Use this guide to take the guesswork out of shopping for, and cooking, summers most generous bounty.
On their own, summer squashes are surprisingly good for you.
Avoid blemishes and soft spots but dont worry about wartson some varieties, theyre just part of the package.
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Summer squashes with thicker skins willkeep longer than zucchiniand other thin-skinned squashes.
Summer squash is wonderfully versatile and takes well to grilling, roasting, steaming, and sauteing.
Even when small, yellow squashs skin is decidedly waxy.
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When cooked, the creamy white flesh retains its shape fairly well and the skin softens up nicely.
Zucchini
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This summer classic is a kitchen workhorse.
Instead, shred it up and use it in soups, friedzucchini patties, and even zucchini bread.
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Zucchinis sunshine-yellow flowers are delicious, too, particularly when theyre stuffed with cheese and sauteed.
Pattypan Squash
Dont let these flying saucers intimidate you.
Or dont cut them at all.
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If you’re growing it in the garden, harvest pattypan squash when it reaches 4 inches wide.
Left on the vine for too long, they can grow spongy inside.
As a final step, pop the whole thing into the oven until the shell is tender.
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