Squash come in 2 distinct categories, summer squash and winter squash. Summer squash, including crookneck, pattypan, and zucchini (which is available in supermarket year-round), have thin, edible skins and soft seeds. For the best flavor, choose small to medium zucchini, about 6 inches long and up to 2 inches in diameter. Because summer squash are 95 percent water, cook them quickly or they will become mushy.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.