Instructions: There are just 19 calories in a cup of sliced zucchini, which means dieters can eat a whole plate of it without feeling a bit guilty. Although its not high in nutrition, 1 cup of sliced zucchini does have about 10 milligrams of vitamin

When buying fresh summer squash, either green or yellow, look for firm vegetables, with no brown spots. Smaller squash, under 6 inches, usually are sweeter than larger ones. Squash can be stored in a loosely closed plastic bag in the refrigerator for up to a week.

For most recipes, zucchini does not need to be peeled. Just wash it and slice off the ends. It can be eaten raw or cooked.

Zucchini is about 95 percent water. Because of that, it needs to be salted or blanched before adding it to a casserole. That will prevent the dish from becoming waterlogged.

To salt zucchini, slice it, then sprinkle it with about 1/2 teaspoon of salt per pound of squash. Place it in a colander and let it stand for about 30 minutes. Then rinse off the salt and pat it dry with paper towels.

To blanch zucchini, drop whole squash into boiling water and cook for 2 to 8 minutes, depending on the size of the squash. If you are planning to cook it later or use it in a casserole, chill it in ice water after blanching. Slice it after it has cooled.

Blanched zucchini also can be frozen in freezer bags. But freezing causes it to soften, so it wont be good to eat just warmed up. It can be added to soups and stews, however.

Zucchini also can be cooked in the microwave. Cut it in half or in slices.

Add about 1/4 cup of water per pound of squash and cover it loosely. Microwave on high 8 to 10 minutes for one pound.

Even zucchini blossoms are edible. Try frying them as you would a fritter, or just chop and toss in a green salad.

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