With so many different types of summer squash, taking a minute to learn about the differences in flavor and texture, and the best way to use them, will help you choose the best type for your needs.Better yet, grow a few varieties and mix things up with beautiful harvests all summer long.
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8 best types of summer squash to grow and eat
In this article, I share my 8 favorite types of summer squash that I like growing in my own garden. Zucchini and yellow crookneck squash are the most common, but hopefully after reading this article you will find a new type to try in your garden this summer.
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Don’t forget, summer squash is best when harvested young and the skin is soft and tender. Summer squash should be consumed within a week or two of harvest and should be kept refrigerated.
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Want more tips for growing and harvesting squash? This article shares 5 tips for growing summer squash.
Black beauty zucchini
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Black beauty zucchini is easy to grow, productive, and an early producer with glossy dark-green fruit and creamy white flesh.
Flavor and texture:Mild flavor; best when harvested young and seeds are small. Firm texture freezes well.
Best for:Salads, soups, makes great zucchini noodles (also known as ‘zoodles’), and grated in baked goods. Very versatile and mild.
![Summer Squash Varieties - 8 Best Types to Grow (5) Summer Squash Varieties - 8 Best Types to Grow (5)](https://i0.wp.com/growinginthegarden.com/wp-content/uploads/2023/07/Zucchini-Lemon-Poppy-Seed-Bread-7-1024x536.png.webp)
Zucchini Lemon Poppy Seed Bread is a family favorite. Surplus zucchini is not a problem when you have this recipe.
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Looking for zucchini recipes? We love using extra zucchini in Carla’s Calabacitas.
Cube of butter squash
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Cube of butter squashis an excellent producer on a small plant. Can be picked any size from small to large.
Flavor and texture: Buttery flavor with creamy white flesh; good flavor raw or cooked. Tender – holds it shape well when cooked.
Best for: Fresh eating, in stir-fries, or roasted on the grill.
Lebanese squash
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Lebanese squash (often called Koosa or Dirani) is a versatile, Middle Eastern favorite. It is a heavy producer on a compact plant with continuous production.
Flavor and texture:Mild, white creamy flavor. Firm texture.
Best for: Harvest small to use fresh, or let it grow larger to use in dozens of recipes, including stuffed. Use in any recipe that calls for zucchini.
Baby round zucchini
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Baby round zucchini(also known as ‘Ronde de Nice’) is a prolific producer and easy to grow with only 45 days to harvest.
Flavor and texture:Mellow, sweet flavor. Tender texture.
Best for: Use as an individual serving bowl – especially suited for stuffing or roasting. The blossoms are delicious.
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Yellow crookneck squash
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Yellow crookneck squash is a bush-type plant that is prolific and easy to grow. Harvest while skins are soft. Pick often for best flavor and continual production.
Flavor and texture:Flavorful and firm fleshed.
Best for:Any type of eating – delicious steamed, fried, or roasted.
Costata Romanesco
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Costata Romanesco is an Italian ribbed semi-vining heirloom with large leaves and about half the production of other plants. Harvest fruits up to 18 inches long. In Italy, they are picked at 4-5 inches long when blossoms are still attached.
Flavor and texture:Nutty, complex flavor and firm texture with distinctive ribs.
Best for: Delicious raw or cooked. Good producer of blossoms for soups, salads, and pastas. Often fried whole with flower still attached.
Grey zucchini
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Grey zucchini(also called harukan or calabacita squash)is a staple of Mexican and Latin diets. A heavy producer, the grey-green fruit is best when harvested at 6 inches. The fruit stores well.
Flavor and texture:Mild flavor with firm flesh.
Best for:Any type of recipe – baked, roasted, fried. Delicious in Carla’s Calabacitas(a family favorite recipe).
Patty-pan squash
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Patty-pan squash is best harvested at 2-3 inches in diameter for tender skin and flesh. Plants yield a high amount of fruit.
Flavor and texture: Buttery, nutty flavor is considered by some to be the best tasting of all summer squash. Firm texture holds up to high heat.
Best for: Enjoy them fresh, stuffed, baked, fried, steamed, or stir-fried.
Here’s a bonus type: The gourd luffa (loofah)
Althoughluffais often grown as a sponge, if harvested when it is less than 6 inches long it is edible and similar in taste and texture to summer squash. Once it is longer than 6 inches, the insides become fibrous, and it is too tough to eat.
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Flavor and texture: Mild flavor and firm texture.
Best for:Roasting and in stir-fry.
Interested in growing luffa as a sponge? This article tells you how.
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I'm an avid gardener with a deep passion for cultivating a variety of summer squash. Over the years, I've experimented with different types, honing my knowledge about their distinct flavors, textures, and optimal uses. My expertise is not just theoretical; it comes from hands-on experience in my own garden.
Now, let's delve into the concepts mentioned in the article about the 8 best types of summer squash:
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Zucchini (Black Beauty):
- Flavor and Texture: Mild flavor, best when young with small seeds, and has a firm texture that freezes well.
- Best For: Salads, soups, zucchini noodles ('zoodles'), and grated in baked goods.
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Cube of Butter Squash:
- Flavor and Texture: Buttery flavor with creamy white flesh, maintains shape when cooked.
- Best For: Fresh eating, stir-fries, or roasting on the grill.
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Lebanese Squash:
- Flavor and Texture: Mild, white creamy flavor with a firm texture.
- Best For: Harvest small for fresh use or larger for various recipes, including stuffed dishes.
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Baby Round Zucchini:
- Flavor and Texture: Mellow, sweet flavor with a tender texture.
- Best For: Individual serving bowls, especially suited for stuffing or roasting.
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Yellow Crookneck Squash:
- Flavor and Texture: Flavorful and firm fleshed.
- Best For: Versatile use – steamed, fried, or roasted.
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Costata Romanesco:
- Flavor and Texture: Nutty, complex flavor with a firm texture and distinctive ribs.
- Best For: Raw or cooked; good producer of blossoms for soups, salads, and pastas.
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Grey Zucchini:
- Flavor and Texture: Mild flavor with firm flesh.
- Best For: Baked, roasted, fried – versatile use, especially in recipes like Carla’s Calabacitas.
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Patty-Pan Squash:
- Flavor and Texture: Buttery, nutty flavor, considered by some as the best tasting of all summer squash, with a firm texture that holds up to high heat.
- Best For: Fresh consumption, stuffing, baking, frying, steaming, or stir-frying.
Bonus Type: Gourd Luffa (Loofah):
- Flavor and Texture: Mild flavor and firm texture when harvested under 6 inches.
- Best For: Roasting and stir-fry if consumed; otherwise, often grown as a sponge.
This comprehensive overview should equip you with the knowledge to choose the best summer squash for your garden and culinary needs. Happy gardening and harvesting!