13 Types of Summer Squash (and How to Cook Each One)

Cousa

It’s easy to confuse cousa (aka kousa or Magda squash) with spaghetti squash—they look nearly identical! However, cousa’s flesh and seeds are edible. This Middle Eastern variety has very thin skin and it’s a touch sweeter than a zucchini. When cooked, its flesh turns tender and almost creamy, with a rich, nutty flavor that’s deeper than typical zucchini. It’s often compared to sunflower seeds or even chestnuts.

Cousa squash is a staple in dishes like Middle Eastern stuffed squash filled with spiced rice and meat. It’s also excellent halved and roasted, grilled with garlic and herbs, or cubed into vegetable tagines. Because of its oval shape, this summer squash is perfect for making zucchini boats.

Crookneck

Crookneck squash are usually bright yellow and have the best texture when they’re shorter than 6 inches long. Their bulbous bottoms and long, slender necks make them difficult to cut into perfect rounds, so we like dicing them instead. Flavorwise, they’re pretty similar to zucchini but have a more buttery texture. They mix well with green squashes, like in this yellow squash and zucchini casserole.

Pattypan

This UFO-shaped vegetable might be the cutest variety of summer squash! They come in all colors (green, yellow or white) and sizes, although we like the baby sizes (under 3 inches wide) to make grilled pattypans.

Larger pattypans develop a tough, but they still taste great. We recommend quartering, chopping or slicing them instead of cooking them whole. Then, they can be roasted, sauteed or air-fried to make garlic-herb fried patty pan squash. They’re also quite good in a summery succotash.

Round Zucchini

Also known as Eight Ball squash, these grapefruit-shaped summer squash taste exactly like regular zucchini, but their shape makes them more fun. They’re great for stuffing and can be used to create a squash version of stuffed peppers with cheese. You can also remove the top, spoon out the insides and use them as a serving bowl for soup.

Look for softball-size squash for the most tender eating experience. “Ronde de Nice” (a French heirloom variety) and “Tondo di Piacenza” (an Italian variety) are also great if you want to try different flavors and textures. Both have a slightly nuttier taste and hold up well to roasting and grilling.

Tatuma or Tatume

Also called calabacita or Mexican squash, this heirloom squash is firmer than other types of summer squash. It’s also sweeter, nuttier and arguably more flavorful. They’re usually shaped like paler green zucchini, although sometimes they’re spherical.

Because of its firmer flesh, tatuma holds up well to grilling or roasting. They can be sliced for fried or sauteed recipes or grated for fritters. Use them in any of your favorite zucchini recipes to give the dish a flavor boost.

Tromboncino

Named for its long, trombone-like curved shape, this Italian heirloom squash can grow to a massive size. We like them best when they’re about a foot in length, though. These are also known as zucchetta rampicante (the common Italian version of the name), climbing zucchini (because they have a habit of climbing and can be grown vertically) and serpentine squash, (perhaps because they look like a snake?).

Unlike zucchini, you’ll notice tromboncino have fewer seeds and a firmer texture. They taste fantastic when chopped up and sautéed for a fast summer squash sauté side dish.

Zephyr

Zephyr squash is easy to recognize with its two-tone skin, which is yellow on top and pale green on the bottom. Its straight-neck shape makes it perfect for slicing into rounds or turning into zoodles or zucchini noodles. While their skin is slightly tougher than a zucchini, they’re soft and tender inside with a pleasant, nutty flavor.

Zucchini

Zucchini is the poster child for summer squash. The small, 4- to 6-inch ones taste fantastic raw when shaved into lemony zucchini ribbons. You can halve larger squash for the grill, saute chopped-up zucchini or grate them for making gluten-free zucchini breads. They even make great pickles, so you’ll want to whip up at least one jar of pickled zucchini this summer!

Chayote

Summer squashes are technically fruits, so it’s no surprise that chayote (aka choko or mirliton squash) has a slightly sweet, apple-like taste. But, just like the rest of the squashes on this list, chayote is still prepared like a vegetable.

It originated in Mexico and tastes very similar to cucumbers. It can be eaten raw in slaws or salads, where it showcases its crunchy texture. Chayote can be sliced thin and sauteed, cubed and used for stir-fries or roasted until golden.

