While many people associate the term “squash” with hearty winter stews, summer squash varieties are a true staple of the sunny season. As bright and colorful as summer itself, these soft-rind squashes come in shades of green and yellow and can bring body and flavor to everything from quick breads and muffins to soups, stews, tacos, and salads.
Think of “summer squash” as a general term for any of the tender, thin-skinned squashes harvested in warm weather. They’re versatile, low in calories, and so easy to prepare—roasted, grilled, baked, fried, sautéed, or even raw!
Fresh, local summer squashes will typically last several days in the fridge. Store them unwashed in a plastic bag in your crisper drawer until you’re ready to use them.
1. Zucchini (Green and Yellow)
Yes, zucchini can be either green or yellow! More than once, we’ve heard from surprised members of the Boston Organics Community who thought they received summer squash instead of zucchini in their delivery—only to learn that yellow zucchini is very much a thing.
Zucchini has a softer texture than other summer squash, making it great for salads and baked goods.
Try it in one of these recipes from our archive:
- Basil Zucchini Muffins
- Baked Zucchini Fries
- Blueberry Zucchini Bread
- Classic Ratatouille with Olives
- Grilled Zucchini Tacos
- Zucchini Carpaccio with Feta, Walnuts & Dill
2. Patty Pan Squash
With its scalloped edges and shallow, rounded shape, patty pan squash is one of the most visually unique varieties. It comes in a rainbow of colors—yellow, white, orange, green, and even multicolored—and has a denser texture than zucchini, which makes it perfect for cooking.
Give patty pan a try in one of these tasty dishes:
- End-of-Summer Vegetable Soup
- Grilled Vegetables with Rosemary Goat Cheese Polenta
- Roasted Summer Squash with Fennel and Thyme
- Seven Vegetable Couscous
- Summer Squash and Goat Cheese Frittata
3. Yellow Squash
Not to be confused with yellow zucchini, yellow squash comes in two types: straight neck and crookneck. Both have bulbous ends and slightly thicker, bumpier skins. Crookneck squash, in particular, has larger seeds and a waxier texture, but both varieties work beautifully in summer recipes.
Try yellow squash in:
- Grilled Vegetable Kabobs
- Orange Ginger Tofu
- Summer Squash and White Bean Sauté
- Summer Squash Fritters
- Yellow Squash, Onion, and Tomato Bake
4. Zephyr Squash
This eye-catching squash is a hybrid of yellow crookneck, delicata, and yellow acorn squash. It’s easy to recognize thanks to its two-toned skin—often yellow on the top and pale green on the bottom. Zephyr squash is slightly denser, like a patty pan, but easier to slice and equally versatile in any cooked summer squash recipe.
You can substitute zephyr squash for any other summer squash in your favorite dish.
