all kinds of dishes, from pasta to salad to soup to bread
  • Meg P. 5 years ago
    If you get a really good supply of summer squash, it works VERY WELL to cut it in chunks and toss in a freezer bag. I pull out my bags of zuc and crookneck all winter long for wonderful squash in my soups. The pieces are easy to break apart since they are still firm when I freeze them. They can be frozen after they are cooked, also, if that is desired.
  • Christine N. 5 years ago
    I love my summer squash fresh picked from my garden, sliced up, and microwaved with nothing added - doesn't need it.
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