Hey guys! Summer squash is one of those veggies that just screams summertime, right? Think farmers' markets overflowing with colorful, oddly shaped squashes, all ready to be grilled, sautéed, or baked into something delicious. But with so many different kinds, it can get a little confusing. So, let's dive into a visual guide, complete with names, so you can confidently pick out your favorites and maybe even discover some new ones!

What Exactly is Summer Squash?

Before we get into the nitty-gritty of different summer squash varieties, let's define what we're talking about. Summer squash is characterized by its soft skin and seeds, which means you don't have to peel it (yay!) and it cooks relatively quickly. It's harvested while immature, unlike its winter squash cousins (like pumpkins and butternut squash) that have hard rinds and mature seeds. Summer squash is incredibly versatile, taking on the flavors of whatever you cook it with, and it’s generally mild and slightly sweet. This makes them a perfect addition to your summer meals. They’re also packed with nutrients like Vitamin C, Vitamin B6, and potassium, so you can feel good about eating them!

The beauty of summer squash lies in its adaptability. You can grill it with a simple brush of olive oil, dice it into stir-fries, spiralize it into noodles, or even bake it into bread and muffins. The possibilities are truly endless! Understanding the different varieties allows you to choose the perfect squash for your specific culinary needs. For example, some varieties are better suited for grilling due to their firm texture, while others are ideal for stuffing because of their shape. The key is to know your squash!

Furthermore, growing your own summer squash can be an incredibly rewarding experience. These plants are prolific producers, often yielding a bountiful harvest with just a few plants. Imagine stepping into your backyard and picking fresh, vibrant squash for your dinner table. Plus, you get the added benefit of knowing exactly where your food is coming from and how it was grown. So, whether you're a seasoned gardener or a complete newbie, consider adding summer squash to your garden this year. You won't regret it!

Common Types of Summer Squash

Alright, let's get to the fun part – exploring the different types of summer squash! I will also show you some pictures so you can easily identify them.

Zucchini

Ah, zucchini – the king of summer squash! This dark green, cylindrical squash is probably the most recognizable and widely available variety. Zucchinis have a mild, slightly sweet flavor and a tender texture. They're fantastic grilled, sautéed, roasted, or even shredded into zucchini bread. When you're at the grocery store, look for zucchinis that are firm and heavy for their size, with smooth, unblemished skin. Avoid any that feel soft or have bruises.

Zucchini is incredibly versatile in the kitchen. You can spiralize it into low-carb noodles, slice it into rounds for grilling, or dice it and add it to soups and stews. One of my favorite ways to use zucchini is to stuff it with a mixture of ground meat, rice, and herbs, then bake it until tender. It's a delicious and satisfying meal that's perfect for summer evenings. And don't forget about zucchini blossoms! These delicate flowers are edible and can be stuffed, battered, and fried for a truly special treat.

When selecting zucchinis, remember that smaller ones tend to be more tender and have fewer seeds. Larger zucchinis can sometimes be a bit watery and may have tougher skin. If you find yourself with a giant zucchini, consider grating it and using it in baked goods like zucchini bread or muffins. The moisture from the zucchini will help keep your baked goods moist and delicious. You can even freeze shredded zucchini for later use. Simply squeeze out any excess moisture and store it in freezer bags.

Yellow Squash (Straightneck and Crookneck)

Yellow squash comes in two main varieties: straightneck and crookneck. Straightneck squash is, as the name suggests, straight and cylindrical, similar to zucchini. Crookneck squash has a curved neck and a slightly bumpy skin. Both have a mild, buttery flavor and a tender texture. They're great sautéed, grilled, or added to casseroles. When choosing yellow squash, look for ones that are firm and have smooth, bright yellow skin.

Yellow squash is a nutritional powerhouse, packed with vitamins and minerals. It's a great source of Vitamin C, potassium, and manganese. It’s also low in calories and high in fiber, making it a healthy addition to any meal. Like zucchini, yellow squash is incredibly versatile in the kitchen. You can use it in a variety of dishes, from simple side dishes to more elaborate entrees. Try slicing it thinly and adding it to a summer salad, or grilling it alongside other vegetables for a colorful and flavorful kebab.

One of the best ways to enjoy yellow squash is to sauté it with onions, garlic, and a little bit of butter or olive oil. The squash will caramelize slightly, bringing out its natural sweetness. You can also add herbs like thyme or rosemary for extra flavor. For a heartier dish, try adding yellow squash to a vegetable lasagna or a creamy pasta sauce. Its mild flavor pairs well with a variety of ingredients, making it a versatile ingredient for any cook.

