Learn how to grow summer squash and which varieties are good for sautéing, baking and grilling.
By Barbara Pleasant
The chart below includes a mix of open-pollinated (OP) and hybrid (F1) summer squash varieties. In summer squash, hybridization is necessary to provide some types of disease resistance and maintain uniformity of size and color. All types of summer squash produce fruit about 50 days after being planted, although open-pollinated varieties tend to set their main crop later and produce for a longer time. More information on the types of summer squash and how to plant them can be found in All About Growing Summer Squash.
|The classic squash for skillets and casseroles. Plants quickly produce heavy crops that require frequent picking.||
‘Success PM Straightneck’ (OP)
‘Yellow Crookneck’ (OP)
|Dark rinds indicate superior nutrition, but try yellow zucchinis for color variety. Incredibly productive in good years.||
‘Black Zucchini’ (OP)
|Also known as scallop squash, these fruits have a more solid texture. Beautiful stuffed and baked; whole, trimmed fruits can also be blanched and frozen.||
‘Benning’s Green Tint’ (OP)
‘Dark Green Scallopini’ (F1)
‘Yellow Scallopini’ (F1)
|Round and oval summer squash
|Most varieties have a compact, bushy growth habit good for containers or small gardens. Small fruits are the perfect size for stuffing and baking.||
‘Eight Ball’ (F1)
|Tromboncino and zucchetta squash
|Highly resistant to squash vine borers and not preferred by squash bugs. Slower to grow than other types. Vigorous vines benefit from trellising. Same species as butternut squash.||
‘Trombetta di Albenga’ (OP)
‘Zucchetta Rampicante’ (OP)
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