Summer squash can also be added to other vegetables, stews, casseroles, and soups. Some summer squash, such as zucchini, can be grated and added to breads, cakes and muffins. Summer squash can be eaten raw on its own, as an appetizer, in salads, or on sandwiches. Common varieties of summer squash include zucchini, pattypan and crookneck. Summer squash can be prepared in several ways, such as steamed, baked, sautéed and deep-fat fried. Summer squash are picked immature while they are still tender and are generally eaten within a short period of time since they are very perishable. They are very low in calories, high in vitamin C and high in fiber. It has a tender flesh that requires only a short cooking time. Summer squash are a soft-shelled variety with thin edible skins and edible seeds. Squash: The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash. To store, place the pattypans in a plastic bag and refrigerate for 5 days or less.Summer Squash Preparation | Summer Squash Cooking | Tips Summer Squash Select squash that are brightly colored, firm, and free of rust spots, bruises and cracks. When they are larger, the tops of the Pattypan Squash can be sliced off, the flesh scooped out, and the remaining section fashioned into a bowl that can be stuffed with various meats, vegetables, onions, cheese, or other ingredients and baked. The smaller squash are often steamed or braised and served as part of a vegetable dish, providing a slightly sweet, nutty flavor. Often referred to as a Summer Scallop Squash or Early White Bush Scallop, the Pattypan Squash is usually available in sizes ranging from over 1 inch to 4 inches in diameter. This variety is harvested when it is 3 days to a week old, so the skin, white flesh, and seeds remain tender and edible. The pale green variety turns white in color if allowed to mature longer.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind.

Flat white squash