How to Store Summer Squash, Patty Pan Squash, and Zucchini
One of the first veggies in our Summer CSA Share is the delightfully versatile summer squash. Part of the cucurbita pepo family, this tender vegetable can easily stand alone in a simple saute, or partner with other ingredients in a shish kabob, pizza, soup–and the list goes on.
yellow zucchini
patty pan squash
To store properly, keep the squash dry and unwashed. Then place in a perforated plastic bag or plastic/paper bag with one end of the bag open, and keep in the crisper drawer in your fridge. Ideal storage temperature is between 45-50 degrees, so if you have a way to store in this temp, go for it. If not, don’t worry about it–storing it cool in the fridge is better than keeping it on the counter.
Summer squash and patty pan squash recipes coming soon!
I’m new to Patty Pan squash. I’m really looking forward to learning more about cooking them, et cetera. I saw a food show that included them and became interested in learning more about them, and my husband bought seeds for them this year. Honestly, I think that we’re both interested in learning more about them. We love summer squash as it is, so it should be a great addition to our gardening in the future.
Thanks for sharing, Becki! I agree that patty pan squash is a great addition to your garden!
We have been growing patty pan squash for years now. Added the green ones this year. I chop & mix yellow squash, zucchini and patty pan and onions (salt, pepper & garlic to taste) and stir fry them – easy and delicious.
That sounds delicious!
75 yo and the first time to grow pati pan squash, ate my first one yesterday, (chopped in about 1 in chuncks and air fry with avacato oil, salt, and pepper and some Italian seasoning 400 degree air frier and cooked around 12-15 minutes total , turning halfway or more.
excellent flavor, I don’t know how I have missed these all these years
I just cut the patty pan into slices, brush it with a little olive oil, add good salt and pepper, and broil it. That seems to bring out the sweetness of the squash.
Great idea–thanks for sharing, Ed!
I place Patti pans on metal skewers. Spray a little olive oil and grill, depending on size. Some charred and a little turning…EXCELLENT!
Great idea!
I was not familiar with them and thought they were a type of pumpkin… even “too large” they are still tasty, and stored on the counter they also last for weeks
I’m glad you had a good experience with them!