Scallopini Squash

Scientific Binomial Name: Cucurbita pepo

This small variety of summer squash offers a creamy, and mildly nutty flavor. It gets its name from its scalloped edges.

Selection Information

Usage: Baked, microwaved, sauted, stir-fried, steamed, or pan fried. It's scooped out husk is sometimes used to hold other foods.

Selection: Also called summer squash and pattypan squash, good-quality scallopini should be firm, smooth-skinned and small in size. The surface will shiny and light green in color.

Avoid: Avoid product that is soft, wrinkled, blemished or dull in appearance. Large squash will be less tender than smaller product.

Seasonal Information

Scallopini squash is available year-round, with peaks in late spring and early summer.

Scallopini Squash Nutritional Information

Serving Size: 968g Cooked Scallopini
Amount Per Serving
Calories 200	Calories from Fat 14.81
	% Daily Value*
Total Fat 1.65g	2.5%
Saturated Fat 0.34g	1.7%
Trans Fat 0g	0%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0.13g
Cholesterol 0mg	0%
Sodium 9.68mg	0.4%
Total Carbohydrate 31.94g	10.6%
Dietary Fiber 18.39g	73.6%
Sugars 13.55g
Protein 9.97g
Vitamin A 16.5%	Vitamin C 174.2%
Calcium 14.5%	Iron 17.7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Scallopini is very low in fat and very low in Cholesterol and Sodium. It's an excellent source of fiber and Vitamins A and C as well as Calcium and Iron.