Summer Squash
Tender yellow squash, green zucchini, and the fun flying-saucer-shaped patty pans — summer squash comes in more shapes and colors than most people expect. All are harvested young for the best flavor and texture.
Storage
Store unwashed in a perforated plastic bag in the crisper drawer. Don't seal tightly — they need air circulation. Wait until right before eating to wash, since moisture speeds decay. For longer storage, summer squash can be dehydrated, frozen, or pickled.
Keeps For
7-10 days when stored properly. Our young, fresh squash lasts twice as long as grocery store varieties.
Flavor Profile
Mild and slightly sweet, with a faint pumpkin-y undertone that's most noticeable raw. Yellow squash is a touch nuttier; zucchini is more neutral. The skin is tender and the flesh is creamy. Both have high water content — cooking methods that drive off moisture, like roasting or sautéing over high heat, will concentrate and deepen the flavor. Caramelizing the cut sides brings out the most.
How to Prep
No peeling needed for young squash - the skin is tender and nutritious. Cut into uniform pieces for even cooking. Salt and drain shredded squash for fritters to remove excess moisture. Don't throw away the stem ends that you trim off. They are delicious and taste a bit like artichoke.
Ways to Cook
- 1 Sautéed with garlic and herbs
- 2 Grilled in thick slabs
- 3 Spiralized into 'noodles'
- 4 Baked into breads and muffins
- 5 Shredded for fritters
- 6 Roasted with olive oil until golden
- 7 Raw in salads when young
Pairs Well With
Good to Know
Larger squash can be watery with tough skin and big seeds. We harvest young for the best texture. If you get an oversized one, scoop out the seeds and salt the flesh to draw out moisture before cooking.
Did You Know?
All summer squashes are actually fruits botanically, and they're native to Central America where they've been cultivated for over 10,000 years. The flowers are also edible and considered a delicacy!
Recipe Inspiration
Common Questions About Summer Squash
Is summer squash the same as zucchini?
Zucchini is one type of summer squash. Yellow squash (crookneck and straightneck) is another. They're closely related and interchangeable in most recipes—the main differences are color and subtle flavor. Yellow squash is slightly nuttier, zucchini is a bit more neutral. Use whichever you have.
Can you eat summer squash raw?
Yes, especially when young and tender. Slice thin for salads, cut into sticks for dipping, or spiralize into raw noodles. Larger, more mature squash can be tougher raw—those are better cooked. If it's firm enough to slice cleanly without being mushy, it'll work raw.
Can you freeze summer squash without blanching?
You can, but the texture will suffer more. Fair warning: all frozen summer squash comes out mushy — blanching just makes it a little less so. Blanching (2 minutes in boiling water, then ice bath) deactivates enzymes that break down texture during freezing. Vacuum sealing before freezing is another good option — it preserves texture nearly as well as blanching and is less fuss. Either way, use frozen squash in soups, casseroles, or baked goods where texture doesn't matter.
Why is my summer squash bitter?
Summer squash isn't typically bitter — if yours is, a few things could be going on. Some people are more sensitive to the compounds that give squash a slightly bitter edge, so it may just be your palate picking up flavors others don't notice. More mature squash tends to be more bitter than young squash, and the rind is usually more bitter than the flesh, so peeling it first is worth a try. If you grew it yourself and it's noticeably bitter, check whether it may have cross-pollinated with another squash variety — seeds from a cross can produce bitter fruit, and in very rare cases, toxic levels of cucurbitacins. If it tastes wrong, don't eat it.
Why is my summer squash bumpy?
Bumpy skin is often just a variety characteristic — some summer squashes are naturally bumpy. Squash also tend to have relatively loose genetics, so even within the same variety you'll often see variation in shape, texture, and color. A bumpy squash could simply be an off-type. Inconsistent growing conditions or very rapid growth can also cause bumpiness. None of it affects flavor or safety. If the bumps are soft or discolored, that's a different story — check for damage or rot.
Can you pickle summer squash?
