Summer squash is one of our favorite late spring, early summer vegetables because of how versatile it is in the kitchen. We grow a few different varieties of summer squash, including: several varieties of zucchini as well as a scalloped summer squash called patti pan.
Store summer squash in the crisper of your fridge, it can last up to two weeks.
Summer squash is best when it is aldente. Tossed in a little avocado oil and salt you can roast it, sear it, or sautee it. It is also lovely fresh; you can add it to salad or spiralize it into noodles which are good lightly cooked or fresh. You can also shred it and squeeze the excess water out and add it to baked goods or freeze it for baking later.