Below is a list of all known varieties for Summer Squash. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Clarita Zucchini (Striped) | A specific heirloom zucchini cultivar known for its pronounced green and yellow-green striping. It is prized for its appearance and firm, mild flesh. |
| Cousa Squash | A Middle Eastern summer squash cultivar, similar to zucchini but shorter and plump with a lighter green skin. It has a sweeter flavor and is traditionally used for stuffing (e.g., Kousa Mahshi). |
| Crookneck Squash (Pickled) | The yellow Crookneck squash that has been sliced and pickled in a sweet and sour brine. It provides a crisp, tangy, and slightly sweet flavor, popular as a relish. |
| Crookneck Squash (Yellow) | A classic yellow summer squash defined by its curved neck and bumpy, bright yellow skin. It has a mild, slightly sweeter flavor than zucchini and tender flesh. |
| Eight Ball Zucchini (Chopped/Frozen) | The round zucchini that has been chopped and flash-frozen. This form is used for convenience in baking, stews, and vegetable mixes where the shape is not crucial. |
| Gold Rush Zucchini | A high-yielding, early-maturing hybrid zucchini with bright yellow skin. It has a classic mild flavor and tender flesh, favored for its quick growth cycle. |
| Italian Frying Squash (Cucuzza) | The common name for the tender, elongated, climbing gourd (often Lagenaria or Luffa) favored in Southern Italian cuisine. It is harvested young, offering a very firm, mild flesh for frying and stewing. |
| Mexican Grey Zucchini (Chopped/Canned) | The pale green, squat Zucchini type that has been chopped and canned. Used in convenience foods and institutional cooking where the flavor is mild and the texture is soft. |
| Ronde de Nice Zucchini | A French heirloom zucchini variety known for its small, round shape and pale green skin. It is traditionally harvested very young and used for stuffing or light sautéing. |
| Summer Squash (Dried Flakes) | The tender flesh of summer squash (Zucchini or Yellow Squash) that has been dehydrated and flaked. Used in soups, stews, and rehydratable meal mixes for texture and mild flavor. |
| Summer Squash (Spiralized) | A prepared form where summer squash (Zucchini or Yellow) is cut into thin, noodle-like strands, serving as a low-carb pasta substitute or fresh salad base. |
| Sunburst Pattypan | A bright yellow Pattypan variety (Cucurbita pepo) with a starburst shape. It is typically harvested when very small, offering a delicate, buttery flavor. |
| Yellow Squash (Cooked Purée) | Yellow summer squash that has been cooked and puréed. This form is used for baby food, to thicken sauces, or to add a moist, smooth texture to baked goods. |
| Yellow Straightneck Squash | A classic yellow summer squash with a smooth, straight neck (unlike Crookneck). It is tender, mild, and highly versatile, used raw or cooked in many U.S. and European recipes. |
| Zephyr Squash | A hybrid summer squash known for its distinctive two-toned color: yellow/pale green top with a dark green bottom. It has a mild, nutty flavor and a firm, fine texture that holds up well in cooking. |