Summer squash differs from fall and winter squash in that it is selected to be harvested before the rind hardens and the fruit matures.Plant anytime after the danger of frost has passed, from early spring until midsummer. Some gardeners have two main plantings - one for early summer harvest and another for late summer and fall harvest. Sow two or three seeds 24 to 36 inches apart for single-plant production, or four or five seeds in hills 48 inches apart. Cover one inch deep. When the plants are 2 to 3 inches tall, thin to one vigorous plant or no more than two or three plants per hill.

Because summer squash develop very rapidly after pollination, they are often picked when they are too large and overmature. They should be harvested when small and tender for best quality. Most elongated varieties are picked when they are 2 inches or less in diameter and 6 to 8 inches long.

Nutrition Facts (1 cup sliced, raw zucchini) Calories 16 Protein 1.31 grams Carbohydrates 3.27 grams Dietary Fiber 1.36 grams Calcium 16.95 Potassium 280.24 Vitamin A 384 IU Folate 24.93 mcg

(Approximately 200- 300 seeds per oz)