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It's that time of year where you attend to your garden, harvest a couple zucchini and decide some of the others need more time to grow. So, you leave them on the plant. You come back to the garden two days later to find giant zucchini and double the number of squash you started with. Can anyone else relate to surges in zucchini?

Squash varieties are split into the categories of winter and summer squash. zucchini falls under the summer squash category since it is harvested during warm weather months and before it fully matures.

Ideally, you want to harvest zucchini when it's small – before it gets too large, seedy and the skin gets tough. After being harvested, zucchini will last in a cool environment for around four days.

zucchini is a great vegetable to add to your meal planning lineup. It is versatile due to its mild flavor and can be eaten raw or cooked. It also provides important nutrients such as Vitamins A and C, potassium, folate and fiber. Don't peel the skin – that's where a lot of nutrients are found. Another perk? It is naturally low in calories, sodium and fat.

Fun fact: Squash blossoms are edible and can be eaten raw or cooked (sautéed, stuffed, battered and fried). There are two kinds of blossoms on your plant – male and female. The male blossoms have a long, thin stem. The female blossoms have a small squash starting to grow at the base. If you feel adventurous enough to try a squash blossom, go for the male blossoms as this won't reduce your squash yield. Be sure to leave a few male blossoms for pollination purposes.

Looking for a cool meal idea for a hot summer day? Try out crunchy vegetable wraps.

Ingredients:

• 4 tablespoons low-fat cream cheese

• 1/2 teaspoon ranch seasoning mix

• 2 whole wheat tortillas

• 1/4 cup broccoli, chopped

• 1/4 cup carrots, grated

• 1/4 cup zucchini, cut into strips

• 1/4 cup yellow summer squash, cut into strips

• 1/2 tomato, diced

• 1/8 cup green bell pepper, seeded and diced

• 2 tablespoons chives, chopped fine

1. Wash hands with soap and water.

2. In a small bowl, stir ranch seasoning into cream cheese, chill.

3. Wash and prepare vegetables.

4. Spread cream cheese mixture onto flour tortilla, staying one inch from edge.

5. Sprinkle vegetables over cream cheese mixture. Roll tortilla tightly.

6. Repeat steps four and five for the second tortilla.

7. Chill for one to two hours before serving (the wrap will hold its shape better).

8. With a sharp knife, slice into circles and serve.

9. Store leftovers in a sealed container in the refrigerator.

Has your garden or fruit tree produced exceptionally well and now you're not sure what to do with all the produce? Feeling overwhelmed by the sheer number of zucchini? Bring the produce to the Antelope County Extension Office. Produce donations are being distributed to the Antelope County Food Pantry, Arbor Care Center of Neligh and Pioneer Homes.

Have questions or produce to donate? ContactBrittany Spieker with Nebraska Extension Office at 402-887-5414 or [email protected].