Summer Squash: How to Choose, Cook, and Use the Most Common Varieties
Summer squash are among the most versatile vegetables in the kitchen.
Their mild flavor, tender texture, and quick cooking time make them perfect for everything from roasted vegetable dishes and stir-fries to curries, soups, pasta, flatbreads, and even baked goods.
While zucchini is the best-known variety, it’s only one member of the summer squash family. Other common varieties include yellow summer squash, crookneck squash, and Mexican squash.
Although they differ in appearance and subtle flavor, they cook similarly and can often be substituted for one another.
Whether you’re shopping at the grocery store or visiting a farmers market, understanding how to choose, prepare, and cook summer squash will help you make the most of these colorful vegetables.
What Is Summer Squash?
Summer squash are harvested while still immature, giving them thin edible skins, soft seeds, and tender flesh.
Unlike winter squash, which develop thick rinds and dense flesh for long storage, summer squash are valued for their delicate texture and quick cooking time.
Their mild flavor and versatility make them ideal for roasting, sautéing, stir-frying, soups, curries, pasta dishes, flatbreads, and baking.
Although the different types of summer squash vary slightly in shape, color, and flavor, they cook much the same way and can usually be substituted for one another.
If you’d like to learn more about storing winter squash, read Winter Squash Storage Secrets: How Long They Last & How to Store Them Properly.
The Different Types of Summer Squash Explained
Zucchini
Zucchini is the most popular and widely available summer squash. Although it’s commonly prepared as a vegetable, it’s technically a fruit because it develops from the flower of the squash plant.
Its mild flavor, tender flesh, and thin edible skin make zucchini one of the most versatile vegetables in the kitchen.
Young zucchini are usually harvested when they’re about 6 to 8 inches long, when the flesh is at its sweetest and the seeds remain soft.
While dark green zucchini is the variety most often found in grocery stores, it also comes in yellow, striped, and round varieties. In Britain and much of Europe, zucchini is known as courgette.
Nutritionally, zucchini is low in calories, naturally fat-free, and rich in water, fiber, vitamin C, and vitamin A.
Its versatility makes it perfect for roasting, sautéing, grilling, stir-frying, soups, flatbread, and baked goods among other uses.
Recipes to try
Sautéd & Baked: Mediterranean Baked Zucchini, Tomato And Arugula Frittata Topped With Bacon And Goat Cheese
Sautéd: Zucchini with Garlic Árbol Chilies and Olive Oil (Calabacines al Ajillo)
Stir-fry: Japanese-Style Yakisoba Beef And Noodles Stir-Fry
Soup: Instant Pot Pork Ramen with Homemade Pork Broth, Baby Bok Choy, Carrots & Zucchini
Charred: Instant Pot Teriyaki Chicken with Charred Zucchini (Better Than Takeout)
Baked: Orange Walnut Zucchini Bread
Yellow Summer Squash
Yellow summer squash is closely related to zucchini and has the same tender flesh and edible skin. Its flavor is mild with a slightly sweeter, buttery taste that works well in a wide variety of dishes.
The two most common types are:
- Straightneck squash, with its smooth, cylindrical shape.
- Crookneck squash, recognized by its curved neck and slightly bumpy skin.
The skin, flesh, and soft seeds are all edible, so peeling isn’t necessary.
Yellow summer squash can be eaten raw in salads or cooked by sautéing, roasting, grilling, steaming, or baking into casseroles.
Steaming is one of the quickest ways to prepare yellow summer squash.
Unlike boiling, steaming helps preserve nutrients, keeps the squash from becoming waterlogged, and allows it to retain its shape.
Honey-Basil Summer Squash
For an easy example, see my Honey-Basil Summer Squash recipe.
For the best flavor and texture, choose squash about 5 to 6 inches long that feel firm and heavy for their size.
Recipes to try
Yellow Crookneck Squash
Yellow crookneck squash has a curved neck, bright yellow skin, and a mild, buttery flavor.
It cooks much like zucchini and straightneck squash and can be substituted for either in most recipes.
Although once more common, crookneck squash is becoming harder to find in large grocery stores.
Commercial growers and retailers often favor straightneck squash because its uniform shape is easier to harvest, pack, ship, and display.
If you’re looking for fresh yellow crookneck squash, your best bet is usually a local farmers market during the summer growing season.
