So, next time you’re at the market, don’t stress. Grab what looks best and what your recipe needs. If a recipe says “summer squash,” you can use zucchini. If it says “zucchini,” yellow squash works, but you might want to peel it if the skin feels tough.
The coolest part? They’re both incredibly forgiving. You can swap them in 90% of dishes and nobody will notice. They’re the ultimate summer vegetable because they’re so easy, so affordable, and so delicious raw, roasted, or grilled.
Embrace the ambiguity. Have fun with it. And if someone asks you the difference at a barbecue, you can casually drop, “Oh, zucchini is just a summer squash in a green costume.” They’ll think you’re a genius. You’re welcome.
