Summer Squash Varieties: 23 Unique Types To Grow In 2025

23 Unique Summer Squash Varieties You’ll Love Growing

Summer squash belongs to the Cucurbita pepo species and is celebrated for its quick growth, tender flesh, and endless culinary versatility. Whether you’re a home gardener looking for a bumper crop or a foodie searching for new flavors, there’s a summer squash variety that will inspire your next harvest. Below, discover 23 summer squash varieties, grouped by type, along with flavor notes, days to maturity, and growing tips, so you can find your garden’s next favorite.

What is Summer Squash?

Summer squash refers to a group of fast-growing, tender-skinned squashes that are typically harvested while immature and enjoyed for their soft, edible skin and seeds. Unlike winter squash, which mature to a hard rind for long storage, summer squash are eaten fresh and span many shapes, sizes, and colors. Classic favorites include zucchini, yellow squash, patty pan, and more exotic cultivars offering delightful culinary surprises.

Yellow Summer Squash Varieties

Yellow squashes are known for their smooth or mildly bumpy skin and vibrant coloring. These varieties are best when harvested between 4–6 inches in length for optimal tenderness, and they provide a boost of manganese, vitamins A, B6, and C.

• ‘Yellowfin’
  Plant Type: Annual
  Plant Size: 1.5–2 feet
  Sun Requirements: Full sun
  Plant Zones: 3–9
  Days to Maturity: 50
  Features: Brilliant golden color, straight fruits, semi-open bush habit for easier picking, bred for resistance to cucumber mosaic virus and powdery mildew.
  Best Use: Sliced for grilling, roasting, or raw in salads for a mild, sweet flavor.
• ‘Fortune’
  Days to Maturity: 39
  Features: Smooth, pale-yellow skin; 6–7 inch fruit; heavy yields.
  Best Use: Perfect for stir-frying or steamed as a side dish.
• ‘Dixie Hybrid’
  Days to Maturity: 41
  Features: Crookneck with bright lemon-yellow skin, highly productive.
  Best Use: Classic for Southern preparations, sautéing, or casseroles.
• ‘Golden Summer’
  Days to Maturity: 42
  Features: Distinctively bumpy crookneck, color deepens as it matures.
  Best Use: Roasted whole or sliced into ratatouille.
• ‘Butterstick’
  Days to Maturity: 50
  Features: Yellow zucchini-type with firm texture and straight neck.
  Best Use: Sliced on the grill or cubed for kebabs.
• ‘Gold Star’
  Days to Maturity: 50
  Features: Crookneck with high yields, resistant to mosaic viruses and powdery mildew.
  Best Use: Grilled, baked, or in summer squash bread.

Green Summer Squash Varieties (Zucchini Types)

Green squash, especially zucchinis, are well-loved for their ease of cultivation, abundant yields, and tender, mild flesh. They come in a variety of shapes, from classic long cylinders to globe types.

• ‘Eight Ball’
  Plant Type: Annual
  Plant Size: 2–3 feet
  Sun Requirements: Full sun
  Plant Zones: 2–12
  Days to Maturity: 50
  Features: Perfectly round, glossy dark green fruit, best picked at 2–3 inches, with a nutty, buttery flavor.
  Best Use: Ideal for stuffing, grilling, or slicing for veggie burgers. Handle with care due to small spines on fruits.
• ‘Summer Ball’
  Days to Maturity: 50
  Features: Golden version of Eight Ball, open bush habit, less prone to blossom end greening.
  Best Use: Roasted with Mediterranean herbs.
• ‘Green Eggs’
  Days to Maturity: 50
  Features: Oval, 5-inch long fruit, dark green and perfect for grilling.
  Best Use: Grilled halves seasoned with olive oil and garlic.
• ‘Ronde de Nice’
  Days to Maturity: 50
  Features: Nutty flavor, tender flesh, mottled green round fruit, ideal at 2–3 inches diameter.
  Best Use: Stuffed or stewed in Provençal dishes.
• ‘Cocozelle’
  Plant Type: Bush-type
  Fruit: Long, cylindrical, dark green with lighter stripes
  Harvest Size: Best at 8 inches, can reach up to 12 inches
  Features: Italian heirloom, great for slicing, grilling, or baking.
  Best Use: Zucchini bread, roasted, or grilled.