Absolutely. Quick pickles are easy — slice thin, pour hot brine over them, refrigerate. They're ready in a few hours and keep for weeks. Bread and butter pickles are a favorite here: when squash gets oversized and unwieldy, we waffle-cut them and pickle the whole batch. The texture holds up well and it's a great way to use fruit that's too big to eat straight. For shelf-stable canning, you'll need to follow tested recipes because summer squash is low-acid. If you're doing lacto-fermented pickles with just salt, watch them closely — summer squash can go mushy fast, so pull them once they hit the flavor you want before fermentation takes them too far.
Do you have to peel summer squash?
No, and you probably shouldn't. Young summer squash has thin, tender skin that's completely edible. Peeling removes flavor and nutrients, and the flesh is so soft that a peeled squash can fall apart during cooking. If you have an overgrown squash with tough skin, you can peel it, and at that point you're better off scooping out the seedy middle too.
Can you eat summer squash skin?
Yes. The skin on young summer squash is thin, tender, and tastes good. Just wash it. The only time to consider removing the skin is on overgrown squash where it's gotten tough and waxy — but those are better suited for bread and butter pickles anyway, where the skin gets hidden.
Does summer squash need to be refrigerated?
Technically no — summer squash will keep at room temperature for a few days without any trouble. They'll start to wrinkle before long, and a wrinkly squash is still fine to eat, just with noticeably worse texture. Once they go mushy, compost them. If you want them to last, the fridge is the move — stored in a perforated bag in the crisper, they'll keep 7–10 days. Wait until you're ready to eat before washing them, since moisture speeds decay.
What does summer squash taste like?
Mild and slightly sweet, with a tender texture that absorbs other flavors well. Yellow squash has a subtle nuttiness; zucchini is more neutral. Raw, both can have a faint pumpkin-y sweetness — not surprising, since summer squash and winter squash are close cousins. That subtlety tends to dissipate with heat, but cooking methods that drive off moisture, like roasting or sautéing over high heat, concentrate and deepen the flavor. Caramelizing the cut sides brings out the most.
What's the difference between summer squash and winter squash?
Summer squash (zucchini, yellow squash) is harvested young with thin, edible skin and soft seeds. It's more perishable — eat within a week or two. Winter squash (butternut, acorn, spaghetti) is harvested mature with hard shells. Fresh winter squash can store for months, but most grocery store varieties are already months old by the time they reach you, so expect a few weeks to a month or two at home. Winter squash is prized for rich, nutty flavors with more sweetness; summer squash is milder and more tender.
Does summer squash cause gas?
Not particularly. Summer squash is one of the gentler vegetables and isn't known for causing digestive issues. That said, everyone's gut is different — if it gives you trouble, it gives you trouble.
Can you can summer squash?
Always follow a trusted recipe. Summer squash is low-acid, so if you're canning it plain, you'll need to pressure can to be safe. If you're using a high-acid recipe — like a vinegar-based pickle — water-bath canning may work. Our preference is freezing or dehydrating: both give really nice results and are a lot less fuss.
Can you roast summer squash?
Yes, and high heat is key. Cut into thick slabs or halves, toss with oil and salt, and roast at 425°F until golden, about 20-25 minutes. The high water content means they'll steam if crowded, so give them space on the pan. Flip halfway through for even browning.
How do you freeze summer squash?
Honestly, you can just throw it in a bag and freeze it — especially with fresh local squash, it'll still be good. Freezing flat on sheet pans before bagging helps prevent clumping, but that's optional. If you want better texture, blanch first (boil 2-3 minutes, ice bath, drain well) or vacuum seal — both are improvements, not requirements. If you're putting away a large amount and need it to hold up for close to a year, doing both — blanching and vacuum sealing — is worth the effort. It's the best insurance for quality 12 months out, even if most of us never bother. Frozen squash works well in soups, casseroles, and baked goods.
Are zucchini and cucumber related?
