This is what most people think of as summer squash. It’s green and long, with flattened sides and can be cooked when tender, usually sliced as an ingredient in a sauté. You can also put it on the grill, grate it for making quick bread, or spiralize it as a noodle substitute. Don’t let these get too big or they’ll become bland and watery.
- full sun (six to eight hours)
- 6.0 to 7.5
- 3 to 9
- 2 seedlings per hill
- space hills 6-8 feet apart
- 1 inch per week
- Flavor is of average sweetness
- Skin and flesh are of average toughness
- Also comes in yellow or green with pale green stripes
Is zucchini your favorite summer squash? If so, please tell us your favorite recipes.