Summer squash varieties go beyond yellow squash and zucchini! Keep reading to learn how to choose, store and cook some of my favorites.
One of my favorite parts of summer is all the varieties of squash that are in season. We’re not just talking yellow squash and zucchini. Go to the farmer’s market, and you can find Zephyr squash, Mexicana squash, patty pan squash, and more.
Below, I break down some common varieties and offer suggestions for how to cook them. If you’ve never worked with a variety of summer squash before, they may seem intimidating, but I promise, they’re easy to prepare. Each of these varieties is unique and delicious. I hope you try something this summer!
How to Choose Summer Squash
When you’re looking at a display of summer squash—especially if there are varieties you haven’t tried—how do you know which to choose?
- Choose squash that feel heavy for their size.
- Make sure they don’t have any wrinkles or soft spotswhich may indicate corrosion.
- Select small to medium squash, not large. The bigger the summer squash, the more waterlogged they will be and the bigger the seeds. Smaller squash will have the best flavor and texture.
How to Store Summer Squash
To give your vegetables the longest shelf life possible, wrap them in a paper or plastic bag and store them in the crisper drawer of your refrigerator. The bag will help them retain moisture (aka not wrinkle), so don’t skip it!
Varieties of Summer Squash
zucchini
If you’re familiar with any of the types of squash in this post, you definitely know zucchini. This popular vegetable has dark green, thin skin and thick white flesh with a mild sweet flavor. It is a versatile vegetable to have in your kitchen. You can fry it, grill it, fry it, add it to baked goods or even eat it raw.
My favorite zucchini recipes include grilled zucchini, roasted zucchini, stuffed zucchini boats, zucchini noodles, and zucchini fritters. And I will never stop a slice of chocolate zucchini bread!
Yellow squash
Straightneck yellow squash is the most common variety of summer squash you’ll find in grocery stores and farmers markets. It has very fine, pale yellow skin and a sweeter, fruitier flavor than zucchini. I like to roast this squash until tender and serve it as a side dish – find my favorite method in this Roasted Yellow Squash recipe.
You can also add raw squash to salads (check out this pesto pasta salad recipe!), simmer it in vegetable soups, spiralize it to make julienne or veggie noodles, or add it to grilled vegetable skewers. Additionally, it’s a great substitute for zucchini in baked goods like zucchini muffins and zucchini bread.
Patty pan squash
I love patty pan squash because it’s just right. So beautiful! Its flesh is denser than zucchini or yellow squash, but its flavor is similar. Depending on the variety, its exact shape and color may vary. Some patty pan squash are pale green and tulip-shaped, while others are darker and resemble a scallop-edged flying saucer. Some are the size of your palm, others are barely bigger than a quarter.
Like other types of summer squash, patty pan is great roasted, grilled or roasted. Check out this Roasted Patty Pan Squash recipe to turn it into an easy side dish.
Zephyr Summer Squash
Zephyr squash, a cross between a yellow crookneck squash and a delicata squash–acorn squash hybrid, has a distinctive appearance. It is tall and slender, and although the upper half is yellow, the end of the flower is usually green. But its looks aren’t the only thing special. Johnny’s Selected Seeds, the company that first bred it, describes its flavor as “unusually sweet” and “nutty”. Prepare this unique squash as you would normal yellow squash or zucchini.
Mexicana Summer Squash
This gray-green Mexican zucchini is popular among growers for its high yield, ease of harvest, and strong disease resistance, but you’ll love it for its tender flesh and nutty flavor. Try frying it or tossing it on the grill!
Striped Zucchini
Did you know that not all zucchini look the same? They are not depicted here, however Golden Zucchini Often found at farmers markets. You can identify them by their dark yellow skin and firm flesh.
Less common are striped zucchini, including the Dario and Safari varieties (pictured above). With their white or light green stripes, these patterned squashes are a treat to look at. Use them as you would regular green zucchini.
Round Zucchini and Squash
These summer squash varieties are known by many names. The yellow one-ball squash, the green eight-ball and the pale, striped Ronde de Nice. All of these are types of round zucchini or summer squash. Their shape makes them perfect for stuffing, but you can grill, roast, or roast them just like regular zucchini.
More types of squash to know
I’ve featured some of my favorite types of squash above, but there are still some you can find at your market or grocery store. Looking for something…
Yellow Crookneck Squash
You can recognize crookneck squash by its characteristic curved neck and bright yellow, rough skin. It has larger seeds than straightneck squash, but its firm flesh and rich, buttery flavor make it delicious nonetheless. Try it sautéed!
Squash in the shade
Many of the squash varieties in this post look the same…not squash in the shade! This pale green variety is shaped like a pear, and its crisp, firm flesh is unlike that of a cucumber, although it also cooks well. Native to central Mexico, it shines in salads and sautes.
Romanesco Ribs
This pitted, striped zucchini is an Italian heirloom variety. It has a nutty flavor and is excellent raw or cooked. Thinly sliced, it would be delicious in a simple zucchini salad.
Kusa Squash
Hailing from the Middle East, pale green kusa squash has a sweeter flavor than regular zucchini. Small squashes are short, squat and gently tapered from the stem to the flowering end. Left to grow, they become oval, similar in shape to spaghetti squash. Small squashes are perfect for stuffing, but you can roast or roast them like zucchini.
What is your favorite kind of squash? Let me know in this comment!