Recipes to try
Citrus Herb Roasted Vegetables (a medley of vegetables including crookneck squash)
Mexican Squash (Calabacita)
Mexican squash, or calabacita, is a close relative of zucchini that’s especially popular in Mexican and Southwestern cooking.
It has pale green skin with light speckles, tender flesh, and a mild, slightly sweet flavor.
Two varieties are commonly grown:
- Calabacita Larga, the long variety used much like zucchini.
- Calabacita Bola, a round variety sometimes used for stuffing.
Mexican squash is delicious sautéed with onions, garlic, tomatoes, corn, and green chiles in the classic dish calabacitas.
It’s also used in soups, stews, tacos, burritos, quesadillas, and vegetable side dishes.
Outside the Southwest and areas with large Hispanic communities, Mexican squash can be difficult to find.
Because zucchini ships well and is available year-round, many grocery stores don’t stock regional varieties like calabacita.
Mexican squash (Calabacita Larga) is commonly sold in Hispanic and Latin grocery stores. This photo was taken at our local Campos Market, where it was labeled Calabaza Mex. (Mexican Squash).
If you can’t find it at your local supermarket, check Latin American grocery stores or farmers markets during the summer months.
Turn Summer Squash into a Plant-Based Pasta
Summer squash can be turned into a plant-based pasta by using a spiralizer to cut the squash into long, noodle-like strands.
You can also use a vegetable peeler to create wide ribbons that pair beautifully with traditional wheat pasta.
Whether you spiralize zucchini, yellow summer squash, or Mexican squash into noodles or shave them into ribbons, these techniques add color, texture, and freshness to your favorite pasta dishes while increasing the amount of vegetables on your plate.
The Spiralizer – Turning Vegetables Into Healthy, Creative, Satisfying Meals
If you’re new to spiralizing vegetables, see The Spiralizer – Turning Vegetables Into Healthy, Creative, Satisfying Meals.
Recipes to try
- Mexican Squash Pasta with Chorizo Meat Sauce (spiralized Mexican squash)
- Yellow Summer Squash Pasta and Sauce (spiralized yellow summer squash)
- Fettuccine with Yellow Squash Ribbons in a Miso Pesto Sauce (yellow squash ribbons made with a vegetable peeler)
Choosing the Best Summer Squash
Select summer squash that feels heavy for its size with bright, vibrant skin that’s free of wrinkles, cuts, bruises, or soft spots. The squash should feel firm from end to end with no spongy areas.
A fresh-looking stem end is a good sign that the squash was harvested recently.
Squash that feels unusually lightweight may have begun drying out inside, while soft spots or shriveled skin often indicate age or spoilage.
Ideal Sizes
Zucchini: Choose zucchini about 6 to 8 inches long for the sweetest flavor and most tender texture.
Yellow Summer Squash (Straightneck): Select squash about 5 to 7 inches long with firm, bright yellow skin.
Yellow Crookneck Squash: Choose squash under 6 inches long before the skin becomes thicker and the seeds begin to mature.
Mexican Squash (Calabacita Larga): Look for squash about 4 to 6 inches long. At this size, they’re exceptionally tender with thin, edible skin and a mild, sweet flavor.
Should You Peel Summer Squash?
Usually, no. The skins of young summer squash are thin, tender, and completely edible.
Leaving the skin on adds color, texture, and helps the squash hold its shape during cooking.
Peeling is generally only helpful when using very large mature squash or when a recipe calls for an especially smooth texture.
Preparing Summer Squash
Preparing summer squash is quick and easy. Start by rinsing the squash under cold running water, gently rubbing the skin with your hands to remove any dirt or grit.
Pat it dry with a clean kitchen towel, then trim off both the stem end and the blossom end before cutting.
Common Cutting Techniques
The way you cut summer squash depends on how you plan to cook it.
Different cutting techniques create different textures and cooking times, making some cuts better suited for certain dishes than others.
Several of the recipes featured earlier in this guide use these same techniques, giving you practical examples of when to use each cut.
Rounds (Coins): Slice crosswise into even rounds for sautéing, stir-fries, casseroles, and roasting.
Planks: Slice lengthwise into thick, flat pieces for grilling or roasting.
Dice: Cut into uniform cubes for soups, pasta sauces, vegetable medleys, and sheet pan meals.
