Summer Squash
Vegetable
Also known as: English: Summer Squash, Zucchini, Yellow Squash, Pattypan. Spanish: Calabacín. French: Courgette. Portuguese: Abobrinha. Italian: Zucchine.
About this crop
Summer squash is the family of soft-skinned squashes harvested young, including zucchini, yellow squash, and pattypan. Unlike winter squash, the skin is thin and edible, and the flesh is tender and watery. It is one of the most prolific summer crops grown across Rhode Island, available at every farmers market from July through early fall.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Summer squash is part of the broader Cucurbita family domesticated by Indigenous peoples of the Americas, alongside corn and beans as one of the Three Sisters. Italian and Mediterranean traditions adopted the crop after European contact, developing dishes like zucchini fritters, stuffed flowers, and pasta sauces. In Middle Eastern cooking, kousa is a beloved vehicle for rice-and-meat fillings. The crop's prolificacy, often producing more than a household can eat, has made it a symbol of summer abundance and neighborly food sharing across cultures.
How to prepare
No peeling required. Slice into rounds or half-moons for sautéing, or grate for fritters and breads. For a quick Italian sauté, cook sliced zucchini with garlic and olive oil over high heat. For Middle Eastern stuffed kousa, hollow out small squash and fill with rice and meat. Grate raw zucchini into salads or fold into batter for zucchini bread. Pattypan and other shaped squash can be halved and roasted whole.
Recipe ideas
Share how you use Summer SquashItalian Zucchine alla Scapece (fried zucchini with vinegar and mint). Middle Eastern Stuffed Kousa with rice and lamb. Three Sisters Succotash with corn and beans. Summer Squash Fritters with feta and herbs.