Whether you eat them raw, grilled, steamed, sauteed or stir-fried, summer squash are a convenient and colorful way to add vitamins A and C, and potassium and calcium to your diet. Compared to their tough-skinned cousins, zucchini, patty pan, crookneck and straightneck squashes dehydrate quickly and should be eaten within one week after picking. You do not have to peel them.
Steam squash whole or halved to best retain texture.
Be careful not to overcook. Combine all the shredded squash and chopped vegetables in a bowl with the eggs and mix well. If the mixture is too moist, a couple tablespoons of flour or bread crumbs may be added. Fry on both sides until browned, and melt cheese on top after flipping, if desired. Makes about 9 latkes.