Flatbread with Zucchini, Smoked Bacon and Mascarpone Cheese
Ribbons: Use a vegetable peeler or mandoline to create thin ribbons for pasta dishes, salads, and flatbreads. See how they’re used in Flatbread with Zucchini, Smoked Bacon and Mascarpone Cheese.
Shred: Grate with a box grater or food processor for quick breads, muffins, cakes, and fritters.
Warmed Spiced Roasted Carrots and Zucchini
Half-Moons: Cut the squash in half lengthwise, then slice crosswise. Ideal for soups, stews, curries, skillet meals, and roasting with other vegetables. Try this Warmed Spiced Roasted Carrots and Zucchini for an easy roasted vegetable side.
Managing Excess Moisture
Summer squash contains a lot of water, which can make some dishes watery.
For grilling, roasting, or frying, lightly sprinkle the cut squash with salt and place it in a colander for about 15 minutes.
The salt draws out excess moisture. Pat the squash dry with paper towels before cooking to encourage better browning and caramelization.
For baked goods, grate the squash, then wrap it in a clean kitchen towel or several layers of paper towels and gently squeeze out the excess moisture before adding it to the batter.
How to Store Summer Squash
Store fresh summer squash unwashed in a breathable plastic or produce bag in your refrigerator’s crisper drawer, where it will keep for about 4 to 7 days.
Avoid storing it near ethylene-producing fruits such as apples, bananas, and pears, which can speed ripening and shorten its storage life. Wash the squash just before using it to help preserve its freshness.
Why This Method Works
Moisture Control: Keeping summer squash unwashed helps prevent excess surface moisture, reducing the risk of mold and slimy spots.
Airflow: A breathable or perforated plastic bag maintains enough humidity to keep the squash firm while allowing excess moisture and gases to escape.
Ethylene Protection: Store summer squash away from ethylene-producing fruits such as apples, bananas, pears, cantaloupe, and honeydew to help prevent premature yellowing, softening, and spoilage.
Signs It’s Time to Use or Discard It
If your summer squash has been in the refrigerator for several days, check it before cooking. Look for:
- Large soft spots or a spongy texture
- Dull, wrinkled, or shriveled skin
- Mold or a slimy film on the surface
If any of these signs are present, it’s best to discard the squash.
Can You Freeze Summer Squash?
If you have more summer squash than you can use within a week, cut it into slices or cubes, blanch it in boiling water for 2 minutes, then transfer it immediately to an ice bath.
Drain well, pat dry, and freeze in airtight freezer bags or containers for up to 10 months.
Frequently Asked Questions
Can I Substitute One Variety for Another?
Yes. Zucchini, yellow straightneck, yellow crookneck, and Mexican squash (calabacita larga) can usually be substituted for one another in most recipes.
- Texture: They all have tender flesh and a high water content, so they cook in much the same way.
- Color: Swapping yellow squash for green zucchini changes the appearance of the dish but has little effect on flavor.
- Baking: Grated yellow squash works just as well as zucchini in quick breads, muffins, and cakes.
Do I Need to Remove the Seeds?
Usually not. The small, tender summer squash commonly sold in grocery stores and farmers markets have soft, edible seeds that do not need to be removed.
If you happen to have a very large or mature squash with tough seeds, simply cut it in half lengthwise and scoop out the center with a spoon before using.
Why does summer squash sometimes become watery?
Summer squash naturally contains a lot of water. Cooking over medium-high to high heat or lightly salting it before cooking helps reduce excess moisture.
Can I eat the skin?
Yes. The skin of young summer squash is thin, tender, and completely edible.
Final Thoughts
Summer squash deserves a place in every home cook’s kitchen. Whether roasted, sautéed, stir-fried, simmered in soups, folded into curries, tossed with pasta, baked into breads, or layered onto flatbreads, these colorful vegetables adapt to an incredible variety of dishes.
Once you understand how to choose the freshest squash, prepare each variety, and use the right cooking method, you’ll discover that zucchini, yellow summer squash, crookneck squash, and Mexican squash are among the most versatile ingredients you can cook with.
They bring color, flavor, and freshness to meals all season long while making it easy to create everything from simple weeknight dinners to impressive family favorites.
Still hungry? These recent recipes are ready when you are.
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