Yellow squash and zucchini are two common summer squashes that look quite similar but have some differences in taste and texture. While they can often be used interchangeably in recipes, there are a few things to keep in mind when cooking each type of squash.
Quick Answers
Here are quick answers to some common questions about cooking yellow squash and zucchini:
- Can you cook yellow squash and zucchini the same way? Yes, for the most part yellow squash and zucchini can be cooked using the same methods.
- Do you need to peel yellow squash and zucchini before cooking? No, the skin is edible so peeling is optional.
- What’s the best way to cook yellow squash and zucchini? Popular cooking methods include roasting, grilling, sautéing, baking, and steaming.
- Should you salt yellow squash and zucchini when cooking? Lightly salting draws out excess moisture for better caramelization when cooking.
- What spices pair well with yellow squash and zucchini? Common seasonings include garlic, basil, oregano, thyme, rosemary, dill, and parsley.
Appearance and Texture
While yellow squash and zucchini look very similar on the outside, there are some differences in their appearance:
- Shape: Zucchini typically has a uniformly cylindrical shape. Yellow squash is often more curved and bulbous on one end.
- Size: Zucchini tend to be longer and thinner. Yellow squash are more likely to be shorter and rounder.
- Color: As the name suggests, yellow squash have a bright yellow skin. Zucchini are a deep green color.
- Seeds: Yellow squash have larger seeds that are slightly harder. Zucchini seeds are tiny and soft.
The textures also vary slightly when cooked:
- Yellow squash is a bit more firm and dense.
- Zucchini has a softer, more tender flesh.
- Overcooked zucchini can become watery and mushy more easily.
Taste and Flavor
While quite subtle, yellow squash and zucchini do have some differences in their flavor:
- Yellow squash has a mildly sweet, corn-like taste.
- Zucchini is more neutral tasting with some grassy, earthy notes.
- The thinner skins on zucchini mean it can absorb more flavor from seasonings.
- Older, larger yellow squash and zucchini tend to be more bitter.
Popular Cooking Methods
Yellow squash and zucchini can be prepared using all the same cooking techniques. Here are some of the most popular ways to cook them:
Roasting
This caramelizes their natural sugars and gives a delicious, concentrated flavor. Cut into wedges, toss with oil and seasonings, and roast at 425°F for 20-30 minutes.
Grilling
Grilling brings out a nice char. Slice lengthwise into planks, brush with oil, and grill 2-3 minutes per side.
Sautéing
Quick sautéing retains crispiness. Cut into half moons or cubes, sauté in olive oil over medium high heat for 4-5 minutes.
Baking
Baking covered in foil or a dish makes it very tender. Bake at 375°F for about 30 minutes until easily pierced with a fork.
Steaming
Steaming preserves nutrients and texture. Steam for 2-3 minutes until just fork tender.
Frying
Frying adds crunch with cornmeal, panko, or other coatings. Fry 2-3 minutes per side at 350°F.
Tips for Cooking Yellow Squash vs Zucchini
While quite interchangeable, here are some tips when cooking each type of squash:
Yellow Squash
- Cook a little longer than zucchini to reach desired tenderness.
- Add mildly sweet seasonings like dill, parsley, basil to complement flavor.
- Sauteeing and roasting work well to caramelize and enhance natural sugars.
- Grill over high heat turning frequently to prevent drying out.
Zucchini
- Take care not to overcook, as it can become mushy.
- Pair with bold seasonings like garlic, oregano, pepper to balance mild flavor.
- Grill over medium heat and baste with olive oil to prevent drying out.
- Roast cut side down to better concentrate flavor.
Best Uses for Each Type of Squash
In some cases, one variety may be better suited for certain dishes:
| Best Uses for Yellow Squash | Best Uses for Zucchini |
|---|---|
| Casseroles | Heartier sautés |
| Roasting | Quick grilling |
| Frying | Baking in dishes |
| Soups | Delicate gratins |
| Salads | Vegetable noodles |
Substitutions in Recipes
In most recipes, yellow squash and zucchini can be swapped for one another with little noticeable difference. Some tips for substituting:
- Add a minute or two to cooking times if swapping firmer yellow squash for zucchini.
- Use zucchini for veggie noodles or grating if yellow squash seems too dense.
- For baked casseroles, either works well but yellow squash holds up better.
- Adjust seasonings if needed based on flavor differences.
- Modify roasting/grilling times for any texture differences.
Storing Yellow Squash vs Zucchini
To maintain freshness and flavor, proper storage is important for both types of squash:
- Store whole squash in a plastic bag in the refrigerator up to 5 days.
- Cut squash should be refrigerated in an airtight container up to 3 days.
- Do not wash until ready to use, moisture speeds up spoilage.
- Check for signs of mold, moisture, or pitting discard if any present.
- Blanch and freeze for long term storage up to 10-12 months.
Nutrition Comparison
Yellow squash and zucchini have a very similar nutritional profile. Here is how they compare:
| Nutrient | Yellow Squash | Zucchini |
|---|---|---|
| Calories | 33 per cup | 19 per cup |
| Fat | 0.2g | 0.3g |
| Protein | 2g | 2g |
| Fiber | 3g | 1g |
| Vitamin C | 28% DV | 35% DV |
| Vitamin A | 4% DV | 3% DV |
| Manganese | 12% DV | 10% DV |
Both are low calorie, low fat, high vitamin vegetables. Yellow squash contains slightly more fiber and carbohydrates. Zucchini has a little more vitamin C.
Conclusion
Yellow squash and zucchini can be used interchangeably for most cooking purposes. While they have some subtle differences in taste, texture, and best cooking methods, they can be substituted for one another in any recipe. Both types of summer squash are nutritious low-calorie options that can be roasted, sautéed, grilled, or incorporated into a variety of dishes. With proper handling and storage, they will add healthy plant-based nutrition to any meal.