Cut the vine 2-3 inches from the squash to prevent damaging the fruit.
The fruit can bruise easily and should be handled carefully during harvest.
Summer squash can be stored in a refrigerator for up to a week in a perforated plastic bag.
Summer squash can be frozen. Cut into uniform slices and blanch for 5 minutes. Cool and dry the squash before putting in freezer bags or another container.
Five Heart Home. 2017. Baked Parmesan Yellow Squash Rounds. Accessed 9 Sept 2018. https://www.fivehearthome.com/baked-parmesan-yellow-squash-rounds-recipe/
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.
Preheat oven to 425°F and place rack in the center position. Line a Baking sheet with foil or parchment paper. Cut
2 medium-sized yellow summer squash Into ¼ inch thick slices and arrange on pre pared pan. Lightly sprinkle with
Garlic salt
Black pepper Use a spoon to spread a thin layer of
½ cup parmesan cheese Onto each slice of squash. Bake for 15-20 minute until Parmesan melts and turns a light golden brown.
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