6 Types of Summer Squash To Try

I’ll never forget the first time I planted summer squash in my garden. I was expecting a cute little patch of green and yellow veggies that I could harvest throughout the summer. What I wasn’t expecting? The massive amount of squash that grew from just a few plants! If you’ve never planted summer squash before, take it from me: these plants are prolific, easy to grow, and, honestly, they taste pretty amazing too. But here’s the thingthere’s a lot more to summer squash than just the standard zucchini that we all know and love.

 6 Types of Summer Squash To Try

Over the years, I’ve learned that not all summer squash is created equal. There’s a whole world of different types, each with their own unique flavor profiles, textures, and uses in the kitchen. It’s like discovering the squash version of a treasure chest. So, let me walk you through some of my favorite types of summer squash and why you need to try them, whether you’re growing them yourself or picking them up at the local farmer’s market.

 1. Zucchini: The Classic Staple

Okay, we gotta start with the obvious one, right? Zucchini is like the poster child for summer squash. If you’ve ever had a vegetable garden, you’ve likely been overwhelmed by a bumper crop of zucchini at some point. What I love about zucchini is how versatile it is. You can slice it thin for a stir-fry, grill it with some olive oil and sea salt, or even bake it into a sweet zucchini bread. I mean, you can’t go wrong with zucchini fritters either. And here’s a pro tip: don’t wait until your zucchini gets to the size of a baseball bat. Smaller zucchinis (about 6-8 inches) are more tender and less watery.

The cool thing about zucchini is that it also comes in different varietieslike golden zucchini, which is just as mild and tender but has a beautiful yellow skin. If you’re looking to mix up the visual appeal in your dishes without straying too far from the flavor you know, try swapping regular zucchini with the golden variety. And by the way, zucchini noodles (or zoodles, as some people call them) have been a total game-changer for me when I’m cutting back on carbs. They soak up sauces like a dream!

 2. Yellow Crookneck Squash: The Quirky Cousin

I have to admit, when I first saw crookneck squash, I thought they looked a little strangelike someone gave a squash a curvy neck just to mess with me. But don’t be fooled by the shape! Yellow crookneck squash has a subtly sweet flavor and a slightly firmer texture than zucchini, making it perfect for sautéing or grilling. The trick is to harvest them when they’re young because, like zucchini, they can get tough and seedy if left on the plant for too long.

I once made the mistake of leaving them on the vine for way too long, and let me tell you, no amount of seasoning could salvage the woody texture. So, keep an eye on them! They also have this beautiful bumpy skin, which, by the way, is completely edible. No need to peeljust wash, slice, and cook. Yellow crookneck squash holds up well in casseroles, and I also love tossing it into a summer veggie stir-fry with some garlic and a little bit of Parmesan cheese. You’ll thank me later.

 3. Pattypan Squash: The UFO of Veggies

If you’ve never seen pattypan squash before, you might think it looks more like a UFO than a vegetable. These small, round, scallop-edged squash come in shades of yellow, green, and even white. When I first grew pattypans, I wasn’t sure what to do with them. Their shape threw me off, but now? I’m obsessed. They’re slightly more firm than zucchini but still tender when cooked. I’ve found they work well when you roast or grill them whole, especially if you can get the smaller, younger ones. They’re super fun to stuff, too. I’ll hollow out the center and fill them with a mix of quinoa, black beans, and veggies for a hearty, vegetarian-friendly meal.

The flavor is mild, almost buttery, with a slight nuttiness. They’ve become one of my favorite summer squashes just because they’re so fun to present at dinner. The unique shape makes them an eye-catching side dish, especially when you roast them with some herbs and a drizzle of olive oil. And here’s another tip: pattypan squash doesn’t get as watery as zucchini, so if you’re making a dish where you want to avoid excess moisture, they’re a great choice.

 4. Cousa Squash: The Middle Eastern Delight

If you’re looking to try something a little different, I can’t recommend cousa squash enough. This variety is a bit shorter and plumper than zucchini and has a pale green skin. It’s commonly used in Middle Eastern cooking, and one of the best ways to enjoy it is stuffed with rice, ground meat, and spices like cumin and cinnamon. The flavor of cousa squash is slightly sweeter and more delicate than zucchini, which makes it ideal for those times when you want a lighter dish.

I first tried cousa at a friend’s house, where they stuffed it with a lamb and rice mixtureit was delicious! The skin is thinner than other squashes, so you don’t need to peel it, and it cooks down beautifully whether you’re roasting, steaming, or frying it. Cousa squash is also perfect for grilling, especially if you want to add a touch of something new to your summer barbecues. I’ve found that its subtle sweetness really shines when paired with tangy ingredients like yogurt or lemon.

 5. Zephyr Squash: The Striking Two-Tone Wonder

Zephyr squash might not be as well-known, but once you try it, you’ll wonder where it’s been all your life. What sets this one apart is its striking two-tone appearance: the top half is a pale green, and the bottom half is a bright yellow. It’s a hybrid variety that’s a cross between a yellow crookneck and a delicata squash, which means it has a unique flavor that’s both nutty and slightly sweet.

Zephyr is great for roasting, grilling, and even eating raw in salads. Its firmer texture gives it a nice bite, and it holds its shape better than zucchini in cooked dishes. I’ve found that it’s an excellent substitute for zucchini or yellow squash in most recipes, and it adds a pop of color to whatever you’re making. Plus, it’s just fun to look at. I love slicing it thin and tossing it in a summer salad with some fresh herbs and a lemon vinaigrette.

 6. Magda Squash: The Short and Sweet Type

Magda squash is another one you’ve probably never heard of, but it’s definitely worth trying. This squat, chubby variety has a light green skin and a slightly sweet flavor that’s a bit richer than zucchini. It’s a favorite in Mediterranean cooking, especially for stuffing. The flesh is firmer than zucchini, so it holds up really well when baked or grilled.

The first time I tried Magda, I was surprised by how hearty it was compared to other summer squash. It almost has a buttery texture when cooked, making it a great option for more substantial dishes. I like to cut it into thick slices and roast it with garlic, rosemary, and a bit of olive oil. Trust me, it’ll elevate even the simplest meals.

 Final Thoughts

So there you have ita whole bunch of summer squash varieties that you should definitely try if you haven’t already. Zucchini might be the most common, but branching out into different types like pattypan or cousa can totally change your summer cooking game. Whether you’re grilling, stuffing, or sautéing, there’s a squash variety out there for every occasion. And don’t make the mistake I made early onharvest these bad boys when they’re young and tender for the best flavor and texture. Happy cooking (and growing, if you’re planting your own)!

Oh, and one last thingif you’re drowning in squash (which, let’s be real, is highly likely), don’t be afraid to share the bounty with your neighbors. Or, you know, get creative with some squash pickles. 😉

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