Summer Squash

a bowl of squash and zucchini

The uses for these brightly colored seasonal vegetables are endless, which means that bumper crop of summer squash from your garden won’t go to waste.

If you live in the South—and even if you don’t—chances are very good that you’ve eaten a variety of dishes featuring summer squash, whether it was in a cheesy, creamy casserole, a crispy fried fritter, or a sweetened quick bread. Zucchini and yellow squash are by far the most popular summer squashes, but you’ve probably seen or even tasted a few other varieties from the Cucurbita family, such as scallop, crookneck, and straightneck.

Buying and Storing Summer Squash

Although zucchini and yellow squash are available throughout the year, they are at their finest from May to August. Stop by a roadside vegetable stand or farmers’ market now to enjoy these veggies at their peak.

  • The skin of zucchini and yellow squash should be smooth, glossy, and vibrant without blemishes or soft spots, which are signs of deterioration.
  • The vegetable should be firm, heavy for its size, and, ideally, 6 to 8 inches long; larger squash are likely to be on the bitter side and have a lot of seeds.
  • Store zucchini and yellow squash in a plastic bag in the refrigerator crisper drawer. Veggies will stay fresh for up to 1 week. Don’t wash them until you’re ready to use them.

Check out these delicious, diverse recipes that feature fresh summer squash as their main ingredients.

Cheesy Squash Enchiladas

cheesy squash enchiladas