Although it is available in most grocery stores all year, summer squash or zucchini is best from May to August. Look for squash that are tender and firm, with a glossy skin. Avoid stale or over-mature squash - this squash will have a dull skin and a hard, tough surface. Store summer squash in a plastic bag in the crisper of the refrigerator. Makes 6 servingsIngredients:
1 pound lean ground turkey
1 onion, chopped
5 carrots, small, diced
2 zucchini, medium, or other squash
2 potatoes, medium, diced
black pepper to taste
1/2 teaspoon cumin
10 1/2 ounces low-sodium tomato sauce, Mexican style, canned
1 teaspoon cornstarch Instructions:
1. Brown ground turkey in a non-stick frying pan.
2. Add onions, carrots, squash, potatoes, pepper, and cumin. Sauté for about 5 minutes.
3. Add tomato sauce and just enough water to cover. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are tender.
4. Dissolve cornstarch in about 1 Tablespoon of cold water, add to mixture. Bring dish back to a boil until sauce thickens. Serve with brown rice or cous-cous. Nutritional information:
Serving Size (1 cup): Calories 220, Total Fat 5 g, Saturated Fat 1.0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 24 g, Fiber 4 g, Protein 16g, Vitamin A 110%, Calcium 6%, Vitamin C 45%, Iron 15%Image courtesy of foodtoglow.com