The following information and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
If there’s one thing I love to add to my diet in the summer, it’s seasonal squashes. They’re so versatile and can be incorporated into almost any dish. While zucchini and yellow squash are my go-to summer picks, there are many more options just waiting to be enjoyed in Heinen’s Produce Department!
Check out the different kinds of summer squashes below and get inspired with my favorite ways to feature them in everyday meals.
This is the variety most people probably think of when they hear the word squash! It is truly my favorite for its versatility. Zucchini can be used in both savory and sweet dishes.
If I am going the more savory route, I love making zucchini on the grill with vegetable kabobs. I top it with some avocado oil, salt and garlic. YUM! Zucchini is also easily roasted in the oven.
Roasting vegetables is one of my favorite easy ways to prepare veggies because all you have to do is chop, marinate and roast!
Contrary to roasting, zucchini is also a fun vegetable for baking! I love making fresh zucchini muffins and zucchini bread all summer long. If you are like me, you probably even enjoy these treats in the winter too. If that is the case, I love baking these treats in big batches so I can enjoy them in any season!
When it comes to yellow squash, there are two different types to choose from: straight neck and crookneck. The difference in appearance is very subtle. Both squashes are yellow; one simply has a hook on the end and the other is straight. Their taste is virtually identical too, making both ideal for roasting and grilling.
I love combining yellow squash with zucchini on the grill or in a roasting pan in the summer, as it creates the most beautiful combination of colors, and tastes delicious too! When roasting yellow squash, toss it in some avocado oil, salt, pepper and garlic and you are good to go!
This is one of the more beautiful summer squashes, but it can be tricky to find. It is half green and half yellow and resembles the perfect hybrid between yellow squash and zucchini. Despite it being a vegetable, it has a bit of a nutty flavor and is most commonly roasted or grilled.
I love combining roasted or grilled zephyr squash with tahini, especially the Club Fx-approved SoCo tahini sauce.
This looks just like regular zucchini, except its yellow! The main difference between yellow and green zucchini is the flavor profile. Green zucchini is a little sweeter, but you can cook yellow zucchini on the grill or in the oven, just as you would with green zucchini.
The Basics of Cooking with Summer Squash
When it comes to roasting or cooking squashes, I always start with avocado oil! Avocado oil has a higher smoke point, so it maintains its essential properties in the heat unlike other oils, such as olive oil, which has a low smoke point, so it often smokes if you cook with it.
When roasting or grilling squash, 400°F for 10 minutes is a good rule of thumb. If you cook any squash too long, it will become soggy. The air fryer method is also great for those days when you do not want to heat up the oven, or if you don’t have access to grill. The same time and temperature rules apply to cooking squash in the air fryer and, regardless of the cooking method, I always recommend flipping the squash half way through the cook time.