Yellow Zucchini

Zucchini isn’t just green—there’s a vibrant yellow variety, too! Often called golden zucchini, this sunny-hued squash shows up at farmers markets in the summer and is sometimes mistaken for yellow crookneck squash. But you can tell the difference because yellow zucchini doesn’t have a tapered neck.

The main difference between green and yellow zucchini is that the latter has a slightly sweeter flavor, making it a great option for balancing savory dishes. You can use it just like regular zucchini: Grill it until lightly charred, spiralize it for a fresh summer pasta alternative or chop it and toss it into a skillet with butter and herbs. Better yet, mix yellow and green zucchini for a colorful, eye-catching dish. Try it in zucchini-corn fritters or zucchini and potato bake for a bright and flavorful summer meal.

Luffa Squash

Surprise: That bath loofah hanging in your shower might have started as a squash! Luffa squash (aka loofah) is edible when young, tasting like a mix between zucchini and cucumber. It’s great for stir-fries and curries because it cooks quickly. You can try swapping luffa squash for zucchini when making stir-fried dishes. It tastes particularly good paired with ginger, garlic and savory sauces like soy sauce for an umami-rich dish.

When fully mature, the squash dries out on the vine and forms a tough, fibrous interior, becoming the loofah sponge. To make your own, let the squash dry until the skin turns brown and brittle. Then peel, remove the seeds and rinse the inside clean.

Grey Zucchini

Grey zucchini (aka Mexican grey squash) may not be as well-known as the classic green variety, but it’s just as versatile. It also brings a little extra character to the table. This stocky, pale green squash has a smooth, slightly speckled skin that ranges from minty green to dusty grey, often with faint white spots.

Grey zucchini’s flesh is firmer than a regular zucchini, with a mild, slightly nutty flavor that holds up well to high-heat cooking like grilling, roasting or stuffing. For a fresher take, try enjoying it raw in a crisp summer salad as a no-cook summer side dish, or pickle it for a bright, tangy bite.

Striped Zucchini

Striped zucchini isn’t just a treat for the eyes—it also brings a rich, nutty flavor to the table. Also known as Cocozelle di Napoli or zucchini Striato d’Italia, this Italian heirloom squash has a long, slightly ribbed shape with dark green skin accented by pale green vertical stripes.

Striped zucchini has the same texture as a regular zucchini but is sweeter. This makes it particularly good in raw and cooked dishes. You can use striped zucchini to make pasta, frittatas and vegetable tarts.

Types of Summer Squash FAQ

What are the different types of summer squash?

There are many types of summer squash, including zucchini, yellow straightneck, crookneck, pattypan and more. These squashes are generally harvested young, making them tender and great for raw or cooked dishes. Their shapes range from long to round, and the colors include yellow, green or striped.

How do I tell the difference between zucchini and other types of summer squash?

You can identify the different types of summer squash by their shape, color and texture. Zucchini is usually dark green and straight, while crookneck squash has a bulbous base and a curved neck. Pattypan is round with scalloped edges.

What summer squash varieties taste the best?

The best-tasting summer squash variety depends on your preferences. If you like a mild, slightly sweet flavor, zucchini and pattypan are for you. Or, if you prefer a nuttier character, zephyr and cousa squash are good choices. Most summer squashes have tender, glossy skins, although a few varieties (like tatuma and grey zucchini) have a firmer texture and rougher skins.

What size summer squash should you choose?

We recommend choosing smaller squash because it’s more tender and contains smaller seeds, which improves the texture. Squash that is 6 to 8 inches long (or 2 to 3 inches wide, for pattypan) also tend to have more nutrient-dense flesh. Larger squash tends to lose its flavor and become watery, making it better suited for baked goods or soups.

How do you store summer squash?

Store summer squash, unwashed, in a perforated plastic bag to promote air circulation and humidity. Like most fruits and vegetables, squash holds up best in your refrigerator’s crisper drawer and will last up to five days.

To freeze squash, grate it and store it in a freezer-safe container for up to three months. If you want to freeze slices or rounds, blanch the pieces in boiling water for 30 seconds, then transfer to an ice bath to stop the cooking. Once cooled, freeze them in a single layer on a sheet pan and transfer to freezer bags. These steps help maintain quality, especially if you’re mindful of how long fresh produce will last in your freezer.