Description

Patti has an unusual sauce like shape that is often likened to a mushroom cap. The skin is usually very pale green, bordering on white, but it can also be golden yellow. Less soft than the skin of zucchini, it turns white and becomes as hard as a winter squash when very ripe, making it necessary to remove the skin. The firm, whitish flesh is less watery than that of zucchini and has slightly sweet taste that is reminiscent of the artichoke.

Serving Ideas

Summer squash can be eaten raw or cooked. Raw squash is good on its own or served with a dip; it can also be added to appetizers, salads or sandwiches and is good marinated. Squash is delicious cooked in its juice with garlic, onions, and tomatoes. Squash is often stuffed and baked gratineed, braised, fried in batter or bread crumbs, or roasted. It can also be added to stews, soups, quiches and omelets.