Summer squash & zucchini

In season in SW Michigan

In season

Months from the MSU Extension seasonal availability guide. Weather shifts dates a little each year.

Key nutrients

%DV uses FDA Daily Values for adults and children 4+. Values are USDA lab averages scaled to the serving; your harvest may differ.

Wellness

A cup of sliced raw zucchini has about 19 calories, 20 mg of vitamin C (22% DV) and 0.18 mg of vitamin B6 (11% DV). That makes it a good source of vitamin B6. (USDA) The NIH Office of Dietary Supplements says the body needs vitamin C to make collagen, which helps wounds heal, and that vitamin C improves absorption of iron from plant foods and helps the immune system work properly. (NIH ODS) NIH ODS also says vitamin B6 is needed for more than 100 enzyme reactions involved in metabolism. (NIH ODS)

Pick, store and use

• Pick

  For freezing, choose young squash with tender skin. (MSU Extension)

• Store

  Keep it unwashed in a plastic bag in the crisper and use within 2–3 days. Scrub with a vegetable brush just before cooking. (MSU Extension)

• Preserve

  MSU says it's best to freeze or pickle summer squash, not can it. To freeze, slice ¼ inch thick and blanch 3 minutes. (MSU Extension)

Where to get it nearby

No farm in our directory lists summer squash or zucchini by name yet. Many farm markets carry more than their listing says, so it's worth asking.

See all farms →