Courgettes you're probably already quite familiar with, but the other variety of squash we grow in the summer is scallopini (also known as patty pan squash). Scallopini looks a bit like a golden spaceship and tastes very similar to a courgette. You can use them in exactly the same way as courgettes, and enjoy the vibrant colour they bring to any dish!
Courgette and scallopini are a good source of vitamin C and potassium, as well as folate, niacin, vitamin E and riboflavin.
5 ways with Courgette / Scallopini...
Scallopini and courgettes can be used in very similar ways. Neither need peeling, so simply chop off the ends and you're ready to go!
Stir fry - sliced and popped into any stirfry mix is a quick and easy use.
Fritters - grated into a mix with other veggies or just on their own. Add gram or standard flour, egg or a vegan replacement to bind, and some herbs and spices!
BBQ'd sliced into strips for chargrilling or barbecues.
Roasted & stuffed - particularly good for larger size courgette or scallopini - remove some of the inner flesh and add fillings of your choice.
In baking - like carrots they can also be used in baking to add a healthy component to a cake, breads or muffins.
BONUS: Ratatouille or some other stew type dish, also in a gratin works well!