Seasonal Superfood: New squash recipes

WHY YOU WANT IT!

It's packed with beneficial nutrients!
Best right now, low-cal summer squash is contains 2 grams of protein per 1-cup serving and helps curb cravings.

It's nature's sunblock!
Squash is rich in beta-carotene, which helps make skin more resistant to harmful UV rays, keeping you looking youthful.

It's a thirst-quencher, too!
Ninety-five percent liquid, squash, when eaten raw, helps you stay hydrated in the heat of summer.


WHAT TO LOOK FOR!

Go small and heavy
Choose smaller squash that have heft for their size, which means that they're moisture-packed, firm-fleshed, fresh and yummy!

Don't sweat the scuffs
The delicate skin is bound to get a light scratch or two on its journey from field to market. A quick rinse at home, and you're ready to start.


TRY THESE RECIPES!

Grilled Ratatouille Boats
4 Servings | Prep 15 min | Cook 25 min

Ingredients:
2 zucchini, halved lengthwise * 3 tbsp. EVOO * 1 onion, chopped * 2 cloves garlic, grated * 1 eggplant, cubed * 2 tomatoes, chopped * 1/4 cup chopped parsley * Salt and pepper * 1/3 cup shredded mozzarella cheese

Directions:
1. Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.
2. Heat 1 tbsp. EVOO in a large skillet over medium heat; add the onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Add the remaining 2 tbsp. EVOO, the eggplant and zucchini balls; cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until the mixture is thick, about 5 minutes. Stir in the parsley; season with salt and pepper.
3. Fill the zucchini shells with the ratatouille, sprinkle with the cheese and grill, covered, over medium-high until the cheese is melted and the shells are slightly softened.
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By Katie Barreira | Photography by Jennifer Causey