Zucchini and yellow squash are summer produce all-stars, but did you know they’re technically fruits—not vegetables? Thanks to their mild flavor and versatile texture, both are key players in seasonal cooking. But while they’re often used interchangeably, there are a few subtle differences worth noting.
This year, we’re especially excited about zucchini. After demand skyrocketed last summer, farmers planned ahead and planted more to meet that growing need. But growing conditions bounced back too—leaving farms with a surplus of high-quality zucchini. That’s where Misfits Market comes in: by working directly with farms across the country, we’re able to help rescue this excess and pass it along to you at a seriously good price.
What is Zucchini?
Zucchini is typically dark green (though golden varieties exist!) and has a straight, cylindrical shape. When raw, it’s crisp and mild. When cooked—especially roasted or sautéed—it becomes nutty, tender, and rich.
- Flavor: Mild and slightly sweet
- Best for: Baking (hello, zucchini bread), pasta, grilling, sautéing, and stuffing
Try it in: Bobby Flay’s Toasted Zucchini Pasta
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What is Yellow Squash?
Yellow squash is, as the name suggests, bright yellow. It’s often curved at the neck and has a thinner skin than zucchini. The flavor is similarly mild but leans slightly sweeter when cooked.
- Flavor: Mild and sweet when cooked
- Best for: Grilling, sautéing, roasting, or adding to casseroles and ratatouille
Try it in: Grilled Flatbread with Summer Squash
More Zucchini and Summer Squash Recipes to Try
One reply on “Zucchini vs. Yellow Squash: What to Know About These Summer Staples”
You lost me at “Zucchini and yellow squash are not actually vegetables.”
Zucchini and yellow squash are vegetables. “Vegetable” is not a botanical term; it is a culinary term.
Zucchini and yellow squash also fit the botanical definition of “fruit.”