While many people associate the catchall term 'squash' with the chilly winter months, summer squash varieties are a staple of the sunny season. As pleasant and colorful as our beautiful summers these seasonal beauties come in glorious shades of yellow and green and can add body and flavor to everything from quick breads and muffins to soups, stews, tacos, salad and more! Think of summer squash as a term for any of the soft-rind squashes of the warm season.
Summer squashes are among our favorite summer vegetables. They are versatile, easy to cook, low in calories and lend themselves to numerous summer dishes from summery salads, to soups, stews, tacos and more! Whether roasted, grilled, bakes, fried, sauteed or served raw local, in-season summer squashes are sure to please! Fresh summer squashes will generally last numerous days in the refrigerator - store unwashed in a plastic bag until you're ready to use them.
1. Zucchini (Green and Yellow)
On more than one occasion we've received a call from a member of the Boston Organics Community who opened their delivery and think they received a summer squash instead of a zucchini. We let them in on the great news: zucchini can be green or yellow. Fun, right?! Zucchini has a softer texture than many of the other summer squashes, making it a delicious addition to salads.
Give zucchini a try in one of these delicious recipes from our Boston Organics Recipe 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
Another variety of summer squash that we frequently have available is pattypan squash with its distinctive round, shallow shape and pretty scalloped edges. Pattypan squashes can be yellow, white, orange, light green, dark green and multicolored! More dense than zucchini, patty pan is best served cooked.
Try oatty pan in one of the following recipes:
- 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 Fritatta
3. Yellow Squash
Yellow squash (not to be confused with yellow zucchini) come in two varieties: straight neck and crookneck. Both varieties have a bulbous end and a thicker, bumpier skin than zucchini, with pale white flesh. Crookneck squash tend to have larger seeds and a thicker, waxy skin.
- Grilled Vegetable Kabobs
- Orange Ginger Tofu
- Summer Squash and White Bean Saute
- Summer Squash Fritters
- Yellow Squash, Onion and Tomato Bake
4. Zephyr Squash
This beauty is a cross between yellow crookneck, delicata and yellow acorn squash and is easily recognizable because of its two-tone coloration. Zephyr squash are more dense, like a patty pan, but easier to slice and can be used in any cooked summer squash dish. It can be used interchangeably with other summer squashes.
Try zephyrs in:
