Types of Summer Squash and How to Use Them
Squash is one of the most emblematic crops of any summer garden, and there are so many varieties to choose from, including classic and yellow zucchini, round squash, crookneck squash and lesser-known options like tatuma and chayote. Here’s a roundup of summer squash varieties with tips for the best ways to prepare them.
Classic Zucchini
Zucchini is probably the best known summer squash variety with its cylindrical shape and deep green hue. The fruits work well sautéed alone or with other veggies — you can use olive oil, a little salt and pepper, garlic, or some Parmesan to add a splash of flavor.
Zucchini can also be integrated into grilled kabobs along with other vegetables like onions, bell peppers and tomatoes, or you can slice them up and grill them by themselves. And don’t forget zucchini bread! You can also eat zucchini raw, perhaps as part of a salad, in pasta dishes, or sliced into circles to create “crackers” for dipping, or pickled.
See more: How to Blanch and Freeze Summer Squash and Zucchini
Yellow Zucchini
Yellow or golden zucchini is sometimes mistaken for crookneck squash, but you can tell the difference because yellow zucchini doesn’t have a tapered neck. Yellow zucchini carries a slightly sweeter flavor than its better known green cousin, and so it can help balance out savory dishes. Like classic zucchini, the golden variety is quite versatile – saute it, grill it or eat it raw. You can even combine yellow and green zucchini together to liven up a stir-fry or grilled kabob.
Round Zucchini (Eight Ball)
Yet another zucchini variety, round tastes exactly like classic green zucchini. It also has the same colored skin as a classic zucchini, but is shaped like a big, round ball (that’s why it’s also known as eight ball squash). This gives you some fun options in the kitchen. For one thing, round zucchini are great for stuffing, and the sky’s the limit for what you can throw in. For instance, this stuffed round zucchini recipe calls for ground beef, tomato sauce and white rice, while this recipe uses shallots, garlic, quinoa and fresh herbs. Or remove the insides and use this variety as a bowl for soup. You can also saute, grill or pickle round zucchini in the same way you would with the classic variety.
Striped Zucchini
Striped zucchini is an Italian heirloom squash that features dark green skin with pale green stripes and a long, slightly ribbed shape. This variety is slightly sweeter than a regular zucchini and is known for its nutty accents and firm, crisp texture. Like other zucchini varieties, this type is great for grilling, sauteing and baking. It can also be used to make zucchini noodles.
See more: How to Freeze Zucchini (Sliced, Shredded and Zoodles)
Crookneck Squash
Like zucchini, crookneck squash is versatile in the kitchen. These bright yellow squash are so-named because of their slightly “bent” neck and bulbous bottoms. They taste fairly similar to zucchini, which means you can cook them in much the same way. However, they have a more buttery texture. For a tasty treat, try slicing your crookneck squash into circles, then drizzle with olive oil, sea salt, garlic powder and pepper before roasting them in the oven. You can also mix them with other squash varieties to create a casserole or stir fry.
Tatuma Squash
Also known as tatume or calabacita, the tatuma squash is popular in Mexico and the Southwest. It typically has a light green skin with white or yellowish grooves. It’s very similar to zucchini and yellow squash and works well in casseroles, stews or combined with other vegetables. It’s often used in a Mexican dish called calabacitas, a sauteed dish that combines sliced tatuma squash with ingredients like tomatoes, chopped onion and cheese.
Pattypan Squash
These cute little squash resemble flying saucers and come in a variety of colors like yellow, green and white. Pattypan squash has a mild, sweet, slightly nutty flavor that makes it versatile for many different dishes. Younger squash tend to be sweeter and more tender, while mature fruits can become more potato-like with a tougher skin. Like other squash varieties, you can saute patty pan with your choice of herbs and spices. Smaller pattypans (under 3 inches wide) work well for grilling with olive oil and your favorite seasonings. Larger pattypans may be better chopped or sliced. You can also stuff pattypan squash. This stuffed squash recipe calls for bacon, onions, breadcrumbs, garlic, Parmesan, salt and pepper.
See more: How to Grow and Harvest Summer Squash
Chayote Squash
This pale green squash variety originates from Mexico and has a slightly sweet, apple-like taste and a similar crisp texture. Like other squash varieties, chayote works well in sautes. For a simple side dish, use a little olive oil, a pinch of salt and some minced garlic. This squash also works well raw in salads. Try it as an alternative to apples or cucumbers. This Southwestern chayote salad mixes chayote squash with corn, black beans, tomatoes, cilantro, vinegar and oil. You can also give this Mesoamerican fruit a South Indian flair with this spicy pan-roasted chayote recipe that uses chili, cumin, salt and Kashmiri rice.
Squash Poquito Squash
This hybrid summer squash resembles a mini watermelon with its oval shape, dark green skin and light green stripes. They can be sauteed, grilled and roasted like other squash varieties. Like tatuma squash, they are also a popular choice for calabacitas.
Cue Ball Squash
This round squash has pale green skin with white specks, and it carries a traditional squash flavor with a crisp texture. Similar to the eight ball, you can stuff cue ball squash with meats, veggies and grains. For example, this Mediterranean cue ball squash recipe combines ingredients like dry quinoa, garlic powder, dried basil, red onion, oregano, chickpeas, feta and lemon juice, which are stuffed into the squash before baking. You can also roast or saute a cue ball, removing any larger seeds in the center before cooking. One final tip: both eight ball and cue ball squash are known for being at their most delicious when picked young.