If you take one thing away from this article, let it be that we are straight up obsessed with summer produce. Right now, we’re specifically setting our sights (and stomachs) on all types of summer squash. These soft-skinned and tender veggies are just as good raw as they are grilled or sautéed. While zucchini and yellow squash are generally available year-round, come summer, you can find an even greater variety of shapes, sizes, and colors. We’re sharing some of our favorites here, so next time you hit the farmers market, you can fill up your tote with all the goodies it can hold.
Known for its deep green color and straight body, zucchini is insanely versatile. Eat it as crudité, zoodles, or, better yet, lasagna. Oh, and if you see zucchini blossoms, definitely grab ’em—they’re a wonderful salad addition.
Yellow squash has bright yellow skin (true to its name) and a bulbous bottom, tapering at the neck. With two varieties, distinguished by neck shape, straight neck and crookneck taste just the same. Yellow squash can be used interchangeably with zucchini, or mixed together for the ultimate summer sauté.
Eight Ball Zucchini
This adorable summer squash is exactly as the name suggests… it’s in the shape of an eight ball. With the same color scheme, mild flavor, and texture as a regular zucchini, it can be enjoyed raw, steamed, sautéed, grilled, or even stuffed (just scoop out the insides first).
Popular in Mexico and Texas, tatuma squash is no stranger to farmers markets throughout the US during the warmer months. Similar in texture and color to zucchini, it’s wider and more bulbous shape makes it stand out. If you love zucchini fries, swap in tatuma squash. Then pat yourself in the back for your originality.
Costata Romanesco Zucchini
We love this zucchini for its light green ridges and specks, which create an unbelievable texture for every dish. Juicier, sweeter, and a bit nutty, prepare this as you would classic zucchini.
With the look and feel of a saucer, pattypan squash is adorably round and flat with scalloped edges. Usually on the smaller side, pattypan squash ranges in color between yellow and green. The smooth and mild taste makes it incredibly versatile for whatever warm-weather dishes you’re dreaming about.
This summer squash is shorter and wider than zucchini, with green tones and lines like a watermelon. Cousa’s light texture and slightly sweet taste allows it to be added to any dish, whether mixed with other squash or as a star on its own.
If you’re into two-toned everything, look no further. Zephyr squash has a yellow body with a dipped green bottom (so trendy, so ombré). Like other summer squash, zephyr’s seeds and skin are 100% edible, but the flesh is a little thicker than yellow squash.