Same family, and you can taste the kinship — but they're cousins, not siblings. Cucumbers tend to be crunchier with a mild, almost melony flavor. Zucchini is softer and more savory. They're not really interchangeable in dishes, but if you've ever wondered why they taste vaguely familiar to each other, that's why. If you're having trouble telling them apart, check the stem: cucumber stems are just a few millimeters thick, while a zucchini stem can be close to an inch across.
Is zucchini a fruit or a vegetable?
Botanically, it's a fruit — specifically a berry. It develops from a flower and contains seeds. Culinarily, we treat it as a vegetable because it's not sweet and we cook it in savory dishes. Same story as tomatoes, peppers, and eggplant. The botanical classification doesn't change how you eat it.
Can you eat zucchini flowers?
Yes, and they're delicious — chefs are obsessed with them. The flowers are edible raw: shred them thin and toss in salads or use as a garnish for a pop of color. They're also great stuffed and fried (a classic Italian preparation with ricotta or mozzarella). If you're picking them yourself, use the male flowers — they grow on long thin stems and don't produce fruit — so you don't sacrifice your harvest. If you bought them from someone else, don't worry about it: they already made that choice for you.
Why is zucchini called courgette?
Regional naming. Americans use 'zucchini' (from Italian), while the British say 'courgette' (from French). Both words mean 'little squash.' Same vegetable, different language inheritance. In the UK, you may also hear oversized varieties called marrows. Australia and New Zealand typically use 'zucchini' like Americans do. If you want to impress your friends, call them calabacitas — that's the Spanish term, and now you know why.
What is zucchini poisoning?
It's caused by cucurbitacins — bitter compounds that can occur in stressed squash or cross-pollination with ornamental gourds. Symptoms include stomach cramps, diarrhea, and vomiting. If your zucchini tastes unusually bitter, don't eat it. Normal zucchini is mild; bitterness is the warning sign. It's rare but worth knowing about.
How do you make zucchini noodles?
Use a spiralizer, julienne peeler, or even a regular vegetable peeler for wider ribbons. Salt the noodles and let them drain for 10-15 minutes to pull out moisture — this prevents watery sauce. Eat raw, toss directly into a warm sauce (no cooking needed), or quickly sauté (1-2 minutes max). You can boil them like pasta, but it's usually overkill — they're delicate enough that the residual heat from the sauce does the job. Overcooking makes them mushy.
Should I peel zucchini for bread?
No need. The skin adds moisture, color (green flecks), and a bit of nutrition. Just grate the whole thing, skin and all. If you have an overgrown zucchini with tough skin, you can peel it, but young zucchini skin disappears completely into the batter.
What's the difference between yellow squash and zucchini?
Both are summer squash, just different varieties. Zucchini is usually dark green with straighter sides; yellow squash is golden with a tapered or crooked neck. Yellow squash has a slightly nuttier, sweeter flavor. They're interchangeable in recipes — use whichever you have or mix them for color.
How do you know when zucchini goes bad?
Soft spots, wrinkled skin, and sliminess are the main signs. Fresh zucchini is firm with taut, glossy skin. As it ages, it gets rubbery and develops soft areas that can turn mushy or moldy. A bit of wrinkling at the ends is okay — just use it quickly. If it's slimy or smells off, compost it.
Why does zucchini turn yellow?
If it's turning yellow on the plant, it could be overripe (pick it smaller next time), stressed from uneven watering, or a virus. It can also mean there's too much fruit on the plant at once — the plant starts abandoning some to concentrate its energy into fewer. In the fridge, yellowing usually means it's past its prime. Some zucchini varieties are naturally yellow — that's different from green zucchini aging poorly.
Can you freeze zucchini bread?
Yes, it freezes beautifully. Wrap cooled loaves tightly in plastic wrap and freeze for up to 3 months. Classically, people double-wrap in foil as well — it adds an extra barrier against freezer burn and odors — but with modern zip-lock freezer bags or vacuum sealing, the foil is pretty redundant. If you're using a zip-lock bag, press out as much air as possible before sealing, otherwise you risk freezer burn. Thaw at room temperature or overnight in the fridge. Slices can be frozen individually for easy single servings — just pop them in the toaster straight from frozen.