Patty Pan (Scallop) Squash Varieties

Patty pan squash, also known as scallop squash, have distinctive saucer shapes and come in an array of colors. Their small size and tender flesh make them culinary favorites for stuffing and roasting.

• ‘Sunburst’ (noted synonymously in reference)
  Features: Bright yellow with green marking, tender flesh.
  Best Use: Stuffed with savory fillings or sliced into stir-fries.
• ‘Scallop Blend’
  Features: A mix of yellow, green, and white patty pan squashes.
  Best Use: Roasted as colorful medleys.

Unique and Exotic Summer Squash Varieties

Some summer squash stand out for their unusual shapes, coloring, or flavor profiles:

• ‘Teot Bat Put’
  Days to Maturity: 65
  Features: Nicknamed avocado squash; moschata species; oval, 4″ wide by 6″ long.
  Best Use: Sliced in salads or quickly sautéed.
• ‘Tromboncino’
  Days to Maturity: 70
  Features: Italian heirloom; long, curved neck and bulbous base; can grow up to 3 feet long.
  Best Use: Sliced into ribbons or spiralized as low-carb noodles.

Summer Squash Growing Tips

• Planting Time: Direct sow seeds 1–2 weeks after your last frost, when soil temperature is 70–85°F for fast germination and plant vigor.
• Sun Exposure: Full sun (6+ hours daily) is essential for maximum yields and disease resistance.
• Spacing: Sow 2–3 seeds per mound, thinning to the strongest seedling once established.
• Soil Needs: Fertile, well-drained soil enriched with compost supports healthy foliage and fruits.
• Harvesting: For best flavor and texture, pick squash young—4–6 inches for straight types, 2–3 inches in diameter for round or patty pan varieties.
• Pest & Disease Tips: Look for disease-resistant varieties, rotate crops annually, and remove spent plant material to discourage pests and mildew.

Comparison Table: Popular Summer Squash Varieties

Best Ways to Use Summer Squash in the Kitchen

• Grilling: Sliced lengthwise or into rounds, brushed with olive oil and herbs.
• Stuffing: Round and patty pan types are excellent for stuffing with grains, cheese, or meats.
• Baking: Added to quick breads, muffins, or cakes for moisture and subtle flavor.
• Stir-Frying: Quick to cook, retaining a tender crunch and bright color.
• Raw Salads: Thin ribbons or spiralized for cool summer salads.

Frequently Asked Questions (FAQs)

Q: What is the difference between summer squash and zucchini?

A: Zucchini is a type of summer squash, usually long and green, but summer squash includes yellow straightneck, crookneck, patty pan, and other shapes and colors.

Q: When is the best time to harvest summer squash?

A: Harvest summer squash when fruit is young and skin is tender—generally 4–6 inches for straight types, and 2–3 inches for round or patty pan varieties.

Q: Do summer squash need a lot of water?

A: Squash plants prefer consistently moist soil, especially when fruit is forming. Avoid overhead watering to reduce leaf diseases.

Q: How can I prevent squash pests and diseases?

A: Choose resistant varieties, rotate crops, mulch to reduce soil splash, and remove plant debris promptly. Floating row covers can deter insect pests early in the season.

Q: Can I grow summer squash in containers?

A: Yes! Choose bush types and use containers at least 5 gallons in size, with plenty of sunlight and regular feeding.

Conclusion

Summer squash offers an impressive range of shapes, colors, and flavors to liven up your garden and kitchen. Whether you prefer the classic green zucchini, a saucer-shaped patty pan, or a quirky tromboncino, these varieties are sure to provide prolific harvests and culinary inspiration throughout the warm season. With selection tips and cultivation guidance above, you’re ready to plant, harvest, and enjoy a bounty of summer squash—your garden and table will thank you!

Author

Anjali Sayee

 

Anjali is an Associate Editor at StyleCraze with 7 years of experience specializing in hairstyles, hair care, and skin care. She has authored over 300 articles and offers expert advice on hair styling techniques, effective skin care routines, and tips for maintaining healthy hair and skin.

Read full bio of Anjali Sayee