Pattypan Squash

Pattypan squash is probably the cutest summer squash! These small, saucer-shaped squashes come in a variety of colors, including yellow, green, and white. They have a delicate, slightly nutty flavor and a tender texture. Pattypan squash is delicious roasted, grilled, or stuffed. Look for small to medium-sized pattypan squashes that are firm and have smooth, unblemished skin. Larger ones can be a bit tough.

Pattypan squash is not only delicious but also visually appealing. Its unique shape makes it a great addition to any plate. You can roast them whole with a drizzle of olive oil and a sprinkle of herbs, or slice them and add them to a colorful vegetable medley. One of my favorite ways to prepare pattypan squash is to stuff them with a mixture of quinoa, vegetables, and cheese, then bake them until tender. It's a healthy and satisfying meal that's perfect for a summer lunch or dinner.

When cooking pattypan squash, be sure to handle them gently, as they can be delicate. Avoid overcooking them, as they can become mushy. The key is to cook them just until they are tender-crisp. You can also pickle pattypan squash for a tangy and flavorful treat. Simply slice them thinly and marinate them in a mixture of vinegar, sugar, and spices. They're a great addition to salads, sandwiches, or cheese boards.

Less Common, But Still Awesome, Summer Squash

Beyond the usual suspects, there are a few less common summer squash varieties that are definitely worth seeking out.

Tromboncino Squash

Tromboncino squash, also known as zucchetta, is an Italian heirloom variety with a long, curved neck and a bulbous end. It has a nutty, slightly sweet flavor and a firm texture. Tromboncino squash is excellent roasted, grilled, or used in soups and stews. It's also known for being resistant to squash vine borers, a common pest that can wreak havoc on summer squash plants.

Tromboncino squash is a versatile and resilient vegetable that is prized for its unique flavor and texture. It can be used in a variety of culinary applications, from simple side dishes to more complex entrees. One of the best ways to enjoy tromboncino squash is to roast it with a drizzle of olive oil and a sprinkle of herbs. The squash will caramelize slightly, bringing out its natural sweetness. You can also add it to soups and stews for a hearty and flavorful meal.

When selecting tromboncino squash, look for ones that are firm and have smooth, unblemished skin. Smaller ones tend to be more tender and have fewer seeds. Larger tromboncino squashes can be quite long, so you may need to cut them into smaller pieces before cooking. The entire squash is edible, including the skin and seeds. You can even use the blossoms in salads or as a garnish.

Costata Romanesco Squash

Costata Romanesco is another Italian heirloom squash with distinctive ridges and a dark green color. It has a dense, slightly nutty flavor and a firm texture that holds up well to cooking. Costata Romanesco squash is delicious grilled, roasted, or sautéed. It's also great for stuffing.

Costata Romanesco squash is a flavorful and visually appealing vegetable that is perfect for adding a touch of elegance to any meal. Its distinctive ridges and dark green color make it a standout ingredient in salads, stir-fries, and other dishes. One of the best ways to enjoy costata romanesco squash is to grill it with a simple brush of olive oil and a sprinkle of sea salt. The squash will develop a smoky flavor and a slightly crisp texture.

When selecting costata romanesco squash, look for ones that are firm and have smooth, unblemished skin. The ridges should be well-defined and the color should be a deep, dark green. Smaller costata romanesco squashes tend to be more tender and have fewer seeds. Larger ones can be a bit tougher, so you may need to cook them for a longer time. You can also use costata romanesco squash in soups and stews for a hearty and flavorful meal.

Tips for Choosing and Storing Summer Squash

• Look for firm squash: Whether you're buying zucchini, yellow squash, or pattypan squash, make sure it feels firm to the touch. Avoid squash that feels soft or spongy.
• Check the skin: The skin should be smooth and free of blemishes. Minor scratches are usually okay, but avoid squash with bruises or cuts.
• Consider size: Smaller squash tend to be more tender and have fewer seeds. Larger squash can be tougher and may have more seeds.
• Store properly: Store summer squash in the refrigerator for up to a week. Wrap it loosely in a plastic bag or store it in a crisper drawer.

Get Cooking!

Now that you're armed with this visual guide to summer squash varieties, go forth and explore! Try new recipes, experiment with different flavors, and enjoy the bounty of the summer harvest. Happy cooking!