Many gardeners plant summer squash and zucchini squash side-by-side in a garden because of their similar growing habits. As summer squash vines begin to blossom in a garden, it is time to get ready for a bountiful summer squash harvest. When the summer squash reach lengths of approximately 6 inches, cut them from the vines and bring them indoors. Prepare summer squash by cooking it lightly--it makes a delightful accompaniment to any summer meal.
Place the summer squash into the colander and rinse them well under cool water. Use the vegetable brush to scrub the outer rinds of each summer squash to remove dirt.
Place the clean summer squash onto the cutting board. Trim both ends from each summer squash and discard. Do not peel the summer squash.
Cut the summer squash in half lengthwise and place each half onto the cutting board with the flat sides facing down. Cut each half into lengthwise halves again and then chop the squash quarters across the lengths of the spears to cut them into 1-inch pieces.
Place approximately two cups of water into the saucepan and fit the metal steamer into the saucepan. Fill the steamer with the chopped summer squash and place the lid onto the saucepan. Steam the summer squash for up to five minutes, removing the squash from the heat when the squash is tender. Drain the squash and add butter or olive oil and any seasonings you desire.