Summer Squash

VegetableCucurbitaceaeCucurbitGourdMildSlightly SweetFreshButteryTenderWatery

Nutrition (per 100 g)

Calories: 16
Protein (g): 1.2
Fat (g): 0.2
Carbs (g): 3.4
Fiber (g): 1.1
Sodium (mg): 8

Values are for raw summer squash; actual nutrition varies slightly by variety (zucchini, yellow straightneck, pattypan) and growing conditions. Very high water content with low calories and modest fiber.

Storage

Room temp: up to 1 days
Refrigerated: up to 5 days
Frozen: up to 300 days

Summer squash refers to thin-skinned, tender varieties of Cucurbita pepo harvested immature, including zucchini/courgette, yellow straightneck and crookneck, and pattypan. The skin and seeds are edible, the flavor is mild and slightly sweet, and the moisture content is high, which makes them quick-cooking and versatile but prone to becoming watery if overcooked. Smaller to medium specimens generally have denser flesh and fewer seeds.

In the kitchen, summer squash excels with fast, high-heat methods like sautéing, grilling, roasting, and stir-frying, and it can also be shaved or spiralized and eaten raw. To manage moisture, slice, salt, and briefly drain or blot before cooking, and avoid overcrowding the pan. Choose firm squash with glossy, unblemished skin and store refrigerated; use within a few days for best texture and flavor.