When is they seasonal? Throughout the summer, and sometimes into the fall
- Green zucchini: medium/dark green, long and narrow
- Yellow zucchini: yellow, long and narrow
- Yellow squash: usually has a thinner neck, with a larger, round bottom
- Pattypan: has a funky, “flying saucer-like shape” – these are great to stuff!
Nutrition: Summer squash is high in vitamins A, B6, and C, as well as folate, magnesium, fiber, and potassium – a true nutrient powerhouse!
Culinary Basics: Choose squash that are smaller and younger, very large squash tend to be older tend to be dryer and have less flavor. They can be sliced thinly and eaten raw in a salad or with a dip. Cooking with summer squash is endless – they can sautéed, stuffed, roasted, grilled; all which enhance their sweet and nutty flavor.