They can all be eaten raw or cooked, and have a mild flavor that can range from sweet to nutty, and though the difference in flavor between varieties is subtle, it’s distinct. These are the varieties of summer squash you’re most likely to cross paths with over the next few months.
Recipes:
Summer Squash and Bell Pepper Gratin
Summer Squash Ribbons with Oregano, Basil and Lemon
Summer Squash Lemon Tarragon Soup