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So Many Varieties of Summer Squash
We all know zucchini, but there are many types of summer squash out there - learn more about them here. Depending on where you are, you may also know these prolific summer and early fall lovelies as courgettes or marrows.
Note: While they're named "summer squash," these vegetables tend to have a fairly long harvest season and be available well into fall in most areas - overlapping in the most delightful way with winter squash.Continue to 2 of 10 below.
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Also known as pear squash, these light green numbers are excellent examples of the close botanical relationship between squash, cucumbers, and melons. Like other summer squash, it's tasty raw (sliced or chopped) in salads or added to soups, popped in stews, thrown on the grill, or added to sautés or stir-frys.Continue to 3 of 10 below.
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Mild in zucchini flavor, often bright yellow in color but others times a delicate pale green, and with a distinctive narrowing at their tops and often a seductive curve to their shape, crookneck squash add a little flair to the summer squash family. Use just like zucchini.Continue to 4 of 10 below.
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Cocozella Di Napoli
This light green-striped Italian heirloom zucchini variety has great flavor and the bonus of not turning woody and bitter as it grows. Use in any recipe that calls for zucchini, but its lovely flavor works particularly well in a raw Shaved Zucchini Salad.Continue to 5 of 10 below.
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Pattypans come in yellow, dark green, light green, cream, and even a ghostly white. They also come in sizes from teeny tiny to up to 4 or 5 inches across. They can be chopped or sliced and cooked like any summer squash, hollowed out and stuffed to lovely effect, or halved and grilled like their long and green brethren.Continue to 6 of 10 below.
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In a lucky twist of vegetable fate, yellow zucchini keeps its bright sunny color when cooked, so you can use just like green zucchini but to a brighter, sunnier, more colorful effect. I particularly like to use yellow zucchini in this Zucchini Frittata, since the yellow blends in with the eggs in a cool way, making the summer squash flavor a bit of a surprise to plenty of less observant diners.Continue to 7 of 10 below.
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Green (Call It Classic!) Zucchini
This is the one most of us picture when we hear the word "zucchini." They have a mild flavor and wonderfully delicate and smooth texture when picked on the smaller side. If left to grow too big, however, they turn tough and woody.Continue to 8 of 10 below.
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Round (Eight Ball) Zucchini
They are small, very round zucchini. That's it. Use them just as zucchini, although it is worth noting that the round ones are particularly good for hollowing out, stuffing, and roasting or baking.Continue to 9 of 10 below.
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Zucchini with Flowers
During the height of summer, you can find zucchini and summer squash at the market that still have their flowers attached. It's a fabulous two-fer—remove the flowers, chop them, and add them to salads (click to the next slide for more ideas), and use those ultra-tender zucchini to make a simple shaved, raw zucchini salad.Continue to 10 of 10 below.
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